Low Sugar Strawberry Cheesecake

Name: Low Sugar Strawberry Cheesecake
Prep time: 240 min
Yield: 12
Cuisine: Internacional
Ingredients: 3/4 cups corn flakes, whole grain, for the base; 3/4 cups granola, for the base; 1/4 cups almonds, for the base; 1/2 cups peanut butter, for the base; 1 tablespoon salt, for the base; 2 tablespoons cinnamon powder, for the base; 1 cup strawberries, sliced; 3 cups low-fat cream cheese, lactose-free, for the strawberry layer; 1 cup Greek yogurt, sugar-free strawberry, for the strawberry layer; 1 tablespoon vanilla essence, for the strawberry layer; 1/4 cups honey, for the strawberry layer; 2 envelopes unflavored gelatin powder, rehydrated and melted (7 g each); 3 cups low-fat cream cheese, lactose-free, for the coconut layer; 1/4 cups honey, for the coconut layer; 1 tablespoon vanilla essence, for the coconut layer; 1 cup unsweetened yogurt, coconut flavor, for the coconut layer; 2 envelopes unflavored gelatin powder, rehydrated and melted (7 g each), for the coconut layer; 1 cup strawberries, cut in halves and quarters; 1 cup almonds, for sprinkling; honey, for glazing

Alejandra Cota

So you can enjoy desserts guilt-free, we provide you this Low Sugar Strawberry Cheesecake recipe, which includes granola, cereal, almonds, peanut butter, and many other very healthy ingredients.

Reviewed by Editorial Team of Kiwilimón

Published: 22-01-2019

Preparation

Low

For the base, place the cereal, granola, and almonds in a plastic bag. Using a rolling pin, crush until it becomes a powder. In a bowl, mix the above with the peanut butter, salt, and ground cinnamon. Pour into a 20 cm diameter cake ring and flatten until you have a firm base, refrigerate. Remove from the refrigerator and arrange the strawberries around the ring, refrigerate again. In a bowl, mix the cream cheese with the strawberry Greek yogurt, vanilla essence, and honey until you obtain a smooth mixture. Add the gelatin in a thin stream and mix very well. Pour half of the mixture into the mold, smooth it out with a spatula, and refrigerate until set. For the coconut layer, in a bowl mix the cream cheese with the coconut Greek yogurt, vanilla essence, and honey until you obtain a smooth mixture. Add the gelatin in a thin stream and pour half on top of the strawberry layer. Refrigerate until set. Repeat the process until the mold is filled with the strawberry and coconut layers, refrigerate until completely set. Unmold and decorate with strawberries and almonds.