I am a BIG fan of cheesecakes (as you have probably noticed from my numerous cheesecake recipes including Bailey's cheesecake recipe and my triple choc cheesecake recipe). Thus, I wanted to find a healthier cheesecake version that also tastes good. Here is my chia cheesecake recipe that is better for you without excess sugars.
Ingredients
- 200g wafer cracked pepper crackers
- 100g scotch fingers
-
12 pitted dates, softened*
- 500g low fat cream cheese, softened*
- 1 C nonfat greek yogurt
- 1/2 C maple syrup
- 2 eggs
- 5 tbsp chia seeds
- 2 tsp vanilla extract
- 1 tbsp cornstarch
Method
- Grease a 22cm springboard pan and line with baking paper. Preheat the oven to 180°C.
- Blend crackers and scotch fingers in a food processor. Add the drained dates to the blender and blend until a dough forms*. Add extra water if necessary to achieve required consistency.
- Press down evenly into prepared springform pan and place in the oven. Bake for 7 minutes until slightly golden. Place in the fridge to cool completely.
- Beat cream cheese and yoghurt until smooth. Add in maple syrup, chia seeds, vanilla and cornstarch and mix until just combined. Pour over crust and lightly drop on counter to remove any air bubbles.
- Bake cheesecake for 50 minutes or until the middle is set - It should jiggle like jelly.
- Turn oven off and leave oven door ajar, leaving the cheesecake in for an hour. Transfer to the refrigerator to allow to set completely, about 6 hours.
NOTES
*I use dried pitted dates and soak them in boiling water for 10 minutes to get them soft.
**The dough should be crumbly but stick together when pressed between fingers.
Extra Comments
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.