Category
Desserts
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
3/4 cup almond flour
1/4 cup coconut flour
-
1/4 cup olive oil
1 tbs honey
-
1/4 tsp sea salt
1 1/2 cup cream cheese
2/3 cup powdered sugar
1 tsp lemon juice
1 tbs vanilla extract
1 cup heavy cream
Fresh seasonal fruit
For the base
For the filling
Toppings
Directions
1. Place the almond flour, coconut flour, 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 cream cheese, with the powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
4. In another bowl whisk the cream until it doubles in bulk. Fold in the cream cheese 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.
