There is probably not a single person on this Earth that doesn’t like an occasional treat, whether it’s sweet or sour, we all have our ‘thing’. I was definitely born with a sweet tooth, always reaching for cake, ice-cream, sweets and so on. I never thought that I will find someone who loves sweets and dessert more than I, until I met my husband. His level of obsession with sweet treats is out of this world!
Of course, we both very well understand that refined sugar in big quantities is not good, therefore, I always try to come up with alternatives, that have as less sugar as possible or replace it with something like stevia, honey, dates. Below recipe is exactly that, a great dessert for any time of year, with no sugar but just a couple of replacements. I hope you’ll like it.
Ingredients (for the base)
Dates (10 or 12, pitted)
Mixed nuts (100g any nuts will do, I used hazel nut and walnut mix)
Ingredients (for the cheesecake)
Cream cheese (250g)
Double cream (150g)
Lime zest and juice (1 lime)
Stevia (3tsp, can add more if you want it to be sweeter)
For the base, chop the nuts and dates (make sure they are pitted). Add all of them to the food processor and process until you get a sticky mass.
In a separate bowl, add double cream and mix it with a hand mixer until stiff. Add cream cheese, lime zest (leave about a quarter for later), lime juice, stevia and vanilla. Mix well. Take a spoonful of your nut mixture and press into cupcake tin moulds (needs to be about third or even quarter, depends how thick you want the base to be). Add your cheesecake mixture and sprinkle with some leftover zest. Place into the fridge for at least three hours, could be overnight. You can also freeze them, just take them out half an hour before serving.