No-bake cheesecake

Author: Lottie Covell

Photographer: Yuki Sagiura

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This low cost, make-over no-bake cheesecake desert recipe, will be a hit with both family and friends.

Serves: 10

Time to make: 20 mins , plus overnight chilling

Ingredients

More weights & measures

200g plain Digestive biscuits
1 teaspoon ground cinnamon
75g reduced-fat spread, melted
4 gelatine leaves
3 medium ripe bananas
2 tablespoons maple syrup
2 teaspoons vanilla bean paste
375g low-fat Greek-style yoghurt
220g Philadelphia extra light cream cheese spread, at room temperature
2 teaspoons cocoa powder, sifted, to dust

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

In a food processor, place biscuits and blitz to form fine crumbs. Add cinnamon and melted spread, then blitz again.
Line a 20cm loose-bottom cake tin with baking paper. Press biscuit mixture evenly into the bottom, using the back of a wet spoon. Chill in the fridge while you make the topping.
In a small bowl of cold water, soak gelatine for 5 minutes. In a food processor, place bananas, maple syrup, vanilla bean paste, yoghurt and cream cheese. Blitz until mixture is smooth and creamy.
Drain the soaked gelatine, then mix with 3 tablespoons boiling water until smooth, and pour into cream cheese mixture. Mix well, then pour over chilled biscuit base. Return to fridge and chill for at least 12 hours, or overnight.
Dust cheesecake with cocoa powder just before serving.

Variations

If you can’t find gelatine leaves, use 4 teaspoons gelatine granules dissolved in 3 tablespoons boiling water. Don’t soak in cold water.

HFG tip

What we did

By replacing full-fat butter, cream cheese, and sour cream with reduced-fat spread, low-fat yoghurt and extra light cream cheese spread, we slashed a whopping 15g saturated fat per serve.
Using low-fat dairy also upped the protein and calcium in our cheesecake.
Using naturally sweet bananas meant we could cut the added sugars. They also increase the fibre.

CLASSIC	HFG MAKEOVER
1950kJ	970kJ	50% fewer kJ
5g protein	8g protein	60% more protein
20g saturated fat	5g saturated fat	75% less saturated fat
26g sugar	15g sugar	42% less sugar
70mg calcium	160mg calcium	129% more calcium

Nutrition Info (per serve)

Calories 232cal

Kilojoules 970kJ

Protein 8g

Total fat 10g

–Saturated fat 5g

Carbohydrates 25g

–Sugars 15g

Dietary fibre 2g

Sodium 200mg

Calcium 160mg

Iron 1mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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