We always love slicing through a fresh piece of creamy cheesecake. But, with heaps of cheese, eggs, butter, and sugar, it’s the kind of indulgence we can only justify once in a blue moon. Until now, that is. Author and foodie, Anna Lisle has lightened this luscious dessert—without losing an ounce of flavour—and shared the recipe with Sporteluxe.
Ahead, you’ll find the recipe for her no-bake, gluten-free and refined sugar-free yogurt and mango cheesecake pots with cashew coconut crust. This mouthwatering dessert is officially our go-to for every birthday, dinner party, and BBQ this summer.
I can take or leave anything to do with chocolate (sorry don’t hate me!) but a tangy layer of yogurt and cream cheese combined with a buttery, crumbly crust, this is the type of dessert I crave. Top with whatever fruit is in season – Anna Lisle.
Serves 6
Gluten-free, refined sugar-free
Ingredients
Method
Note: If you want to make a cake instead, line the base of a lightly greased 22.5 cm (9 in) spring form tin with non-stick baking (parchment) paper.
Whole Food, Bowl Food, features over 100 creative, super tasty and inspiring recipes from Anna’s real life. This cookbook is all about enjoying ingredients in their most natural state, and all the recipes are gluten-free. Buy Whole Food, Bowl Food here.
For more information on Whole Food, Bowl Food or Anna’s food philosophy, visit her website. You can also follow her on Instagram.