Sugar Free Berry Cheesecake

June 13, 2018

Base

1 cup pitted dates

1 cup walnuts

1 cup desiccated coconut

¼ cup extra virgin coconut oil

 

Filling

1 teaspoon vanilla extract

250 grams mascarpone cheese

125 grams full fat greek yogurt

 

Topping

1 cup frozen raspberries

1 small punnet strawberries

1 handful of black seedless grapes

2 squares of dark chocolate

 

Preparation:

Grease a loose bottom flan dish and preheat your oven to 180 degrees. Place your frozen raspberries in a bowl at room temperature to thaw. Prepare your food processor with the dicing blade.

 

For the base:

Warm your coconut oil in a pan so it is melted, then combine all the ingredients for a few minutes in a food processor until well combined.

Press the base mixture into the bottom of the prepared flan dish, pressing the mixture up the sides slightly so you have a shallow well.

Place in the oven for 10-15 minutes until slightly crisp.

 

For the filling:

Combine all of the ingredients together using a hand whisk until thoroughly combined.

 

To finish:

Once your base has cooled, spread the cheese mixture over the base, top with the berries and grapes and grate the chocolate over the top. Place the cheesecake in the fridge for an hour or so before serving.

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