Slimming World Pineapple Cheesecake
Treat bowl Tuesday…..tonight I’m sharing my slimming world pineapple cheesecake
If using your healthy extra B it’s is syn free, if not the grape nuts are 7.5 syns, everything else in the recipe is free!
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No-Bake Kiwi & Pineapple Mini Cheesecakes | Vegan
Lovely vegan mini cheesecakes with kiwi & pineapple filling. Easy and no baking required.
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Mold size 7,5cm x 5,5cm
Ingredients:
Cookie base
- 100g digestive biscuits
- 35ml coconut oil
Filling
- 100g vegan cream cheese
- 50ml agave syrup
- 8g vanilla sugar
- 100ml water
- 6g agar agar powder
- 170g canned coconut milk cream
Fruit jelly
- 2 kiwis
- 2 slices of pineapple
- 150ml water
- 20ml agave syrup
- 2g agar agar powder
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Español
Deliciosas mini tartas de queso veganas con relleno de kiwi y piña. Fácil y sin necesidad de hornear.
Dale a Me gusta si te ha gustado, realmente lo apreciamos. También Suscríbete y activa las notificaciones para no perderte otras recetas deliciosas.
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Tamaño de los moldes 7,5cm x 5,5cm
Ingredientes:
Base de galletas
- 100g galletas digestivas
- 35ml aceite de coco
Relleno
- 100g crema de queso vegano
- 50ml sirope de agave
- 8g azúcar vainillado
- 100ml agua
- 6g agar agar en polvo
- 170g crema de leche de coco en lata
Gelatina de frutas
- 2 kiwis
- 2 rodajas de piña
- 150ml agua
- 20ml sirope de agave
- 2g agar agar en polvo
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Pineapple Cheesecake Low In Calories #shorts
You can have dessert and eat it too with this Low Calorie Pineapple Cheesecake #shorts Recipe: Cookie Crust - 1pkg Fudge Keebler Coconut Dream Cookies crushed (skip this step to reduce even more calories or use sugar free cookies). Filling - 1 8oz pkg. of low fat cream cheese, 2C Vanilla low fat Greek yogurt, 1 egg room temperature, 1Tbsp Vanilla Extract, 1Tbsp Agave or your preferred sweetener. , 2T Oat Flour and blend until smooth. Transfer cookie crumbs into spring form pan, pour in filling, spread until top is even. Bake at 400 degrees for 30 minutes, Remove, Place into refrigerator for 1 hour. Glaze - Add pineapple chunks to pan on medium heat, add flurry mixture (1/2C water with 2 Tbsp Cornstarch) Wisk and pour over pineapples add 1 Tbsp of agave and mix. Top cheesecake with glaze, crushed cookies and maraschino cherries, refrigerate 1 hour and serve. Tips - Flour or proteins powder is a thickener so it won't fall apart once out of oven. Like, share, comment, subscribe. Have a wonderful Day and I will see you next video. #msreneethebarber
No Bake Classic Woolworth Cheesecake
No Bake Woolworth Cheesecake is a classic, light and lemony dessert and
I love those recipes that we all grew up with, they are just too good to miss out on.
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Prep Time 10 minutes Rest 2 hours Total Time 2 hours 10 minutes Servings 8
Ingredients
1 3oz lemon Jell-0
1 cup boiling water
1 box graham cracker crumbs (3 cups) more for thicker crust divided
1 stick melted butter
1 8oz cream cheese
1 cup granulated sugar
5 tbsp lemon juice
1 can evaporated milk, well chilled or 1 1/2 cups heavy whipping cream
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Instructions
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Mix 3/4 graham cracker crumbs and melted butter until well blended, press into bottom of the 9 X 13 pan to form a crust. Save rest of crumbs to sprinkle on top of dessert.
Beat the Evaporated milk/heavy cream until fluffy.
In a separate bowl, beat cream cheese, sugar and lemon juice with mixer until smooth.
Add thickened Jell-O and slowly mix in whipped evaporated milk.
Spread filling over the crust and sprinkle with reserved graham cracker crumbs on top.
Chill at least 2 hours and up to overnight, store covered in refrigerator.
No Oven Mango Cheesecake Recipe | Home-Made Cream Cheese | Eggless | No Gelatine | Chef Sanjyot Keer
This is one of the easiest No Bake Cheesecake recipes ever! No gelatine, No Agar Agar, No Oven, N Eggs & PERFECT BAKED TEXTURE!
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Full written recipe Steamed Mango Cheesecake
Prep time: 12-15 minutes
Cooking time: 1 hr 20 minutes
Serves: 6-7 people
Cream cheese
Ingredients:
MILK | दूध 1 LITRE (FULL FAT)
FRESH CREAM | फ्रेश क्रीम 250 ML
LEMON JUICE | निंबू का रस 1/2 - 1 NOS.
