low calorie cheesecake

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.

These delicious New York style mini cheesecakes are just 40 calories a cheesecake. Featuring a simple homemade biscuit base and super low calorie creamy cheesecake filling, these cheesecakes are perfect as a low calorie dessert or snack!

40 Calorie Mini New York Cheesecakes

tbsp all-purpose/plain flour

tbsp stevia or 0 calorie sweetener

applesauce

vanilla extract

⅛ tsp baking soda

g Philadelphia lightest cream cheese

g 0% fat yogurt

egg (room temperature)

lemon juice

Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.

In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.

Spoon 2 tsp&#39;s of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.

Decrease the oven temperature to 160°C (320°F).

In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese, vanilla and lemon juice until well combined.

Divide the cheesecake batter evenly between the 8 cupcake cases and bake for 20 minutes. Once the mini cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.

https://www.youtube.com/watch?v=lxB8wCENj_M

✿ Full written recipe can be found on my blog: 
♡ https://weightlosswithveera.com/low-calorie-mini-cheesecakes/

✿ Ingredients:
For the base:
4 tbsp all-purpose/plain flour
2 tbsp stevia or 0 calorie sweetener
1 tbsp applesauce
¼ tsp vanilla extract
⅛ tsp baking soda
For the cheesecake filling:
100 g Philadelphia lightest cream cheese
100 g 0% fat yogurt
50 g stevia or 0 calorie sweetener
1 egg room temperature
1 tsp lemon juice
½ tsp vanilla extract

✿ RECOMMENDED PRODUCTS:
♡ 0 calorie sweetener (Stevia) → https://amzn.to/3ec5tUx
♡ Applesauce → https://amzn.to/3CFUpIW
♡ Kitchen scale → https://amzn.to/3fMVWnk
♡ Rubber spatula → https://amzn.to/3ClHNp0

✿ HELPFUL LINKS:

♡ HOW TO LOSE WEIGHT →  https://weightlosswithveera.com/how-to-lose-weight-how-to-start-a-calorie-deficit/

♡ WEIGHT LOSS ESSENTIALS → https://weightlosswithveera.com/10-weight-loss-essentials-you-didnt-know-you-needed/

♡ 10+ DESSERTS UNDER 100 CALORIES → https://weightlosswithveera.com/10-easy-dessert-recipes-under-100-calories/

✿ Connect with me!
♡ Instagram → https://www.instagram.com/weightlosswithveera/ 
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♡ TikTok → https://www.tiktok.com/@weightlosswithveera 
♡ Website → https://weightlosswithveera.com/
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#cheesecake #lowcalorie #recipe #keto #lowcarb #skinny #newyorkcheesecake #minicheesecakes #lowcalorierecipes #dessert

Low calorie cheesecakes | low calorie New York style mini cheesecakes!

This low-calorie New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious dessert! No one will even know!

Cottage Cheese Cheesecake Recipe

graham crackers (3.5 oz total*)

monk fruit sweetener

whipped butter

cream cheese (I

cottage cheese

lemon zest (not packed)

eggs

monk fruit (or sugar)

all purpose flour

fruit (for topping)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

graham cracker

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.

Preheat oven to 350°F

Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.

Gently press the crust into the lined pan. Set aside.

To make the crust:

In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.

Add the eggs one at a time and mix.

Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.

Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.

Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.

Top with fresh berries if using (or topping of your choice) and cut into 12 slices.

To make the cheesecake filling:

Quite good. And I love the calorie count. My cake was a little soft.  Perhaps in the future I would drain my cottage cheese just a bit.

Tried this last night. The flavor is super good but I think next time I’ll try a water bath for it. It was creamy but not as much as I think it could be and I blended really well before pouring. Otherwise so good! Thanks Gina. Always worth it.

I changed a little. No crust. I used fat free cream cheese and 2 cups 2% cottage cheese and half cup fat free greek yogurt. Really good.less calories

Gina, love this cottage cheese cheesecake! Its just my husband and I. Can I freeze individual slices?

This cheesecake is incredibly delicious!  It’s dense, creamy and has perfect balanced flavor.  It’s not too sweet and was loved by all!

I want to know as well. I don't have one! I suppose I will just try it. If it sticks to the sides a bit, that's what spoons are for! 🤣

These easy, creamy &amp; healthier Low Calorie Baked Oreo Cheesecakes only require 7 ingredients and can be mixed up and baked in less than 20 minutes. It’s the perfect high protein and low calorie dessert that actually tastes good!

Low Calorie Baked Oreo Cheesecakes

120 g light cream cheese (room temp)

170 g high protein yogurt (plain

egg (room temp)

g natural/zero calorie sweetener

g corn starch (1 heaped tsp)

oreos

Preheat oven to 190c or 374F

Whisk cream cheese with a spoon until broken down

Add sweetener, cornstarch and vanilla and mix until well incorporated

Add yogurt and mix until just combined

Add 1 egg and 1 crushed oreo and mix until just combined and no clumps remain (besides the oreo pieces)

Add 1/2 an oreo cookie into cupcake liners (makes 6- so 3 oreos in total)

Add batter to each cupcake tray (6)

Top with 1 crushed oreo

Bake for 15 minutes

Allow to cool slightly before refrigerating for minimum 1 hour

https://eliyaeats.com/wp-content/uploads/2022/09/SnapTik_7146177409740573954-1.mp4

SnapTik_7146177409740573954-1

This vegan tofu cheesecake is on the lighter side - think of it like a cheesecake pudding pie - yet still wonderfully sweet and satisfying! Enjoy the tangy, tart, creamy vanilla flavor of cheesecake, with a fraction of the fat. Only 8 ingredients and prep is easy!

Vegan Tofu Cheesecake

oatmeal pie crust (or graham cracker crust; see Note 1)

tofu,

non-dairy milk (I used vanilla almond milk)

cashews (see Note 2)

lemon zest

lemon juice, divided

sea salt

Tablespoons arrowroot

agar agar powder

Plan

If not using a high-speed blender, soak cashews overnight, then drain. Alternatively, cover with boiling water and soak for 1 to 2 hours, or use ¼ to ⅓ cup raw cashew butter.

Blend

Combine the tofu, milk, cashews, sugar, lemon zest, ¼ cup of lemon juice, vanilla, and salt in a blender. Blend on high speed until completely smooth. Stop to scrape down the sides as needed. Taste and add more lemon or sugar, if desired (I like to whisk in more lemon juice after heating it in Step 3). Once the filling is smooth and creamy, add the starch and agar and blend again

Cook

Pour into a heavy-bottom sauce pan. Slowly bring to a simmer, whisking frequently. Once it&#39;s hot and bubbly, continue to whisk and cook for another 2 minutes or until thickened and creamy. Remove from heat and whisk in another tablespoon of lemon juice.

Chill

Transfer the filling to the prepared crust. Refrigerate uncovered until chilled and set, at least 3 hours.

Serve

Serve now, or cover and keep refrigerated until ready to serve.

I have not as yet made it but it looks and sounds so delicious. What I would like to do is make it totally not free and still have good texture. What can I use?

Made this yesterday evening for church potluck today. It was a hit!

I used the recipe crust for your Cranberry Tart with this cheesecake (macadamias worked fine as I had no hazelnuts). 

I replaced the sugar for coconut sugar and it turned out great!  Of course not as bright in color.

This sounds wonderful and I'll be trying it asap!  Where do you find 16 oz silken tofu?  The only brand I have access to is MoriNu, and they are all 12.5 ounces.  Can I just make the recipe with the 12.5 package, or do I have to use part of another package.  I hate that vendors keep reducing package sizes so they don't work in recipes!!

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