Disclaimer right from the outset…this is a cheesecake, it has cheese in it, yes real dairy cheese and no I haven’t lost my mind! I used to be such a big cream cheese and Greek yogurt fan, long before I was vegan, paleo and dairy free. These days I follow a much more flexible dieting approach, eating as much wholesome food as possible that leaves me feeling awesome, avoiding things that just don’t agree with my stomach for the most part and fitting in those that don’t on occasion purely for pleasures sake.
Whilst on bikini prep I didn’t want to start introducing any new foods because disrupting my digestive system or causing my skin to break out just wouldn’t have been worth it. With the second show on almost over (it’s on Sunday May 14th, 4 days from now as I type up this little short post), I do plan on testing the waters with some low lactose dairy. I’ve been using Pulsin Whey Protein for the guts of 2 years now with no issues so I think my problem is more with lactose; their Premium Whey Protein is virtually lactose free.
Greek yogurt and Quark both are pretty low in lactose so it’s a good starting point and to be honest there isn’t really any other dairy I care for, at least at this point in time. Maybe ice cream or frozen yogurt actually!
This lemon cheesecake is made from a mixture of quark, whey protein, lemon juice and honey with a couple of other ingredients, but they’re the basics! The base is so incredibly flavoursome, packed with nutritional goodness with heaps of texture. I used Homespun Foods Quinoa Crunch mixed with some honey, coconut oil and nothing else. It held together beautifully! I was mightily impressed with my own handy work to say the least! Quinoa Crunch is a delightful nutrient dense gluten free granola alternative, created by the lovely Erica. I had the pleasure of working alongside her at last weeks Wellfest and she kindly gifted me with a box of her Goj Berry, Cashew and Coconut Quinoa Crunch.
I’d had before but hadn’t gotten around to experimenting with it… a little flourish on top of the cheesecake before it set finished it off perfectly. A light lemony zingy fresh cheesecake with a crunchy crispy no bake base. Healthy cheesecake perfection.
Quinoa Crunch Lemon Cheesecake
Prep Time: 15 minutes
Keywords: blender dessert breakfast snack low-carb gluten-free soy-free lemon quark
Macros per serving: 210kcals, 20C, 10P, 11F
Ingredients (10 servings)
For the Base
- 140g (1.5 cups) Goji Berry
- 1/4 cup (60g) coconut oil melted
- 2 tbsp (40g) honey
For the Filling
- 110g (1/2 cup) honey
- 2 tubs (500g) Quark
- 30g (3 tbsp) Pulsin Simple Whey Protein
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 tsp lemon extract
- 1 tsp vanilla extract
- 7g (1 tbsp) gelatin
- 2 tbsp (30ml) cold water
- 20g (2 tbsp) Quinoa Crunch for sprinkling on top!)
Mix together honey and melted coconut oil. Combine with quinoa crunch.
Place mixture into a 7 – 8 inch round tin or a large loaf tin that has been lined with baking paper and lightly greased with coconut oil.
Press down using a spoon and place into the freezer for 10 minutes whilst you make the filling.
Place gelatin in a bowl with water. Leave to sit for 5 minutes. Place into the microwave for 30 seconds.
Combine all filling ingredients, add in dissolved gelatin mixture and whisk for 1 minute or use an electric whisk and beat for 20 -30 seconds.
Pour mixture on top of set base. Sprinkle with Quinoa Crunch and place into the fridge to set overnight.
Remove from the tin, slice and store in the fridge for up 5 days in a seal tight container.