50 CALORIE NO-BAKE CHEESECAKE
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
Here are my few recipes for cookies
Enjoy!
#50caloriecheesecake
#lowcaloriecheesecakerecipe
#mylittlecookbook
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.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
-
WATCH NEXT:
✅Basic Overnight Oats Recipe:
✅Crustless Ricotta Cheesecake:
✅1-minute Brownie in a Mug:
✅Healthy Oatmeal Carrot Cake:
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!
Vegan Lemon Cheesecake Cups- Oil Free, Wheat-Free, Refined Sugar Free
1 ½ cups raw cashews (soaked for min. 2 hours)
½- ¾ cup plant milk
3-4 pitted medjool dates
½ tsp lemon zest
2 tsp lemon juice
½ tsp vanilla extract
Pinch of salt
Strawberries to garnish
Nut Crumbs
½ cup nuts
1 date
Combine all ingredients except for the strawberries in a blender. Blend until smooth. Chill in the refrigerator for 1-2hrs. In a food processor combine nuts and dates and process to a course crumb.
Garnish chilled cups with nut crumbs and fresh strawberries.
Enjoy!
No bake lemon cheesecake! Recipe on cakemehometonight.com! #lemon #dessert #cheesecake
Healthy Lemon Cheesecake Bars (Easier and Faster than Cheesecake)
Lemon Cheesecake Bars
In this video, you'll learn how to make lemon cheesecake bars that are quicker and easier to make than traditional cheesecake.
This gluten free cheesecake is surprisingly lower in fat yet richer in protein than your typical cheesecake slice.
With this recipe on hand you can escape the pitfalls of regular cheesecakes—prone to cracks. Embrace these bars for foolproof success.
???? My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy]
????FREE ebook: 5 Ways to Turn ANY Treat Into a Delicious Healthy Recipe:
WATCH NEXT:
✅Lemon Cheesecake Overnighth Oats:
✅Healthy Lemon Pudding Cake:
✅1-minute Brownie in a Mug:
✅Healthy Carrot Cake:
This is why you'll love these easy cheesecake bars:
-These bars are an effortless dessert that's impressive in both taste and presentation.
-This quick and healthy recipe is a convenient recipe for any occasion.
-This delicious bars offer you a great balance between indulgence and nutrition.
-It's a no fail-recipe anyone can make.
NUTRITIONAL INFO (per bar):
199 calories, fat 7.4g, carb 24.1g, protein 9.3g
LEMON CHEESECAKE BARS RECIPE
(makes 9 bars)
Ingredients:
For the crust:
3/4 cup quick cooking oats (70g)
1/2 cup processed ground oats, or oat flour (50g)
2 tbsp melted butter
2 tbsp maple syrup
2 tbsp unsweetened applesauce, or water
For the filling:
1 cup ricotta cheese (250g)
1 cup Greek yogurt (250g)
1/3 cup maple syrup, honey or agave (80ml)
1/4 cup lemon juice (60ml)
2 large eggs
2 tbsp processed ground oats, or oat flour (50g)
Preparation:
Preheat the oven to 350°F (180°C). Line an 8-inch (20cm) square baking dish with parchment paper.
Prepare the Crust:
In a mixing bowl, combine quick-cooking oats, oat flour, melted butter, maple syrup, and your choice of applesauce or water. The addition of applesauce brings extra flavor to the crust.
Transfer the mixture to the lined baking dish, then press it into the bottom using your fingers or the back of a spoon.
Bake the crust at 350°F (180°C) for 10 minutes. Allow it to cool while you move on to the filling.
Prepare the Filling:
In a large mixing bowl, combine ricotta cheese, Greek yogurt, your preferred sweetener, and fresh lemon juice.
Gradually incorporate the eggs one at a time, using a mixer on low speed. Mix only until the ingredients are incorporated, being mindful not to overmix and introduce excess air into the cheesecake filling.
Pour the prepared filling evenly over the pre-baked crust. Gently shake the baking dish to ensure an even distribution of the filling.
Bake the assembled bars at 350°F (180°C) for 22-25 minutes.
Allow the baked bars to cool to room temperature, or for at least an hour after baking. For optimum results, refrigerate the bars to cool and set completely for 3 hours or overnight.
Once fully set, cut the cheesecake into 9 or 16 equal squares, depending on your desired serving size.
Enjoy!
Healthy lemon cheesecake bars
We all love a good cheesecake, especially when it doesn't have the extra calories. That's a DOUBLE YUM!
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