This is another cheesecake recipe that you see in my blog. I can’t promise you won’t see more, because you probably will.

Food is a big part of our health- both psychological and physical. So, a wide range of nutrient-dense foods should be included to supply our body with what it needs and to satisfy our taste buds as well.

For example, dairy can be beneficial for strengthening our bones and for giving us energy, macro- and micronutrients. Dairy is the main constituent in my all-time-favourite dessert- cheesecake. Usually, store-bought cheesecakes contain high-fat dairy which is usually high in saturated fats. While a fair amount of saturated fats is beneficial to our hormonal health, people with high cardiovascular risk should try and limit those. Thus, this recipe is modified and can be a nice snack/dessert even for those with cardiovascular issues. Moreover, the recipe does not contain huuuge amounts of sugar since its glycaemic index is high which definitely doesn’t help those with diabetes or insulin resistance.

This cheesecake actually contains a significant amount of protein, especially compared to other desserts. A piece of this provides approximately 30g of protein. Studies show that protein is quite filling and can help feel satiety. This is because it reduces the hunger hormone- ghrelin, and increases the levels of peptide YY, which leads to feeling of fullness. There are numerous other benefits of protein consumption, but I will focus on the recipe now.

Recipe

For the base, I have used rice cakes, coconut tahini (you can use whatever tahini you have got) from Theia’s tahini, dates, flavour drops (you can substitute these with every other sweetener but the macros would be different), nut milk (use whatever milk you have got).

Then for the cream, I have used a mix of 2 dairy products- ricotta and greek yogurt (2%). This reduces the fat content (compared to other cheesecake recipes) and boosts the protein content. The protein powder I have used is just for flavour because I find it quite delicious and flavourfull. Moreover, it further increases the protein content. I have also put honey and flavour drops, but you can use only honey for a sweetener (macros will change).

The gelatin can be substituted with agar-agar if you wish. I just find it easier to use gelatin and it works well with me. If you wish to change it with agar-agar- make sure to read the directions for use.

When you make your cream- divide it in two and add spirulina powder to make half of the cream green. If you don’t like the taste of spirulina, just omit it and add food colouring to make your cheesecake colourful (that’s entirely based on your preferences).

Here is a more detailed description of the recipe:

Print Recipe

Raw two-colour cheesecake

Course

Guilt-free desserts

Keyword

cake, food revolution, health, healthbenefits, healthy recipes, no added sugar, recipe

Prep Time

25 minutes

Passive Time

4 hours

Servings

people

Ingredients

For the base:

• 60 grams rice cakes unsalted
• 50 grams coconut tahini Theia's tahini
• 50 grams soft dates
• 50 ml milk I used pistachio milk
• 5 flavour drops I used hazelnut flavour

For the cream:

• 300 grams Ricotta cheese
• 300 grams 2% Greek Yogurt
• gelatin or agar-agar
• 50 grams honey or other sweetener
• 25 grams Vanilla Whey Protein Powder
• 7-8 flavour drops or more sweetener

For the green part

• 5 grams spirulina

For the decoration

• Seasonal fruits

Course Guilt-free desserts Keyword cake, food revolution, health, healthbenefits, healthy recipes, no added sugar, recipe Prep Time 25 minutes Passive Time 4 hours Servings people Ingredients For the base: 60 grams rice cakes unsalted 50 grams coconut tahini Theia's tahini 50 grams soft dates 50 ml milk I used pistachio milk 5 flavour drops I used hazelnut flavour For the cream: 300 grams Ricotta cheese 300 grams 2% Greek Yogurt gelatin or agar-agar 50 grams honey or other sweetener 25 grams Vanilla Whey Protein Powder 7-8 flavour drops or more sweetener For the green part 5 grams spirulina For the decoration Seasonal fruits

Instructions

For the base:

1. Using a blender, grind the rice cakes together with the coconut tahini, milk and dates until you reach a homogenous sticky mixture.
2. Cover the bottom of a detachable cake tin with baking paper.
3. Gently press the sticky mixture so that a firm and even base is obtained.
4. Place the base in the fridge while you prepare the cream.

For the cream:

1. Mix the ricotta, honey, greek yogurt, protein powder and flavour drops.
2. Dissolve the gelatin in a water bath (See instructions on the package since every gelatin is different).
3. Carefully add a few tablespoons of the cream into the melted gelatin, stirring vigorously. Repeat this step several more times until the gelatin is completely absorbed by the mixture.
4. Pour the gelatin mixture into the remaining cream and stir constantly until completely absorbed.

For the green cream:

1. Separate half of the cream and add the spirulina.

Building the cheesecake

1. Take the base out of the fridge.
2. Pour the white cream over the base. Optionally, add some chopped fruit inside.
3. Carefully pour the green cream on top.
4. Put the cake in the fridge for at least 4 hours or overnight.
5. Once the cake is firm, release it from the form, decorate as desired and serve.

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