Category
Desserts
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
- For the base
3/4 cup almond flour
1/4 cup coconut flour
1/4 cup olive oil
1 tbs honey
1/4 tsp sea salt
- For the filling
1 1/2 cup cream cheese
2/3 cup powdered sugar
1 tsp lemon juice
1 tbs vanilla extract
1 cup heavy cream
- Toppings
Fresh seasonal fruit
Directions
- 1. Place the almondflour, coconutflour, olive oil, honey and salt in a mixing bowl and stir to combine.
- 2. Press the mixture into the bottom of a 7-inch non-stick loose bottom baking tin or individual ramekins and smooth with a spatula or spoon.
- 3. Next make the filling: Beat the creamcheese, with the powderedsugar, lemonjuice and vanilla with an electric mixer until smooth.
- 4. In another bowl whisk the cream until it doubles in bulk. Fold in the creamcheese mixture.
- 5. Spoon the mixture on top of the base and flatten with a spatula. Refrigerate for an hour before slicing and serve cold topped with fruit.
Recipe Note
NOTES:
This is a recipe for a no-bake cheesecake. The base is made with olive oil and honey instead of butter and sugar, making it healthier, rich and full of flavors!
WHAT YOU'LL NEED:
• Mixer
• Loose bottom baking pan.
