The light cheesecake is perfect to enjoy guilt-free at any time of the day!
I don’t know about you, but every time I go on a diet I get that irresistible craving for something sweet! If that happens to you too, it comforts me and makes me feel less alone in temptation.
If we want to save ourselves from temptation, the only thing left to do is prepare this delicious light cheesecake which has nothing to envy from traditional desserts, with the significant difference that it is healthy and low in calories.
It contains no butter, the biscuit base is moistened with a plant-based drink and the cream is made with lactose-free cow’s ricotta, but let’s not get lost in the introduction and let’s move straight to the preparation.
- Portions: 3 Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 Digestive biscuits
- 1/4 cup plant-based drink
- 1/2 cup lactose-free cow's ricotta
- 2 tsp honey
- 4 tsp blackberry jam
- to taste chopped almonds
Tools
- 2 Ring molds
Steps
Place the Digestive biscuits in a bowl and crush them into a powder using a meat mallet.
Pour the plant-based drink over the biscuits and mix to form a dough.
Divide the mixture between two ring molds placed on a flat plate.
Place in the fridge to rest.
In another bowl put the ricotta, mash it with a fork, add the honey and mix.
Divide the ricotta cream between the two ring molds and spread it evenly.
Refrigerate for at least 3 hours, or even better, prepare them the day before serving.
When ready to serve, gently remove the ring mold, spread two teaspoons of jam on each portion and decorate with a little chopped almonds.
The light cheesecake is a tasty and nutritious breakfast, but it is also an excellent dessert after a Sunday meal or a healthy afternoon snack for adults and children alike.
