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Now that I have done my best to excuse an absence that really probably didn’t need excusing (although I would happily excuse myself out of exams..), let’s get shabangalanging.Either way, lots of cheesecake. Which is easy peasy with this recipe.
I’m including two options for the base – one is a date and almond one (a variation on my No-Bake Healthy Chocolate Brownies), and the other is primarily gingernuts. Both are muy yum. Maybe the only solution is.. to make.. two.. cheesecakes? Well, if you insist.
Surprisingly Healthy No-Bake Cheesecake makes one big cheesecake (probably an 8-inch flan tin?); veggie-friendly!
Ingredients for the date-almond base: 85g almonds 85g medjool dates 2 tbsp coconut oil half tsp water if required
for the gingernut base: 200g gingernuts 3 tbsp tbsp coconut oil 3 tbsp semi-skimmed milk
for the cheesecake filling: 2 tubs Arla protein (these have 20g protein per tub!!! I got many free tubs and many vouchers for yet more free tubs when I volunteered at the Yorkshire Marathon, but if kind-heartedness won’t cut the mustard to get you yours, then it’s available in most supermarkets; I used one tub of raspberry and rosehip, and one of blueberry – highly recommend the combo)
Directions 1. Whichever base you opt for, add all the ingredients to a food processor and whiz until it’s all combined. 2. Get messaaaaaay. Delve in and use your hands to firmly smush it down into an even layer in your flan tin/whatever non-baking vessel you may be using. (The back of a metal spoon also helps with this bit.)
3. Mix together your Arla protein quark (yep, it’s not even yoghurt – it’s CHEESE. cheesecake doesn’t get much more real than that) using whatever you have – a spoon/fork will work but you’ll get a smoother result if you can use an electric whisk of some description. 4. Blob it onto the base and leave in the fridge to chill! TADAAAAA, now you can top with whatever you are lusting after and enjoy in abundance.