a no-bake cheesecake. these delightful layered cheesecake cups are the perfect size, quick to make and full of luscious flavour. a fabulous make ahead treat and a great dessert choice for entertaining.
First published at www.transformationcookbook.com
Ingredients:
3 punnets of raspberries
2 tbsp cacao powder
1 tbsp almond meal
8 dates, pitted & chopped
2 tsp flaxseed meal
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
330g cream cheese
3 tbsp stevia
2 tbsp lemon rind
1 tbsp vanilla extract
1/2 cup lemon juice
170g low-fat plain yogurt
Pulp from 2 passionfruits
Garnish
6 lemon wedges, thinly sliced
6 mint leaves
Base: blend together cacao powder, almond meal, dates, flaxseed meal, cinnamon and nutmeg. spoon the biscuit mixture into the bottom of 6 small glasses and press lightly to compact it.
Filling: in a mixing bowl (or blender) place cream cheese, 2 tbsp stevia, 2 tbsp lemon juice, lemon rind and vanilla essence. beat/blend until smooth and creamy.
Assemble: add some raspberries to cover the bases then spoon filling evenly among the glasses. top with more raspberries.
Sauce: whisk together yogurt, rest of lemon juice, passionfruit and rest of stevia. spoon over the cheesecake cups and garnish with lemon rind (optional), lemon slices and mint leaves.
TIP: to boost the amount of protein per serve, stir in a scoop of vanilla powder when ready to eat.
