Raw Cheesecake

Who needs the oven on when you can make raw cheesecake with no cooking?
Prep Time: 25 mins
Total Time: 25 mins
Servings: 12
Total Carbs: 5.7g
Author: Libby Jenkinson

Ingredients

Base

Cheesecake Filling

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.
Calories: 262kcal | Carbohydrates: 5.7g | Protein: 6g | Fat: 24.2g | Sugar: 4.2g