This is definitely one you can't say no too! This mouth watering cheesecake is the perfect dessert or afternoon snack topped with delicious chocolate and enjoy it guilt free!
SERVES: 4
PREP: 25 MINUTES
COOK: 1 HOUR 30 MINUTES
Ingredients
For the base
40g granola
40g oats
1 tablespoon coconut oil, melted
1 tablespoon nut butter
For the lemon cheesecake part
150g soft cheese or Quark (can be dairy-free)
1 tablespoon coconut oil
20g no added sugar white chocolate (can be dairy-free)
Zest and juice of 1 lemon
3 tablespoons Natvia 100% Natural Sweetener
1 tablespoon coconut flour
For the raspberry part
75g frozen raspberries
2 tablespoons Natvia 100% Natural Sweetener
1 tablespoon chia seeds
For the chocolate shell
1 tablespoon coconut oil
40g no added sugar dark chocolate
Extra granola and freeze-dried raspberries
Method
First make the base - Mix together the oats, granola, oil, nut butter then divide between 4 small ramekin dishes to fill ⅓ full and press down. Chill in the fridge.
Next, beat together the soft cheese or Quark, lemon, sweetener and coconut flour. Gently melt the coconut oil and white chocolate then cool a little. Beat into the mixture. Spoon this on top of the bases to reach up to another ⅓.
Allow the raspberries to defrost and mix in the sweetener and chia seeds. Spoon over the lemon mixture in a single layer.
Melt the coconut oil and chocolate, then pour over each pot to cover and fill to the top. Sprinkle over granola and freeze-dried raspberries then chill for 1 hour - then enjoy!
