healthy cheesecake

Easy no-bake cheesecake made with almond flour base and a cream cheese filling.

No-Bake Keto Cheesecake Cups

Almond flour

butter

tsp Vanilla extract

Cinnamon

Sea salt

Packet stevia (optional)

oz Cream cheese (soften)

Sour cream (or

tbsp Butter (soften)

Granulated erythritol

Raspberries and mint leaves (optional, to garnish)

In a bowl, stir together the crust ingredients until the mixture resembles sand. Distribute between 4 serving glasses.

Place the cream cheese and butter into a bowl and use a hand-held mixer to beat until light and fluffy.

Add in the remaining ingredients and mix until incorporated. Transfer to a piping bag and pipe the cheesecake over the crusts.

Top with raspberries if desired.

Sweet, crunchy and buttery crust meets creamy whipped cheesecake and festive Christmas sprinkles! Lightened up so you can enjoy these delicious Christmas delicacies and feel good about eating them!

Christmas Cheesecake Crunch Bars

(224 grams) fat-free cream cheese

(170 grams) nonfat Greek yogurt

granulated zero calorie sweetener

tsp clear vanilla extract (optional)

8-oz container (226 grams) lite cool whip

Tbsp (36 grams) festive sprinkles

bars (210 grams) Nature Valley crunchy oat and honey, crushed

In a large bowl, stir together crushed granola...

In a large bowl, stir together crushed granola bars, melted butter and sweetener until well mixed. Press the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick baking spray.

In a mixer, beat together the cream cheese,...

In a mixer, beat together the cream cheese, yogurt, sweetener, and vanilla. Add cool whip at the end and beat just enough to combine.

Spread cream cheese mixture on top of crust....

Spread cream cheese mixture on top of crust.  Then place in freezer for 30 minutes to let set. Once set and chilled, take out and top with sprinkles.

Cut into 12 slices place back in freezer...

Cut into 12 slices place back in freezer to chill and let set further. When ready to eat, take out and enjoy!

Low carb ricotta cheesecake fluff is a fun recipe that&#039;s perfect when you want a soft and creamy &quot;comfort&quot; food. Use as a dip or top with a low carb topping- it&#039;s ready in 5 minutes!

Low Carb Ricotta Cheesecake Fluff

ricotta cheese

sugar-free fat free instant cheesecake pudding mix

half and half

berries,

Mix ricotta cheese and pudding mix.

Slowly add half and half and stir until desired consistency.

Serve with crushed berries, if desired.

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

maple syrup

eggs

oranges

cinnamon

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

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5348771529001-5977465262001

This easy, healthy  No-Bake Pumpkin Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan &amp; Gluten-Free!

No-Bake Pumpkin Swirl Cheesecake

Pitted Dates

Apricots

Almond Flour

Sea Salt

Soaked Cashews, drained

Coconut Cream

Agave

Maple Syrup

tbsp Coconut Sugar

Coconut Oil, Melted

Lemons, juiced

tsp Vanilla Extract

Pumpkin Puree

tbsp Coconut Cream

tsp Pumpkin Spice

tbsp Coconut Sugar (or brown sugar)

In a medium saucepan, boil 2 cups of water. Place the cashews in a medium-sized bowl. Once the water is boiling, pour the water over the cashews and soak the cashews for at least 15 minutes (up to 1 hour) and set aside. When the cashews are ready to use, be sure to pour out the water.

In a Food Processor with an S-shaped blade or blender, blend the dates, apricots, cinnamon, and almond meal together until it forms a sticky chunky consistency. If the mixture is too dry, add 1-2 more dates.

Transfer the mixture to a parchment-lined baking tin. (The parchment paper makes the cheesecake easy to remove when it is ready). Place the crust into the fridge until later.

In the blender, combine all of the cheesecake filling ingredients (except the pumpkin filling ingredients) and blend until smooth, at least 2-3 minutes. Remove the baking tin with the crust from the fridge. Pour the cheesecake filling into the baking tin.

Clean the blender and combine the ingredients for the pumpkin filling. Blend until smooth, about 1 minute. Spoon dollops full of the pumpkin filling into the cheesecake, making sure to leave spaces.

