I am obsessed with cheesecake. It's my absolute fave and I can never say no to it! So for my next Total recipe, I decided to make a healthier version of my favourite pudding. It's free from refined sugar as it's sweetened with natural honey and fresh strawberries, and the cacao nibs gives the base a yummy chocolatey taste - all the flavour without the guilt!
45g desiccated coconut
70g cacao nibs
185g pitted dates
3tbsp coconut oil (melted, at room temp)
For the base I used the same recipe from "The Art of Eating Well"s Avocado Lime Cheesecake.
Toast the pecans & coconut for about 8minutes in a preheated oven (150c), then pop them in a food processor with the rest of the ingredients and blend until the mixture is crumbly and sticks together when pinched. Stop before it gets too smooth! Press the mixture into the bottom of a lined springform tin.
1.5 cups Full fat Fage Total Greek yoghurt
200g cream cheese
1/2 cup natural honey
1/4 cup lemon juice
1tsp vanilla extract
This part couldn't be easier - whisk all of the ingredients together, pour on top of the base and allow to set in the fridge overnight. Decorate with fresh chopped strawberries and enjoy!
I actually blended my filling which made it far too smooth. I popped it in the freezer overnight so it did set in the end but I had to eat it really quickly before it melted... that's my excuse anyway ;)
The classic version of Total Greek Yoghurt is perfectly creamy so was ideal for this kind of dessert. It's still high in protein with 9g of protein per 100g and only 5g of fat - told you it was guilt free! There's less cream cheese than in your typical cheesecake as I've replaced some of it with extra yoghurt for extra goodness.
Let me know how it sets when whisked!