No Added Sugar Basque Cheesecake for Christmas

Jump to Recipe ↓

Sick of pavlova on Christmas Day?

If you are a bit pavlova’d-out, try a Basque cheesecake this year with summer fruit instead. As a clinical nutritionist with a naturopathic, holistic approach, I love how a Basque cheesecake brings a deeply bronzed top and silky centre without needing piles of refined sugar. I lean on cooked apple and roasted banana for natural sweetness, then finish with mango, passionfruit or cherries for a fresh, festive flourish. It looks impressive, slices cleanly once chilled, and is a reliable make-ahead dessert for an Aussie Christmas table.

Why this cheesecake is more blood sugar friendly

This is a no added sugar Basque cheesecake. Using whole fruit for sweetness means you get flavour with fibre and water, rather than refined sugar on its own. Paired with a nut or seed base, the fat and fibre help slow digestion so it’s a more blood sugar friendly than a classic biscuit and sugar crust. It is still dessert, but it is a more balanced, naturally sweet option.

Healthy fats and fibre for a satisfying slice

Instead of a processed biscuit base, I use almond meal, whole nuts and a touch of coconut oil. This bumps up fibre and healthy fats, which support satiety and a steadier post-meal rise. Prefer seeds or doing seed cycling? Swap the nuts for pumpkin, sunflower and sesame seeds. Serve with tropical fruit for a bright, digestive friendly finish that fits December perfectly. See my free seed cycling resources below:

No Added Sugar Basque Cheesecake

Serves: 12
Prep time: 25 minutes plus cooling
Cook time: 65-70 minutes
Tin: 20 cm or 8-inch round, lined or use a silicone mould
Oven: Start at 180°C, then reduce to 160°C

Ingredients

Biscuit base

• 200 g almond meal

• 100 g nuts (I used macadamias; cashews or mixed nuts or seeds work)

• 50 g coconut oil, melted

Seed-swap option: replace the 100 g nuts with 100 g mixed seeds if you prefer a seed cycling base.

Filling

• 450 g cream cheese, softened

• 3 apples, peeled, cored, diced

• 2 bananas, whole and unpeeled

• 3 eggs

• 1 tsp vanilla extract

• 1 tbsp cornflour

• ½ tsp cinnamon

Method

1. Prep. Line your 20 cm or 8-inch tin. Preheat oven to 180°C.

2. Base. In a food processor, pulse almond meal and nuts until the nuts are coarsely broken. Add melted coconut oil and blitz briefly until the mix starts to clump. Press firmly into the tin. Bake 15-20 minutes until lightly browned. Remove and cool slightly.

3. Apples. Put diced apples in a saucepan, cover with water and simmer until the water has evaporated. Keep stirring until the apples begin to lightly brown.

4. Bananas. Place the two whole bananas on a lined tray and roast at 180°C until the skins are black and juices seep out. Cool slightly, then peel and discard skins.

5. Fruit purée. Blend the cooked apples and roasted banana until smooth.

6. Filling. Beat softened cream cheese until smooth. Beat in the warm fruit purée. Add eggs and vanilla and whisk until smooth. Fold in cornflour and cinnamon.

7. Bake. Pour filling over the baked base. Bake 30 minutes at 180°C until the top is nicely bronzed. Reduce oven to 160°C and bake a further 20 minutes or until just set at the edges.

8. Cool. Cool to room temperature in the tin, then chill until cold for clean slices.

How to tell it is cooked

Use the jiggle test. The edges should look set and dry, while the centre has a slight, gentle wobble when you nudge the tin. Or use a thermometer in the centre and aim for about 65°C.

Serve it summer-style

Top with mango, pineapple, passionfruit, lychees or cherries, plus toasted coconut flakes. It is a brilliant alternative to pavlova on Christmas Day and pairs well with Greek yoghurt.

Make it yours

• Seed cycling swap: use mixed seeds instead of nuts in the base.

• Gluten-free friendly: ingredients are naturally gluten free, but check labels for cornflour.

• Dairy tweak: lactose-free cream cheese works well.

Storage and freezing

Refrigerate leftovers for up to 4 days. For longer storage, slice and store in the freezer in airtight containers for up to 2 months. Thaw in the fridge overnight, then add fresh fruit. This way you can enjoy the taste of Christmas for months to come.

Ready to personalise this with a naturopathic, holistic plan for your cycle or health goals? Book a free 10-minute consult or explore my packages for ongoing support.

© 2025 Feminalysis. All rights reserved. No part of this recipe may be reproduced without written permission.