Raspberry and Coconut Cheesecake

1. Blitz the Grape Nuts into a fine crumb

2. Mix the crumb with 1 tablespoon erythritol gold, 2 teaspoons cocoa powder, and 2 tablespoons hot water

3. Press the mixture into a small bowl lined with clingfilm

4. Toast 1 tablespoon desiccated coconut in a dry pan until brown

5. In a separate bowl, mix Lindahls UK kvarg coconut flavour, 3 Laughing Cow extra light cheese triangles, and a little of the toasted coconut

6. Spread 3 teaspoons raspberry jam over the base

7. Add the cheese mixture on top

8. Sprinkle the remaining desiccated coconut on top

9. Refrigerate overnight

Notes

1. This recipe is inspired by slimming and healthy eating ideas, suitable for breakfast or dessert