š½ļø Serves: 6-8
šŖ Prep time: 10-15 mins
š„ Cook time: 0 mins
ā No added sugar and no seed oiIs
Low-Carb Cheesecake!
Our Grain-Free Granola is so versatileāit adds a boost of flavour and texture to any recipe. Thatās why itās the perfect way to hack your desserts. Whether youāre 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, itāll add the perfect crunchy, toasted, and nutty texture.Ā
We love this recipe because itās 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)Ā
- 165g cream cheese (we used 1 tub of Philadelphia)Ā
- 1/2 vanilla bean pod (or use 1 tsp vanilla essence)Ā Ā
- 3-4 drops stevia (or to taste!)Ā
- 55g powdered erythritolĀ
- 55g powdered inulinĀ Ā
- A good dash of double cream (about 50ml - 100ml)Ā Ā
- A generous sprinkle of fu:di Grain-Free Spiced Biscuit GranolaĀ
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 crumbāor to your liking.Ā
Serve!
Serve the cheesecake mixture in a bowlĀ with a dollop of sugar-free jam (if using!) and sprinkle over the crushed granola clusters. Top with your favourite berries. Enjoy!