How To make Low Fat Chocolate Raspberry Cheesecake
Ingredients
24
each
chocolate wafer cookies, plain
1
nonfat cooking spray
2
each
cream cheese, fat free, 8 oz packages
1
cup
sugar
1
cup
cocoa
1
teaspoon
vanilla, pure extract
3
tablespoon
black faspberry preserves, sugar-free, seedless
1/2
cup
egg substitutes, fat free
16
oz
sour cream, fat-free
1/4
teaspoon
salt
Fruit
Topping :
10
oz
raspberries, sweetened, frozen, thawed
2
tablespoon
cornstarch
Directions:
In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8 1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside.
Preheat oven to 350 degrees F. With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.
Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving.
To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, Pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.
Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
Makes 10 servings
Per serving, including raspberry sauce: Calories 254, Fat 3.7 grams, Cholesterol 11.3 milligrams, Sodium 405 milligrams
How To make Low Fat Chocolate Raspberry Cheesecake's Videos
Chocolate Raspberry Cheesecake | Five Minute Pastry School
Skinny Chocolate Raspberry Cheesecake
This dessert is perfect for Valentine's Day! The recipe was pretty healthy, of course I switched it up a bit to make it... less healthy. But it's still better than other things you could possibly eat. Better than regular cheesecake. Or fried Oreos. Hmm, now I'm hungry. Anyway, they are perfect if you're alone on Valentine's Day so you can stuff your face and not feel as guilty. Also, you don't have to worry about sharing.
Episode 63
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Something you're wondering how to make? Leave a comment below letting me know!
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Apron from Anthropologie.
Recipe adapted from Skinny Taste.
RECIPES:
1 C Oreo crumbs
2 T unsalted butter, melted
8 oz low fat cream cheese (this is like the only healthy thing in here...)
1/4 C sugar
6 oz vanilla greek yogurt (this is also healthy but not low in calories...)
2 egg whites
1 t Kahlua
1 T flour
1/4 C semi-sweet chocolate chips
18 raspberries (ooh, fruit is healthy!)
Get the original actual SKINNY recipe here:
Keto White Chocolate Raspberry Cheesecake (Cheesecake Factory inspired)
Boyfriends birthday cake, he doesn't like cake so I had to figure out something he would definitely enjoy. He loves raspberry and not super sweet things, so I thought a cheesecake would be perfect. Last year I made him a gluten free crepe cake with raspberry sauce so his whole family could enjoy it, and they did! They all enjoyed this cheesecake as well, it was a hit!
Recipe Below!
I did create a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line!
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Wilton 9inch Springform pan -
Mixing bowls-
Spatulas-
Silicon whisks-
Pyrex measuring cups -
Mini Offset Spatula -
Granular monkfruit-
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Keto White Chocolate Raspberry Cheesecake
Crust:
1 Cup Almond Flour
1 Cup Sliced Almonds (chopped)
2 Tbs. Alternative Granular Sweetener (I used Lakanto Monkfruit Sweetener)
4 Tbs. Melted Butter
Preheat oven to 350 degrees. Mix together dry ingredients then add the melted butter. Should be the consistency of wet sand. Pour into a 9 or 10 inch spring form pan and pat into the bottom and 1/2 inch- 1 inch up the sides of the pan. Bake for 8-10 minutes, rotating halfway threw to get an even bake. Crust should just be turning brown. While crust is baking get the raspberry jam on the stove.
Raspberry Jam:
Can use any premade sugar free jam if you prefer. Only 1/2 cup in going in between the cheesecake layers. Warm the jam slightly in the microwave before using.
12 oz of Fresh or Frozen Raspberries
1/2 Cup Water
1/2 Cup Alternative Granular Sweetener
Squeeze of Lemon Juice (optional)
1 Tbs. Arrowroot Starch
Boil everything on the stove except the arrowroot until the raspberries are broken down. Whisk in the arrowroot and simmer for a few minutes. Pull from stove and place in a bowl to cool. Can strain if you don't want the seeds.
Cheesecake Filling:
6 oz Keto White Chocolate Chips (I used Best Believe but I know Lily's makes a version)
1/4 Cup Heavy Cream (May need more if the mixture solidifies on you)
3-8 Oz Packages of Cream Cheese (room temp.)
