Strawberry, Blueberry & Raspberry Cheesecake Crumble

By srumbel

Fresh sweet strawberries, blueberries and raspberries topped with a cheesecake swirl and crunchy, crumbly oat topping is the dessert you need to make for your next picnic or barbecue.
from fooddonelight.com

Ingredients

• Cheesecake:
• 4 oz. reduced fat cream cheese, softened
• 3 tbsp. confectioners’ sugar
• 1 large egg white, lightly beaten
• 1/2 tsp. pure vanilla extract
• Fruit Filling:
• 8 oz. strawberries, hulled and cut in half
• 6 oz. blueberries
• 4 oz. raspberries
• 3 tbsp. granulated sugar
• 1 tbsp. fresh lemon juice
• 1 tsp. lemon zest
• 3 tbsp. whole wheat pastry flour
• Pinch of salt
• Crumble:
• 1/4 cup granulated sugar
• 3/4 cup old-fashioned oats
• 1/3 cup whole wheat pastry flour
• 1/2 tsp. baking soda
• 3 tbsp. cold light butter, chopped
• Pinch of salt

Preparation

Step 1

Preheat oven to 375°. Spray a 8 x 8 inch baking dish with non-stick baking spray.
In a small bowl, mix together ingredients for cheesecake.
Pour into the bottom of the baking dish and spread evenly with a spatula.
In a large bowl, mix together strawberries, sugar, lemon juice, lemon zest, flour, and salt. Pour on top of the cheesecake.
In a medium bowl, mix together sugar, oats, flour, baking soda, butter and salt. Using a pastry cutter or your hands, cut in the butter until large crumbs form.
Lightly sprinkle on top.
Cover with foil and bake for 30 minutes.
Take the foil off and cook for another 10 minutes.
Let sit for at least 30 minutes before serving. Calories 176/Fat 5g/Carbs 29g/fiber 4g/Protein 4g
Serves: 9 servings

Nutrition Information
Calories: 176 Fat: 5 Carbohydrates: 29 Fiber: 4 Protein: 4