vegetarisch glutenvrij dessert zomer

Fruity Raspberry Cheesecake

This light and creamy cheesecake is packed with raspberries and is perfect for ending your meal. We ensure a low sugar content by using natural sweeteners. And the best surprise? It's easy to make!

Preparation Time
30 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 200 grams almond flour
  • 50 grams melted coconut oil
  • 2 tablespoons honey
  • 200 grams fresh raspberries
  • 4 tablespoons chia seeds
  • 500 grams low-fat quark
  •  Juice and zest of 1 lemon
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Nutritional Facts
fat 18 grams
kcal 350
carbs 30 grams
protein 12 grams

Instructions

  1. 1 Mix the almond flour, melted coconut oil, and honey in a bowl. Press the mixture into a 20 cm lined cake tin, place it in the refrigerator while you make the filling.
  2. 2 Puree half of the raspberries and mix with the chia seeds. Let it sit for 10 minutes to thicken.
  3. 3 In another bowl, mix the quark, lemon juice and zest, maple syrup, and vanilla extract.
  4. 4 Spread the raspberry-chia filling over the cake base, followed by the quark filling. Smooth out and decorate with the remaining raspberries.
  5. 5 Let the cheesecake set in the refrigerator for at least 2 hours before serving.