Healthy Cherry Cheesecake No-bake

Healthy Cherry Cheesecake (No-bake)

Delicious no-bake vegan and refined sugar-free Healthy Cherry Cheesecake with a creamy cherry filling, and crunchy cookie base will be the perfect summer dessert.

Healthy Cherry Cheesecake No-bake

This cake is easy to make, because the main tool is blender where you process all the ingredients. Healthy Cherry Cheesecake with no baking has super creamy filling which sets up in the fridge in a couple of hours. Easy, delicious and healthy cake for any occasion.

Healthy Cherry Cheesecake No-bake

What tools do you need to make this cake?

  • Blender or food processor (to make the cake filling)
  • Cake tin (I used 20cm)
  • A mixing bowl (to process the cookie mixture with coconut oil)
Healthy Cherry Cheesecake No-bake

Notes and tips:

Instead of cherries, you can use strawberries, blueberries or other berries of your choice. You can use fresh or frozen berries, but defrosted and free of excess liquid.
You can use vegan plant-based or lactose-free Greek-style yogurt with no additional sweeteners to retain the natural taste of the cake. Coconut oil is the main ingredient for setting the filling in the fridge. This is the secret ingredient that helps to set the vegan cheesecake without agar-agar or gelatin. 
Cashews make the cake creamy. Soak cashews in hot water at least 10 minutes before using. The more you will soak the cashews the softer they will get and will be easier to blend them.
Healthy Cherry Cheesecake No-bake

Healthy Cherry Cheesecake is:

  • Creamy
  • No-bake
  • Lactose-free
  • Banana-free
  • Easy to make
  • Refined sugar-free
  • Healthy dessert
  • Vegan
Healthy Cherry Cheesecake No-bake

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Ingredients:

TIME: 15 min preparation, 4 hours to set | SERVINGS: 8

Base:

  • 200g sugar-free cookies
  • 70g coconut oil (melted)

Filling:

  • 230g cashews (soaked in a hot water for at least 30 minutes)
  • 110g lactose-free greek or plant based yogurt
  • 75g coconut oil (melted)
  • 150g cherries
  • 80g agave syrup or honey (adjust to taste)

Instructions:

  1. Make the base. Blend or crush the cookies. Add melted coconut oil stir together until combined.
  2. Take a cake baking tin and evenly spread over the cookie mixture, press it.
  3. Take a blender or food processor and add all ingredients – cashews, yogurt, coconut oil, agave syrup and cherries. Blend all until you get a smooth mixture.
  4. Pour over the mixture to the base and put the cake in the fridge to set for at least 4 hours.
  5. Decorate with more cherries or fruits.

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

Healthy and Quick Banana Strawberry Cake

Healthy and Easy Strawberry Banana Cake

This quick and easy Strawberry Banana Cake is a juicy, soft, and sweet treat that you can bake whenever you have at home bananas and strawberries. Easy summer cake loaded with sweet bananas and juicy strawberries. The cake is vegan, refined sugar-free, and lactose-free.

Strawberry Banana Cake is totally sugar-free. I have used only natural sweetener – honey, which makes the cake healthier, but still sweet.

Healthy and Quick Banana Strawberry Cake

What are the main ingredients?

Bananas – Try to use very ripe bananas for maximum sweetness.
Strawberries – I recommend using fresh strawberries because they contain less water. However you can also use frozen strawberries, just make sure to thaw them before using them and get rid of the excess water.
Honey – You can also use agave, date, or maple syrup. Adjust the quantity of sweetener to your taste.
Oat flour – You can mix the flour with rice or buckwheat flour.

Healthy and Quick Banana Strawberry Cake

This Strawberry Banana Cake is:

  • Quick to make
  • Refined sugar-free
  • Easy to cook
  • Soft and juicy
  • Healthy dessert
Healthy and Quick Banana Strawberry Cake

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Healthy and Quick Banana Strawberry Cake

TIME: 10 min preparation, 30 min baking | SERVINGS: 16

Ingredients:

  • 100g oat flour
  • 3 ripped banana
  • 150g strawberries
  • 2 eggs
  • 3 tbsp honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp coconut oil
  • Vegan chocolate chips (optional)

Instructions:

  1. Preheat the oven to 180°C.
  2. Mash bananas with a fork, add eggs, coconut oil, and honey, and mix well.
  3. Mix the flour separately with baking powder and soda.
  4. Combine both mixtures together. You can add a bit more flour if you think the mixture too liquid.
  5. Chop strawberries and mix them into the mixture.
  6. Take a rectangular cake pan and spread it with baking paper.
  7. Pour in the cake mixture.
  8. Decorate with strawberry slices, chopped nuts, or chocolate chips.
  9. Bake for 30 minutes.

