No-bake cheesecake

Author: Lottie Covell

Photographer: Yuki Sagiura

First published: Jul 2017

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

Total cost: $15.90 / $1.59 per serve

(at time of publication)

Ingredients

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.

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

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.

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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