Description
This is as close as you are going to get to a banting-friendly cheesecake. There are no biscuits in the base, but luckily toasty almonds add great crunch.
Ingredients
Base
100 g almonds, toasted
1 tsp (5 ml) cocoa powder
1 Tbsp (15 ml) butter, melted
stevia or xylitol, to sweeten
Cheesecake Topping
250 g (1 tub) plain cream cheese
⅓ C (80 ml) plain yoghurt
1 Tbsp (15 ml) smooth nut butter (macadamia, almond)
zest of ½ orange
seeds from 1 vanilla pod
stevia or xylitol, to sweeten
raspberries and mint to garnish
Instructions
Base
Place the nuts, cocoa and butter into a food processor and blend until coarse. Sweeten with a bit of stevia or xylitol and then divide the mixture between some pretty glasses. Press it down slightly to form a base.
Cheesecake Topping
Place the cream cheese, yoghurt, nut butter, orange zest and vanilla seeds into a food processor and blend until smooth. Note: be careful not to over blend as it will become grainy. Sweeten the mixture with stevia or xylitol if desired.
Place the mixture into a piping bag and pipe this mixture on top of the nutty bases. Add a raspberry and some mint to garnish. Either serve immediately or place into the fridge for half an hour to firm up.
TIP: For different flavour variations try replacing the nut butter with 1 tsp (5 ml) of cocoa powder, rose water or orange blossom water.
