You kept asking me for a healthy version of cheesecake. Well, here it is! Refined sugar-free, gluten-free, with only 4 ingredients, it turned out so, so delicious, and it’s effortless 🙂
For the base:
- ½ cup raw hazelnuts
- 6 dates
- For the cream:
- 2 tablespoons ricotta cheese
- 3 teaspoons honey
- For the topping:
- 1 large banana
- 2 teaspoons cocoa
We blend the base ingredients together in a food processor to obtain a dough. We spread this dough on the bottom of our tart pan. The tart pan I used is small, 12 cm in diameter.
At the same time, we mix ricotta cheese and honey in a bowl. We spread it on top of the base.
In another bowl, we mash the banana, mix it with cocoa, and spread it on top of the cream. Once we have three layers, we put our dessert in the freezer. It freezes for 1 hour, and then we store it in the refrigerator.
I used blueberries to decorate the top, but strawberries or any fruit you like, chopped hazelnuts, or desiccated coconut would also work.
NOTE: Ricotta is great for cheesecake toppings, but if you can’t find it, you can achieve a similar taste by whisking together 2 tablespoons of unsalted cottage cheese and 1 teaspoon of cream.
