When I think of a cheesecake, I think of an unbaked peanut butter cheesecake. And when I discovered Chelsea Raw Sugar, I had to substitute out my white sugar and give it a whirl – I was pleasantly surprised! As I have Coeliac Disease, it has to be gluten free (I’ve got to be able to eat it too!) but I have put substitutes in for what you can use instead. So for this particular recipe, apart from the peanut butter cups (optional) it is gluten free.
Now, because I am using Chelsea Raw Sugar (it’s unrefined and has a nicer taste IMO), I had to use my Nutribullet to grind the granules down to fine dust (a bit like icing sugar). Otherwise the filling would have had bits of sugar in it that you can feel when you eat.
3 packets of Gluten Free Cream Filled Chocolate Biscuits (or 2 packets of Chocolate Thins)
1/3 cup of coconut
100 grams melted coconut oil
250 grams cream cheese
1/3 cup of Chelsea Raw Sugar (finely ground)
300 mls cream
130 grams peanut butter
Strawberries and/or peanut butter cups
Line a large round baking tin with baking paper, and grease the inside edges with butter. Make sure you have enough space in the fridge to store the cheesecake once you’ve made it.
Using a food processor, crush the packets of biscuits and coconut up. Add the melted coconut oil and process until combined. Tip out into your prepared tin and press around the edges and bottom to form an even layer.
Beat the cream until thick and put aside in the fridge (I used my Nutribullet!)
Beat the cream cheese and Chelsea Raw Sugar until light and creamy.
Add your peanut butter, and stir through (do not beat with the beater).
Finally mix the cream through thoroughly and then pour the mixture into the prepared base.
Top with your choice of toppings.
Put the cheesecake in the fridge to set for a minimum of 4 hours.
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