Do you love a cheesecake?
Well Healthy Mummy Pia has your dessert sorted! This chocolate and coconut combo will go down a treat, and they will never believe it’s only 240 calories per serve and full of healthy ingredients.
Ideal if you’re following our 28 Day Weight Loss Challenge – this super delish cheesecake has gone straight to the top of our favourite desserts!
Chocolate Coconut Cheesecake
Base
- 3/4 packet shredded wheat biscuits (I used Arnott’s)
- 1 tbsp cocoa
- 1/4 cup coconut
- 100g coconut oil
- Water as needed (about 50 ml to make a nice moist base that sticks together)
Blitz and press into a 20 cm springform pan making sure to go as far up the sides as you can. Use a glass to get a smooth even base. Refrigerate.
Filling
- 12g gelatin
- 30 ml boiling water
- 250g pack of light cream cheese (I have found that Coles brand has significantly lower calories)
- 375g tub of light smooth ricotta
- 1/3 cup coconut milk
- 1/4 cup natvia
- 1 tsp vanilla
- Coco2 spread
- Sprinkle gelatin over boiling water, mix well and leave to cool. Combine remaining ingredients (excluding Coco2 spread) in a food processor, adding gelatin mix once combined. Mix in gelatin thoroughly and pour over chilled base.
- Dollop small amounts of Coco2 spread evenly around the filing and use a skewer to swirl.
- Set in fridge for at least a few hours, overnight if possible. Can be rushed in the freezer but results aren’t guaranteed.
- To serve, break off and crumble the excess bits of base from the side of the pan.
Recipe makes 12 serves, 240 calories per serve