Surprisingly Healthy No-Bake Cheesecake
Hello! Hi! It's me! Adele! Wait. That was wrong.
It appears that exams have done the opposite of enrich my intellectual capacity - I seem to be going slightly nuts. Nevermind. In the slight hiatus since my last post, I have survived the first set of exams to actually contribute towards my final degree grade (eugh EUGH) and also become a DIY expert. Not only have I solved a broken radiator problem that two plumbers and a landlord could not fix (they actually caused a freezing leak in my already freezing room in freezing December but let's not dwell) and become chums with my amazing geriatric neighbour in the process, I have been impressing all and sundry with my knowledge of how boilers work. Or how they should work. In our house, how they don't work. Anyway, long story short, this is now a DIY blog, and there shall henceforth be no more recipes. (Joking, although the position of resident DIY expert is very much available - Dad?)
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.
I just watched a video that referred to 'advanced smoothie drinkers' (what) so I'm going to say this is a recipe for Advanced Cheesecake Eaters. If you are already an ACE (ha ha) then congratulations! That means you can eat the entire cheesecake in one. If you are yet to reach ACE status (don't worry I think you're ace anyway) then all you have to do is eat loads of cheesecake, and declare yourself a cheesecake-eating pro.
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. (You really can enjoy in abundance; nutritional information is at the end of this post.)
There it is. The easiest cheesecake on ze planet (maybe). And it even fits with any 'be healthier' etc. New Year's resolutions that may have been inconveniently getting in the way of cheesecake thus far! You're so welcome. (Sidenote, photos are click-to-enlarge as always!)
Nutritional information
(per 1/8th cheesecake)
with date-almond base:
154.5 kcal
fat 8.8g
(of which saturates 3.65g)
carbohydrates 13.15g
(of which sugars 10.65) - 7.5g are from the base so naturally occurring, and almost all from the dates!
protein 7.5g
salt 0.05g
with gingernut base:
194kcal
fat 9.1g
(of which saturates 6.75)
carbohydrates 21.95
(of which sugars 11.85)
protein 6.55g
salt 0.3g
P.S. Did you know the average slice of cheesecake (according to a combination of Google and the Nutrition Labelling and Education Act of 1990..) is 401kcal, which is very much on the healthy side compared to certain popular cheesecake brands with a whole lotta flavours clocking in at over 1,000... You could quite literally have this entire cheesecake instead. In fact, that sounds like a rather brilliant idea.
*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*
It appears that exams have done the opposite of enrich my intellectual capacity - I seem to be going slightly nuts. Nevermind. In the slight hiatus since my last post, I have survived the first set of exams to actually contribute towards my final degree grade (eugh EUGH) and also become a DIY expert. Not only have I solved a broken radiator problem that two plumbers and a landlord could not fix (they actually caused a freezing leak in my already freezing room in freezing December but let's not dwell) and become chums with my amazing geriatric neighbour in the process, I have been impressing all and sundry with my knowledge of how boilers work. Or how they should work. In our house, how they don't work. Anyway, long story short, this is now a DIY blog, and there shall henceforth be no more recipes. (Joking, although the position of resident DIY expert is very much available - Dad?)
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.
I just watched a video that referred to 'advanced smoothie drinkers' (what) so I'm going to say this is a recipe for Advanced Cheesecake Eaters. If you are already an ACE (ha ha) then congratulations! That means you can eat the entire cheesecake in one. If you are yet to reach ACE status (don't worry I think you're ace anyway) then all you have to do is eat loads of cheesecake, and declare yourself a cheesecake-eating pro.
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. (You really can enjoy in abundance; nutritional information is at the end of this post.)
Nutritional information
(per 1/8th cheesecake)
with date-almond base:
154.5 kcal
fat 8.8g
(of which saturates 3.65g)
carbohydrates 13.15g
(of which sugars 10.65) - 7.5g are from the base so naturally occurring, and almost all from the dates!
protein 7.5g
salt 0.05g
with gingernut base:
194kcal
fat 9.1g
(of which saturates 6.75)
carbohydrates 21.95
(of which sugars 11.85)
protein 6.55g
salt 0.3g
P.S. Did you know the average slice of cheesecake (according to a combination of Google and the Nutrition Labelling and Education Act of 1990..) is 401kcal, which is very much on the healthy side compared to certain popular cheesecake brands with a whole lotta flavours clocking in at over 1,000... You could quite literally have this entire cheesecake instead. In fact, that sounds like a rather brilliant idea.
*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*
I do like the sound of the ginger nut one, it sounds delicious.
ReplyDeleteIt really is, and so easy too! Would also be yum with some extra spices added in - it's a delish starting point so you can't really go wrong!
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