RASPBERRY CHOCOLATE CHEESECAKE (NO BAKE)

- VERSION EN ESPAÑOL AL FINAL DE LA PÁGINA -

I know lately I have been doing recipes with raspberry! So I also tried this chocolate cheesecake with raspberries… and I really liked it! Raspberries give a sour touch and I think the combination of chocolate with raspberries is a great option.

In this recipe, I used chopped raspberries for the filling, mixed with the chocolate and cream cheese and as a topping I made a blend of raspberries with yogurt and gelatin, but feel free to just use fresh raspberries or any other topping you like!

DIABETIC DIET TIP

As I mentioned on previous posts, the healthy level of a cheesecake depends a lot on the crust. There are some of my recipes that have a graham cracker made crust and others thatinclude a crust made with almond flour, coconut sugar and coconut oil, like this one! This healthy pie crust makes the cheesecake even healthier!

Remember that we enjoy these healthy desserts only on occasions where sugar levels are very optimal (staying between 80-120 mg/dL and definitely not above 150 mg/dL). As I keep repeating all throughout my blog, balance is the main factor when it comes to managing your health and diabetes, and my healthy desserts and recipes are no exception to it.

Try this recipe for this holiday season and let me know what you think so I can keep making these healthy recipes even better for you guys!

INGREDIENTS

Crust:

1/2 cup or 45gr of almond flour
1/4 cup or 30gr of coconut flour
1/4 cup or 35gr of coconut sugar
1/4 cup or 20gr of cacao powder 100%
1/4 cup dark chocolate chips
1/4 cup or 40gr of coconut oil or grass-fed butter (melted)
* If you don’t want to do your own crust you can also substitute for 100gr of graham crackers mixed with 40gr of cacao powder, dark chocolate chips and 40gr butter or coconut oil.

Chocolate Filling:

400gr cream cheese
1/2 cup or 120ml whipping cream
1/4 cup or 20gr unsweetened cacao powder
1/3 cup or 50gr coconut sugar
100gr dark chocolate chunks (at least 80%, melted)
Handful of raspberries, chopped

Topping:

Handful raspberries
2 tablespoons greek yogurt
1 tablespoon gelatin

STEPS

Cover the base of a 10inch/20cm round mold with parchment paper.
Mix all the crust ingredients together.
Transfer dough to the mold. Using a measuring cup or your fingers, evenly press dough in bottom. Refrigerate.
In a large bowl, beat the cream cheese and whipping cream
Add coconut sugar and cacao and mix until fully combined.
Add the melted chocolate and mix until well combined and smooth.
Add the chopped raspberries and mix.
Add the filling over the crust and spread into an even layer.
For the topping, blend the raspberries with yogurt and add the gelatin powder. Pour over the cheesecake chocolate filling.
Refrigerate cheesecake until firm, 5-6 hours or overnight.

* Store in the fridge or slice it and freeze it.

! ! ! E N J O Y ! ! !

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!

Thanks so much!

🇪🇸 Spanish:

CHEESECAKE DE FRAMBUESAS Y CHOCOLATE

Ultimamente he cocinado varios postres con frambuesas. También quería probar de hacer un cheesecake de chocolate con frambuesas ya que es una combinación que me gusta bastante!!

Este cheesecake no lleva gluten ni azúcares refinados, y es bajo en carbohidratos!

INGREDIENTES

Base:

1 taza o 95gr de harina de almendra
1/4 taza o 30gr de harina de coco
1/4 taza o 35gr de azúcar de coco
1/4 taza o 20gr de cacao puro en polvo 100%
1/4 taza de pepitas de chocolate negro
1/4 taza o 40gr de aceite de coco o mantequilla de vacas de pasto
* Si no queréis hacer vuestra propia base de galleta, podéis substituir por 100gr de galletas del tipo que queráis y mezclar con 40gr de cacao en polvo, pepitas de chocolate negro y 40gr de aceite de coco o mantequilla.

Relleno de chocolate:

400g de queso crema a temperatura ambiente
120ml de nata para montar
174 taza o 20gr cacao puro en polvo 100%
1/3 taza o 50gr de azúcar de coco
100g de chocolate negro 80% (derretido)
1 puñado de frambuesas troceadas

Topping:

Un puñado de frambuesas
2 cucharadas de yogur griego
1 cucharada de gelatina en polvo
* Podéis substituir por sólo frambuesas o el topping que más os guste.

PASOS

Cubrir la base de un molde redondo de 20 cm con papel de horno.
Mezclar todos los ingredientes de la base juntos.
Transferir la base al molde. Usando una taza medidora o los dedos, presionar uniformemente en el fondo del molde. Dejar en nevera.
En un bol grande, batir el queso crema y la nata. Agregar el azúcar de coco y el cacao y mezclar hasta que esté completamente combinado.
Agregar el chocolate derretido y mezclar hasta que esté bien combinado y suave.
Agregar las frambuesas troceadas y mezclar.
Esparcir el relleno sobre la base de galleta.
Para el topping, triturar las frambuesas con yogur y agregar el polvo de gelatina. Verter sobre el relleno de chocolate. Refrigerar el pastel de queso hasta que esté firme, de 5 a 6 horas o durante la noche.

* Conservar en la nevera o cortar en trozos y congelar.

! ! ! D I S F R U T A D L O ! ! !

¿Habéis hecho esta receta?

¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!

¡Mil gracias!