1 Cup Sour Cream (room temp.)
3 Eggs (room temp.)
1 Cup Alternative Granular Sweetener
1 tsp. Vanilla Extract
Beat the cream cheese and sweetener together until fluffy. Add one egg at a time, beating and scraping down the bowl frequently. Add the sour cream and vanilla extract. Set aside. Heat the heavy cream until steaming, add in the white chocolate chip and stir until melted. If the chips don't melt all the way, heat in microwave on 30% power for 10 seconds. Swirl into the cheesecake filling. Take half the batter and put into the crust. Add a half cup of raspberry jam and swirl with a knife. Top with the second half of the cheesecake filling. Bake and 350 degrees on a foil lined baking sheet for 40-50 minutes for a 10 inch springform pan, 50-60 minutes for a 9 inch pan, turning halfway threw to make sure it bakes evenly. Should be set around the edges and slightly jiggly in the center. Let cool completely at room temperature. Cover with plastic wrap and foil and refridgerate overnight. Before releasing the springform, run a warm offset spatula or butterknife around the outside of the cheesecake. Slice with a hot knife into 16 pieces to get perfect slices. Can garnish with fresh raspberries or more raspberry jam (not included in Macros).
Macros for 1/16 of cheesecake:
284 Calories
24 g Fat
8 g total Carbs
2.2 g Fiber
5.75 g Net Carbs
7.6 g Protein
Chocolate Raspberry Cheesecake Recipe – Dr.Berg
For more info on health-related topics, go here:
Watch this video to get my healthy and delicious recipe for chocolate raspberry cheesecake fat bombs.
You can also find this recipe and other recipes here:
Timestamps
0:00 Ketogenic chocolate raspberry cheesecake fat bombs
0:30 Tasting the low-carb chocolate raspberry cheesecake fat bombs
1:48 How to make chocolate raspberry cheesecake fat bombs
In this video, we’re going to share with you a delicious recipe for chocolate raspberry cheesecake fat bombs. This is another keto-friendly recipe that’s a part of our cream cheese fat bomb series. These homemade chocolate raspberry cheesecake fat bombs are just beautiful and really delicious. This is an easy low carb keto recipe that doesn’t have any sugar in it. These healthy keto chocolate raspberry cheesecake fat bombs are very rich and even taste a little bit like a jelly-filled donut. These chocolate raspberry cheesecake fat bombs have a very strong bright berry flavor, and I think you’re going to love them.
Remember, if you're on healthy keto, to have just one chocolate raspberry cheesecake fat bomb after a meal to help you stay full for longer. This is a perfect little keto dessert—not a snack.
Raspberry Chocolate Cheesecake Fat Bomb Recipe:
Ingredients:
For Fat Bombs:
4 oz. Cream Cheese
4 tbsp. Butter
1/4 cup Erythritol - Powdered - (Any Keto-Friendly Sweetener)
1/2 tsp. Vanilla Extract
1/3 Cup Fresh Raspberries
For Chocolate Coating:
1/4 Cup Coconut Oil - At Room Temperature
1/2 Cup Unsweetened Cocoa Powder
1 Tbsp. Erythritol - (Any Keto-Friendly Sweetener)
3-4 Drops Stevia
Instruction:
1. Add the cream cheese to a bowl, then butter, erythritol powder, and vanilla extract.
2. Mix well
3. Then add Fresh Raspberries
4. Mash with Fork
5. Refrigerate for 10 Minutes
6. Form into Tablespoon Sized Balls
7. Drizzle with the chocolate sauce
8. Refrigerate until hardened
For Chocolate Coating:
1. Add Coconut Oil
2. Add Unsweetened Cocoa Powder
3. Add Erythritol and Stevia
4. Mix really well
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
I hope you enjoy this delicious keto-friendly chocolate raspberry cheesecake fat bomb recipe. Thanks for watching!
No Bake White Chocolate Raspberry Cheesecake Parfaits
A delicious no-bake dessert recipe that can easily be modified to be low-carb and gluten free.
No Bake Raspberry & White Chocolate Cheesecake Recipe
Fresh raspberries and sweet white chocolate go so well together in this delicious Raspberry & White Chocolate Cheesecake! It's an easy no bake dessert option with a buttery biscuit base, creamy white chocolate filling swirled with fresh raspberries, and on top more white chocolate, fresh whipped cream, raspberries and freeze dried raspberries.
Full recipe and instructions can be found here:
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Thanks for watching!
Raw Vegan Raspberry Cheesecake (Low fat. Fruit-based only)
Raspberry Cheesecake
Raw
Plant-based
Nut-free
Low Fat
Fruits only
Quick and simple to make.
Recipe ingredients:
Base
- 1 bowl of coconut flakes
- 1 handful of chopped mature coconut
- 1 bowl of pitted dates
- A little squeeze of lemon juice
White Cream
- 1 bowl of fresh coconut flesh
- 1 bowl of soft light-coloured soft dates
- Juice of 3 lemons
- 1/2 tsp of pure vanilla powder
- 1 flat tbsp of psyllium husk
- Enough water to blend
Raspberry Jam
- 300 g frozen or fresh raspberries
- 1/2 bowl of pitted dates
Enjoy!
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