Apricot Cheesecake Squares
Makes: 9–12 squares | Prep Time: 20 minutes | Bake Time: 35–40 minutes | Chill Time: 2+ hours
Directions
- Make the crust:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, combine whole wheat flour, almond flour, and salt. Cut in the coconut oil or butter until crumbly. Stir in maple syrup, then add just enough cold water to form a soft dough.
Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly. - Add the apricots:
Arrange sliced apricots in a single layer over the crust. - Make the cheesecake layer:
In a medium bowl, beat together Greek yogurt and cream cheese until smooth. Add maple syrup, egg, vanilla, and lemon zest, and mix until fully combined.
Pour over the pre-baked crust and apricots and smooth the top. - Bake:
Bake for 25–30 minutes, until the center is set and the edges are slightly golden. Let cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing. Dust with icing sugar (optional).
