No bake sugar free cheesecake

5 ingredients sugar free cheesecake recipe that can be prepare fast without turning the oven on! Top it with some natural jam makes it the perfect dessert!

As I currently have a little time, I had been browsing on the internet the other day. On the lookout for fresh, stirring tips, inspiring meals that We have never used before, to delight my loved ones with. Hunting for quite some time unfortunately couldn’t discover any interesting things. Right before I thought to give up on it, I came upon this tempting and easy dessert by chance. The dessert looked so delightful on its image, it called for immediate actions.

It had been not so difficult to imagine the way it is made, how it tastes and how much boyfriend will like it. Actually, it is rather easy to impress the man when it comes to treats. Anyway, I went to the website: Suncakemom and simply used the step-by-step instuctions that were combined with wonderful photos of the method. It really makes life less difficult. I can imagine that it is a slight inconvenience to take snap shots in the middle of baking in the kitchen as you may ordinarily have sticky hands therefore i seriously appreciate the commitment she placed in to make this blogpost .

That being said I am encouraged to present my personal dishes in a similar fashion. Appreciate your the thought.

I was fine tuning the initial formula to make it for the taste of my family. I can mention it was a terrific outcome. They prized the taste, the thickness and enjoyed having a sweet like this in the middle of a busy week. They quite simply asked for more, many more. Thus next time I’m not going to commit the same mistake. I’m going to double the volume to keep them delighted.

sugar free chessecake recipe was first invented by SunCakeMom

Before getting the ingredients prepare medium size round cake tin. Cover it with tinfoil.

Peel and slice apricots. Put them into a small saucepan with 5 spoonfuls of water. Bring it to boil. Cook it for about 15 minutes. Stir occasionally.

Put digestive biscuits into a bowl where we can crush them into small crumbs.

Soften butter by putting it into the microwave oven for 20 seconds (400W). We might not need to soften butter if it’s originally out of the fridge and soft.

Mix soft butter with the biscuit crumbs until we get a well combined mixture.

Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as we can.

Beat cream cheese and honey until soft. (Optionally we can put vanilla extract to the batter if we fancy.)

Spoon cream in the middle of the biscuit base and spread outwards to the edges.

Decorate it with slightly cooked apricots.

Set no-bake cheesecake in the fridge overnight.