Summer is in full swing and I have to be honest – I’ve been eating quite a lot of cheesecake. It wasn’t originally my fault; we were served lots of it in the Baltics (post coming soon) so what was I supposed to do? Not eat it? But when I came home I still had a craving for cheesecake, just one that wouldn’t make me feel so gross.
My biggest problem is with refined and processed sugar, so naturally sweetened was a must. Second, I wanted it to be gluten-free and require no flour. Third, no one wants to turn on an oven in the summer, so I decided to go for the no-bake option. And thank god I did, because this cheesecake is perfect on a hot summer day.
Not only that, but it’s pretty patriotic if you decided to add blueberries on top like I did.
But the most exciting part is that this cheesecake is my first ever food video! Yep, under the recipe you will find a link to my recipe tutorial on YouTube, as well as some of my travel videos. If you’re into this blog or love food and traveling, please take a second to subscribe so you don’t miss anything.
for the crust
- 10 small dates (I used deglet)
- 1 cup rolled oats
- ¼ cup coconut shreds
- cinnamon to taste
- ¼ cup coconut oil
- 1 cup raspberries
for the filling
- 8 ounces cream cheese
- ½ cup plain Greek yogurt
- ½ cup chilled heavy whipping cream
- 2-3 tablespoons honey, to taste
In a small bowl, combine the dates with warm water and let them soak for 5-10 minutes, or until they are soft.
In a food processor, add your soft dates, the oats, coconut shreds, cinnamon and coconut oil and blend on high for 1 minute, until the mixture is ground with only a few chunks.
Press the crust into a greased and/or lined pan and set aside; I used a 6 inch regular, not springform, so I had to line the bottom and sides with parchment paper. If you have a springform, just line the bottom.
In a large bowl, combine the cream cheese, yogurt, whipping cream and honey and, using a hand mixer, blend until combined. The mixture may look slightly lumpy, because the ingredients are different temperatures, but this is totally okay.
Add the raspberries into the filling and mix again, until they are evenly distributed.
Scoop the cream cheese filling into the pan, on top of the crust, and smooth it out as best you can. Then freeze for at least an hour (2 or 3 is better).
Once ready to serve, let the cheesecake thaw for around 5 minutes, then top with whipped cream and berries.