So I wrote a post a while back about how to make mini cheesecakes because I absolutely love making them (probably because it makes my man smile) but today I changed up the recipe. I have been trying to limit my use of almond meal because of the carb factor but also because I didn’t actually have any (or a food processor to make meal from the almonds I can find)…
So here is a non-almond meal option (still contains nuts/seeds though) which makes a great low carb and (refined) sugar-free cheesecake.
• 1 cup sunflower meal
• 1 cup shredded coconut
• 1 cup hazelnut meal
• 120 gm unsalted grass-fed/organic butter
• 750g full fat cream cheese
• 1 egg
• 3 tbsp yoghurt
• 3 tbsp coconut cream
• 1/4 cup birch sourced xylitol or natvia (I usually start with 1 tbsp and then taste, add, etc)
• 1-2 tsp vanilla powder
• 1 cup berries of choice
Pre-heat oven to 160 degrees celsius.
First the base:
- Put all the dry ingredients in a bowl and with your fingers, rub the butter in until it becomes a dough. If you feel it’s too dry, add more butter.
- Spoon mixture into a flan dish and pack into base so it is 1-2 cm deep.
- Put in the oven for 10-15 minutes or until golden in colour.
Next the berries:
You’re going to create a jam/sauce using your berries of choice (I’ve used strawberries, blueberries and raspberries for this recipe and they’re all amazing). This will be poured/swirled into the cheesecake and then used over the top to serve. It is refined sugar-free and soooo good!! (I have tested this on sugar eaters and they’ve all loved it).
- Put the berries in a saucepan on the stove and add 1/2 cup water.
- Bring to a simmer over a low heat and when nice and warm and soft, mash by hand.
- Continue to reduce until your preferred texture is achieved.
N.B If you want it sweeter (e.g raspberries can be quite sour tasting, add some natvia).
Finally the filling:
- In a bowl combine all the filling ingredients and mix until smooth. Alternatively, put in a food processor and combine. (I personally prefer the food processor but the arm workout you get from mixing is pretty killa). N.B. The filling needs to be really smooth and cream cheese can get clumpy if not blended well. Make sure the cream cheese is out of the fridge for a while to allow it to soften so you can work with it easily. When hand mixing, use a whisk
- Mix 3/4 of the berry sauce into the cream cheese mix.
- Pour the cream cheese mixture onto the base.
- Smooth the mix with a spoon.
- Add the rest of the berry mix to the top of the cheesecake and swirl with a toothpick to make it look pretty.
- Put in oven and cook for approx 15-20 mins. The mix should be wobbly, like jelly (jello).
- Lick the spoon/bowl (seriously)
- Put in the fridge for 1-2 hours (long enough for the cheesecakes to be cold and set)
- Serve and eat!!
If you love this recipe, feel free to share or leave a comment. Alternatively, post a pic of your amazing and yummy cheesecake.
Love (and healthy fats), Bianca x