You Need This No-Bake, Gluten-Free Cheesecake Recipe In Your Life

We always love slicing through a fresh piece of creamy cheesecake. But, with heaps of cheese, eggs, butter and sugar, it’s the kind of indulgence we can only justify once in a blue moon. Untill now, that is. Author and foodie, Anna Lisle has lightened this luscious dessert—without losing an ounce of flavour—and shared the recipe with Amodrn.

Ahead, you’ll find the recipe for her no-bake, gluten-free and refined sugar-free yogurt and mango cheesecake pots with cashew coconut crust. This mouthwatering dessert is officially our go-to for every birthday, dinner party, and BBQ this summer.

I can take or leave anything to do with chocolate (sorry don’t hate me!) but a tangy layer of yogurt and cream cheese combined with a buttery, crumbly crust, this is the type of dessert I crave. Top with whatever fruit is in season – Anna Lisle.

No-Bake Yogurt And Mango Cheesecake Pots With Cashew Coconut Crust

Serves 6

Gluten-free, refined sugar free

See also

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Ingredients

Base

200 g (7 oz) dry roasted cashews, unsalted

90 g (3¼ oz) desiccated (or shredded) coconut

160 g (5 ½ oz) fresh dates (or dried dates/figs soaked in water to soften), pitted

½ teaspoon cinnamon

½ teaspoon sea salt

Cheesecake

1 tablespoon powder gelatine, dissolved in 125 ml (4 fl oz) hot water

520 g (1 lb 2 oz) natural Greek yogurt

250 g (9 oz) cream cheese, softened

250 ml (8 fl oz) coconut cream

1 teaspoon vanilla extract

1 lemon, juiced (or to taste)

180 g (6 ¼ oz) honey

To Decorate 

1 punnet fresh raspberries

1 mango, thinly sliced into ribbons

2 passionfruit, pulp scooped out

1 punnet fresh blueberries

edible flowers (optional)

Method

1. In a food processor, combine all the base ingredients and blitz until the mixture begins to stick together. Press firmly into the bottom of 6 x 250 ml (8 fl oz) pots (about 1 cup), jars or bowls to create an even base and place in the fridge.
2. In a small bowl, combine powdered gelatine with 125 ml (4 fl oz) hot water. Stir to dissolve.
3. In a food processor, combine yogurt, cream cheese, coconut cream, vanilla, lemon juice, honey and dissolved gelatine mixture and process until smooth and creamy. Divide between each of your pots and leave to set in fridge for at least 4 hours or overnight.
4. To serve, decorate with fresh, plump raspberries, blueberries, curls of mango and passionfruit pulp (or seasonal fruit of your choice).

Note: If you want to make a cake instead, line the base of a lightly greased 22.5 cm (9 in) spring form tin with non-stick baking (parchment) paper. 

Whole Food, Bowl Food, features over 100 creative, super tasty and inspiring recipes from Anna’s real life. This cookbook is all about enjoying ingredients in their most natural state, and all the recipes are gluten-free.
For more information on Whole Food, Bowl Food or Anna’s food philosophy, visit her website. You can also follow her on Instagram.