Healthier sugar free cheesecake - Dietician in Morningside, Sandton
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Healthier sugar free cheesecake

sugar free cheesecake

Healthier sugar free cheesecake

Healthier sugar free cheesecake

 

This recipe for a healthy sugar free cheesecake is absolutely divine. The creamy cheese filling and the crunchy base make for a cheesecake that tastes like the real deal.

I have a few family members that absolutely love cheesecake. The problem with a regular cheesecake though is it is extremely high in fat and sugar. I also have a few diabetics in the family who wouldn’t be able to eat this sort of cheesecake.

So my mission with this cake was to make a sugar free, much lower carb cheesecake that was suitable for everyone to eat.

And Wow was this one a winner. It tastes just like regular cheesecake but without the thigh expanding calories of a regular sugary fatty cheesecake. I can just tell that this sugar free cheesecake will be many times over.

If you are looking for some more sweet inspiration that isn’t loaded with calories then have a look at Quick and easy sugar free chocolate swirl meringues or Sugar free chocolate brownie recipe

I hope that you and your family enjoy this cheesecake as much as we did. Chat soon, Leanne xoxo

 

Healthier sugar free cheesecake

 

base

1 cop oats

1 cup almond flour

1 ½ Tbsp stevia-erythritol blend (or other sweetener of your choosing)

½ cup coconut oil

 

Filling

2 x 250ml reduced fat cream cheese (my cream cheese had 5g fat/ 100ml)

¾ cup low fat plain Greek yoghurt

3 extra large eggs

4 ½ Tbsp stevia-erythritol blend (or other sweetener of your choosing)

1 tsp vanilla extract

2 tsp cornflour

 

Method

  1. Combine the ingredients together for the base
  2. Place the dough into a small square baking dish and press down gently until the base is covering the bottom of the dish completely
  3. Place the dish into the oven and cook the base for 10 minutes at 180⁰C
  4. After 15 minutes remove the dish from the oven and set aside until your filling is ready.
  5. Place all the filling ingredients into a bowl and mix well using an electric beater )I used an electric hand beater but feel free do yours in a machine if you have one)
  6. Once the filling is lump free pour it on top of the base in the baking dish
  7. Place the dish back into the oven that has been at 180⁰C and soon as the cake is in, turn the oven down to 160⁰C
  8. Bake the cake for 45 minutes at 160⁰C
  9. When the cooking time is over, turn the off and open the oven door slightly to allow the cake to cool off in the oven for 10 – 15 minutes
  10. Once the cake has cooled off a bit it can come out of the oven and finish cooling down at room temperature and enjoy!

 

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