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
*Vanilla extract or paste can be used for this recipe, but be mindful that many contain high amounts of sugar. By using a vanilla pod you get the pure vanilla flavour without the added sugar.
SWEETENERSYou 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).The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms. The brand of erythritol I use is NKD Living powdered erythritol.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.For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Calories: 480kcal | Carbohydrates: 22g | Protein: 5g | Fat: 42g | of which saturates: 24g | Fibre: 1g | of which sugars: 9g