No Bake Chocolate Cheesecake

September 4, 2017

It is really nice to have a sweet, especially when you are starting out on sugar free. I would always opt for xylitol – stevia is good but it can be a bit hit and miss to get the right sweetness for your palate – too much and it can leave a chemical aftertaste.  Always use Greek yoghurt as it keeps its shape during cooking. 

 

NB:  For a nice variation, add a few drops of mint or orange essence to the mixture to create a whole new flavour.

 

 

Serves 8-10

 

Nutritional information Per Serving

396 Kcals

36g fat

5.9g net carbohydrates

9.7g Protein

 

80g / ⅓ cup butter

75g / ¾ cup ground almonds

75g / ¾ cup hazelnuts, finely chopped

50g / ¼ cup xylitol or erythritol (or to taste)

225g / 1 cup cream cheese

240ml / 1 cup extra thick cream

125g  / ½ cup full fat Greek yoghurt

100g / 1 cup dark chocolate (at least 80% cocoa content), melted

 

  • Melt the butter in a saucepan.  Add the ground almonds and chopped nuts and combine well.  Press into a greased spring-form cake tin (roughly 20-22cm) and press down firmly with the back of a spoon.  Place in the fridge whilst you complete the next phase.

  • Combine the cream cheese, cream and yoghurt together.

  • Melt the dark chocolate – you can do this in a Bain Marie (bowl over a saucepan of boiling water – but don't let the water touch the base of the bowl) or in a microwave (be careful not to overcook in the microwave – about 30 seconds is enough).  Once melted combine with the creamed mixture.

  • Place in the refrigerator until set.

  • Drizzle some melted dark chocolate to the top before serving with some fresh raspberries and a dollop of cream or Greek yoghurt.

 

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