Skip to main content

Proudly Australian

YOGHURT RASPBERRY CHEESECAKE

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Makes 16 slices

Ingredients

100 g cashews

150 g rolled oats

30 g shredded coconut

60 g butter, melted

250 g raspberries, fresh

0.25 cup Natvia

750 g Cream Cheese, softened

1 cup Natvia

2 teaspoon vanilla

1 tablespoon gelatine dissolved in 1/4 cup boiling water

1.5 cup Greek yoghurt

Method

  1. Put the cashew and rolled oats together in a food processor, blitz until well combined at the shredded coconut and continue blending.
  2. Combine the raspberries and Natvia in a bowl and mash together lightly
  3. Beat the cream cheese and Natvia with mixer until smooth. Add the gelatine followed by the yoghurt.
  4. 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.
  5. Chill for 3-4 hours or until set.
  6. Decorate with remaining raspberries and serve.

WATCH THE VIDEO

No nutritional info supplied
AFTERNOON TEA, CHEESECAKE, COLD DESSERTS, GLUTEN FREE, KIDS TREATS, PANCAKES, RASPBERRY

Your Cart

Your cart is currently empty.
Click here to continue shopping.