Another easy raw cheesecake, no cooking required. Just make the base of the raw cheesecake, place in the fridge then make the raw cheesecake filling. What could be simpler.
Low Carb And Sugar Free Raw Cheesecake
If you are really pressed for time, push some frozen berries into the cheesecake and this will speed up the cheesecake to set. This especially works well in individual ramekin dishes.
They can set in an hour when made this way. I love making this raw cheesecake especially in the summer when I can’t bear to have the oven on. Serve with a low carb berry yogurt.
These are hard to find as they tend to be sweetened so I use natural yogurt and add my own berries, or for the children, I make Easy Yo which grows away on my kitchen bench. It is higher in carbs, but at least it does actually contain the fabulous strains of bacteria, as opposed to those in the supermarket which may not actually contain much by the time they end up at home via the supermarket supply chain.
Or serve with berries and cream. Raw cheesecake can be made as one large dish or as individual serving sizes in ramekins.
Raw Cheesecake
Ingredients
Base
- 55 g butter melted
- 50 g almond meal/flour
- 100 g flaxseeds/linseeds ground
- 2 tbsp granulated sweetener of choice or more to your taste
Cheesecake Filling
- 500 g cream cheese
- 2 sugar free jelly I use sachets which should make 500ml each
- 250 g blackberries
- Berry yogurt to serve
Instructions
Base
- Mix the melted butter with the almond meal/flour, sweetener and linseeds.
- Grease a pie dish with butter then line with a piece of baking paper cut to size.
- Spread the mixture on the base and place in the fridge to harden.
Cheesecake Filling.
- Dissolve the 2 jelly sachets in 500ml boiling water. This is half the amount of water it states (i.e: make it double strength) so will set the cheesecake.
- Put the cream cheese in a bowl, add the warm jelly and mix using a stick blender with a blade attachment. Whisk until there are no lumps of cream cheese left. The warm jelly helps this.
- Defrost the frozen berries (or use fresh ones) and break them up with a fork so you still have lumps of berries, but not whole ones. Stir the berries through the cheesecake filling.
- Pour onto the base and put bake into the fridge for 2 hours or until set.
Raw Cheesecake
Katherine says
So jelly sachets are Jello or gelatin? How big is a sachet?
mmckiwi says
I’ve just made a version of Nigella’s cherry cheesecake using ground almond coconut and butter in the base (and a bit of dark chocolate just because). She adds a touch of lemon to cause her cream cheese to set, I swopped out the sugar for stevia to taste and will serve with blueberries (lower in sugar to suit t2 diabetic husband who it’s for). So no need for jelly or gelatine at all 🙂
Katy Webb says
I have just made this & its setting in the fridge. I modified it a little, adding dessicated coconut to the base & a good pour of whipping cream to the mix as I found it quite sweet. I also added a bit more cream cheese till the sweetness was toned down. I’m hoping for a good result! It was very easy to make & I love a no bake cheesecake so fingers crossed!
Hélène says
ahHa…jelly sachets are what we call packages of jello here! gelled fruit or fruit juice, sometimes with whipped cream in it or marshmallows. so its gelatin u use to thicken the cheesecakes; this one and the blueberry no bake one. have u ever made it without the jelly and just used unflavored gelatin? or do u need the artificial sweetener and flavoring in the cheesecakes? we have jello nobake cheesecakes here too ☺
i use gelatin to make supergelled fruit juice cubes for the kids. we call them knox blox after the brand of gelatin sold in groceries, Knox brand. but any unflavored gelatin will wk.
Libby www.ditchthecarbs.com says
Thanks for the tips! Yes I do make cheesecakes now with plain gelatine as I wasn’t too happy using the WW jelly sachets as they contain some ugly ingredients, I only use them now as a rarity. Take a look at my lemon cheesecake – one of the most downloaded cheesecakes here now 🙂
Lifeblooming says
This looks dangerous!