Diet coconut cheesecake with raspberries
7 servings
60 minutes
Diet coconut cheesecake with raspberry is a delicate, airy dessert that combines the exotic sweetness of coconut and the refreshing tartness of raspberry. Its roots lie in European traditions of creating exquisite and light desserts but with a modern focus on healthy eating. The coconut base with honey and a crunchy texture makes it special, while cream cheese combined with raspberry puree adds creamy softness. Lime adds fresh citrus notes, highlighting the balance of flavors. This cheesecake is perfect for a morning breakfast or light dinner. It is not only healthy but also incredibly delicious, and its preparation turns into true art. Serve chilled, garnished with fresh berries, and enjoy the harmony of taste.
1
Dissolve the gelatin in the amount of water indicated on the package and let it swell for 30 minutes.
- Gelatin: 20 g
2
Preheat the oven to 180 degrees.
3
Line the bottom of the cake pan with parchment paper.
4
Mix coconut flakes, coconut oil, egg white, and sweetener in a deep bowl. Mix well. Place at the bottom of the mold and press down.
- Desiccated coconut: 200 g
- Coconut oil: 0.3 glass
- Chicken egg: 1 piece
5
Bake for 20-25 minutes, then remove and let cool completely.
6
Add cream cheese, coconut sugar, blended berries, coconut cream, 1 tbsp of lime juice, and lime zest to a bowl and mix well until smooth. Add gelatin to the mixture.
- Cream cheese (Philadelphia): 200 g
- Coconut sugar: 0.5 glass
- Raspberry: 200 g
- Coconut cream: 250 ml
- Lime: 1 piece
- Gelatin: 20 g
7
Pour the prepared mixture into a cooled baking mold and leave it in the refrigerator overnight.
8
Decorate with berries.
- Raspberry: 200 g