Make it, pile on those summer berries, and enjoy all the NOT no-bake creamy cake indulgence. The much requested, better than I even expected, BAKED cheesecake is finally here. Medjool dates don’t just make the filling sweet, they make it extra thick and creamy too – squishy little multitaskers, how can we not love them? Already pitted = one step closer to cheesecake = YES. I always use my very favorite ones from Natural Delights, in this case their pitted variety. Because healthier but still so delicious cake is my favorite kind of cake. Just like the crust, the usual sugar in a cheesecake filling has been swapped for Medjool dates in this recipe. With up to 17g of protein and 0g of sugar in every serving, our plain unsweetened Greek yogurt is rich, smooth, and versatile. This is not an un-rich dessert, all the creaminess is key. Instead I went with yogurt (hello natural cheesecake-y tang) and coconut for extra creaminess. Raw cashews get plenty of attention in the dairy-free cheesecake world, both baked and raw. But I recommend sticking to the recipe here, you will be rewarded. If you are really opposed to oil in the crust, you can swap it for a very runny nut or seed butter.
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