Low Fat Lemon Cheesecake Cupcake Recipe
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Music By: Kevin MacLeod - Songs: Chipper, Zap Beat, and/or Merry Go ( Licensed under Creative Commons Attribution 3.0
This CRUSTLESS cheesecake is the EASIEST (healthy) cheesecake ever
CRUSTLESS CHEESECAKE
Today I'm going to show you how to make cheesecake without crust.
This no-crust cheesecake is so easy to make and it takes only 10 minutes of prep time.
It's a low calorie cheesecake recipe you can enjoy while on a diet.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
WATCH NEXT:
✅Healthy Coffee Cake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
✅Healthy Brownies:
This is why you'll love this healthy cheesecake:
It's super easy to make - you don't have to make a crust at all!
It's light but rich in taste!
This recipe is lower in calories compared to traditional recipes!
You can use different cheeses in this recipe!
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
CRUSTLESS CHEESECAKE RECIPE
(makes 8 slices)
Ingredients:
2.5 cups ricotta cheese (625g)
2 tsp vanilla extract
2 tbsp lemon juice
1/3 cup maple syrup, honey or agave (80ml)
3 large eggs
1/2 cup heavy cream (120ml)
1/4 cup ground oats, or oat flour (25g)
NUTRITIONAL INFO (per slice):
207 calories, fat 10.9g, carb 15.4g, protein 11.5g
Preparation:
In a bowl, add the ricotta cheese, vanilla extract, lemon juice and maple syrup, and mix with a mixer on low for 1 minute.
Add and mix in the eggs one at a time.
Add the heavy cream and oats, and again mix it just until incorporated.
Line your cheesecake pan with double layer of parchment paper and pour in the batter.
Bake at 400F (200C) for 50-60 minutes, depends how much browning you want on the top of your cheesecake.
Let it cool to room temperature, then place in the fridge to chill for couple of hours.
Enjoy!
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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How low-fat can we make a lemon cheesecake?
February Faith Challenge!
Special two month Wholly Healthy!
I turned my overnight oats into a healthy lemon cheesecake.
No Bake Lemon Cheesecake
Today I'm going to show you how to make overnight oats lemon cheesecake.
With a wholesome crust and a healthy lemon curd topping, it's a dessert that's both satisfying and nourishing.
The oats in the crust provide a healthy dose of fiber, while the ricotta cheese and Greek yogurt in the filling add a protein boost.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
-
WATCH NEXT:
✅Basic Overnight Oats Recipe:
✅Crustless Ricotta Cheesecake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
This is why you'll love this high protein cheesecake:
It's packed with nutrition!
It will satisfy your sweet tooth without compromising your health goals.
With its overnight preparation, this recipe is incredibly convenient.
It's versatile, you can experiment with different toppings or additions.
LEMON CHEESECAKE RECIPE
(makes 1 serving)
Ingredients:
For the crust:
1/4 cup quick-cooking oats (20g)
1/2 tablespoon chia seeds
1 teaspoon honey
1 tablespoon milk (dairy or non-dairy)
2 tablespoons Greek yogurt
For the filling:
1/4 cup ricotta cheese (60g)
1/4 cup Greek yogurt (65g)
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice
For the lemon curd: (enough for 4 servings)
1/2 cup milk (120ml)
1/4 cup lemon juice (60ml)
2 tablespoons honey, maple syrup, or agave
1 tablespoon cornstarch
A pinch of turmeric
NUTRITIONAL INFO (per serving):
378 calories, fat 10.9g, carb 48.4g, protein 22.1g
Instructions:
Prepare the Crust:
-In a small bowl or jar, combine the quick-cooking oats, chia seeds, honey, milk, and Greek yogurt.
-Stir the mixture with a spoon until well combined.
-Set it aside while you prepare the cheesecake filling.
Make the Filling:
-In another bowl, combine the ricotta cheese, Greek yogurt, honey, and freshly squeezed lemon juice.
