When you make a promise, you must keep it. It hasn’t even been a month since I posted my first cheesecake recipe, which I made it for the first time on my birthday. Well, that was a classic recipe, pretty caloric I must say. I have promised you then that I will show you a healthier version, so VOILA! Mini cheesecake, sugar-free, no double cream added, no bake, no jelly on top. Relax, it’s still a cheesecake!
I’m so happy that I managed to make a healthier version of a delicious cheesecake that I can enjoy it without being sorry after I eat it or to do more workout at the gym.
Are you curious how I made this healthy cheesecake?
INGREDIENTS (for 12 mini cheesecake muffins)
Crust: 170 gr. integral sugar free biscuits, 80-100 ml. coconut oil (melted coconut butter)
Cream: 200 gr. cream cheese, 2 large bananas, 1 tablespoon of vanilla essence, 3 tablespoons of lemon juice, 10 gr. gelatin, 70 ml. warm milk
Decoration: black currant, homemade black currant sauce without sugar
Put the biscuits in a food processor and blend them until they come out like a fine sand, then transfer them in a bowl. Add melted coconut butter and mix until it takes the form of wet sand. Put 2 tablespoons of the biscuits into the muffins tin in which you put paper muffins. Press down the biscuits with a spoon, with your fingers or with a lid and put the muffin tin in the refrigerator until you prepare the cream.
Put the gelatin in a bowl with 100 ml. water, whisk and let it hydrate for 5 mins. After that, add 70 ml. of warm milk (not hot) into the bowl to dissolve the gelatin.
In another bowl put the cream cheese, the bananas, 1 tablespoon of vanilla essence, 3 tablespoons of lemon juice and mix well all the ingredients for 2-3 minutes with a mixer. Slowly add the milk with the gelatin in the bowl, mixing for 1 minute all the composition.
Take out the muffin tin from the refrigerator and pour the cream over the biscuits crust. Put the tin in the refrigerator for 2 hour or in the frizer for 1 hour to hardern the cream. Before serving, let the mini-cheesecake at room temperature at least 10 minute.
Serve them with a fresh black currant sauce. I used 150 gr. currants, which I put them in a saucepan with 4 tablespoons of water and let on the stove for 2-3 min, stirring occasionally, until it took the form of a sauce.
Who said that sweets can not be healthy is so wrong. With minimal effort, you have a sugar free cheesecake, with few calories that you can enjoy it without regrets.
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