rolled oats<\/a><\/p>\n\n\n\n50 g (1.75 oz) cashews, roughly chopped<\/p>\n\n\n\n
50 g (1.75 oz) peanuts, roughly chopped<\/p>\n\n\n\n
50 g (1.75 oz) dried cranberries<\/p>\n\n\n\n
50 g (1.75 oz) raisins<\/p>\n\n\n\n
240 g (8.5 oz) apple pur\u00e9e (from fresh apples and 1 tsp lemon juice)<\/p>\n\n\n\n
texture and flavor.<\/p>\n\n\n\n
Chill the cake: Refrigerate for at least 2 hours to fully set.<\/p>\n\n\n\n
Serve: Carefully remove the cake from the mold, slice, and enjoy!<\/p>\n\n\n\n
Nutritional Information (per slice, yields 8 slices)
Calories: ~260<\/p>\n\n\n\n
Protein: 9g<\/p>\n\n\n\n
Fat: 12g<\/p>\n\n\n\n
Carbohydrates: 28g<\/p>\n\n\n\n
Fiber: 3g<\/p>\n\n\n\n
Sugar: 10g (from fruit)<\/p>\n\n\n\n
The Origins and Popularity of the Recipe
This oat and fruit cheesecake is a modern twist on traditional European-style no-bake cakes, which often use biscuits or sponge as the base. The use of oats, nuts, and dried fruits echoes Middle Eastern and Mediterranean influences where such ingredients are common. The cheesecake filling borrows from both classic American cream cheese cakes and Eastern European quark-based desserts. It has grown in popularity due to its health-conscious ingredients and versatility.<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsFor the Base: 100 g (1 cup) rolled oats 50 g (1.75 oz) cashews, roughly chopped 50 g (1.75 oz) peanuts,…<\/p>\n","protected":false},"author":2,"featured_media":12302,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-12301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\n
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