How To make Low Fat Raspberry Cheesecake
Ingredients
Crust
:
1
cup
flour, all-purpose
1
cup
brown sugar, firmly packed
1
cup
butter, or margarine
1
cup
walnuts, finely chopped
Filling
:
8
oz
cream cheese, light, softened
1
teaspoon
vanilla
7
oz
marshmallow cream
8
oz
cool whip, lite, thawed
1
pt
raspberries, fresh
Glaze
:
1
cup
sugar
1
cup
cornstarch
2
cup
water
3
oz
raspberry gelatin, sugar-free
Directions:
Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in margarine until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1 inch baking pan. Bake at 325 degrees for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm. Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator. Makes 25 servings.
Nutrient data per serving:
259 calories; 3 g protein;
40 g carbohydrates; 10 g fat;
8 mg cholesterol; 136 mg sodium
How To make Low Fat Raspberry Cheesecake's Videos
Keto Raspberry Cheesecake. No Bake.
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How to make
50g Almond Flour
15g Ghee butter or conout oil
1/4 tsp Ground Cinnamon
10g Erythritol
Cheesecake Layer
240g Full fat cream cheese
240ml Double Cream
30ml Lemon Juice
1-2 tsp Unsweetend Vanilla essence
40g Erythritol
Topping Handful of Raspberries can be crushed or Raspberry Chia Jam as a topping
Quick and east takes 30 mins in total
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Easy Raspberry Cheesecake - Low-carb Sugar-free Keto-friendly Recipe
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NO BAKE RASPBERRY CHEESECAKE JARS If you like cheesecake, you will love these no-bake raspberry cheesecake jars. These are individual servings of decadent creamy cheesecake. They are packed with crispy graham cracker layers and a burst of raspberries in every bite. This recipe is not to be missed!
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PRINTABLE RECIPE HERE
Following WW these are 4 points on my WW plan. We have a link in our recipe card on our website where you can get your exact personal points! YES!
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Probably The Best No bake Keto Cheesecake You'll Ever Have! Takes only 15 minute to make!!
This decadent no-bake keto chocolate cheesecake it's rich, creamy, and super easy to make. It's an impressive keto no-bake dessert that takes less than 15 minutes to make from scratch. While the crust is chilling in the fridge, prepare the creamy keto cheesecake filling by mixing all the ingredients into a large bowl.
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The hardest part is waiting for it to set for at least 4 hours. I recommend making it in the evening so it's ready for the next day. Trust me, everyone will love this keto dessert and ask for the recipe!!
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No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
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