KETO CHEESECAKE: 5g net carbs + just like the real thing!
A gluten-free, low carb cheesecake recipe that's EASY to make with only 8 ingredients and 10 minutes prep. This sugar-free keto cheesecake tastes just like the real thing – silky, sweet, and rich!
⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️
???? KETO CHEESECAKE INGREDIENTS:
Almond flour cheesecake crust:
► 2 1/2 cups Wholesome Yum Blanched Almond Flour
► 2 cups Wholesome Yum Blanched Almond Flour
► 1/3 cup Butter (measured solid, then melted)
► 3 tbsp Besti Monk Fruit Allulose Blend
► 1 tsp Vanilla extract
Sugar-free cheesecake filling:
► 32 oz Cream cheese (softened)
► 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend
► 3 large Eggs
► 1 tbsp Lemon juice
► 1 tsp Vanilla extract
????️ PRINT FULL RECIPE + MACROS HERE:
► For a coconut flour crust, use the crust from this recipe instead:
???? My 1st cookbook (The Easy Keto Cookbook): ⬅ This keto cheesecake recipe is from the book!
???? My 2nd cookbook (The Easy Keto Carboholics’ Cookbook):
TOOLS & PRODUCTS I USE FOR LOW CARB CHEESECAKE:
► Wholesome Yum Almond Flour: on Amazon OR on my website
► Besti Monk Fruit Allulose Blend (for the crust): on Amazon OR on my website
► Besti Powdered Monk Fruit Allulose Blend (for the filling): on Amazon OR on my website
► Springform pan:
► Hand mixer:
► Icing spatula:
► Giant turner (for transferring cake):
???? My keto ingredients by Wholesome Yum:
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⏱️ TIMESTAMPS:
0:00 Intro
0:06 What keto cheesecake tastes like
0:23 Sugar-free cheesecake crust options
0:51 The best sweetener to use (and what not to use)
2:05 What pan to use and how to line it
2:40 Making the keto cheesecake crust
3:45 Pressing the crust into the pan
4:12 Making the sugar-free cheesecake filling
5:36 Assembling the crust and filling
5:58 Baking and setting
7:00 How to remove the cheesecake from the pan
7:36 Slicing and serving
8:58 Taste test
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???? ABOUT WHOLESOME YUM
Hi, I’m Maya from Wholesome Yum! I create easy, healthy and keto recipes, with 10 ingredients or less. I’m also a cookbook author, meal plan creator, writer, and photographer. You’ll find lots of low carb recipes and resources on my website, WholesomeYum.com, in my Easy Keto App, and here on my YouTube channel.
Note: Product links may include affiliate links.
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Slimming World blueberry and lemon cheesecake jars recipe - 5 Syns
For more recipes or to find your nearest group visit
serves 4
5 Syns per serving
1 level tbsp low-fat spread
3 reduced fat digestive biscuits
3 level tbsp sweetener granules
100g extra-light soft cheese
300g plain quark
finely grated zest and juice of 1 lemon
200g blueberries
1 level tsp arrowroot
Melt the spread and mix in the crushed biscuits and spoon into 4 jars. Mix the quark, soft cheese, sweetener, half the lemon juice and zest and spoon on top of the biscuit crumbs. Warm the blueberries in a pan with the remaining sweetener and lemon juice and simmer gently until the berries have just burst. Mix the arrowroot with 1 tsp of cold water and stir into the blueberries until thickened. When they've cooled, spoon on top of the cheese mixture. Serve straight away.
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!
No-Bake Lemon Cheesecake | SO VEGAN
Creamy, light and zesty, this vegan no-bake lemon cheesecake is a staple in the So Vegan household!
This recipe was actually featured in the BBC Good Food magazine last year, but we’ve only just got around to sharing it with you guys because we’ve been so busy working on our cookbook (sorry!).
This cheesecake is so simple. No baking, no complicated steps and easy-to-find ingredients. It’s perfect for dinner parties and it’s a real show stopper that’ll impress all your friends
Enjoy!
Roxy & Ben
- Ingredients -
300g vegan biscuits
3 tbsp coconut oil, melted
450g raw cashews
75ml maple syrup
1 tsp vanilla extract
5 lemons
2 x 400ml tins good quality coconut milk
Pinch of salt
- Method -
Place the 2 tins of coconut milk in the fridge to set the cream. This can take between an hour and three hours depending on much fat is in the coconut milk.
Soak the cashews in hot water for 1 hour.
Process the vegan biscuits and coconut oil in a food processor until fine. Then transfer to a cake tin and press down with a glass for an even and firm base. Leave the cake tin to one side.
Remove the coconut tins from the fridge and scoop out the coconut cream that has settled on the top. Transfer the coconut cream to a blender and discard the coconut water or use it in another recipe.
Add the cashews, maple syrup, juice of 4 lemons, zest of 4 lemons, vanilla extract, and salt to the blender, and blend until smooth. You may need to do this in two batches if your blender is too small to contain all the ingredients.
Pour the cheesecake mix on top of the biscuit base and tap the tin to level out the mixture.
Place the cheesecake in the freezer for two hours so it becomes nice and firm.
Meanwhile prepare the lemon decoration by peeling the remaining lemon, then slicing the peel into 1 mm thick slices.
Remove the cheesecake from the freezer 20 minutes before serving.
Gently remove the cheesecake from the tin and place on a serving plate. Then sprinkle the slices of lemon peel on top.
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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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50 calorie no bake cheesecakes 2 ways- Low calorie cheesecake recipe
2 super easy and quick low calorie no bake cheesecake recipes. Make this low calorie dessert recipe and enjoy your calorie deficit diet without giving up on scrumptious treats.
????Recipe no. 1
A cheesecake slice has about 350-400 calories while this version has only 50 CALORIES PER SLICE AND 200 FOR THE WHOLE CAKE!
I hope you like this low calorie cheesecake recipe.
Visit my channel for more low calorie desserts
???? Ingredients
Low fat greek yogurt: 4-5 tablespoons (60 grams)
Low fat cream cheese: 3 tablespoons (42 grams)
Zero calorie sugar: 2 tablespoons
Low calorie cookies for the crust
Add a teaspoon of lemon juice if you like sour cream in your cheesecake.
IMPORTANT:
If the cheesecakes are not holding their shape, pop them in the freezer overnight (like many other cheesecakes) or you can add 2-3 tablespoons of whipped cream for them to hold their structure. Doing this will add 100 calories to the total calorie count which is about 450 or you can simply make them in dessert cups. Adding LEMON JUICE will also help it hold it's structure so you can do that too. If you want be completely stress free, simply make them in dessert cups.
Make sure to use thick, low calorie yogurt.
Let me know if you need a complete calorie breakdown.
Total calories= 450
Use mini cupcake liners and you will have 8 cheesecakes.
Use regular liners and you will have 6 cheesecakes so the calorie count may vary per serving.
Here are my few recipes for cookies
#lowcaloriecheesecake
#caloriedeficit
#lowcaloriedesserts
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