Devine Diabetic Lemon and mint cheesecake (great for those on wheat-free, gluten free, grain free, high protein diets!)

Devine diabetic Lemon and mint cheesecake

Devine diabetic Lemon and mint cheesecake

Ah ha! No baking only making! This was my very first foray into making a sugar free cheesecake (I had thought it was paleo until I remembered the truck load of marscapone cheese in it!)  and I have to say I orginally worried that it wouldn’t have the sweetness or the creamyness that sugar and double cream offer, but boy I was so happy to be wrong and this was a massive hit with my diabetic friend. In fact it was so addictive both of us were sporting 10mth old food babies coz we just had to pig out! And what was even better, after a 3 course Paleo meal and this cheesecake her sugars didn’t budge an inch so no needle required! A serious win win win!

Base:

Dates – 2 packets of organic (the others are coated in glucose syrup so you want to avoid that)

2 packets of 200g chopped mixed nuts

500g marcapone cheese

200g whipped coconut cream

2 lemons – rind of 2 lemons and juice of 2 lemons

sprig of fresh mint finely chopped about half a cup

2 tsp. vanilla essence

1/6 of a tsp. stevia

 

Ok and we’re off! De-stone the dates, chop them up and then blizts them in the blender until you have a smooth paste. Pop it in a bowl and empty the mixed nuts over and knead together till you have one sticky nutty ball.

In a cake baking tin, line it with baking paper and then drop the ball in and squash it down till it covers the base. I use a glass to roll over it to press it down so it has a firm base. Then place in the fridge whilst you work on the top layer.

In a bowl, whip the coconut cream (not milk this takes too much work!) until it’s soft and fluffy.

In another bowl, mix the marscapone cheese, vanilla, stevia, lemon juice, lemon rind and mint all together. (save some lemon rind for the top later)

Slowly fold in the whipped coconut cream into the cheese mixture. Go claim the base back from the fridge.

Pour the mixture over the nutty date base with a spatular, making sure it’s nice and smooth over the top, and then sprinkle the remaining lemon rind on the top and refridgerate for at least 3 hours. (If you’re short on time you can wack it in the freezer for a couple of hours to speed up the process!)

The one above is just with the lemon rind on the top, but I added mixed berries, or should I say my friend and I added them whilst a little inhebriated (ahem!) so it didn’t look as pretty/imaginative as I had intended! But ooo the taste was heaven!

Paleo lemon and mint cheesecake with mixed berries

Paleo lemon and mint cheesecake with mixed berries

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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