If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.

Vegan Banoffee Cake

Vegan Banoffee Cake

This cake is like a sweet dream, crunchy cookies base covered with airy whipped cream, and loaded with sweet bananas and creamy peanut butter. Who could resist? Easy, sweet and so delicious Banoffee Cake will suit every occasion. It’s refined sugar-free, vegan, and lactose-free. 

Vegan Banoffee Cake

This Vegan Banoffee Cake is:

  • Sweet
  • No-bake 
  • Airy
  • Creamy
  • Vegan
  • Easy to make
  • Refined sugar-free
Vegan Banoffee Cake

What tools do I need to make this cake?

  • Hand mixer
  • Large bowl
  • Cake tin

What ingredients can be replaced in this recipe?

Peanut butter: You can replace with any other creamy nut butter.

Whipping cream: You can use other vegan or regular whipping cream.

Agave syrup: Can be replaced with honey, maple syrup or stevia, coconut sugar, cane sugar.

Vegan Banoffee Cake

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Vegan Banoffee Cake

TIME: 15 min preparation, overnight to set up| SERVINGS: 10

Ingredients:

  • 200g sugar-free cookies
  • 60g coconut oil (melted)
  • 2 big bananas
  • 60g creamy peanut or other nut butter
  • 250ml oat or another vegan whipping cream
  • 50g agave syrup or honey
  • 20g vegan chocolate
  • 2 tbsp lemon juice (squeezed from 1/3 of lemon)

Instructions:

NOTE: If you want to eat a cake right away, or do not want to wait that many hours, then take a glass bowl or bowl with the edges and make a cake in it and enjoy it as a dessert right away.

  1. Blend or crush the cookies. Add melted coconut oil stir together until combined. 
  2. Put the cookie mixture into a cake tin, evenly spread over and press it. 
  3. Peel and cut the bananas into slices, add lemon juice and mix well. Lemon juice will help them not turn black and dark, and avoid discoloration. 
  4. Spread the banana slices over the cookie base evenly.
  5. Cover the bananas with creamy peanut butter.
  6. Take a larger bowl, add whipped cream, and agave syrup. Whisk with a hand mixer until the mass is doubled and airy.
  7. Pour the whipped cream over the banana layer and refrigerate overnight to allow the cream to set. The top layer of the cake can still be liquid and creamy, but it’s acceptable.
  8. Decorate the cake with chocolate shavings.
If you tried this recipe, I will be very happy to share it on Healthy Choices by Sabine Instagram account, tag my IG account using @healthychoicesbysabineand I will post it.
Vegan Snickers Cake

Vegan Snickers Cake

This amazingly tasty Vegan Snickers Cake has all the man ingredients that give the taste of this super popular bar – caramel, peanuts, and chocolate. The best of this Snickers Cake is that it’s naturally sweetened. The main sweeteners are dates and agave syrup. What can be better to eat the sweetest cake without a doubt about unhealthy ingredients in it which can affect badly on health and body?

Vegan Snickers Cake is sweet and chocolatey, loaded with crunchy peanuts, sweet caramel, and creamy filling. Snickers Cake is vegan, refined sugar-free, with only natural sweeteners.

Vegan Snickers Cake

A a few tips for making this cake super delicious:

  • Soak the dates in a hot water for at least 10 to 30 minutes before blending. The more you will soak the cashews the creamier they will get and will be easier to blend them.
  • To prevent the chocolate from breaking while cutting the cake into pieces, keep the knife in warm or hot water beforehand.
  • Use only canned and thick part of the coconut milk, that’s the creamier and the most appropriate consistency for the cake filling.
  • Try to use qualitative, sugar-free, and natural peanut butter to avoid unhealthy ingredients and sugar.
  • When making the filling, be patient and blend all ingredients well until you get it super smooth and creamy.
  • I like to use only unsalted and raw peanuts, but you can use salted peanuts as well, it could give a more specific salty taste.
  • My favorite plant-based milk lately is oat, but you can use any other sugar-free plant milk.
Vegan Snickers Cake

This super tasty Vegan Snickers Cake is:

  • Lactose-free
  • Refined sugar-free
  • Banana-free
  • No-bake
  • Sweet and tasty
  • Naturally sweetened
  • Taste as snickers
  • The perfect cake for any special celebration
Vegan Snickers Cake

How to store Vegan Snickers Cake?

