A lighter and more nutritious version of cheesecake. Without baking. Easy to make, even for those who usually avoid the kitchen.
Shop ingredients
Nutrition (1 serving)
- 208 kcal
- 16 g carbohydrates
- 12 g fats
- 12 g protein
Per 12 portions
- 200 g granola
- 50 g ghee
- 2 tbsp chicory syrup
- 500 g light curd cheese
- 250 g ricotta
- 1 packet Gelatine
- 1/2 lemon juice
- 50 g Sweeteners
- 30 g vanilla protein powder
- 250 g frozen blueberries
- 1/2 lemon juice
- 10 g chia seeds
Instructions
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Crush the granola that is used for the sponge in the packet or in a blender.
Add the melted ghee and chicory syrup, and stir well to create the sponge. Transfer it to a baking tray (22 x 16 cm) or a baking tin lined with baking paper, and spread it evenly over the bottom.
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Now let's make the cream.
In a large bowl, mix the curd cheese, ricotta, lemon juice, sweetener and protein.
In a separate bowl, mix the gelatin and 100ml of lukewarm water. Whisk well for about 30 seconds, then gradually add the creamy mixture, stirring continuously.
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Spread the cream over the granola sponge, then make the last layer.
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If using frozen berries, let them thaw slightly.
Place the blueberries in a saucepan or frying pan and warm over medium heat. Don't overcook them!
Add lemon juice and chia seeds, and take it off the heat.
Wait for the chia seeds to swell up and turn the mixture into a marmalade texture. Then top the cake with it.
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Refrigerate for at least two hours, ideally overnight, so the ingredients can meld.
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Now grab a spoon and enjoy!
