These cheesecakes are fast, easy, no bake, and have a few twists to the recipe that make them considerably better for you than their traditional counterparts. I can’t say they’re strictly speaking healthy, because they still contain some fat and sugar, but all of the sugar is natural and unrefined (and there isn’t that much of it), and there is no double cream as is common in most no-bake cheesecakes. The crust is also made without biscuits to avoid the white flour & refined sugar there.
You can do a lot of things with this recipe. If you want to go more sugar free, substitute stevia in the base and cheesecake cream. If you want to go vegan, use coconut oil in the base and coconut cream (leave a can of full fat coconut milk in the fridge overnight, then drain out the clear liquid leaving a thick cream) instead of the cream cheese, and for gluten/grain free swap out the oats for ground almonds. For true paleo do both the vegan & GF modifications. Note though, you can’t use low fat cream cheese of the tub variety, because it contains thickeners such as locust bean gum which dissolve into soup as soon as you try to add any form of sugar. You have to use full fat cheese unless you’re sweetening with something like pure stevia.
However you make it, this stuff is so good you’ll be licking out the bowl, and finding an excuse to make this several times a week 🙂
You can see more photos of these on my Facebook page, fancy favours & edible art.
Ingredients – makes 4 ramekins
for the base:
3 tablespoons coconut flour
1 tablespoon oats (or ground almonds)
2 tbsp organic unsalted butter or coconut oil, melted
2 tbsp honey or 1 tbsp jaggery powder/ shakkar/ sucanat
for the cream:
300g cream cheese, full fat is a must unless you’re using pure stevia
2 tbsp honey or agave or sweetener of choice, to taste
1/4 tsp grated lemon zest or 1/8 tsp lemon essence
for the fig topping:
any no added sugar fig preserve (or preserve of choice – I used St. Dalfour High Fruit Content Spread which is delicious, has no added sugar and many flavours, and you can pick it up at most supermarkets)
1. melt the butter in a glass bowl, then stir in all of the other ingredients for the base until combined. Divide between 4 ramekins and pat down with the back of a spoon to achieve a flat, solid base.
2. tip the cream cheese into a bowl and soften it with a fork. Add the other cream ingredients and mix well, adjusting sweetness if desired until a light, creamy and subtly sweet mix is obtained- something predominantly creamy to offset the sweetness of the preserve.
3. Spread or pipe the cream mix evenly on top of the bases – no need to have refrigerated it in the mean time.
4. mix rounded teaspoons of fig preserve in a bowl until it is smooth and no lumps remain. spoon on top of the cream and spread in an even layer. Refrigerate until ready to eat, or enjoy now 🙂