SALT | नमक A PINCH
Method:
To make homemade cream cheese add the milk & cream in a stock pot, then switch on the flame.
While stirring at regular intervals bring the milk to a simmer.
Once the milk starts simmering, switch off the flame & add the juice of half a lemon while stirring gently.
Keep stirring the milk gently until it curdles, if it doesn’t curdle add the juice of the remaining half lemon, you can also use vinegar instead of lemon juice.
Once the milk curdles completely & all the whey gets separated strain the curds using a muslin cloth & a sieve, the whey that drains out is very nutritious & can be used to knead doughs etc.
After straining the curds rinse it using cold water nicely, this will get rid of the sour lemon flavour & will also stop the cooking process.
Further squeeze out the excess water & let is rest for five minutes.
Add it into a mixer grinder jar after it has rested & add a pinch of salt, blend it until extremely smooth, if the cream cheese gets very dry you can add a few spoons of the whey & continue to blend it until smooth.
Transfer the finely blended paste into a bowl, your homemade cream cheese is ready, place it in the fridge & let it set until you make the further components of the cheesecake.
Cheesecake
Ingredients:
BISCUITS | बिस्कुट 140 GRAMS (GLUCOSE BISCUIT OR SALT CRACKERS)
BUTTER | मक्खन 80 GRAMS (MELTED)
CREAM CHEESE | क्रीम चीज़ 300 GRAMS
POWDERED SUGAR | पीसी हुई शक्कर 1/2 CUP
CORN FLOUR| कॉर्न फ्लोर 1 TBSP
CONDENSED MILK | कंडेंस्ड मिल्क 150ML
FRESH CREAM | फ्रेश क्रीम 3/4 CUP
CURD | दही 1/4 CUP
VANILLA ESSENCE | वैनिला एसेंस 1 TSP
MANGO PUREE | मेंगो प्युरी 100 GRAM (FRESH)
LEMON ZEST | निंबू का छिलका 1 NOS.
MANGOS | आम AS REQUIRED
Method:
To make the biscuit base add the glucose biscuits into a chopper, break them roughly with your hands while adding them, now using the chopper grind the biscuits into a fine powder, you can also do the same by adding the biscuits into a ziplock bag & then smashing them using a rolling pin.
Once you have grinded the biscuits into a fine powder, add the melted butter into it & mix it well.
Transfer the biscuit mixture into a springform pan & spread it evenly, now using a potato masher flatten out the mixture on the springform pan, you can also use a bowl with a flat surface.
Place the mould in the fridge until you make the batter for the cheesecake.
To make the batter for the cheesecake add the cream cheese into a large bowl.
Further sieve the powdered sugar & corn flour directly into the bowl, now using a beater or a whisk, cream the ingredients until the mixture softens & fluffs up a bit.
Further add the condensed milk & the remaining ingredients & beat it well until all the ingredients get combined, make sure you don’t over beat it.
Once the batter is ready pour it into the springform pan with the biscuit base & then tap it gently to get rid of any bubbles formed inside.
Further cover it with aluminium foil & then place it in a steamer, let it steam for an hour at least.
While the cheesecake is getting steamed you can cut the mango slices to decorate your cheesecake, cut two large slices of the mango from the sides of the seed, then using a spoon carefully scoop out the flesh of the mango, now place the scooped-out flesh on the chopping board & cut thin slices length wise, similarly cut as many mango slices as required.
Once steamed, remove the cheesecake carefully using tongs, the cheesecake will be a little wobbly, if you think that it’s not cooked yet you can steam it further for 5-10 minutes.
Now let the cheesecake cooldown & come to room temperature then place it in the fridge for 2-3 hours.
Once the cheesecake sets, take it out of the fridge & unmould it from the springform pan, now to decorate the cheesecake start placing the mango slices on the edge of the cheesecake from the top, making your way inwards in a circular motion.
Your mango cheesecake is ready to be cut & served.
Pineapple Cheesecake. Juniors Cheesecake Copycat Recipe
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Crust :
200 grams cookies
1 tbsp brown sugar
4 tbsp butter
Filling :
2 8oz bars of cream cheese
2 tbsp vanilla
3/4 cup of sweetened condensed milk
2 tbsp lemon juice ( juice of 1 lemon)
1/4 cup of sour cream
2 tbsp heavy cream
2 large eggs
Topping
1 cup of crushed pineapple and juice together
2 tbsp brown sugar
1 tbsp lemon juice
splash of vanilla
1 tbsp corn starch
1 tbsp water