Low-Carb Upside Down Cheesecake

🍽️ Serves: 6-8

🔪 Prep time: 10-15 mins

🔥 Cook time: 0 mins

✅ No added sugar and no seed oiIs

Low-Carb Cheesecake!

Our Grain-Free Granola is so versatile—it adds a boost of flavour and texture to any recipe. That’s why it’s the perfect way to hack your desserts. Whether you’re blending it to make the base of a sugar-free cheesecake, sprinkling it over yoghurt and fruit, or using it as a garnish on your favourite dessert, it’ll add the perfect crunchy, toasted, and nutty texture. 

We love this recipe because it’s fuss-free and utterly delicious. Think creamy, sweet vanilla cheesecake filling, sprinkled with our Spiced Biscuit Granola, and topped with sugar-free jam and berries for a tangy finish.

Ingredients

• 250g mascarpone (1 tub) 
• 165g cream cheese (we used 1 tub of Philadelphia) 
• 1/2 vanilla bean pod (or use 1 tsp vanilla essence)  
• 3-4 drops stevia (or to taste!) 
• 55g powdered erythritol 
• 55g powdered inulin  
• A good dash of double cream (about 50ml - 100ml)  
• A generous sprinkle of fu:di Grain-Free Spiced Biscuit Granola 

Let's begin!

Step 1

Add the mascarpone and cream cheese to a large mixing bowl. Using a knife, cut open the vanilla pod and scrap out the centre. Add this to a bowl along with the stevia, erythritol and inulin.

Step 2

Using an electric whisk, whisk everything together to combine. Slowly add the double cream and whisk further until the cream is incorporated and you have a lovely thick smooth texture (be careful not to over-whisk as the cream will curdle!).

Step 3

Add the fu:di Spiced Biscuit Grain-Free Granola to a bowl and, using a pestle, crush the clusters into a coarse crumb—or to your liking. 

Serve!

Serve the cheesecake mixture in a bowl with a dollop of sugar-free jam (if using!) and sprinkle over the crushed granola clusters. Top with your favourite berries. Enjoy!