:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/hkircYqBl0B3bJgrE3pc/628d2cac33c554b76c5c01280008fa.jpeg "No-Bake Fit Strawberry Cheesecake")
No-Bake Fit Strawberry Cheesecake
I usually make baked cheesecakes. But I've also tried a no-bake one with strawberries in a healthier version.
Ingredients
Base
- 80 g Mixed oat flakes
- 25 g coconut flour
- 15 g grated coconut
- 20 g No need for vanilla protein
- 50 ml water
- 30 g You don't need to use blended cranberries with a bit of water
- 10 g With
- 20 g coconut oil
Strawberry part
- 350 g Allow the frozen strawberries to thaw
- 1⁄2 packaging strawberry pudding powder
- 10 g Honey sweetener
Cream
- 500 g Soft curd
- 40 g Replace the strawberry protein with sweetener
- 10 g With
- Sheet gelatin
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Directions
Mix all the ingredients for the base and press it into the bottom of a round (20cm) tin lined with baking paper.
Stir the strawberry pudding powder in the strawberry juice. Blend the strawberries and boil them together with the pudding powder and honey. Cook until thickened.
Mix curd, protein and honey. Prepare the gelatin according to the instructions - put the slices to swell for 10 minutes in a bowl with 6 tablespoons of water. Then we heat it over a flame and stir until the gelatin dissolves (do not boil!). Add 2 tablespoons of cream to the gelatin and stir. Stir this mixture into the cream. Put half of the cream on the base.
Into the second half we put 2 tablespoons of strawberry mixture and put it on the 1st part of the cream.
Spread the remaining strawberry mixture on top of the cake. Put the prepared cheesecake in the fridge to set overnight.
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