Jelly Tip Cheesecake (the healthier, yet delicious version)

It’s almost the end of July, which, in case you missed it, was all about the jelly tip.  Whittakers Jelly Tip chocolate sold out in record time and even though I wasn’t a fan of the chocolate, Jelly Tip has been on my brain.  I wanted to create a less sweet, but super delicious dessert inspired by the Jelly Tip and i came up with this Jelly Tip cheesecake.  It has a nutty base, with a vanilla filling topped with chia berry jam and a layer of Whittakers dark chocolate. Quite delicious but still a treat.

Here’s the recipe:

Jelly Tip Cheesecake

For the base:
1 cup of mixed nuts (I used almonds and cashews)
1/2 cup ground almonds
1/2 cup dates soaked in boiling water for 30 minutes (drain well before using)
1/2 cup coconut
1/2 teaspoon cinnamon
2 tablespoons melted coconut oil (or butter)
1 tablespoon coconut sugar (or any sugar – optional)

For the filling:
250g tub cream cheese
1 1/4 cup Greek yoghurt (I used Anchor Greek)
2-6 heaped tablespoons powdered stevia or sweetener of choice (to reach desired sweetness)
2 teaspoons vanilla essence
1 1/2 tablespoons gelatine
2 tablespoons boiling water

Optional –  1 cup defrosted berries and some grated dark chocolate.

For the chia berry jam:
2 cups frozen berries
2 tablespoons chia seeds
(add sweetener if desired, I didn’t)

For the chocolate topping:
1/2- 1 block of Whittakers chocolate, depending on how thick you want the topping (or how much you eat before melting!)

Blend the mixed nuts in a food processor until the nuts are finely chopped.  Add the remaining ingredients and blend until the mixture is well combined.

Place a piece of gladwrap inside a 20cm round tin so it comes up and over the edges.  This makes it easy to pull the cheesecake out.  Alternatively, you can use a spring bottom tin.

Press the base mixture into the bottom of the tin.

Place the cream cheese in a medium sized glass bowl and leave out at room temperature to soften for an hour.   Or if you’re like me and don’t want to wait, place it in a bowl and microwave for 30-45 seconds.  Add the Greek yoghurt, sweetener and vanilla essence and mix.

In a mug, add the gelatine and boiling water.  With a fork, mix together quickly and stir until all the crystals have dissolved.  Add to the cheesecake ingredients and mix again well, until the mixture is smooth and well combined. If using the berries and chocolate, gently fold these through.

Pour the cheesecake mixture on top of the base and smooth the top with a spoon.

To make the chia jam, defrost the berries and stir through the chia seeds.  Leave to sit for about 30 minutes until it thickens a little.  Spread on top of the cheesecake.

Place the cheesecake in the fridge for 3-4 hours.  For the chocolate topping,  break up the chocolate and place in a glass bowl.  Microwave for one minute.  Stir, then microwave in 30 second bursts, stirring in between until it is melted.

Place in freezer for 3-4 hours until set.  Store in the fridge.  Serve with raspberries and  vanilla bean ice cream for an extra treat.