A no-bake favourite
When I was travelling and living in my caravan I started to miss home baked desserts a lot! So I experimented with some no-bake options and this delicious refined-sugar free cheesecake was born.
Like the store ones, but healthier!
My husband (the world’s biggest sweet tooth) absolutely adores it and we think it tastes a lot like the continental caramel cheesecake from The Cheesecake Shop, without the sugar high!
What’s more I found you can actually make this recipe with minimal cooking equipment, even just a blender if you don’t have beaters. Though the beaters will help you achieve a smoother consistency.
Using healthy fats
I replaced refined sugar with maple syrup in this recipe and included sources of ‘healthy’ fats in the base instead of your traditional biscuits.
An enamel pie dish works well for this recipe.
- 3/4 cup shredded coconut, lightly toasted
- 1 cup almonds (skin on) or macadamia nuts, lightly roasted
- 40 grams salted butter, melted
- 500 grams cream cheese, softened
- 1/2 cup maple syrup (and more to taste)
- 1 teaspoon vanilla
- 1 teaspoon mixed spice
- 3 teaspoons powdered gelatine
- 1 1/2 tablespoons boiling water
- 300 millilitres thickened cream, whipped
- To make the cheesecake base, blend together the coconut and nuts, then mix in the butter
- Press mixture firmly into the base of pie dish and place in the fridge to cool
- Meanwhile, in a large bowl, beat the cream cheese until smooth
- Add the maple syrup, vanilla and mixed spice and beat well (taste your mixture at this point and add more syrup to achieve your desired sweetness
- In a separate bowl mix the gelatine with the boiling water
- Gradually add the gelatine mixture to the cream cheese, beating well
- Fold in the whipped cream until just combine (this will ensure a light consistency)
- Spoon cheesecake mixture over the base
- Refrigerate for a minimum of 3 hours before serving
Serves 6 – 8 people.
Copyright: Franke and Co. 2020