Healthy cheesecake? Is that possible you ask? Well, it depends what you consider nutritious. When you eat a healthy diet cream cheese isn’t exactly on the naughty list. This is a fairly nutritious cheesecake using lots of wholefoods and no refined sugars – so as far as desserts go, yeah it’s pretty ‘healthy’! Oh and it’s also really quick and easy to make – winning!
This recipe started as a “Hazelnut & Vanilla Cheesecake” with a chocolate flavoured base. It was a ‘throw-random-ingredients-in-the-Thermomix-and-see-what-happens’ experiment that turned out better than expected and I posted a pic on Instagram. A few people wanted the recipe which is when I started experimenting further. Having made it a few times to replicate the exact recipe measurements I thought I’d try a new flavour which turned out to be far more delicious (and perhaps more ‘naughty’)! To make an even healthier cheesecake just omit the salted caramel topping and add the raw cacao to the base.
Healthy Salted Caramel & Macadamia Cheesecake
- 1 cup walnuts
- 1 tablespoon coconut oil
- 2 tablespoons flaxseed
- 8 medjool dates
- (optional: 2 tablespoons raw cacao to make it a ‘chocolate’ base)
- 250g cream cheese
- ½ cup greek yoghurt
- 3 teaspoons vanilla bean paste / vanilla extract or 1 teaspoon vanilla powder
- 2 tablespoons rice syrup
- ½ cup macadamia nuts (or hazelnuts)
- optional: honey, to taste (for those not used to sugar free eating)
SALTED CARAMEL TOPPING
Adapted from a Quirky Cooking recipe.
- 50g coconut sugar*
- 50g maple syrup*
- 100g coconut cream
- 1 teaspoon vanilla powder -or- 2 teaspoons vanilla bean paste / vanilla extract
- a pinch of Himalayan salt
Blend all the base ingredients in the Thermomix (speed 6 for 5 seconds) or a food processor until it resembles crumbs*. Place these in a pie or cheesecake dish and press down firmly. Place in the fridge to set.
There is no need to wipe out the bowl, just place the filling ingredients in the Thermomix and blend (speed 6 for 10 seconds) or until it reaches your desired consistency. The macadamia nuts should be crushed into tiny pieces.
Place the filling onto the base and place in the fridge for at least an hour.
Place all the caramel ingredients in the Thermomix (speed 2 for 3 minutes) on 100 degrees. Alternatively stir the ingredients in a saucepan on low to medium heat for the same time.
You can choose to keep the caramel warm or place it in the fridge to cool. Slice it up and then pour the salted caramel on top of each slice. Keep the cheesecake refrigerated.
*If you don’t have a Thermomix you might like to chop the nuts before adding the other ingredients.
I love this recipe so much that I’ve made it about five times in the last few weeks. It hasn’t failed to impress guests either. I hope you enjoy it!