No Bake, Sugar Free Cheesecake

This quick and easy version of a cheesecake makes a perfect dessert, especially when you have people over. The addition of chopped hazelnuts gives the base some extra crunch, and we top it with our Delushious Chia Fruit Spread for some extra sweetness (but you could use some fresh fruit instead).


80g butter

¼ tsp salt

200g digestives

35g chopped hazelnuts

500g ricotta, drained

180g cream cheese

140g powdered erythritol

Zest of 2 lemons

Juice of half a lemon

½ tsp vanilla extract

200g jar of Delushious Chia Fruit Spread


1. Grease a 23cm loose-bottomed tart tin.

2. Melt the butter. Bash up the digestives and mix with melted butter and hazelnuts. Spread out evenly on the base of the tin, press down firmly and refrigerate.

3. In a bowl, add the ricotta, cream cheese, vanilla extract, erythritol, plus the grated zest and the lemon juice. Use a stick blender to mix until very smooth.

4. Spoon on top of the cooled base and chill for at least two hours until firm

5. Add the Delushious Chia Fruit Spread to top before serving.

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