Fit cheesecake with chia and coconut milk
This healthy, cold-baked chia cheesecake is a healthy and delicious alternative to the classic dessert, perfect for those watching their diet. In just 30 minutes, you'll prepare a base of dates and oats, then create a light cheese filling with low-fat cottage cheese, coconut milk, and chia seeds. Fresh fruit and sugar-free jelly complete the recipe, making this cheesecake not only delicious but also full of nutrients! Thank you for the recipe! howiliketoeat.
Number of servings
12
Preparation time
30 min (+ cooling time)
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INGREDIENTS
Bottom:
- 200 g dates
- 100 ml of hot water
- 130 g oatmeal
- 2 large tablespoons of coconut oil
- 1 tablespoon cocoa
Cheese mass:
- 120 ml of hot water
- 15 g powdered gelatin
- 750 g low-fat cottage cheese (3 x 250 g)
- 4-5 tablespoons of erythritol
- 300 ml Kara Coconut Milk (divided into 200 ml and 100 ml)
- 25 gr QF Quality Food Chia Seeds
Top:
- fresh fruit (raspberries, blueberries, peaches or strawberries)
- 1 package of sugar-free jelly
- 300 ml of hot water
A METHOD OF PREPARING
- Pour 100 ml of hot water over the dates and let steep for about 15 minutes. Then, place them, along with the water, oats, coconut oil, and cocoa powder, in a blender. Blend until smooth and thick.
- Line a 22 cm springform pan with baking paper. Spread the date mixture evenly over the base and press firmly into place. Refrigerate while you prepare the cheesecake filling.
- Pour 120 ml of hot water over the gelatin, mix thoroughly until completely dissolved and set aside for a while.
- Combine chia seeds with 200 ml of coconut milk, mix and set aside to allow the seeds to swell.
- Blend the cottage cheese, erythritol, dissolved gelatin and the remaining 100 ml of coconut milk into a smooth, uniform mass.
- Add the chia seeds, soaked in the milk, to the blended cheese mixture and mix thoroughly with a spoon. Taste and sweeten with a little erythritol if necessary.
- Pour the prepared cheese mass onto the cooled date base and level the surface.
- Dissolve the jelly in 300 ml of hot water and set aside to cool.
- Arrange fresh fruit on top of the cheesecake and pour the prepared lukewarm jelly over it. Refrigerate the finished cake for at least a few hours—preferably overnight.
