Cheesecakes have been made since the time of ancient Greece! And we know why this dessert has thrived over the years (even though it’s made differently all over the world). Cheesecake made with cream cheese is our favourite, and we have a wonderfully quick no-bake cheesecake recipe that we have altered to fit a more Banting-lifestyle.



Base –

  • 20g Cashews
  • 20g Almonds
  • 10g Coconut, desiccated
  • 1 tsp. Butter
  • 5 Dates, dried

Filling –

  • 225g Cream cheese (approx. 1 x Philadelphia Cream Cheese block) – do not use low fat, as the cheesecake may not set
  • ½ cup Cream
  • 60g Xylitol
  • ¼ cup Lemon juice, freshly squeezed
  • 1 tsp. Lemon zest, freshly grated

Soak the dates in boiling water for a minute. Place all ingredients in a food processor and blend till crumb consistency is reached. Pour the crumb base into a tray or small springform pan lined with baking paper and press down.

Whip cream until softly whipped; add the xylitol and whip until the crystals are incorporated in the cream. Add the cream cheese (at room temp.) and whip until combined. Add the lemon zest and juice and whip for 1 minute.

Spoon the filling over the prepared base, cover and refrigerate for approx. 6 hours to set. Serves 4.


We aimed for a vintage-inspired look to our cheesecake, by adding a topping of piped smooth cottage cheese and adorning our cheesecake with lemon zest and Metallic “Bling” Balls.