-Mix the ingredients together using a spoon until a smooth consistency is achieved.
Assemble the Cheesecake:
-Pour the prepared filling over the oatmeal crust, ensuring it covers the entire surface.
-Smooth the top of the filling to create an even layer.
Prepare the Lemon Curd:
-In a saucepan, combine the milk, lemon juice, honey, cornstarch, and turmeric.
-Whisk the mixture until the cornstarch dissolves completely into the milk.
-Heat the saucepan over medium heat until the mixture thickens and starts to bubble.
-Allow the lemon curd to cool slightly.
Add the Lemon Curd Topping:
-Spoon 2 tablespoons of the prepared lemon curd over the cheesecake filling, distributing it evenly.
-Place it in the refrigerator to cool overnight or for a minimum of 4 hours.
Enjoy your delicious and healthy overnight oats lemon cheesecake!
HOW TO MAKE KETO LEMON CHEESECAKE | NO BAKE | NO TOOLS | EASY | SMOOTH & CREAMY | REFRESHING
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon;
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 (
Almond flour (
Allulose (
Unsweetened Cocoa Powder (
6-inch (15 cm) round pan with a removable bottom (
**********
If you love anything lemony like I do, you'll love this Keto Lemon Cheesecake. It's smooth, creamy, lemony, refreshing and so delicious. No bake, no tools and so easy to make.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 3.7 g
Dietary Fiber = 1.3 g
Net Carb = 2.4 g
Calories = 242
Total Fat = 22.7 g
Protein = 6.7 g
INGREDIENTS FOR CRUST
Almond flour = 120 g / 1 cup (You can also use any other nut flour)
Unsweetened Cocoa Powder = 5 g (2 tsp) (This is optional, but it helps to create a color contrast)
Unsalted Melted Butter = 50 g / 3 1/4 tbsp
Allulose = 20 g / 2 1/2 tbsp (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g / 3/4 tbsp
Fresh Lemon Juice = 60 g / 1/4 cup (This amount makes a stronger lemony taste but if you prefer a milder flavor then you can reduce the lemon juice to 40 g)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g / 13 oz / 1 3/4 cup (I used Philadelphia Cream Cheese)
Whipping Cream (cold) = 225 g / 1 cup
Allulose = 120 g / 1 cup (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Lemon Zest = 2 lemons
DIRECTIONS
1. In the video, I used a 6-inch (15 cm) round pan with a removable bottom. You can also use a springform pan. Place the flat side of the removable bottom facing up so that the cake and parchment paper can slide out easily. Line the bottom and sides of the pan with parchment paper. Set aside
2. Mix all the ingredients for the crust in a bowl until a dough is formed. The dough may look sandy, but it will become a firm dough when you squeeze it. Spread evenly. Use a cup to flatten the dough and a spoon to smooth the edges. Then chill in the fridge until needed.
3. Add the gelatin powder and fresh lemon juice in a bowl, stir to mix then set aside.
4. In a bowl, add the softened cream cheese and mix with a spatula until creamy.
5. Then add the powdered sweetener and mix until well combined, smooth and creamy.
6. Add the cold whipping cream gradually into the batter and whisk until well combined.
7. Place the bowl of gelatin mixture over a small bowl of hot water. Stir to melt the gelatin. Then remove the bowl of hot water and add 2 to 3 tbsp of the batter into the gelatin mixture. Mix until well combined. Pour the mixture into the batter and mix until combined.
8. Zest the lemons into the batter and mix with a spatula until combined. The batter is smooth and creamy.
9. Transfer the batter into the pan with the crust. Use the back of a spoon to spread evenly.
10. Chill in the fridge for at least 2 hours.
11. Once ready, remove the pan and parchment paper. Smooth the sides of the cake with a frosting spatula.
12. Slice and enjoy! Remember to wipe the knife clean after each cut.
NOTE
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