This post was inspired by my family, I was asked to come up with a healthy dessert for a family get together & seeing as cheesecakes are always a firm favourite in our household I came up with this creation. I decided to go for cherry as this one of my mum’s (& my) favourite flavours! If you're not a chocolate cherry fan then you can adapt this recipe (i've posted some flavour suggestions below).
This easy to make, nutrient dense, no-bake cheesecake recipe can be whipped up pretty quickly (as I discovered when I only had 2 hours to get it done!) but obviously the longer you can leave it to set in the fridge the better the overall end result.
The recipe/nutritional info below assume you are going to make one large cheesecake but if you prefer you can actually make these in individual muffin cases (if you want to implement some portion control!)
If you prefer a plain vanilla cheesecake you just leave out the cherries & chocolate. Alternatively you can add in your own ingredients. At some point I’ll post some of my other cheesecake recipes but I’ve written a few suggestions below for flavours for non-cherry fans.
Blueberry Swirl – Marble in some sugar free blueberry syrup & top with fresh blueberries.
Lemon – Add in some lemon juice, extra sweetener & lemon zest.
Honey-Almond – Drizzle in some honey & top with whole almonds to decorate.
Feel free to post/share pics of any you make (along with any other flavour suggestions!)
Serves 8:
Macros (per slice):
206cal/ 13g protein / 19g carbs / 9g fat / 3g fibre
Ingredients:
Topping:
100g extra light cream cheese (such as Philadelphia lightest)
180g fat free Greek yoghurt (I use Total 0%)
10g stevia
60g Vanilla whey protein
130g frozen black cherries (allowed to defrost)
30g dark chocolate chunks (at least 70% cocoa)
10g low sugar chocolate syrup (such as Freedom - choc shot) - for decorating
Base:
150g medjool dates
85g Almonds (whole)
65g Walnut halves
Instructions:
Soak the dates in a bowl of warm water for 15 minutes (or until really soft & sticky)
Blend walnuts, almonds & dates into a sticky “paste”
Pat Paste compactly into base of cheesecake tin (i.e. one with a removable base) & pop in freezer to harden whilst you make topping
Whisk together all topping ingredients (except cherries, chocolate sauce & chocolate chunks) in a large mixing bowl.
Gently stir in cherries (leaving a couple for decoration) & chocolate chunks. (The juice from the frozen cherries should leave a nice “ripple” effect in the mixture.
Remove base from fridge & pour topping mixture over top – use kinfe to smooth off.
Drizzle chocolate sauce & place cherries on top to decorate.
Leave to set in fridge for 2-3 hours
Once set remove from cheesecake tin & enjoy!