For this healthier version of cheesecake, we replace the biscuit base with granola and use low-fat cottage cheese and ricotta. A wonderfully summery and light dessert.
Ingredients for the soil
Ingredients for the cream
- 200 grams of low-fat cottage cheese
- 250 grams of ricotta
- 40 grams of agave syrup
- grate of 1 lemon
- juice of half a lemon
- seeds from a pod of vanilla
Ingredients for the finish
- 3 sungold kiwis, peeled and diced
Ingredients for the backstage
- 3 Zespri Sungold kiwis
- juice of half a lemon
With these ingredients you can make 8 small cheesecakes.
Get started
- Divide the granola among 8 dessert glasses.
- In a bowl, mix the cottage cheese with the ricotta, the agave syrup, the lemon zest and juice, and the vanilla seeds.
- Spread the mixture over the granola, smooth the surface and put the glasses in the fridge for at least 4 hours.
- To finish the dessert, mix 3 kiwis with the lemon juice. Pour some coulis over each glass and finish with cubes of kiwi.
Hint
To be able to enjoy your no bake cheesecake at work or during a picnic, prepare it in a sealable jar, such as an old-fashioned jam jar.
Recipe and image:Zespri Sungold kiwi
