Acai Cheesecake

Who thought that acai is only meant for making smoothie bowls? Try our delicious new recipe for an exotic, superfruit take on the classic cheesecake. The best part – it is a low carb / keto friendly and gluten / grain free dessert! Bon appetit!

  • Gluten free
  • Grain free
  • Low carb
  • Keto friendly
  • Diabetes friendly

Ingredients:

Crust:

  • 2 cups walnuts
  • 5 tablespoon butter
  • 5 tablespoon coconut oil
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • Sweetener to taste

Glaze:

  • 1 pouch (100g) of Inner Glow Superfoods acai puree
  • ¼ cup blueberries
  • ¼ cup raspberries
  • ½ cup full fat coconut milk
  • ½ tsp vanilla extract
  • Your favourite sweetener, to taste (several drops of stevia/monk fruit, about ½ cup swerve or Lakanto)
  • 1 ½ heavy cream (optional)

Cheesecake Filling:

  • 1 pouch (100g) of Inner Glow Superfoods frozen acai puree (thaw by running packs under hot water)
  • 3 packs of cream cheese (250g each)
  • ¾ cup sugar substitute
  • 4 eggs
  • ½ cup coconut milk
  • ½ tablespoon lemon juice
  • 1 tsp vanilla extract
  • 5 tbsp almond flour
  • 1 tbsp coconut flour

Instructions:

Crust:

  1. Preheat oven to 350 degrees Farenheit.
  2. Place all crust ingredients in a food processor and pulse until it becomes a dough-like consistency, scraping down the sides as necessary.
  3. Press the dough into a 24cm round baking dish and bake for 12-15 minutes or until lightly browned.
  4. Remove and let cool for about 25 minutes.

Glaze:

  1. Place all ingredients into a blender.
  2. Blend until smooth.
  3. Store in the refrigerator until ready for use.

Cheesecake:

  1. Preheat the oven to 325 degrees Farenheit.
  2. Combine acai puree, cream cheese and your sugar substitute in a large bowl. Beat with an electric mixer on low speed until smooth.
  3. Add eggs, one at a time, beating well and scraping the side of the bowl as needed.
  4. Beat in coconut milk, lemon juice, vanilla and flours. Combine until smooth.
  5. Pour batter overtop of the crust; smooth over the top.
  6. Bake until the top is golden and the centre jiggles slightly, about 50 minutes.
  7. Let cool on a wire rack, then cover and refrigerate for at least 3 hours.
  8. Before serving, pour the glaze over your cheesecake and garnish with additional fruits. We used blueberries, raspberries and mint to decorate!


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