The BEST Low Calorie Cheesecake You’ll EVER Eat!
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Protein Cheesecake
Macros: (1 Slice ) Carbs 17g | Fat 3g | Protein 18g
Calories: (1 Slice) 167
What you need:
8oz Fat Free Cream Cheese
16oz 0% Greek Yogurt
3 Eggs
3 tsp Vanilla Extract
2 tsp Salt
Splash of Lemon Juice
¾ Cup Powdered Stevia (or Granulated Splenda)
¼ Cup Almond (or Cashew) Milk
Crust Optional
6 Full Sheets Graham Crackers
2 Tbsp of 0% Greek Yogurt (to bind)
2-3 Drops of Stevia
Instructions:
1. Start by Preheating Oven to 350 Degrees and spray down pan with nonstick cooking spray.
2. Take 6 Graham Crackers sheets and put them in a bag and crush until fine. Pour into a bowl, and mix in yogurt & stevia and press down to form the crust.
3. Place the crust mixture into the cake pan and press into the pan until the pan is fully covered.
4. Toast in oven for 10 minutes, and take out and let cool.
Drop temp to 335 degrees.
5. Pour your Cream Cheese, Greek Yogurt, Eggs, Vanilla Extract, Lemon Juice, Salt, and Stevia in a mixer or bowl (until smooth - hand mixer/kitchen aid is recommended) and mix on low or medium until fully incorporated. *Don't add the milk yet!
6. Add in almond milk until consistency evens out.
7. Pour in pan, and bake at 335 for 40 minutes. Then turn oven down to 200 degrees for 20 minutes.
8. Take out, let cool and set in the fridge and let it set and cool for 1-2 hours.
9. Enjoy!
Low Carb No Bake Cheesecake in Seconds | Healthy Dessert For Weight Loss
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Hey guys! I’m so excited to show you this delicious and healthy 90 second cheesecake recipe. With just a few simple ingredients and a microwave, you can indulge in a guilt-free dessert that satisfies your sweet tooth while staying on track with your weight loss goals.
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50 CALORIE NO-BAKE CHEESECAKE
A cheesecake slice has about 350-400 calories while this version has only 50 CALORIES PER SLICE AND 200 FOR THE WHOLE CAKE!
I hope you like this low calorie cheesecake recipe.
Visit my channel for more low calorie desserts
???? Ingredients
Low fat greek yogurt: 4-5 tablespoons (60 grams)
Low fat cream cheese: 3 tablespoons (42 grams)
Zero calorie sugar: 2 tablespoons
Low calorie cookies for the crust
Here are my few recipes for cookies
Enjoy!
#50caloriecheesecake
#lowcaloriecheesecakerecipe
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HOW TO MAKE KETO BASQUE BURNT CHEESECAKE - SMOOTH, CREAMY, RICH CHEESE FLAVOR WITH NO EQUIPMENT !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Allulose (
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This Keto Basque Burnt Cheesecake is remarkably easy and quick to make. It is creamy on the inside and caramelized on the outside. The rich dark top is actually achieved by baking at a high temperature within a shorter baking time.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
Per serving ;
Total Carb = 2.4 g
Dietary Fiber = 0
Net Carb = 2.4 g
Calories = 287
Total Fat = 28.7 g
Protein = 6.1 g
INGREDIENTS
Cream Cheese (room temperature) = 400 g / 1 2/3 cups (Note: I used Philadelphia Cream Cheese. It's best to use good quality cream cheese as it is after all, the star of the cake.)
Eggs (room temperature) = 2 large
Whipping or Heavy Cream (room temperature) = 220 ml / 1 cup
Allulose = 80 g / 5 1/2 tbsp (Note: This is mildly sweet so you can adjust accordingly. You can also use any other Keto friendly sweetener)
Salt = 1 g
Vanilla extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 428 F or 200 C. It's best to preheat the oven longer around 20 to 30 minutes so that it is hot enough. The burnt texture is created by the high temperature and shorter baking time.
2. In the video, I used a 6 inch or 15 cm round pan with 3 height. If you use a bigger pan, you need to increase the recipe. Roughly line with parchment paper and cut off any excess then set aside. If your pan is lower, then you may need to make the parchment paper higher to withstand the rise.
3. It's important to bring the cream cheese, eggs and whipping cream to room temperature so that they blend together easily creating a smoother batter.
4. In a small bowl, lightly beat the eggs, salt and vanilla extract then set aside.
5. In a bigger bowl, add the cream cheese and use a spatula to mix until smooth.
6. Add the sweetener and mix until smooth and creamy.
7. Add half the egg mixture and use a handheld whisk to mix until combined.
8. Add the balance of the egg mixture and whisk until well combined.
9. Add the whipping cream and whisk until smooth and creamy.
10. Strain the batter into the pan to prevent any lumps.
11. Bake at the middle rack with top, bottom heat and fan for about 20 to 30 mins. If you only have a conventional oven with regular bake option, then bring the rack higher as heat rises so the upper oven will be hotter. However, if your oven is top heating, make sure that the parchment paper is not touching the heating element to prevent any burning. As all ovens are different, pay attention to the darkening of the top. Rotate the pan midway to ensure even browning. If the top is not darkening fast enough, you may have to give up on the color as you can't keep on baking. Sometimes, you may have to reduce the temperature if the top is burning too fast. So you need to adapt to the situation as every oven is different.
12. Once the top is dark enough, immediately remove the pan. If you wish to have a darker top, just switch to the top heat for a little while before removing the pan. After removing the pan, just give it a jiggle and if the cake is wobbly, then it is done. The texture will firm up as it cools.
13. Do not over bake the cake after 30 mins even if the top is not dark enough as the texture of the cake will be affected.
14. During baking, the cake will rise but will sink down after some time.
15. Whether you prefer a creamy texture or a creamy texture with an oozy raw center or a firmer texture like regular cheesecake, it basically boils down to the baking time. For a creamy texture, bake it at the normal time around 30 mins. For a creamy with an oozy raw center, bake it at a lesser amount of time around 20 mins. And for a firmer texture, bake it a bit longer than the normal time of 30 mins.
15. Let the cake cool down to room temperature before chilling in the fridge for a few hours or overnight.
16. If you prefer a softer texture with a custard-like filling, take out the cheesecake from the fridge for about 15 to 30 minutes before serving. This will also bring out the flavor of the cream cheese better. But if you prefer a firm texture, then serve it cold.
NOTE
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PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!
Protein Cheesecake without Protein Powder | Healthy Low Carb Dessert
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No protein powder? No problem! This high Protein Cheesecake recipe is low in carbs, filling, and easy to make with just 6 simple ingredients you probably already have!
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???????? About The Protein Chef
Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.