Melt the coconut oil.
Chop the biscuits using a mixer.
Mix the chopped biscuits with the melted coconut oil to create the cheesecake base.
Let it rest in the refrigerator.
Whip the cream until stiff with erythritol and vanillin.
Add the yogurt and mix until smooth and creamy.
Let the cream rest in the refrigerator.
Take the cake base and add a layer of raspberry jam.
Let it cool for 10-15 minutes in the refrigerator.
Add the cream on top of the jam layer.
Decorate with fresh raspberries as desired.
Let it rest in the refrigerator for at least 2 hours before serving.
Mixer
Electric whisk
Store in the refrigerator for up to 2 days.
No baking required.
Italia, Sicilia
| Energy (kcal) | 305.32 |
| Carbohydrates (g) | 28.5 |
| of which Sugars (g) | 19.72 |
| Fat (g) | 20.69 |
| of which Saturates (g) | 13.88 |
| Protein (g) | 2.72 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.12 |
