I love Cheesecake.
New York, Blueberry or Choccie – I love them all. However, my bum and waistline don’t seem so keen 🙁
Joanna McMillan, who is a Nutritional Adviser for Freedom Foods, has put together this healthier yet still mouth wateringly good recipe combining two perfect cheesecake ingredients – chocolate and cherries! I made this a while ago when I had my Mum staying with me and it was a perfect accompaniment for having a cosy night in together!
If you like this post, check out: Oat and Barley Cookies also by Dr Jo McMillan
No Bake Dark Choc Cherry Cheesecake.
Time: 30 minutes plus overnight to set
A typical slice of cheesecake will give you somewhere around 2500 kilojoules and over 30g of sugar. That’s fine if it’s a very occasional treat, but it had better taste awesome to be worth it! This version has less than half the kilojoules, has far less sugar and is super easy to make as it requires no cooking.
I’ve used Freedom Foods Rice Puffs instead of biscuits and this not only keeps the base lighter, but means it is also gluten free for those who need. Combined with antioxidant rich dark chocolate and the good fats found in tahini, it’s wickedly good. The filling is simply cream cheese and Greek yoghurt flavoured with vanilla and lemon and sweetened with just a touch of pure honey. You set this is the freezer before topping with fresh cherries and a grating of dark chocolate. Perfect to serve to your guests and impress as the end of a dinner party.
80g dark chocolate (70% cocoa), plus 1 extra square to garnish
1 ½ cups Freedom Foods Rice Puffs
2 tb unhulled tahini
250g full fat cream cheese
1 cup regular fat Greek natural yoghurt
1 tb pure honey
¼ tsp pure vanilla extract (or scrape the seeds from 1 vanilla pod)
juice of ½ lemon
1 cup cherries, pitted and halved
Grease a 20cm spring form tin with a little extra virgin olive oil and line the bottom with baking paper.
Break the dark chocolate into squares and place in a small glass bowl. Bring a small saucepan of water to simmer over moderate heat on the stovetop and place the bowl over the simmering water to melt the chocolate. Stir occasionally and make sure no water comes into contact with the chocolate. (Alternatively you can melt the chocolate in the microwave).
Once melted remove the bowl from the saucepan and mix through the rice puffs and tahini. Press into the prepared tin and then using a sheet of baking paper over the top, press down firmly with the back of your fingers to make the cheesecake base. Pop the tin into the freezer to set for at least half an hour.
Beat the cream cheese in an electric mixer (or you can do by hand with a wooden spoon). On a low to moderate speed add the yoghurt, honey, vanilla and lemon juice. Beat until well combined and there are no lumps.
Pour this over into the tin over the base and bang the tin on the bench a couple of times to evenly spread. Pop the tin back into the freezer to set overnight. Alternatively, you can set in the fridge for a softer texture.
Once ready to serve, top with the cherries and grate over a square of dark chocolate. Cut into slices and serve.