No Cook Cheesecake

Our fruity topping finishes this no cook cheesecake perfectly. 

• Sugar-free Digestive Biscuits or Shortbread Biscuits - Opting for a reduced-sugar biscuit will make this more diabetic friendly
• 100g Butter - Leave at room temperature so it softens and is easier to blend
• 750g Cream Cheese
• 100g Total Sweet Xylitol (powdered) Create your own powdered Total Sweet "icing sugar" with a hand blender
• 300g Heavy Cream
• 1 tsp Vanilla Extract

For the berry coulis:

• 100g Total Sweet Xylitol
• 200g Frozen Fruits of Forest Berry Mix
• Zest of 1 Lemon

Method:

For the berry coulis:

Add 150g of the forest fruits, 100g of Total Sweet and tsp of lemon juice to a small saucepan. Combine over low heat to stir until it reduces and thickens, and creates the berry coulis.

For the cheesecake:

1. Add the biscuits to a food processor or food mixer. Combine until crushed and fine. Add the butter and combine.
2. Transfer the mixture into a 23 cm springform pan and press it well with the bottom of a glass. Set aside.
3. In a bowl add the cream cheese and powdered Total Sweet, and beat until the cheese softens and the Total Sweet blends in.
4. Add the heavy cream, the lemon zest, the vanilla extract, and the lemon juice, and beat for a few seconds until the ingredients have thickened.
5. Spread the filling over the crust and refrigerate until firm. 
6. Spread the fruit coulis on top and garnish with the remaining berries. Enjoy!