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.
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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!
HEALTHY ’N FIT No Bake Lemon Cheesecake
Craving dessert? This No Bake Lemon Cheesecake made using our 100% Whey Pro-Amino Vanilla Ice Cream Protein Powder is quick, full of flavor and the perfect recipe to kill that craving.
Purchase Healthy 'N Fit Protein Powder here:
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Here is the recipe:
1/2 Cup (113g) Fat Free Cottage Cheese
6 Ounces (180g) Fat Free Cream Cheese
2 Slices Lemon Zest
2 Tablespoons (15g) Coconut Flour (or Oat Flour)
1 Teaspoon Vanilla Extract
1/2 Tablespoon (12g) Chia Seeds
2 Teaspoons Lemon Juice
1 Scoop 100% Whey Pro-Amino Vanilla Ice Cream Protein Powder
1 Full Reduced Fat Graham Cracker
Calories in the WHOLE recipe:
Calories: 511
Fat: 7g
Saturated Fat: 1g
Sodium: 484mg
Carbs: 42g
Fiber: 10g
Sugar: 14g
Protein: 70g
1. Combine all of your ingredients aside from your Graham cracker into a food processor.
2. Process everything together.
3. Crush up your Graham Cracker into the bottom of a small bowl or bowls.
4. Pour your mix in and smooth it out.
Music by:
Funkorama Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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How low-fat can we make a lemon cheesecake?
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Special two month Wholly Healthy!
Baked Raspberry and Lemon Cheesecake | Gordon Ramsay
A zesty, fruit-filled New York-style cheesecake with raspberry and lemon.
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Low Fat Lemon Cheesecake
Yields: 8 servings. Ingredients: 1/3 cup graham cracker crumbs; 2/3 cup boiling water; 1 (3oz) pkg. sugar free lemon gelatin; 1 cup law fat cottage cheese; 1 8oz) pkag. fat free cream cheese; 1 (8oz) container fat free whipped topping. Preparation Directions: -Sprinkle crumbs onto bottom of a 9x13- pan sprayed with cooking spray. -Dissolve gelatin in boiling water; stir until completely dissoled and let cool for 5 minutes. Place cottage cheese and cream cheese to a food processor and process until smooth. Slowly pour gelatin into cheese mixture with food processor running; blend well. -Pour mixture into a large bowl and gently fold in whipped topping. Pour into prepared pan; smooth top. -Refrigerate at least 4 hours before serving. Calories: 100, Total Fat: 2g (sat f 1.5g), total carbs: 11g, protein; 8g, sodium 330 mg.