Life always tastes better with cheesecake.

A fresh cheesecake is the ultimate summer dessert don’t you think? But when being on vacation you might not have the energy to go full on cheesecake so you want something simple but yet delicious and totally “cheesecake - vibes”. Why don’t you make my delicious, simple and sugar free Fig Cheesecake Trifles? So good and I am absolutely in love with the three layers; crunchy digestive crumble in the bottom, fresh creamy cheesecake filling in the middle and then, fresh figs straight from our tree here in Greece. Oh yes, this is perfection!

All lactose intolerants, where you at?

Yes, I’m lactose intolerant and that was the reason I wanted to make something for my lactose free family out there. This recipe is completely lactose intolerant, made with only lactose free dairy products. However, these lactose free diary precuts are definitely not necessary to use if you are not lactose intolerant. I told you this recipe is simple to make so I don’t want to complicate stuff for those of you who aren’t lactose intolerants.

Sugar Free too?

Those of you who follow me on instagram know that my health philosophy is “eat clean and unprocessed, but eat a cake now and then to stay sane”. I think you can eat whatever you want as long as you do it with moderation, sugar too. Today though, I want to give you a sugar free option of a dessert so that we don’t only have sugar stuffed desserts out there. I am instead using natural sweetening, stevia, for the filing in this dessert. It turns out great really, and since cheesecake in general is a very fresh tasting dessert you don’t really need so much sweetening. If you want other options for sweetening, go further down the page to read the “NOTE” area of the recipe,

THIS RECIPE IS:

• Vegetarian

• Sugar Free

• Lactose Free

• So fresh

• Perfect summer dessert

• Very festive

Fig Cheesecake Trifles

approx 3 servings.

INGREDIENTS:

200 g sugar free digestive

50 g optional (lactose free) butter

200 g optional (lactose free) Turkish yoghurt

100 g (lactose free) natural flavored creme cheese

approx 15 stevia drops, with or without vanilla flavor*

approx 1 tsp of lemon zest

Homemade fig jam, can be excluded

Fresh figs for garnishing*

Spearmint for garnishing

HOW TO MAKE:

• Place all the digestive in a food processor and mix until it’s tiny crumbles.

• Heat a frying pan and melt the butter in the frying pan. Add the digestive crumble and combine everything together in the pan. Let cool.

• Place the Turkish yoghurt and creme cheese in a bowl and whip the two together until fluffy.

• Add stevia drops and lemon zest and mix again. Taste and see if you need more stevia drops.

• For serving, I recommend to use beautiful cocktail or whiskey glasses, or just smaller glasses (approx 150 ml).

• When the digestive crumble is cool, take approx 2 tbsp of the crumble and place in a glass. Add a layer of the cheesecake filling. Garnish with (homemade) fig jam, fresh figs and spearmint.

• Preferably place them in the fridge for at least 15’ before serving so the filling sets a bit.

*NOTES:

• If you don’t have stevia drops you can also use stevia powder, other sweetening (like sukrin), agave syrup, honey or maple syrup. It really depends on what preferences and ingredients you have.

• Since it is fig season I’m using figs, but you can also use berries of optional kind. For instance garnish instead with raspberry jam and some fresh raspberries.