Mamamia have set Australian food bloggers a challenge to cook with Rachel’s Gourmet Yoghurt to become there Food Blogger for three months, so I thought it would be a little bit of fun to enter.
I came up with this no bake Gluten Free Wild Strawberry and Rhubarb Yoghurt Cheesecake with a Raw Base. It takes less than 10 minutes to prepare and have in the fridge setting for when you are ready to serve up dessert or devour when the right time arises.
The filling and base are gluten free with the base from natural raw ingredients – perfect.
This looks like a naughty dessert but it could actually pass as being just a little bit good for you.
I may of found myself enjoying a slice for breakfast, oops, but it has yoghurt (and some pretty delicious yoghurt at that) in it and that’s a breakfast food right?
INGREDIENTS
560gm Rachel’s Wild Strawberry and Rhubarb yoghurt
250gm Light Cream Cheese
1 1/2 Teaspoons Gelatine dissolved in 1/2 Cup Hot Water and allowed to cool slightly.
Base
1 Cup Pitted Dates
1/3 Cup Almonds
1/2 Cup Sunflower Seeds
1 Tbs Olive Oil
LET’S PUT IT ALL TOGETHER
1. In a food processor add the pitted dates, almonds, sunflower seeds and olive oil. Process for about one minute until all ingredients are chopped up and just starting to come together.
2. Place into a lined 20cm spring form pan. Pat down all the way to the edges making sure it is nice and even.
3. Clean the food processor bowl and then place the Rachel’s wild strawberry and rhubarb yoghurt, cream cheese and dissolved gelatine. Process until well combined.
4. Scrape out of the food processor bowl on to the base. Spread out evenly and refrigerate for a minimum of 4 hours or until set.
6. Serve with some fresh cream and berries.
Serves 8
Rachel’s Gourmet Low Fat Yoghurt was a perfect match for a cheesecake, with it’s already creamy texture and delicious flavours (I can’t wait to make this in one of their other awesome flavours) there wasn’t much that I needed to add to make it the perfect dessert or any time indulgence without the guilt.
Looks great Amanda! Good luck!
Thanks Maddi.
This looks absolutely gorgeous (I saw it on Instagram and thought it looked amazing!!). I love the idea of the raw base. Such a great idea – I have been testing the Rachel’s yogurts but still unsure of what I’m going to make. Thanks for joining us at our Fabulous Foodie Fridays party! xx
Thanks Lucy. Good luck with your creation and I’m loving FFF’s
Gosh, after seeing your beautiful creation the pressure is sure on when I make my cake tomorrow! It looks delicious x
Thanks Lauren. Good luck with your cake tomorrow will be looking out for it. 🙂
I love this recipe! And you have presented it so beautifully. I think this would make a lovely healthy summer birthday cake
Thanks Nikki, it sure would 🙂
This is an awesome recipe. I would be inclined to use LSA in the base, do you think that would work? Rachels yoghurt would be crazy not to have you blog for them after this 🙂
Do I need to bake the almond and sunflower seed first?
Hi Elaine, no you don’t, the base is all raw.
Thanks Amanda. I made this for father’s day today. I didn’t use the same brand of yogurt coz is not available here and i used walnut instead. It tasted very good 🙂 love it 🙂 by the way..can I freeze it if I want it to set faster?