Recipe by Charissa & Co
Berries are my favourite, especially raspberries. Not only are they delicious, sweet and tart at the same time, but they come packed full of nutrients.
Hence why, I decided to make a easy fuss free ‘no bake’ summertime “cheese-less cake”.
This easy to make summer cheesecake has a hint of lemon, sweetness from the coconut and of course a subtle taste of vanilla.
I also made my own raspberry inspired “jam” by adding chia seeds and monk fruit syrup.
Chia seeds are not only packed with fiber but known to be one of the best plant-based sources of omega-3 fatty acids, which have numerous health benefits. They’re also loaded with quality protein.
This summertime cheese-less cake is for low in sugar, free from dairy, free from trans fats, paleo, vegan friendly and completely gluten-free.
Using monk fruit syrup is my go to when I need to add some sweetness. Reason being is the fact that it does not spike blood sugar levels.
Let’s get down to business.
