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Yields12 Servings


 ¼ cup pecans
 ¼ cup almonds
 ¼ cup walnuts
 1 cup rolled oats
 ½ cup coconut sugar
 6 tbsp cold butter, cut into tablespoons
 16 oz cream cheese, softened
 ½ cup cane sugar
 3 eggs
 1 cup plain yogurt
 1 tsp lemon juice
 1 tsp vanilla extract

Preheat oven to 325°F. Grease a 9" springform pan with butter or coconut oil.


Add pecans, almonds, walnuts, oats, and coconut sugar to a food processor and process until crumbly. Add butter pieces and pulse to combine. Press mixture into the bottom of the springform pan. Set aside.


Beat the softened cream cheese on medium speed until light and fluffy. Add sugar, a little bit at a time, and beat on low until creamy. Add eggs, one at a time, and beat again after each one is added. Add yogurt, lemon juice, and vanilla and beat just until combined. Pour cream cheese mixture on top of prepared crust in pan.


Bake in top half of the oven for 1 hour and 15 minutes or until golden brown on top and middle is set. Turn off the oven, prop open the door, and let the cake sit in the oven for an additional hour. Remove and cool completely. Chill in the refrigerator overnight before serving. Serve with fresh fruit on top. Enjoy!

Nutrition Facts

Servings 12