Ingredients 12 pieces
Bottom layer:
- Fresh dates: 100 g
- Gluten-free oatmeal: ½ dl
- coconut flakes: 1½ dl
- Cocoa: 2 tablespoons
- Butter, room temperature: 2 tablespoons
Filling:
- Whipping cream: 2 dl
- Cream cheese natural: 450 g
- Powdered sugar: 1½ dl
- Vanilla Powder: 1 pinch
- Assorted fresh berries: 3 dl
How to prepare
- Mix cored dates, oatmeal, coconut flakes, cocoa and butter into a dough. Press out the dough into a mold with a removable edge, about 24 cm in diameter, set in the fridge and allow to set.
- Whip the cream. Whisk cream cheese, sugar and vanilla powder to a fluffy texture. Carefully turn the whipped cream into the cream cheese mixture.
- Pour the batter into the mold and set to cool in the fridge.
- Serve the cheesecake with fresh berries.
