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!
Meal Prep Protein Cheesecake For The Entire Week
Time to meal prep some protein cheesecake for the week :) Enjoy!
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Macros entire Recipe: 1738 Calories, 77C, 25F, 289P
Ingredients:
- 800 fat free cream cheese
- 800g Skyr/0% fat greek yogurt
- 4 whole eggs
- 120g Vanilla Whey
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How To Make a Healthy Low Fat No-Bake Lemon Cheesecake!!
Welcome to my channel.
In this video I'm going to show you how to make a healthy no bake lemon cheesecake. Something to enjoy part of your healthy & fitness lifestyle. The recipe is below if you would like to try it out:
Ingredients
Biscuit base
3/4 packet of rich tea biscuits
1/2 cup melted coconut oil
3 tbsp coconut sugar
1/2 tsp on baking paper
Cheesecake mixture
1 cup low greek yogurt
600g low fat cream cheese
2x lemon juiced & zest (inside mixture & sprinkle on top)
1/2 cup honey
3 tbsp coconut sugar
2 tsp cinnamon
1 tsp vanilla extract
1 tsp lemon extract
Recipe
Firstly put the baking tray on the baking paper, draw a round circle then cut round the edges.
Place the baking paper inside the baking tray, then add 1/2 tsp of coconut oil to spread around.
Use 3/4 packet of rich tea biscuits, place in a bowl then use a rolling pin or anything you have to crush the biscuits until nice & crumbly.
Add 1/2 cup melted coconut oil, now add 3 tbsp of coconut sugar, then stir all together.
Put the crushed biscuits in the baking tray. Smooth around the edges to make sure it's flattened. Once flattened, place the biscuit base in the freezer 5 - 10 minutes to firm.
Grab a large bowl, place 1 cup of low fat greek yogurt, then 600g low fat cream cheese, 1/2 cup honey & give it a mix all together. Now grab 1x lemon to squeeze inside, give it a mix until combined.
Add the remaining lemon juice in the mixture. Use the same lemon to gratin the lemon zest, then give it a mix until combined.
Add 1 tsp of cinnamon, stir then 1 tsp vanilla extract, 1 tsp lemon extract & another tsp of cinnamon, then stir through until combined. Squeeze more of the remaining lemon juice.
Once you have finished the cheesecake mix, take the biscuit base out the freezer , it should be nice & firm. Place the cheesecake mix in the baking tray on top of the biscuit base , then use the spoon to smooth all over.
Grab another lemon, use it to gratin the lemon zest. Start by placing the zest round the cheesecake. Add 2 small pieces of lemon in the middle of the cheesecake.
Cover the cheesecake with cling film, then place in the fridge to firm & set up to 5 - 6 hours, longer if necessary.
Take the cheesecake out the fridge, it should be nicely set, if not you can leave in the fridge further. Slice & enjoy.
Thank you for watching.
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No Bake LOTUS BISCOFF Cheesecake Recipe | LOW CALORIE LOTUS BISCOFF Cheesecake
Hey Guys try this delicious no bake lotus biscoff LOW CALORIE Cheesecake Recipe. This is made from delicious lotus biscuits ( Speculoos cookies ) and lotus biscoff spread ( cookie butter ). This amazing low calorie no bake lotus biscoff cheesecake does not require eggs, heavy cream or gelatin and is the perfect cheesecake recipe for the lotus biscoff lovers in the world. This is made from a sumptuous biscoff cookie base, low fat cream cheese and honey filling, with lotus biscoff drizzled on top and finally finished with a sprinkle of lotus biscoff cookie butter. Oh and this amazing biscoff cheesecake recipe is only 120 calories per serving.
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Ingredients:
Base
180g Lotus Biscoff cookies
3 tbsp (36g) Melted Low Fat Butter
Filling
800g low fat Cream cheese
Optional : 150g 0% fat Greek yoghurt
4 tablespoons (48g) of honey
1 teaspoon (7g) Vanilla extract
Cheesecake Topping
2 biscoff cookies
1 tablespoon (12g) of biscoff cookie butter
Instructions
1: First take the biscuits and brush into fine crumbs using either a food processor or a Ziploc bag. Once the biscuits have been crushed into fine crumbs add in the low fat melted butter and mix for a short time. Then take this mixture and place onto the bottom of a 10” springform pan. This can then be placed in the refrigerator whilst you move on to step 2.
2: In a large bowl place 800g of low fat cream cheese. Next you can optionally add 150g 0%greek yoghurt if you want a softer texture to your cheesecake but if you like a firmer cheesecake then avoid this addition. Next add 4 heaped spoons of honey and 1 teaspoon of vanilla extract. Next whip this either by hand or electric mixer until this is of a thick consistency.
3: Take the springform pan out of the refrigerator and pour in this mixture.
4: Freeze for 1 hour to quickly bring the temperature down and then transfer to the refrigerator for at least 8 hours or until set.
5 Take out the cheesecake which should be relatively firm now. Next melt 1 tablespoon of lotus biscoff cookie butter spread and drizzle on top of the cheesecake. Finish this off by sprinkling 1 or 2 crushed lotus biscoff cookies.
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ONLY 50 Calories MINI CHEESECAKES! ???? EASY Low Calorie Cheesecake Recipe
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Only 50 calories MINI CHEESECAKES! Mini Cheesecake Recipe - Low calorie Cheesecake Recipe
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➤ MORE LOW CALORIE RECIPES:
50 Calorie Cheesecake Recipe:
- 400g (14,5 ounces) greek Yogurt (0% fat)
- 200g (7 ounces) Low Fat Cream Cheese
- 80g (1/3 cup + 1 tbsp) Truvia
- 1 tsp Vanilla extract
- 2 eggs + 1 egg White
- Grating of 1/4 of a lemon
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Enjoy!
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Copyright © 2021 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.