Granola Cheesecake

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Serves 8 · Ready in 90 min

This healthy cheesecake proves you can have your cake and eat it too! Justine's innovative healthy cheesecake features a crunchy granola crust and creamy cashew-based filling sweetened with maple syrup. This lighter take on traditional healthy cheesecake can be made vegan or with regular cream cheese. The lemon and vanilla make this healthy cheesecake taste incredibly fresh and indulgent. While it takes some time to set, this healthy cheesecake is worth the wait for a dessert that's both satisfying and nutritious!

Recipe

Serves 8 · Total 90m

Ingredients

• 2 cups low sugar granola (Australian macadamia & raspberry)
• 2 tbsp almond or peanut butter
• 1 tbsp coconut oil
• 4 dates, stones removed
• Raspberries, to serve

Filling

• 1 cup raw cashews soaked in boiling water for 2 hours, then drained
• 270g (1 cup) coconut cream
• 300g vegan cream cheese (or regular)
• 1 tbsp cornflour
• 1 tsp vanilla extract
• ⅔ cup maple syrup
• Zest of a whole lemon and juice of half

Method

1. Preheat the oven to 160°C and line the bottom of a 20 cm springform tin with baking paper.
2. Place the granola, almond butter, coconut oil and dates into a food processor and blitz until a sticky crumb forms and the mixture resembles wet sand. Tip the crumb into the prepared tin. Spread out and press the muesli mixture down firmly on the base of the tin so it is compact. Chill in the fridge or freezer for an hour. Clean food processor bowl.
3. Clean out the bowl and add the drained cashews and all the remaining filling ingredients. Blend on high speed until smooth and creamy. Pour into the muesli base and bake for 1 hour or until set and the centre has a slight wobble.
4. Cool for then chill for a few hours before serving. Garnish with raspberries.