Vanilla cheesecake
A buttery biscuit base, with a creamy no-bake vanilla cheesecake topping. Pure, simple and very indulgent!
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.
Vanilla cheesecake
A buttery biscuit base, with a creamy no-bake vanilla cheesecake topping. Pure, simple and very indulgent!
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Servings: 4 servings
Calories: 480kcal
Ingredients
- 100 grams digestive biscuits crushed (of 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
Instructions
- 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
Notes
*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.
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). 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.Nutrition
Calories: 480kcal | Carbohydrates: 22g | Protein: 5g | Fat: 42g | of which saturates: 24g | Fibre: 1g | of which sugars: 9g
