Raw Cheesecake
ditch the carbs
ditch the carbs
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  • 25 mins Total time 25 mins Author: Libby Recipe type: Dessert Cuisine: LCHF, Low Carb, Wheat Free, Gluten Free, Primal Serves: 12 Ingredients Base 50g melted butter 50g ground almonds 100g LSA (ground linseeds, almonds sunflower seeds) Cheesecake Filling 500g cream cheese 2 sugar free jelly sachets (I used Weight Watchers sachets which should make 500ml each) 250g frozen blackberries Berry yogurt to serve Instructions Base Mix the melted butter with the linseed and LSA. Grease a pie dish with butter then line with a piece of baking paper cut to size. Spread the mixture on the base and place in the fridge to harden. Cheesecake Filling. Dissolve the 2 jelly sachets in 500ml boiling water. This is half the amount of water it states (i.e: make it double strength) so will set the cheesecake. Put the cream cheese in a bowl, add the warm jelly and mix using a stick blender with a blade attachment. Whisk until there are no lumps of cream cheese left. The warm jelly helps this. Defrost the frozen berries (or use fresh ones) and break them up with a fork so you still have lumps of berries, but not whole ones. Stir the berries through the cheesecake filling. Pour onto the base and put bake into the fridge for 2 hours or until set. Nutrition Information Serving size: 1 serve Calories: 262 Fat: 24.2g Carbohydrates: 5.7g Sugar: 4.2g Protein: 6g 3.2.2802



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