Upside Down Cheesecake Pudding
The lazy mom version of cheesecake. My husband asked for cheesecake this week, and to be honest, I did not feel like going through the whole process of making a cheesecake. I also did not have the extra ingredients that a cheesecake calls for. So I looked in the fridge to see what I could come up with.
This is called upside down because the crust is on the top instead of the bottom, making it simple because all you do is crumble it. Plus, you do not need a mixer and you just need three simple ingredients.
It was a winner at our house and I do not think its going to last long. I hope your household loves it just as much as we do. It is so simple, delicious and healthy.
To download the full recipe, click here!
Upside Down Cheesecake Pudding
Ingredients
1 16 oz tub of Full Fat Greek Yogurt
2/3 C of Monk Fruit Granulated Sugar
1/4 C of Unflavored Beef Gelatin
1 C of Frozen strawberries, thawed and mashed
1/4 C of Grass Fed Butter
1/3 C of Monk Fruit Granulated Sugar
1 C of Almond Flour
1 tbsp of Cinnamon
Directions
In a large mixing bowl, add your greek yogurt, monk fruit, beef gelatin, and strawberries. Mix together with a fork and a spatula until it is well combined. The fork helps to whisk it and the spatula makes sure you do not miss anything on the side. Pour into a bread loaf pan and set aside.
In a microwave safe bowl, add the butter. Place in the microwave for 45 seconds to soften. Add in monk fruit sugar, almond flour and cinnamon. Mix until your crumble begins to form. Sprinkle on top of cheesecake mixture.
Place in the fridge for 2-3 hours and enjoy!