Easy Baked Cheesecake

There’s something so comforting about a homemade cheesecake. The creamy texture, the subtle sweetness, and that perfect crumbly base, it’s a dessert that always feels like a little treat. This baked cheesecake is one of those recipes that never disappoints because it’s light, naturally sweetened with Natvia Sweetener Canister 350g, and so easy to make.

For the base

• 70g oat biscuits (can be gluten-free, I chose ginger) 
• 30g oats 
• 2 tablespoons coconut oil 
• 2 tablespoons nut butter 
• 3 tablespoons Natvia Sweetener Canister 350g

For the cheesecake part  

• 200g soft cheese (can be dairy-free) 
• 200g Greek yogurt 
• 90g Natvia Sweetener Canister 350g
• 1 teaspoon vanilla extract 
• 2 tablespoons cornflour 
• Fresh raspberries 

1. Blitz up the biscuits and oats in a blender/food processor. Melt the coconut oil, nut butter and Natvia Sweetener Canister 350gthen pour in and blitz again until combined. 
2. Tip into a greased and lined 20cm loose bottomed tin, spread out to cover and press down well. 
3. Blend the soft cheese, yogurt, Natvia Stevia Synbiotic Sweetener 250g, vanilla and cornflour until thick and smooth. Pour over the base and smooth out well. 
4. Bake at 170C for 30 minutes until golden and firm, then leave to cool.  
5. Pop out of the tin and place on a plate or board. Arrange fresh raspberries on top then slice and serve.  

PREP TIME: 15 MINUTES

BAKE TIME: 30 MINUTES

TOTAL TIME: 45 MINUTES