The light cheesecake with ricotta and yogurt on a coffee base easy and no-bake is a light and surprising spoon dessert.
For the base, I used whole wheat biscuits rich in fiber: ORO saiwa fibrattiva, and no butter or oil, just coffee!
For the cream, I used ricotta and low-fat or Greek yogurt that contains only the natural sugars of milk.
I chose berries for decoration.
Naturally sweet or with added sweetener.
Without gelatin.
No-bake.
Even single-portion.
It’s that easy!
Perfect as an alternative breakfast and as a balanced yet tasty dessert.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: No-bake
Ingredients
You can prepare the light cheesecake in a single-serving mold or a large mold, using the ingredients planned for your breakfast and adapting it to the quantities of your dietary plan.
For a single-serving cheesecake:
- 6 whole wheat biscuits (ORO saiwa fibrattiva)
- 1 coffee (long, 1 oz for 6 biscuits + a few drops for leveling the base)
- 2.1 oz cow's milk ricotta
- 1.4 oz Greek yogurt 0% fat
- sweetener (that you normally use)
- 1 cup berries (or seasonal fruit)
Suggested Tools
- Food Processor or Mixer
Preparation
For the base of my cheesecake, I used whole wheat biscuits rich in fiber ORO saiwa fibrattiva, and no butter or oil, just coffee!
Coarsely grind 6 whole wheat biscuits with the mixer, 1-2 spins so as not to mash them.
Transfer them to a bowl.Prepare a shot of coffee, you will need:
– 1 oz for 6 biscuits;
– a few drops to level the base.Add 1 oz of coffee to the crushed biscuits and mix with a fork: you will get a mixture similar to a soft shortcrust pastry.
Transfer the mixture to the mold and level with the back of a spoon moistened with a few drops of leftover coffee.Refrigerate.
For the cream of my cheesecake, I used ricotta and low-fat or Greek yogurt that contains only the natural sugars of milk.
Gradually reduce sugar and sweeteners: the palate gets used to it and learns to rediscover the natural sweetness of the ingredients.
To learn more about sweeteners read the article by clicking on the following link: Sugar and sweeteners type 2 diabetes.Recommended doses for a light cheesecake slightly sweet:
– or 5 g of coconut sugar per about 3.5 oz of cream;
– or 1 g of liquid sweetener Diete.Tic per about 3.5 oz of cream.In a tall and narrow glass or in a bowl, pour:
– 2.1 oz of ricotta;
– 1.4 oz of creamy low-fat yogurt;
– the sweetener you normally use;
and whip with an immersion blender or whisks until you get a soft and velvety cream.Pour the cream over the base, level, and refrigerate again.
For the decoration of my cheesecake, I chose berries.
Berries with coffee? The result is delicious, try it to believe it!
You can replace them with other seasonal fruits in the quantities planned by your dietary plan.Remember that
The Ministry of Health recommends consuming frozen berries only cooked, by boiling them at 212°F for at least 2 minutes.
To eliminate the risk of contamination from viruses.Pour the frozen berries into a colander, rinse them under running water, and let them drain well.
Pour the still frozen berries into a saucepan, add 1-2 tablespoons of water and bring them to a boil then boil for at least 2 minutes, stirring occasionally to prevent them from sticking to the bottom.
After cooking, remove excess water by removing the berries from the saucepan with a slotted spoon or pouring them into a colander.Distribute the berries over the cheesecake.
Your light cheesecake with ricotta and yogurt on a coffee base easy and no-bake is ready.
Enjoy!
The light cheesecake is a clever and quick dessert, prepared with a few assembled ingredients; suitable for those with problems of hyperglycemia, prediabetes or diabetes but good for the whole family to stay light without feeling like they’re on a diet.
Storage, Tips, and Variations
It keeps in the refrigerator covered with plastic wrap for 1-2 days.
For a more intense taste, add a teaspoon of unsweetened cocoa to the biscuit base.
Vary the fruit according to the season.
For a vegan version, use plant-based ricotta or plant-based yogurt without sugars and vegan whole wheat biscuits or vegan rusks.
FAQ (Questions and Answers)
Can I use only ricotta or only yogurt?
Yes.
Can I make it without coffee?
Sure, you can replace it with: decaffeinated coffee or barley, milk or plant-based milk, berry tea.
What can I substitute for whole wheat biscuits?
– with whole wheat rusks;
– with whole wheat wasa bread.Can I make it in a large mold?
Yes, just multiply the doses and follow the same procedure.
