Make this no-bake cheesecake in a mug or ramekin if it’s just for you; or multiply the recipe to fill a larger dish to share.
Makes one serve
Energy: 649kcal. (2716kJ)
Fat: 88% (64g)
Protein: 9% (16g)
Carbohydrate: 3% (2g net carbs)
Prep Time: 10 mins.
Cook Time: nil.
60mL boiling water
25g almond meal
15g coconut oil, melted
1 pinch cinnamon
15g erythritol-based sweetener
10g desiccated coconut, plus extra to serve
85g cream cheese
10g lemon zest, grated
1 squeeze lemon juice
- Whisk the gelatine (approx. ½ tsp) through 60mL boiling water, then set aside to cool slightly.
- Meanwhile, mix the ingredients for the base—the almond meal (approx. ¼ cup), coconut oil (approx. 3 tsp), cinnamon, half the coconut (approx. 3 tsp) and about a third of the sweetener (approx. 2 tsp)—and press into the base of your serving dish. Place in the fridge while you prepare the filling.
- Add the remaining ingredients to a bowl and pour over the water. Mash and mix with a fork (or blitz with a bullet blender) until smooth, then transfer to the serving dish.
- Refrigerate for an hour, or until set. Top with a little extra coconut and enjoy.