Back to basics with a low-carb vanilla cheesecake.
A buttery biscuit base with a creamy, no-bake vanilla cheesecake topping. Pure, simple and very indulgent!
This is the same as my lemon cheesecake recipe, but perfect for someone who doesn’t enjoy lemons.
- 100 grams digestive biscuits crushed (or Nairn's Gluten Free Biscuit Breaks)
- 50 grams butter melted
- 150 ml double cream
- 180 grams cream cheese full-fat
- 2 whole vanilla pods split lengthways and de-seeded
- 4 tsp xylitol or erythritol sweetener to taste
- Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter
- Divide the buttered biscuit crumb between 4 ramekins or glasses and push down lightly to form a biscuit base
- Whip the double cream with a electric whisk until it stiffens
- Add the cream cheese and seeds from the vanilla pods to the cream and whip until fully combined
- Add xylitol granulated sweetener to your liking and taste. I use 4tsp, but you may prefer less or more depending on your taste. Start by adding 1 tsp, taste, then add more until you are happy with the sweetness
- Divide the cheesecake mix onto the biscuit base. Decorate with slices of berries, or nuts and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated
SWEETENERS You do not have to use any sweeteners in this recipe if you do not wish to, however this means that the only sweetness comes from the other ingredients used (which for a many is not going to be sweet enough). Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used in this recipe but they may raise blood glucose levels and can leave a nasty bitter aftertaste. NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.