Ingredients
- 100g cashews
- 150g rolled oats
- 30g shredded coconut
- 60 g butter, melted
- 250g raspberries, fresh
- 1/4 cup Natvia
- 750g Cream Cheese, softened
- 1 cup Natvia
- 2 teaspoons vanilla
- 1 tablespoon gelatine dissolved in 1/4 cup boiling water
- 1 1/2 cups Greek yoghurt
Directions
- Put the cashew and rolled oats together in a food processor, blitz until well combined at the shredded coconut and continue blending.
- Combine the raspberries and Natvia in a bowl and mash together lightly
- Beat the cream cheese and Natvia with mixer until smooth. Add the gelatine followed by the yoghurt.
- Pour half of the cheesecake mix over the base. Add half of the mashed raspberries on top then swirl to make a marble pattern. Repeat with remaining cheesecake and raspberry.
- Chill for 3-4 hours or until set.
- Decorate with remaining raspberries and serve.
