No-bake Raspberry Cheesecake
For the base:
- 150g almond flour or butter cookies (sugar-free for low carb version or gluten-free for gluten-free version)
- 50g lupin flour
- 100g butter
- 30g collagen – Vital Proteins, Collagen Creamer
For the cheesecake filling:
- 600g cream cheese / low-fat (e.g. Philadelphia)
- 400g white chocolate (sugar-free for low carb version)
- 160g coconut cream / or regular cream, whichever you prefer
- 1 tsp sugar-free vanilla extract
- 80g erythritol / or 5–10 drops of stevia
- 200g fresh or frozen raspberries
For the raspberry topping:
- A handful of raspberries to blend (fresh or frozen)
- A few fresh raspberries for decoration
INSTRUCTION:
Dry ingredients:
Mix all the dry ingredients together, then combine with melted butter. If you are using cookies, crush them first and mix them with the other dry ingredients and butter. Press the mixture evenly into a springform pan (approx. 26 cm in diameter). If you like, you can line the pan with baking paper.
Cheesecake filling:
Finely chop and melt the white chocolate. Let it cool slightly, then stir in the crème fraîche.
In a separate bowl, beat the cream cheese with vanilla sugar and powdered sugar until smooth. Add the melted chocolate and quickly mix until a smooth, creamy consistency forms.
Place fresh raspberries on the prepared crust, then pour in the cream mixture. Spread it out evenly and smooth the top.
Raspberry topping for the no-bake cheesecake:
Blend fresh (or frozen) raspberries and spread the purée over the top of the cheesecake. You can lightly swirl it into the cream layer with a fork or create a decorative pattern. Chill the cake in the fridge for at least 4 hours, preferably overnight. Before serving, decorate with fresh raspberries.
Enyoj!!
