Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
Everyone loves cheesecake, but unfortunately its made with ingredients which are high in saturated fat and sugar. And, unless you have made it yourself, you can add a few chemicals to that list.
This recipe actually uses natural products which are high in polyunsaturated fat (good fats which reduce your cholesterol), sweetened by natural sugars (from fruit) and a bit of fibre for an added boost.
Table of Contents
What You Will Need:
1 x cupcake tray
1 cup of dates (pitted and soaked in warm water for 5 minutes)
1.5 cups of almonds
1 cup of walnuts
1/3 cup of light olive oil
1/2 cup of coconut milk
1/2 cup of maple syrup
1 small jar of added sugar free peanut butter
1 tablespoon of olive oil spread
1 handful of blueberries (or other fruit).
1. Use the baking paper to create tabs so that your cheesecake can be pulled out easily at the end. These should be roughly cut into 1 cm x 7cm rectangles and placed into each of your cupcake holes in the tray.
2. Line the cupcake tray lightly using an olive oil based spread.
3. For the base: Add your dates and walnuts to a blender and blend until a smooth paste has been formed. Then split the paste evenly between the 12 cup cake holes in your tray. Use the back of a spoon to press the mixture down firmly. At this point, the paper tabs should be under the base.
4. For the filling: Add the almonds, olive oil, coconut milk and maple syrup to a blender and blend until a smooth even paste is formed. Again, split this paste evenly between the 12 cupcake holes, placing it onto of the base.
5. Decorate the tops of the cheesecakes with peanut butter/ blueberries or a mixture of both.
6. Place the cupcake tray into the freeze and leave to set for 2 hours.
Kirsten Jackson is a UK registered Consultant Gastroenterology Dietitian and founder of The Food Treatment Clinic. She has undergone many qualifications to get where she is today, including a UK BSc Honours Degree in Dietetics and Post-Graduate Certificate in Advanced Dietetics. In addition to this, she has FODMAP Training from Kings College London University. Kirsten set up The Food Treatment Clinic in 2015 after first experiencing digestive problems herself. She felt that the NHS was unable to provide the support individuals needed and went on to specialise in this area before opening a bespoke IBS service. Kirsten also participates in charity work as an Expert Advisor for the IBS Network. In addition, she can be seen in publications such as Cosmopolitan and The Telegraph discussing IBS as an Official Media Spokesperson to the IBS Network.