This sugar-free fruit cheesecake is a light yet delicious dessert, without added sugars, cream, and full of fresh fruit. The perfect dessert for the end of a meal or a refreshing snack. The cookie base is simply amazing with the addition of an unusual ingredient that gives it an extra kick! But now, enough talking, head to the kitchen to make this cheesecake, and I’m sure you won’t leave it anymore!
Other fruit recipes:
- Difficulty: Very easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for the sugar-free fruit cheesecake
- 5 oz sugar-free cookies
- 3 oz lactose-free butter
- 1.25 oz salted roasted peanuts
- 1 pinch fine salt
- 7 oz cow's milk ricotta
- 7 oz cream cheese (I used Philadelphia)
- 1.25 oz stevia
- grated lemon zest (untreated lemon)
- 3 sheets gelatin
- 1 yellow peach
- 2 apricots
- 3 strawberries
- 3.5 oz cherries
- 3 thin lemon slices
Tools
- 2 Bowls
- Spoon
- Spatula
- Grater
- Cutting Board
- Springform Pan
- Parchment Paper
- Plastic Wrap
- Food Scale
- Chopper
- Electric Whisks
- Saucepan
Preparation of the sugar-free fruit cheesecake
Place the butter in the saucepan, melt it, and let it cool slightly.
Chop the cookies together with the peanuts and pinch of salt using the chopper, once chopped pour the mixture into a bowl, add the melted butter and mix with a spoon until you get a homogeneous mixture.
Line the mold well with parchment paper, pour in the chopped cookies, and with the help of a glass bottom, press the bottom well to compact it, raising a border of about 0.75 inches and pressing it well with your hands, let rest in the freezer for 10 minutes.
Soak the gelatin sheets in a bowl with plenty of water.
In another bowl, pour the Philadelphia, ricotta, stevia, and grated lemon zest, dissolve the now-soft gelatin in a saucepan for a few seconds, and work with electric whisks for 5 minutes at maximum speed until you get a smooth and homogeneous cream.
Remove the mold with the base from the freezer and pour the cream into the base, leveling it well with a kitchen spatula, wrap the mold well with plastic wrap, and refrigerate for at least 4 hours before consuming.
After resting in the fridge, take out the cheesecake, wash all the fruit provided in the ingredients well, and dry it, slice the apricots and peaches, cut the strawberries into fans leaving the green on, and cut the lemon into thin slices..
Decorate the cheesecake starting from the outside with the apricot and peach slices, then proceed by placing the cherries with the stem in the center and the fanned strawberries around, finally decorate with the thin lemon slices, and voilà, the sugar-free fruit cheesecake is ready to be enjoyed without guilt, plate it, and you’re done!
Here’s how the cake looks inside!
STORAGE
Once decorated, the cheesecake can be stored in the fridge for 2 days covered with a sheet of parchment paper on top and wrapped entirely with plastic wrap.
