How To make Low Fat Lemon Cheesecake

If you're a cheesecake lover, give this a go ????

Yogurt Cheesecake ???? if you have a sweet tooth, but want something a little healthier, you need to try this Healthy Cheesecake ????
Ingredients:
- 3 eggs
- 250g yogurt
- 1tbsp cornstarch
- 50ml agave syrup
- Frozen Berries
Bake at 180c for 40 min

Save this for your next dessert!

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70 CALORIES CHEESECAKE | LEMON AND BLUEBERRY CHEESECAKE | LOW CALORIE CHEESECAKE!

REALLY LOW CALORIES CHEESECAKE | LEMON AND BLUEBERRY CHEESECAKE | ONLY 276 CALORIES FOR THE ENTIRE CHEESECAKE!!
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Full written recipe can be found on my blog →
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PRODUCTS USED:
Philadelphia lightest →
5 inch cake tin →
0 calorie icing sugar →
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#lowcalorie #recipe #dessert #snacks #lowcalorierecipes #weightloss #food #lowcarb #cheesecake #blueberry #lemon

Sugar-free lemon cheesecake! No flour! no gluten! Refreshing dessert in 10 minutes! keto recipe !

Sugar-free lemon cheesecake! No flour! no gluten! Refreshing dessert in 10 minutes! keto recipe !

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ingredients :

cheesecake crust:
~1 and 1/4 cup of almond flour (130g).
a pinch of salt.
1/2 teaspoon of cinnamon
1 tablespoon of erythritol ( ~ 15g).
2 tablespoons of melted butter (30g).

lemon cheesecake :
~ 1 and 3/4 cup of cream cheese (400g).
1 tablespoon of vanilla extract.
1 teaspoon of lemon zest.
1 tablespoon of lemon juice (15ml).
~ 2 tablespoons of erythritol (30-35g).
2 eggs.

garnish with diced lemon and few mint leaves (optional).

enjoy it !

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No-bake keto cheesecake

This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. Serve it as is or top it with your favorite low-carb toppings, such as a cherry sauce. Recipe:

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DietDoctor.com is the world's number one low-carb site. Follow us for delicious recipes, meal plans and tools to make your low-carb and keto lifestyle simple. But this YouTube channel does not contain all our videos!

Vegan Lemon Cheesecake Cups- Oil Free, Wheat-Free, Refined Sugar Free

1 ½ cups raw cashews (soaked for min. 2 hours)
½- ¾ cup plant milk
3-4 pitted medjool dates
½ tsp lemon zest
2 tsp lemon juice
½ tsp vanilla extract
Pinch of salt
Strawberries to garnish

Nut Crumbs

½ cup nuts
1 date

Combine all ingredients except for the strawberries in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine nuts and dates and process to a course crumb.

Garnish chilled cups with nut crumbs and fresh strawberries.

Enjoy!

No-Bake Lemon Cheesecake | SO VEGAN

Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household!

This recipe was actually featured in the BBC Good Food magazine last year, but we’ve only just got around to sharing it with you guys because we’ve been so busy working on our cookbook (sorry!).

This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients. It’s perfect for dinner parties and it’s a real show stopper that’ll impress all your friends

Enjoy!

Roxy & Ben

- Ingredients -

300g vegan biscuits
3 tbsp coconut oil, melted
450g raw cashews
75ml maple syrup
1 tsp vanilla extract
5 lemons
2 x 400ml tins good quality coconut milk
Pinch of salt

- Method -

Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.

Soak the cashews in hot water for 1 hour.

Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.

Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.

Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.

Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.

Place the cheesecake in the freezer for two hours so it becomes nice and firm.

Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.

Remove the cheesecake from the freezer 20 minutes before serving.

Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.

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