Unbaked Green Tea Cheesecake (Diabetic-Friendly, Gluten-Free)

Unbaked Green Tea Cheesecake - Whole

This cheesecake has a very low glycemic index and people with pre/diabetes can safely enjoy it!

I tend to minimize the amount of sweetener, but if you like a sweeter cake, please increase the amount of sweetener from 1/3 cup to 1/2 cup. I used agar agar powder to solidify the cake, but you can also use 1 packet (7 g) of gelatine powder dissolved in 3 Tbsp water. If you use gelatine, you don’t need to heat the whipping cream to dissolve the gelatine. Instead of making the crust with oats and almond meal, you can also use gluten-free graham crackers.

Unbaked Green Tea Cheesecake - Slice

Ingredients:

Crust:
1/2 cup gluten-free oats, ground in food processor
1/2 cup almond meal (or almond slices ground in food processor)
4 Tbsp coconut oil or butter, melted
2 Tbsp erythritol, xylitol or other low-GI sweetener

Filling:
200 ml whipping cream
1 Tbsp agar agar powder
2 Tbsp green tea powder
8 oz cream cheese, softened
1/3 cup erythritol, xylitol or other low-GI sweetener
1 Tbsp lemon juice
1 tsp green tea powder for dusting

Instructions:

  1. In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.)
  2. In a bowl, place the ground oat and almond, melted coconut oil, and 2 Tbsp of sweetener.
  3. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
  4. In a small sauce pan, heat whipping cream. Reduce heat right before it starts boiling.
  5. Add green tea powder shifting through a tea strainer and then add agar agar powder and constantly stir for 1 – 2 minutes to dissolve the agar agar powder. Let it cool.
  6. In a bowl, place softened cream cheese and sweetener and mix using a hand blender.
  7. Add cooled whipping cream mixture and lemon juice and mix well.
  8. Remove the springform pan from the freezer. Pour the filling and smooth the surface.
  9. Refrigerate for a few hours or overnight until the filling is set.
  10. Remove the springform pan and transfer the cake to a plate.
  11. Dust with green tea powder using a tea strainer.
  12. Infuse love, slice and serve.

Servings: 6-8

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