Here’s a delightfully healthy cheesecake by Diane Henderiks to make for your sweetheart this Valentine’s Day! The secret ingredient? Nature’s Path Love Crunch Cereal!

Diane Henderiks’ Strawberry Cheesecake



1 3/4 cup Love Crunch cereal

1/2 cup Smart Bran cereal

1 tablespoon dark cocoa powder

1/3C butter; melted


1/2 cup Lifeway Strawberry Greek Yogurt

4 oz. Lifeway Farmers cheese, room temperature

8 ounces low fat cream cheese

1/2 cup sugar

1 1/2 teaspoon pure vanilla extract

1teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

2 tablespoon whole wheat flour

2 cups pureed fresh strawberries

1 cup Love Crunch cereal

12 fresh strawberries

fresh mint sprigs


  1. Preheat oven to 350°
  2. Combine cereals and cocoa in blender, process until blended to fine crumbs. Reserve 1/4 cup of crumbs.
  3. Return reserved 1/4 cup of crumbs to blender and grind to fine powder. Set aside for garnish when cake is completed.
  4. Make the crust: Combine all ingredients for crust in a large bowl. Press into bottom of 9” springform or cake pan and set aside.
  5. Make the cake: Combine yogurt, farmer’s cheese and cream cheese in a large bowl. With electric mixer, completely beat in sugar. Beat in vanilla, spices and flour. Stir in pureed strawberries. Pour into pan.
  6. Bake for about 1½ hours or until toothpick inserted in center comes out clean.
  7. Remove from oven and let stand 30 minutes.
  8. Cover and refrigerate at least 6 hours before serving.
  9. Dust entire top of cake with reserved finely ground cereal and sprinkle Love Crunch cereal around the edges.
  10. Fan sliced strawberries in center of cake and place whole strawberry in the middle. Garnish with whole and sliced strawberries and mint sprigs
  11. Enjoy!

Serves 12

*Recipe and image courtesy of Diane Henderiks, R.D., Personal Chef/Culinary Nutritionist and author of Dietitian in the Kitchen? Visit her website at*