From Washington Post’s Food Section, this recipe is a no-bake, healthier dessert than the traditional cheesecake. Greek yogurt & gelatin substitute cream cheese, and almonds & dates make up for processed graham crackers crust. It may look like a lot of work, but the recipe is pretty easy to make.
I will be honest, it does not taste exactly like regular cheesecake. But at about half the calories, it does not compromise on taste and texture. Tangy and coconuty, it does not seem like a winter dessert. But I thought I should share, just in case there was someone looking for a guilt-free dessert recipe.
MAKE AHEAD: The cake needs to be refrigerated for at least 3 hours and up to overnight.
- 16 pitted dates, coarsely chopped
- 2 cups (skinless) slivered almonds
- 2 tablespoons coconut oil (solidified)
FOR THE FILLING
- 1 cup coconut water
- Juice from 1 lemon
- 1 tablespoon plus 2 teaspoons (2 packets) unflavored powdered gelatin
- 2 cups plain low-fat greek-style yogurt
- 1 1/2 cups shredded sweetened coconut
- 2 teaspoons vanilla extract
1) For the crust, use a 9-inch springform pan.
2) Pulse the dates, almonds and coconut oil in a food processor till well incorporated.
3) Press the mixture into the bottom of the springform pan; use a piece of wax paper to do this if you don’t want to get your hands sticky.
4) Wipe out the food processor bowl.
5) For the filling: Heat the coconut water in a microwave-safe bowl on HIGH for a few seconds, until it is hot (but not boiling).
6) Add the lemon juice, then stir in the powdered gelatin until it has dissolved.
7) Blend the yogurt, coconut and vanilla extract in the food processor to desired consistency (if you like the texture of coconut, coarse blend; if you like just the flavor, blend fine).
8) Add the gelatin mixture and puree until smooth. Pour on top of the crust, leveling the surface.
9) Cover and refrigerate for at least 3 hours and up to overnight.
10) To serve, dip a knife into very hot water before cutting each piece. Serve plain, top with fruit, or drizzle with chocolate sauce.
Refrigirate leftovers in a tightly covered container. Use within a day or two (it tastes fine, but gets a little soggy if stored longer).