Store the cake in the freezer, but before serving let the cake to uncool for 15 – 30 minutes to get it cremier, but you can eat it as an ice-cream cake as well.

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TIME: 15 min preparation, 2 hours to set or overnight | SERVINGS: 8 – 10

Ingredients:

Base:

  • 200g sugar-free vegan cookies
  • 50g coconut oil (melted)

Cake filling:

  • 200g cashews (soaked in a hot water for at least ~ 30 minutes)
  • 250g thick coconut milk (canned)
  • 70ml oat or other plant milk
  • 1 tbsp peanut butter
  • 60g agave syrup (you can adjust it to your sweet tooth)
  • 50g unsalted peanuts (roasted in a pan or oven)

Caramel layer:

  • 100g dates
  • 50ml oat or other plant milk
  • 1 tbsp peanut butter

Chocolate layer:

  • 100g vegan sugar-free chocolate
  • 1 tbsp coconut oil
  • 50g peanuts (roasted in a pan or oven, chopped)

Instructions:

  1. Blend the cookies with melted coconut oil. 
  2. Take a cake tin, and line it with baking paper. Add the cookie mixture, spread out it evenly and press it. 
  3. Take a blender, and add cashews, coconut milk, oat milk, agave syrup, and peanut butter. Process it all until you get a smooth mixture. 
  4. Pour it over the cookie base. Sprinkle with peanuts and and put in the freezer for at least 2 hours. 
  5. Blend the dates with milk and peanut buuter. It can take a while to get the most creamier version of caramel. 
  6. Remove the sides from the cake tin. Spread over the caramel layer evenly. 
  7. Melt the chocolate with coconut oil on a very low temperature. 
  8. Cover the cake with chocolate layer, sprinkle it with chopped peanuts. 
  9. Put the cake in the freezer to get it firm at least 1 hour. 
  10. Cut the cake into pieces, but before serving let it to uncool and get creamier for ~20-30 minutes or eat right away as an ice-cream cake. 🙂
  11. Store in the freezer. 

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will really appreciate your support. 🙏

Light Yogurt Lemon Cake

Light Yogurt Lemon Cake

Simple cake recipe with only a few main ingredients. Light Yogurt Lemon Cake is easy to make, creamy, and firm with a fresh taste of lemon.

Light Yogurt Lemon Cake

What are the man ingredients?

Eggs – This isn’t a vegan cake, and you will need 4 regular eggs.
Sweetener – I chose coconut sugar, you can choose your favorite healthiest granulated sugar option.
Yogurt – You can choose a good quality greek style or plain yogurt (sugar-free). I can’t eat regular milk products, that’s why I chose the lactose-free yogurt version.
Cornflour – You can choose regular cornflour. Cornflour will help to get the cake firm.
Lemon – This ingredient will give the cake a specific fresh lemon taste, you can skip this ingredient if you don’t like the taste of lemon.
Baking powder – You can choose regular baking powder, this will help the cake to bake better and get the best consistency.

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Light Yogurt Lemon Cake

TIME: 10 min preparation, 40 – 45 minutes baking | SERVINGS: 10 pieces

Ingredients:

  • 4 eggs
  • 400g greek/plain lactose-free yogurt
  • 90g – 100g coconut sugar (you can adjust it)
  • 1 tsp baking powder
  • 50g cornflour
  • 1 lemon (optional – gives the taste of lemon)

Instructions:

  1. Preheat the oven to 175°C degrees.
  2. Separate egg whites from yolks. Mix the yolks and sugar with a whisk or electric hand mixer until you get the fluffiness.
  3. Add yogurt, cornflour, baking powder, and grated lemon peel to the whipped mixture. Combine until smooth.
  4. In a large mixing bowl with an electric mixer beat the egg whites until you get a thick and foamy mixture, add a 1/2 teaspoon of lemon juice, and beat a bit more.
  5. Add the whipped foams to the yolk and yogurt mixture and combine gently.
  6. Line the cake tin with baking paper and pour it into the mixture.
  7. Bake the cake for 40 – 45 minutes at 175°C.
  8. You can decorate the cake with fresh berries and fruits. Enjoy. 🙂

If you tried this recipe, please leave a comment or tag me in your Instagram post with @healthychoicesbysabine

I will appreciate your support. 🙏