If you’re looking for a simple, fuss-free dessert that looks impressive and tastes delicious, this No-Cheese Cake is one to save. Made with Alpro Greek Style yoghurt-alternative and plant-based jelly, it delivers a wonderfully smooth and creamy texture without the need for cream cheese, making it a lighter alternative to a traditional cheesecake.
What I love most about this recipe is how easy it is to prepare. With just a handful of ingredients and no complicated techniques, it’s the perfect make-ahead dessert for BBQs, summer dinners or when you’re simply craving something sweet, refreshing and more importantly HEALTHY.
Finished with a generous topping of mixed berries and their natural juices, this stunning and colourful dessert strikes the perfect balance between creamy, fruity and indulgent.
Whether you’re an experienced baker or just starting out in the kitchen, this recipe proves that creating a stunning dessert doesn’t have to be difficult.
Easy to make. Beautiful to serve. Delicious to eat.
For the base: For the cake: Important tool: small round cake spring-form tin (20cm diameter) Line the bottom and sides of the cake tin with oven paper. I always cut a circle to the size of the base and a long strip (the height of the tin) to line the diameter. In a small pan, melt the pitted dates with the help of a dash of water. Place the biscuits in a cutter and pulse until they’re totally crushed. Now pour the melted dates and pulse again until both ingredients blend well and reach a dough-like consistency. Transfer the mixture into the tin to form the base of the cake. Flatten it down with your fingers, or with the help of a glass, until it’s levelled. Place the tin in the fridge for a few minutes, so that the base con solidify. In a bowl, prepare the jelly according to the instructions on the packet, starting with the boiling water. Once the jelly is fully melted, transfer it to the Nutribullet jug, add the yoghurt instead of the cold water and blend until there are no lumps. Once the base has set, bring the tin out of the fridge and pour the jelly-yoghurt mixture over it. Return the tin into the fridge and leave it to set, ideally overnight. On the day of serving, prepare the fruit topping by warming up the frozen mixed berries in a pot over medium heat, adding lemon juice. You can also add a spoonful of granulated sugar for sweetness, I preferred to omit this ingredient for a healthier version. Once the compote is ready, allow to rest and cool down. Once you’re ready to serve, bring out from the fridge and carefully remove the cake from the tin and carefully transfer it to a serving plate or cake stand. Decorate the cake with the mixed berries compote and fresh mint leaves. I did not do this, but you can sprinkle powdered sugar for a nicer presentation. Enjoy! If you don’t find plant-based jelly crystals, you can buy the ready-made tubs and melt the jelly by heating it up. Alternatively you can choose your favourite fruit, extract its juices and boil it gently with the addition of agar agar to thicken the consistency during refrigeration.
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