Ingredients
- 30 dates (170gr) (look for organic ones that have no glucose syrup)
- 4 Tbsp oats
- 100 ml hot water
- 250gr mascarpone
- 250gr plain cow strained yogurt
- 7-8 Tbsp fruit purée (strawberry and blueberry is perfect for this recipe)
- (Optional) 3 Tbsp smooth peanut butter (look for one that’s 100% peanuts, no added sugar or salt and no palm oil)
Process
The quantities listed above will give you 5-6 individual cheesecake portions of approx 120 ml each.
Soak the dates in hot water to just about cover them for at least 20 minutes. Then blend them with half their water and put in the fridge. This process should give you about 150-170gr of dates purée. Use what you need for this recipe and either freeze the rest for later or use in other recipes as a sugar substitute (ideas will be posted in future blog posts or you may also check my Instagram account).
Mix the oats with 100 ml of hot water and 1 Tbsp of the dates purée until they become a thick batter. This is the bottom layer of your cheesecake, substituting the biscuit base. Spread an even layer in your container(s) and put in the fridge.
In a bowl, whisk together the mascarpone, yogurt, 2 Tbsp of dates purée, 3 Tbsp of your fruit purée and 3 Tbsp peanut butter. This is the middle and main layer. Spread over the oat layer.
Finally, spread a thin layer of the fruit purée on the top. You’ll need about 4-5 Tbsp.
Put in the fridge for a few hours.
Enjoy it with your baby, as this dessert is delicious and healthy!
BONUS! – repeat layers in an ice lolly mould and put in the freezer; Cheesecake Ice Cream for baby!
philartosia 