Sugar free chessecake

5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!

As I recently have some time, I was looking on the web last week. Looking for new, challenging ideas, inspirational meals that We have never tasted before, to amaze my loved ones with. Searching for a while but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I came across this scrumptious and easy dessert by chance on Suncakemom. The dessert looked so delightful on its photo, that called for prompt actions.

It was easy to imagine how it’s made, how it tastes and just how much my husband might love it. Actually, it is very simple to please the man in terms of desserts. Anyhow, I got into the blog and then used the simple instuctions that have been coupled with superb pics of the procedure. It just makes life rather easy. I can suppose it’s a bit of a inconvenience to shoot snap shots down the middle of baking in the kitchen because you typically have sticky hands so that i highly appreciate the hard work she placed in to make this blogpost .

With that in mind I am inspired to present my own, personal recipes in the same way. Appreciate your the idea.

I had been fine tuning the original recipe to make it for the taste of my family. Need to tell you it turned out a great success. They loved the flavour, the consistency and loved getting a sweet like this in the middle of a stressful workweek. They basically demanded lots more, many more. Hence next time I’m not going to commit the same miscalculation. I’m gonna double the volume to get them happy.

This no bake sugar free cheesecake is from SunCakeMom.

Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.

Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally.

Put digestive biscuits into a bowl where we can crush them into small crumbs.

Soften butter by putting it into the microwave oven for 20 seconds (400W). We might not need to soften butter if it’s originally out of the fridge and soft.

Mix soft butter with the biscuit crumbs until we get a well combined mixture.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as we can.

Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we fancy.)

Spoon cream in the middle of the biscuit base and spread outwards to the edges.

Decorate it with slightly cooked apricots.

Set no-bake cheesecake in the fridge overnight.

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