Our family is a bit of a disaster when it comes to food limitations (high cholesterol and thyroid issues). The only one who can truly eat what she wants is Iliana and she is in a ‘not feel like eating much mode’ at the moment. Ironic, right? For the last few years, I have twisted and turned most of the recipes I knew into healthier versions. Of course there are still quite a few which would be a sin to lighten up and we do let ourselves indulge (once in a blue moon) and enjoy the full fat/full everything version.
This cheesecake is a much lighter and healthier no bake cheesecake. I hope you will enjoy.
- 200 gr digestive biscuits
- a handful of blanched almonds
- 2 tablespoons of light butter
- 2 packaged of light cream cheese (400gr)
- 1 low fat greek yogurt (200 gr)
- 1 lime (both juice and zest)
- 3-4 tablespoons of agave nectar (you can substitute it with honey, I prefer the agave nectar as this has a less distinct taste)
- 3 gelatine leaves, soaked in cold water for 5 minutes
- 300gr fresh or frozen raspberries (or any type of berries or sour cherries)
- 3 tablespoons sugar
- Blend the digestive biscuits together with the almonds to produce fine crumbs (don’t overblend).
- Melt the butter and mix together with the above.
- Press the mixture into an 8-inch pie dish. Bake in a preheated oven at 150 C for 15 minutes. Leave to cool while making the filling.
- Beat the cream cheese in a mixing bowl together with the yogurt, the agave nectar, the lime juice and zest until softened. Heat 1 tablespoon of water in a pan and add the soaked gelatine leaves. Once melted, add to the cream cheese mixture and mix well.
- Pour the cream cheese mixture onto the (cooled) crust.
- Chill the cheesecake in the refrigerator for a few hours.
- For the raspberry sauce, combine the raspberries with the sugar in a saucepan and bring to low boil. Simmer for 10 to 15 minutes to get the consistency you like. I like the sauce to be a bit tart, if you prefer it sweeter just add more sugar. Leave to cool and refrigerate until needed.
- Take the cheesecake out of the fridge, pour the raspberry sauce over it and serve.