Low Fat Raspberry Cheesecake - Fakeaway Recipe
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THE PERFECT Keto Desserts: Raspberry Cheesecake Recipe
Here for you is my go-to summer favourite Keto Raspberry Cheesecake recipe!
This is a no-bake keto dessert that is so refreshing and very easy to make - even beginners can make it without much effort!
THE BEST NO bake Keto Raspberry Cheesecake Recipe HANDS DOWN that is Low Carb, Gluten-Free & Sugar-Free - PERFECT for a Keto treat! Only 4g of carbs and so delicious! A great weight loss recipe - Keto dessert - only 4 carbs per portion! This recipe is a low carb high fat (LCHF) / Clean Keto diet dessert idea for snacking throughout the day or for breakfast, lunch or even dinner dessert. It is for those who follow a ketogenic diet or LCHF diet to relish the taste of cheesecake with this recipe.
This is one of my favourite low carb dessert recipes - only 4g of carbs per portion and it is gluten-free and sugar-free too. It's so easy, flavourful and quick to make. You will fall in love with this keto recipe.
Printable recipe, including macros (carbs, calories, fat, protein) here:
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Ingredients:
Crust:
50g x Walnuts
25g x Butter
5 drops Sucralose
Cream Cheese Layer:
100g x Cream Cheese
50ml x Double Cream
3g x Gelatine
10 drops x Sucralose
1/4 tsp x Vanilla Extract
Topping:
75g x Raspberries
75ml x Water
10 drops x Sucralose
Make 2 Portions
Nutritional Values:
Per portion:
Carbs - 4.6g
Protein - 8g
Fat - 42.9g
Calories - 433
These values are with Sucralose sweetener (0g carbs, see link below). Please check the carb count if you use a different sweetener.
How to make homemade Sucralose: 5g Sucralose into 50ml warm water. Shake and it's ready to do use.
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Chapters:
0:00 We are making No Bake Keto Raspberry Cheesecake
0:06 How to make Keto Raspberry Cheesecake Crust
0:58 How to make Keto Raspberry Cheesecake Batter/Middle layer
2:23 How to make Keto Raspberry Jam/Cheesecake Topping
3:04 Final Result - Delicious Keto Raspberry Cheesecake
#ketodiet
#ketodesserts
#keto_cheesecake
Disclaimer: This video and description may contain affiliate links. If you click on the affiliate links, I may receive a small commission with NO additional cost for you, which helps support this channel and allows me to continue making content for you to enjoy.
Keto Chocolate Raspberry Cheesecake Recipe - Delicious and Decadent
This weeks recipe is a delicious and decadent Keto Chocolate Raspberry Cheesecake. Guarantied to be a hit at any upcoming holiday event, and your friends and family wont know it's keto/low carb friendly.
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Low Fat Refined Sugar Free Cheesecake Recipe - Low Calorie Cheesecake
This irresistible healthy Low Fat Refined Sugar Free Cheesecake - Low Calorie Cheesecake - is one of the most delightful refined sugar free desserts you can ever prepare. It consists of a refined sugar free cookie crust followed by a creamy and smooth yogurt and light cream cheese layer, topped with fresh strawberries and all drizzled with refined sugar free strawberry sauce. A refined sugar free cheesecake with less calories per slice but with the same creamy texture as the classic one.
To print the recipe check the full recipe on my blog:
#lowfatcheesecakerecipe #refinedsugarfreecheesecake #lowcaloriecheesecake
0:00 - Intro
0:43 - Refined Sugar Free Cookie Crust
1:54 - Yogurt Cream Cheese Filling
3:21 - Baking time
3:39 - Refined Sugar Free Strawberry Sauce
4:28 - Decorate the cheesecake
4:49 - Enjoying the cake
Ingredients:
Makes about 8-10 servings
Cookie Crust
7 oz (200g) refined sugar free cookies or graham crackers
1/4 cup (60g) melted butter(or coconut oil)
Refined Sugar Free Yogurt Cream Cheese Filling
1 pound (450g) light cream cheese, room temperature
1 pound (450g) 2% fat Greek yogurt
1/2 cup (150g) honey or maple syrup
1/4 tsp (1g) salt
3 eggs, room temperature
lemon zest from 1 lemon
2 tsp (10g) vanilla extract
2 tbsp (16g) cornstarch
Refined Sugar Free Strawberry Sauce
9 oz (250g) fresh or frozen strawberries
1/4 cup (60ml) orange juice
2-3 tsp honey or maple syrup, optional
For decoration
fresh strawberries
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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!
KETO RASPBERRY CHEESECAKE FOR TWO! (VALENTINES!)
KETO RASPBERRY CHEESECAKE FOR TWO! (VALENTINES!)
It’s almost Valentines Day and love is in the air! If you want to surprise your keto significant other with a delicious treat, this is for you. A raspberry swirl cheesecake, topped with a little heart.
This cheesecake is SO easy to make. It literally took me about 20 minutes to make the entire thing. The one thing I will say that is I made WAY too much raspberry syrup. Soo heads up! The best thing about this dessert is that you can make it any kind you want. Want to make it chocolate? Add some cocoa powder! It’s just that easy.
Now some of you won’t have a 4-inch cake pan.. (also, I bought mine at Tesco for €4!) however if you want to make it with a 8 or 9-inch pan, I would suggest doubling the recipe. I do have an incredibly similar recipe I made a while ago that you can follow for the base cheesecake recipe.
Let’s quickly talk about the bake time. I had mine in the oven for an hour and 5 minutes.. but it all depends on how wide your pan is. Since I had the cheesecake filling incredibly close to the top of the cake pan, it took a little bit longer for it to cook. If you have a wider pan, it might take a little less time. It’s a good idea to check after a good 30 minutes to see how it is going. Jiggle it a little bit and if it’s still incredibly liquid in the middle, it needs more time.
What you'll need:
CRUST
2 tbsp almond flour
1/2 tbsp cocoa powder
1 tbsp sugar substitute
1 tbsp butter - melted
FILLING
1 cup (130g) cream cheese
1/4 cup (50g) sour cream
1 medium egg
1 tsp vanilla
1/4 cup (50g) sugar substitute
4 tbsp almond flour
JAM
2/3 cup (100g) raspberries
2 tbsp sugar substitute
4 tbsp water
1/2 tsp
JAM
In a pot over medium heat, bring the water, xanthan gum, sugar substitute and raspberries to a low boil.
Use a fork to mash the raspberries.
Take off heat and let cool.
CRUST
In a mixing bowl, whisk together the almond flour, cocoa powder, sugar substitute and melted butter.
Pour the mixture into the bottom of a 4-inch spring form cake pan and use the fork to form an even crust along the bottom of the pan.
Set aside.
PUTTING IT ALL TOGETHER
In a mixing bowl, whisk together the filling ingredients.
Pour a little of the filling into the spring form pan.
Add in a spoonful of raspberry jam and use a fork or knife to swirl it around. Add in another little bit of cheese filling and then again a spoonful of jam - swirl!
Pour the last layer of cheese filling and then use a small spoon to form a heart on the top of the cake.
Bake for 15 minutes at 350°F / 176°C then turn it down to 200°F / 100°C for an additional 45 minutes.
This makes 4 servings (slices!)
CALS: 161
FAT: 12.1
CARBS: 5.8
FIBRE: 1.4
NET CARBS: 4.4
PROTEIN: 9
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