Low Fat Low Carb Cheesecake Recipes

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LOW FAT, LOW CARB CHEESECAKE DREAM



Low Fat, Low Carb Cheesecake Dream image

This great, delicious and supereasy recipe was given to my diabetic mother by a good friend. The original recipe called for orange flavored sugar free gelatin, but we have found that most flavors of gelatin are tasty in this recipe.

Provided by rhondalynne

Categories     Cheesecake

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons graham cracker crumbs
2/3 cup boiling water
1 (1/3 ounce) package flavored sugar-free jello
1 cup low fat cottage cheese
1 (8 ounce) package fat free cream cheese
8 ounces Cool Whip Topping

Steps:

  • Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
  • Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
  • Pour gelatin into a blender and add the cottage cheese and cream cheese.
  • Blend on medium speed until well blended, stopping and scraping sides if needed.
  • Pour mixture back into large bowl.
  • Add whipped topping and stir lightly until well blended.
  • Pour into pie pan and refrigerate 4 hours or until set.
  • Store in refrigerator.

Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 9.4, Cholesterol 60.5, Sodium 456.9, Carbohydrate 7.2, Fiber 0.1, Sugar 4, Protein 12.2

LOW-FAT CHEESECAKE



Low-Fat Cheesecake image

This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 14 servings

Number Of Ingredients 12

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Steps:

  • Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
  • Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
  • Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
  • Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
  • Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams

LOW-CARB CHEESECAKE



Low-Carb Cheesecake image

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
  • Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
  • Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
  • Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
  • Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
  • Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

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