Take a butter knife and make circles and swirls into the cheesecake to spread the pumpkin mixture and make a swirl design.

Loosley cover the cheesecake with plastic wrap and put it in the freezer. Allow the cheesecake to set for at least 2 hours.

After at least 2 hours, simply remove the cheesecakes from the freezer. Let the cheesecake sit out at room temperature for 20 minutes for the optimal texture. Top with your favorite fresh fruit, chocolate, or whipped cream and Enjoy!

Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that&#039;s packed with protein!

Easy Cottage Cheese Cheesecake

Large Whole Egg

½ Teaspoon Vanilla Extract

Tablespoon Sweetener (Your Choice)

Scoop Protein Powder (Your Choice)

Greek Yogurt (Complimenting Flavor)

Graham Cracker Crumbs (Your Choice (I use around 15 grams))

Butter (Your Choice (I use around 1/2 Tablespoon))

Add all of your ingredients for the Cheesecake into a food processor or blender.

Process or blend everything together until smooth.

Pour your mix into your Cheesecake dish or pan.

Bake on 325F/162C for around 20-25 minutes.

Let it cool, wrap it up, and put it into the fridge for a few hours.

Cheesecake

Mix together your Graham Cracker Crumbs and Butter.

Press it into your Cheesecake dish or pan.

Bake on 375F/192C for around 5-7 minutes.

Crust

https://embed.mediavine.com/videos/r6wz3dsjumga4mgsiotl

Satisfy your cheesecake cravings while dieting with this easy to make and healthy Cottage Cheese Cheesecake that's packed with protein!

No Bake Strawberry Cheesecake

graham crackers (about 1 1/2 cups crumbs)

Tbsp. butter, at room temperature*

gelatin

Tbsp. cool water

2% cottage cheese

plain Greek yogurt

icing sugar

strawberries

lemon juice

Tbsp. powder sugar

Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add butter and continue processing until the mixture reaches the consistency of wet sand. Transfer to a 9-inch springform pan, pressing in firmly.** Cover with plastic wrap refrigerate while you prepare the next layer.

For the crust:

Prepare gelatin. In a small saucepan, pour cool water over gelatin, mixing until the water is fully absorbed. Place saucepan on the stove and stir constantly until the gelatin is completely dissolved; 1 or 2 minutes. Do not let it reach a boil. Remove from stove and set aside to cool.

Add cottage cheese and Greek yogurt to the bowl of a food processor and process until they form a smooth paste. Add powder sugar and continue processing. Finally, add prepared gelatine, processing until fully incorporated.

Pour cheese mixture over the graham crust, using a spatula to ensure that it is evenly distributed. Return to the fridge while you prepare the final layer.

For the cheesecake:

Add strawberries to the bowl of a food processor and process until they become a smooth puree. Add Greek yogurt, lemon juice, and powder sugar and continue processing. Finally, add prepared gelatine, processing until fully incorporated.

Pour strawberry mixture over the cheese layer, using a spatula to ensure that it is evenly distributed. Return to the fridge for several hours until it is fully set, preferably overnight.

For the strawberry mousse:

This is very simple no bake cheesecake. It is easy to make and has healthy ingredients like yogurt and farmers cheese. A perfect recipe for your everyday dessert. So creamy and delicious it is hard to believe is also diet friendly

No Bake Greek Yogurt Strawberry Cheesecake

Farmers cheese reduced fat (16 oz)

Greek yogurt 5% fat (6 oz)

almond milk (2 oz)

monkfruit sweetener (4 oz)

sugar

tbs unflavored gelatine

tsp vanilla extract

oz strawberries

cookies (I used Maria cookies)

Prepare jello according to the box instructions but use less water. My package says that I need one cup of cold and one cup of hot water, that’s 2 cups, and I will use one cup of hot water and a half cup of cold water. Dissolve jello and set aside to cool. Do not place in a refrigerator.

Wash the strawberries and remove the green top, half them cut in half and the rest in smaller chunks.

