5-Ingredient NO Bake White Chocolate Cherry Cheesecake

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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. Nancy’s Yogurt greek yogurt with honey or plain (full fat)
10 cherries (fresh or frozen)
2 Tbsp of Further Food’s Gelatin

Topped with Santa Barbara Chocolate’s unsweetened, vegan, paleo cocoa butter chips (15% off: lilsipper15)

 

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.

  1. Blend Nancy’s Yogurt with cherries until smooth (I used my Vitamix), then turn blender on lowest speed (if you have that option) and add Further Food’s 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).

  2. Pour filling into prepared pie tin and refrigerate until firm (at least 2 hours or overnight).

  3. Once firm, top with cocoa butter. Store in fridge for up to 5 days.

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