Once again put to the challenge of a recipe ... twice fold. I was asked for a diabetic cheesecake recipe and then they asked for a lemon dessert. YOUR WISH IS MY COMMAND! While it's not completely sugar free, the sugars that are in it are healthier and more natural. I had a lot of fun making this, and no complaints to be heard. Granted I cheated and added a bit of Cool Whip on top, but hey ... we can't always be nice. ;)

Ingredients:
Crust
2 cups old fashion oats (gluten free) or almond meal
3 tablespoons coconut oil
2 tablespoons soy milk
1 cup pitted prunes
1 tablespoon chia seeds

Filling
2 8oz less fat cream cheese
1/4 cup honey (they do make a sugar free honey as well)
3/4 cup frozen lemonade concentrate, thawed (sugar free)
1 tablespoon of unflavored gelatin (if going sugar free) or agar powder

DIRECTIONS:
Line the bottom of a 9 inch spring form pan with plastic wrap. This will allow you to release the cheesecake better when it is set, although it is not necessary.
Place oats in the food processor and pulse until they are pulverized. About 1 minute. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.
Press the crust mixture down onto the spring form pan and place in the fridge while you work on the filling.
Place the agar powder (or gelatin) and lemonade in a small sauce pan and heat for about 1 minute, just to dissolve the powder. Place this with the remaining filling ingredients in a bowl and whip together until the mixture is smooth.
Pour filling over the crust and freeze for about 3-4 hours. Before serving, run a knife over the edge of the cheesecake to loosen it up and place the cheesecake on a pretty plate. (You may need about 20 minutes to warm up the cheesecake to cut it though).

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