I am going to use spring form pan 6 inch in diameter, with removable bottom for this cheesecake. If you don’t have it, use any type of dish that you like. Line the bottom with parchment paper and lock it in.

I am going to use Maria cookies for the crust. You can use any type of cookies you like: biscoff or graham crackers are great as well. Grind them in a food processor.

Spread evenly on the bottom of the springform pan.

Boil the almond milk, take it off the heat and add gelatin, stir to dissolve – make sure you do not let it stand until it cools – it will become dense pretty quickly.

Grind farmers cheese in a food processor to a smooth consistency

Mix yogurt, vanilla, monkfruit sweetener and combine.

Add the cheese and mix. This would be a good time to taste the batter for sweetness. Add more if needed

To a warm milk and gelatin mixture(not hot, just warm) add 2 -3 tablespoons of the cheese mix at a time and stir, repeat the steps until all ingredients are incorporated.

Add strawberry chunks into the cheesecake batter and fold them in. Spread it over the cookie crumble and place in the fridge for about 30 minutes. In the meantime, jello will also cool down.

After 30 minutes, remove the cheesecake from the fridge. Place the rest of strawberries on top. And carefully, tablespoon after a tablespoon, poor the jello on top.

Place in the fridge for the cheesecake to set completely. That could take at least 2 hours, to 4 hours.

Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!

Cottage Cheese Cheesecake

½ cups low sugar granola

tbsp butter

cheese cottage cheese if you'd prefer))

cornstarch

cream

tbsp sugar

salt

lemon ((zested))

tsp vanilla extract ((or ½ vanilla bean))

raspberries

Preheat

Process

Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.

Melt the butter and drizzle over the granola. Mix until incorporated.

Press

Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.

Bake

Put the pan into the oven for about 6-8 minutes, until lightly golden brown. Then take it immediately out of the oven.

Blend

Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.

Pour

Pour batter over the cookie base and scatter the berries on top.

Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.

Rest

Take out of the oven and rest for at least 2 hours in the fridge.

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Cottage Cheese Cheesecake (High Protein and Healthy) - Ready in 45 minutes | Hurry The Food Up

Instead of 79 grams of fat, this healthy cheesecake recipe only has 8 grams of fat and is loaded with Vitamin A thanks to pumpkin! Plus, no refined sugar, a dairy-free option, and an easy 2 ingredients crust that can easily be made gluten-free!

Secretly Healthy Pumpkin Cheesecake (Low Fat!)

1½ Cups (11 sheets) Graham Crackers (can use gluten-free)

Large Pitted Medjool Dates (or 14 Deglet Noor Dates)

Blocks (16 oz) Low Fat Cream Cheese *Softened (can sub full fat

Cup Plain Nonfat Greek Yogurt (See Note 2

½ Cup Pure Maple Syrup (See Note 3 for substitutions)

Eggs

Tbs Cornstarch (Arrowroot

Cup Canned Pumpkin Puree (not pumpkin pie mix)

tsp Pumpkin Pie Spice

A simple and slightly healthier take on no-bake cheesecake!

Healthy No Bake Cheesecake in a Jar

cherries (halved)

tbsp maple syrup

water

tsp corn starch

cream cheese (softened)

plain full-fat greek yogurt

graham cracker crumbs

Add all cherry topping ingredients to a medium saucepan over medium heat. Saute for 5-10 minutes, gently stirring every couple minutes. Eventually it will begin to thicken and form a sauce. You can mash up the cherries some if you like.

Remove saucepan from heat and allow the cherries to cool while you prepare the cheesecake filling.

For the Cherry Topping

In a medium mixing bowl, add softened cream cheese, plain greek yogurt, maple syrup, and lemon juice. Mix together using electric hand or stand mixer for 2-3 minutes on high. When the mixture is smooth (there may be some little lumps) place in the fridge while you make the crust.

For the Cheesecake Filling

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Top Tags

No-Bake Keto Cheesecake Cups

Christmas Cheesecake Crunch Bars

Low Carb Ricotta Cheesecake Fluff

Ricotta cheesecake with roasted blu...

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The most viewed healthy cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine