The BEST Low Calorie Cheesecake You’ll EVER Eat!
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Protein Cheesecake
Macros: (1 Slice ) Carbs 17g | Fat 3g | Protein 18g
Calories: (1 Slice) 167
What you need:
8oz Fat Free Cream Cheese
16oz 0% Greek Yogurt
3 Eggs
3 tsp Vanilla Extract
2 tsp Salt
Splash of Lemon Juice
¾ Cup Powdered Stevia (or Granulated Splenda)
¼ Cup Almond (or Cashew) Milk
Crust Optional
6 Full Sheets Graham Crackers
2 Tbsp of 0% Greek Yogurt (to bind)
2-3 Drops of Stevia
Instructions:
1. Start by Preheating Oven to 350 Degrees and spray down pan with nonstick cooking spray.
2. Take 6 Graham Crackers sheets and put them in a bag and crush until fine. Pour into a bowl, and mix in yogurt & stevia and press down to form the crust.
3. Place the crust mixture into the cake pan and press into the pan until the pan is fully covered.
4. Toast in oven for 10 minutes, and take out and let cool.
Drop temp to 335 degrees.
5. Pour your Cream Cheese, Greek Yogurt, Eggs, Vanilla Extract, Lemon Juice, Salt, and Stevia in a mixer or bowl (until smooth - hand mixer/kitchen aid is recommended) and mix on low or medium until fully incorporated. *Don't add the milk yet!
6. Add in almond milk until consistency evens out.
7. Pour in pan, and bake at 335 for 40 minutes. Then turn oven down to 200 degrees for 20 minutes.
8. Take out, let cool and set in the fridge and let it set and cool for 1-2 hours.
9. Enjoy!
No Bake LOTUS BISCOFF Cheesecake Recipe | LOW CALORIE LOTUS BISCOFF Cheesecake
Hey Guys try this delicious no bake lotus biscoff LOW CALORIE Cheesecake Recipe. This is made from delicious lotus biscuits ( Speculoos cookies ) and lotus biscoff spread ( cookie butter ). This amazing low calorie no bake lotus biscoff cheesecake does not require eggs, heavy cream or gelatin and is the perfect cheesecake recipe for the lotus biscoff lovers in the world. This is made from a sumptuous biscoff cookie base, low fat cream cheese and honey filling, with lotus biscoff drizzled on top and finally finished with a sprinkle of lotus biscoff cookie butter. Oh and this amazing biscoff cheesecake recipe is only 120 calories per serving.
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Ingredients:
Base
180g Lotus Biscoff cookies
3 tbsp (36g) Melted Low Fat Butter
Filling
800g low fat Cream cheese
Optional : 150g 0% fat Greek yoghurt
4 tablespoons (48g) of honey
1 teaspoon (7g) Vanilla extract
Cheesecake Topping
2 biscoff cookies
1 tablespoon (12g) of biscoff cookie butter
Instructions
1: First take the biscuits and brush into fine crumbs using either a food processor or a Ziploc bag. Once the biscuits have been crushed into fine crumbs add in the low fat melted butter and mix for a short time. Then take this mixture and place onto the bottom of a 10” springform pan. This can then be placed in the refrigerator whilst you move on to step 2.
2: In a large bowl place 800g of low fat cream cheese. Next you can optionally add 150g 0%greek yoghurt if you want a softer texture to your cheesecake but if you like a firmer cheesecake then avoid this addition. Next add 4 heaped spoons of honey and 1 teaspoon of vanilla extract. Next whip this either by hand or electric mixer until this is of a thick consistency.
3: Take the springform pan out of the refrigerator and pour in this mixture.
4: Freeze for 1 hour to quickly bring the temperature down and then transfer to the refrigerator for at least 8 hours or until set.
5 Take out the cheesecake which should be relatively firm now. Next melt 1 tablespoon of lotus biscoff cookie butter spread and drizzle on top of the cheesecake. Finish this off by sprinkling 1 or 2 crushed lotus biscoff cookies.
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BeatbyShahed
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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
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.
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WATCH NEXT:
✅Lemon Cheesecake Overnighth Oats:
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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!
400-Calorie Vs. 1,000-Calorie Cheesecake Slice • Tasty
This idea was heavily inspired by Joshua Weissman and Ethan Chlebowski.
Joshua Weissman: Ethan Chlebowski: Recipe adapted from Well Plated:
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We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends.
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The Best Healthy Cheesecake Recipe
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