Try this easy and light Italian cheesecake with berries for a delightful dessert.

Cheesecake leggera con frutti di bosco

Experience the delightful taste of Italian recipes with this light cheesecake topped with fresh berries. This dessert is perfect for those seeking a creamy yet refreshing treat without the guilt. Made with a base of whole grain biscuits and almond butter, this cheesecake features a soft filling of light cream cheese and Greek yogurt, sweetened with date concentrate and vanilla essence.

To enhance its appeal, adorn the top with a ring of raspberries, blackberries, and blueberries, adding a burst of color and a pleasantly tangy contrast to the sweet filling. With no need for baking, this cheesecake is the perfect balance of indulgence and lightness. Choose it to end a dinner with friends or for a special snack: with just a few steps, you’ll serve an easy dessert that captivates both the eyes and the palate.

Ingredients

• 150g whole grain biscuits
• 70g almond butter
• 300g light cream cheese
• 150g Greek yogurt
• 80g date concentrate
• 1 tsp vanilla essence
• 100g raspberries
• 100g blackberries
• 100g blueberries

Instructions

1. Crush the whole grain biscuits into fine crumbs.
2. Mix the crumbs with almond butter until well combined.
3. Press the mixture into the bottom of a springform pan to form the crust.
4. In a bowl, mix light cream cheese, Greek yogurt, date concentrate, and vanilla essence until smooth.
5. Spread the cheese mixture evenly over the crust.
6. Refrigerate the cheesecake for at least 4 hours or until set.
7. Before serving, top with raspberries, blackberries, and blueberries.

Total Time: 20 min (plus chilling time)

Cuisine: Italian

Explore More Light Cheesecake Recipes:

• Light Cheesecake
• Cheesecake without Cream
• Cold Yogurt Cake