Looking for a cheesecake that doesn’t involve a heart-attack-inducing amount of cream cheese? Look no further. The lovely ladies at Flax+Beets have created a deliciously decadent slice while still maintaining a level of nutrition that will keep your personal trainer happy!
Proudly brought to you by Gym+Coffee, Flax+Beets owner Jessica Nolan and resident nutritionist + medicinal chef Rachel Graham. Best of all, this is a no-bake recipe, is sugar-free and you can mix+match the toppings for extra flavour!
Get ready to have your cake and eat it too!
Preparation time: 20 minutes plus 4-6 hours to soak + soften the cashews.
There’s a bit of waiting around involved in this recipe but oh my goodness is it worth it! First, soak the cashews in the morning and set aside. These need to be softened for 4-6 hours so once you’re at around the 2-3 hour mark, you can start making the Base Layer. This then goes in the freezer for a couple of hours. The Base Layer needs to be fully set before you add the Cream Layer, so double-check that the base is good to go before you move on to the next step!
Make sense? Excellent… Let’s go!
Cooking + setting time: 4+ hours
Appliances et al.: Food processor (or good blender), 23cm spring-form cake tin
1 x 23cm cheesecake (8 servings)
Place all ingredients into a food processor and blend until all large lumps are gone.
Press the mixture into a 23cm spring-form cake tin, making sure that a little of the mixture is pressed half a centimetre up the sides. Place the base layer into the freezer for 2 hours or until completely set.
Don’t forget that the Base Layer must be completely set before you add the Cream Layer!
Place all ingredients into a food processor and blend well. All the lumps need to be gone and the mixture smooth!
Spoon the Cream Layer mixture onto the frozen Base Layer and spread gently and evenly. Place back into the freezer for 2 hours or until set.
If you’re keen to dig in immediately, then remove the cheesecake from the freezer and place in the fridge. If you have the patience of a saint, then wrap and keep your masterpiece in the freezer for defrosting at a later date!
Place all ingredients in a small saucepan on medium heat. Simmer for approximately 10 mins (do not boil!), or until you have a jam-like consistency.
Allow to cool then drizzle your cheesecake with the raspberry compote and serve!