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Fit Cranberry GINGERBREAD cheesecake

Fit Cranberry GINGERBREAD cheesecake (no bake, no sugar, GF) 18 cm

Dough:
– 1 cup oat flour
– 1/2 cup buckwheat flakes
– 1/2 ground almonds
– 1/4 cup agave syrup
– 1,5 tbsp gingerbread spice mix
– pinch of Himalayan salt
– 2 spoons of coconut oil
– a little water

Mix all and put into the fridge in the mold ( minimum 30 minutes).

Filling:
– 1 cup of cranberries
– 1 cup of thick yoghurt of your choice ( I use coconut)
– 1 spoon of cashew butter ( optional)
– 2 spoons of agave syrup
– 1 tbsp of tapioca flour
– 1 tbsp of agar agar
– 1 tbsp Pink Pithaya

Blend cranberries. Mix all ingredients and boil it for 1 minute. Wait until it cool down a little bit and pour it to the base. Leave in the fridge for a few hours.

This recipe created by agnieszka ♥️ the owner of @mrs_kitchen_fairy instagram account

1 thought on “Fit Cranberry GINGERBREAD cheesecake

  1. Hi! This looks great! What kind of cranberries do you use? Do you boil them and then puree? Looking forward to making this-E

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