No-bake cheesecake is already another classic version of this super-popular dessert. First of all, it’s most often easier to make, and second, it tastes absolutely gorgeous!
We’ll use almonds for the base and cream cheese and of course gelatin for texture!
Cooking Time 60 minutes
Serving Capacity 16
Ingredients :
To make this “New York No-Bake Cheesecake” recipe You will need:
Almonds 200g
Butter 60 g
Erythritol 4 tablespoons
Vanilla Extract 3 Tbsp.
Gelatin 1 tbsp.
Water 100 ml
450g cream cheese
Erythritol 100 g
Salt to taste
Creamy 500 ml
Frozen strawberries 300g
2 Tbsp Erythritol
Step 1
Prepare a 22 cm tin – line the bottom with parchment and grease the edges with butter or coconut oil.
Step 2
To prepare the base: add the almonds, 4 tbsp erythritol, melted butter and 1 tsp vanilla extract in a food processor and grind to a crumbly, slightly sticky mixture. Press the mixture tightly and evenly into the bottom of the mold and place in the refrigerator for 30 minutes.
Step 3
For the cream: Dissolve the gelatine in 50 ml of warm water. Mix with a mixer on medium speed the cream cheese, 2 tsp vanilla extract and 100g erythritol. Pour in the heavy cream. Mix on low speed, then on high speed until soft peaks form. Reduce to medium speed and slowly pour in the gelatin. Increase the speed of the mixer and beat until stiff peaks form.
Step 4
Pour the cream onto the base, smooth with a spatula and leave in the fridge for at least 6 hours (overnight is best).
Step 5
To make the sauce: put the strawberries, 2 tbsp erythritol and 50 ml water in a saucepan, stir, bring to the boil, stirring frequently. Turn down the heat and simmer for 15 to 20 minutes, or until the mixture thickens. Remove from heat and allow to cool completely.
Step 6
Decorate the frozen cheesecake with fresh strawberries (if desired) and drizzle with the sauce.
Bon appetit!
Energy value per serving
Calories from fat 250
Calories: 281
Fats: 27.8g
Carbohydrates: 4.4 g
Fiber: 2.0 g
Digestible carbohydrates: 2.4 g
Protein: 4.9 g
