How can 5 ingredients create a HEALTHY “White Chocolate Cheesecake?” Wait! 5 ingredients?…including the crust! Just 3 ingredients for the filling and well, I hope your math skills are up to par, cuz that mean there’s only 2 ingredients left that make up the crust! Haha
You do have the option of not even using the crust and making a “cheesecake custard” if you will, but dang! The crust just adds so much texture!
• Grain Free
• Gluten Free
• No Sugar Added
• High Protein
• Gut Healing
• Easily Digested
• Full of Probiotics
And I bet you’re wondering about those “white chocolate” chips, right? Well if you know me by now then you know I got them from Santa Barbara Chocolate of which they SPECIALLY created per my request since I knew there was a calling for them. I’ve never seen anyone else produce all natural, vegan, paleo, and sugar free cocoa butter chips…so I asked them to make them and without hesitation they agreed and 2 weeks later they arrived! Now they’re available for everyone! Use code “lilsipper15” for 15% off if you try them (good on anything from Santa Barbara Chocolate)
Ingredients:
Crust:
3 cups almond meal
1/2 cup melted coconut oil
Filling:
24 oz. of plain greek yogurt (full fat)
10 cherries (fresh or frozen)
2 Tbsp of grass-fed Gelatin
Topped with cocoa butter drops (these are sugar free and only contain 1 ingredient – cocoa butter)
Directions:
1. Mix crust ingredients in a large bowl until it forms a thick dough and press into an 8″ pie tin or springform pan (what I used). Place in fridge to firm while preparing the filling.
- Blend yogurt with cherries until smooth (I used my Vitamix), then turn blender on lowest speed (if you have that option) and add gelatin. Secure lid and blend on high a few seconds. Taste. If it’s not sweet enough for you you can add honey to taste and blend again (but the cherries were sweet enough for me so I didn’t add any extra sweetener).
- Pour filling into prepared pie tin and refrigerate until firm (at least 2 hours or overnight).
- Once firm, top with cocoa butter. Store in fridge for up to 5 days.
