How To make Low Fat Chocolate Raspberry Cheesecake
Ingredients
24
each
chocolate wafer cookies, plain
1
nonfat cooking spray
2
each
cream cheese, fat free, 8 oz packages
1
cup
sugar
1
cup
cocoa
1
teaspoon
vanilla, pure extract
3
tablespoon
black faspberry preserves, sugar-free, seedless
1/2
cup
egg substitutes, fat free
16
oz
sour cream, fat-free
1/4
teaspoon
salt
Fruit
Topping :
10
oz
raspberries, sweetened, frozen, thawed
2
tablespoon
cornstarch
Directions:
In a food processor or blender, grind the plain chocolate wafers into fine crumbs. Generously coat a 8 1/2 inch or 9 inch springform pan with nonstick cooking spray. Pour the crumbs into the pan and tilt to coat the bottom and the sides evenly. Set aside.
Preheat oven to 350 degrees F. With an electric mixer, beat the fat-free cream cheese until soft. Add the sugar, cocoa, vanilla extract and raspberry preserves and continue beating until the ingredients are incorporated. Add the egg substitutes, fat free sour cream and salt and continue beating until no lumps remain and mixture is smooth and liquid. You may have to beat the mixture for several minutes to reach this consistency.
Pour the batter into the prepared pan. Place in oven and immediately reduce oven temperature to 300 degrees. Bake for one hour, or until center is set and firm to the touch. Turn off oven and allow cheesecake to stay in cooling oven for one hour longer. Remove and cool completely. Refrigerate overnight before serving.
To make the raspberry sauce, puree the raspberries in a food processor or blender. Strain the pulp through a tea strainer, Pressing to remove all the seeds. Discard seeds. Place the cornstarch in a saucepan and stir in the raspberry juice. Bring to a boil, stirring constantly until thickened. Remove from heat immediately to prevent lumps from forming. Cool and chill. Serve one tablespoon of sauce on top of each slice of cheesecake.
Cake can also be frozen for two to three weeks before serving. To serve, thaw for 2 days in the refrigerator, then allow to come to room temperature before slicing.
Makes 10 servings
Per serving, including raspberry sauce: Calories 254, Fat 3.7 grams, Cholesterol 11.3 milligrams, Sodium 405 milligrams
How To make Low Fat Chocolate Raspberry Cheesecake's Videos
Raw Vegan Raspberry Cheesecake (Low fat. Fruit-based only)
Raspberry Cheesecake
Raw
Plant-based
Nut-free
Low Fat
Fruits only
Quick and simple to make.
Recipe ingredients:
Base
- 1 bowl of coconut flakes
- 1 handful of chopped mature coconut
- 1 bowl of pitted dates
- A little squeeze of lemon juice
White Cream
- 1 bowl of fresh coconut flesh
- 1 bowl of soft light-coloured soft dates
- Juice of 3 lemons
- 1/2 tsp of pure vanilla powder
- 1 flat tbsp of psyllium husk
- Enough water to blend
Raspberry Jam
- 300 g frozen or fresh raspberries
- 1/2 bowl of pitted dates
Enjoy!
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Chocolate Raspberry Cheesecake | Five Minute Pastry School
Skinny Chocolate Raspberry Cheesecake
This dessert is perfect for Valentine's Day! The recipe was pretty healthy, of course I switched it up a bit to make it... less healthy. But it's still better than other things you could possibly eat. Better than regular cheesecake. Or fried Oreos. Hmm, now I'm hungry. Anyway, they are perfect if you're alone on Valentine's Day so you can stuff your face and not feel as guilty. Also, you don't have to worry about sharing.
Episode 63
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Apron from Anthropologie.
Recipe adapted from Skinny Taste.
RECIPES:
1 C Oreo crumbs
2 T unsalted butter, melted
8 oz low fat cream cheese (this is like the only healthy thing in here...)
1/4 C sugar
6 oz vanilla greek yogurt (this is also healthy but not low in calories...)
2 egg whites
1 t Kahlua
1 T flour
1/4 C semi-sweet chocolate chips
18 raspberries (ooh, fruit is healthy!)
Get the original actual SKINNY recipe here:
Mini Raspberry White Chocolate Cheesecakes- Low calorie, high protein
Find the recipe for Mini Raspberry White Chocolate Cheesecakes- Low calorie, high protein HERE:
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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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No Bake White Chocolate Raspberry Cheesecake
This Easy No Bake White Chocolate Raspberry Cheesecake is the best no bake dessert for white chocolate lovers! Made with simple ingredients and no gelatine!#recipe #cheesecake #whitechocolate #raspberry #nobake #spring #summer #cake #dessert #easy #simple #baker #foodblogger
10 ingredients
Produce
2 cups Raspberries, fresh or frozen
Baking & Spices
1 tbsp Cornstarch
3/4 cup Powdered sugar
2 tbsp Sugar
1 1/2 cups Whipped cream or whipped topping
1 White chocolate shavings and whipped cream
Snacks
1 1/4 cup Graham cracker crumbs
Dairy
3 tbsp Butter
800 g Cream cheese, full fat
Other
400 g Rams white chocolate (melted and cooled to just above room temperature (approximately 15 ounces))
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No-Bake White Chocolate Raspberry Cheesecake Recipe
This No-Bake White Chocolate Raspberry Cheesecake is one of the best no-bake cheesecakes ever and it’s very easy to prepare. The raspberry heart shapes on top makes it ideal for Valentine’s Day but is perfect for any other occasion as well.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Raspberry Coulis
1 1/2 cups (150g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1 tsp (2g) cornstarch
Cream Cheese Filling
7 oz (200g) white chocolate, small pieces
4 tbsp (60g) whipping cream
1 pound (500g) cream cheese, room temperature
1/4 cup (30g) powdered sugar
Lemon zest of a lemon
2 tsp (10g) vanilla extract
1 cup (240g) whipping cream (35% fat), chilled
1. Prepare the raspberry coulis. In a small saucepan, whisk together suga,cornstarch and lemon juice. Add raspberries and bring to a boil over medium-low heat, stirring constantly. Simmer for 5 minutes and remove from heat. Sieve the sauce to remove seeds and set aside to cool down until ready to use.
2. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
3. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the filling is prepared.
4. Prepare the filling. Place white chocolate and the 4 tbsp of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat.
5. In a large bowl mix cream cheese until smooth. Add powdered sugar, lemon zest and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
6. In another bowl mix whipping cream until stiff peaks form. Gently fold the whipped cream into the white chocolate and cream cheese mixture.
7. Pour the filling over the prepared crust, use an offset spatula to spread it evenly.
8. Place the raspberry coulis into a piping bag fitted with a plain small tip and pipe small circles in a swirl pattern on the top of the cheesecake.
9. Use a toothpick and run it into the center of each circle to create heart shapes.
10. Cover and refrigerate the cheesecake for at least 4 hours or better overnight.
11. Serve with more raspberry coulis alongside. Enjoy!
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