Low Fat Low Carb Cheesecake Dream Recipes

LOW-CARB CHEESECAKE

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.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.

LOW CALORIE AND LOW FAT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in 8" round baking pan.
• Be careful, make sure butter does not burn.
• Remove from heat and stir in graham cracker crumbs until evenly distributed.
• Press evenly and firm throughout the baking pan.
• Bake crust for 10 minutes, remove and set aside.
• Reduce heat to 325 degrees F.
• With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
• Add cake flour, salt, and milk.
• With electric mixer,mix thoroughly.
• Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
• Let cool at room temperature for about 20 minutes.
• Place in refrigerator and chill for at least 2 hours.
• Hey, it's definitely not the real thing-- but at 155 calories/serving, (1/8 of the cheesecake), it tastes pretty damn good!

LOW FAT, LOW CARB CHEESECAKE DREAM

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.

LOW CARB MINI CHEESECAKES

Steps:

• Preheat oven to 350 ̊F. Line a standard cupcake pan with paper cupcake liners.
• Place walnuts into the bowl of a food processor fitted with a metal blade. Pulse until they form a fine crumb. Add sugar substitute and melted butter and pulse until all the ingredients are evenly distributed.
• Place a heaping tablespoon of the crust mixture in the bottom of each baking cup. Press gently to form an even crust.
• Bake crusts in preheated oven for 5 minutes. Place pan on wire rack to cool while you prepare the filling.
• Beat cream cheese and sugar substitute in a large bowl of with an electric mixer until well mixed. Add eggs in one at a time and mix until incorporated.
• Scrape the sides of the mixing bowl and add in vanilla bean paste. Beat until incorporated.
• Use a large cookie scoop to evenly distribute the filling into baking cups.
• Bake for 15-17 minutes or until just set. Place pan on a cooling rack to cool completely.
• Chill in refrigerator for at least 2 hours.
• Just before serving, top with whipped cream, finely chopped walnuts and fresh berries.

ORANGE DREAM CHEESECAKE LOW FAT LOW CARB

Steps:

• 1. 1 whole graham cracker, crushed (about 3 Tbsp.) 2/3 cup boiling water 1 - 4-serving size package sugar-free orange flavored gelatin 1 cup low fat cottage cheese 8 ounces fat free cream cheese, cubed 2 cups thawed non-fat whipped topping Optional garnishing with orange slices will add calories and carbs.
• 2. Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Serves 8.

LOW-FAT ORANGE DREAM CHEESECAKE

Steps:

• 1. Crush graham crackers and press in bottom of 9 inch springform pan sprayed with cooking spray
• 2. Stir boiling water in dry jello mix in large bowl and mix for 2 minutes or until completely dissolved. Cool 5 minutes
• 3. Pour jello mix into blender. Add both cheeses and blend until smooth.
• 4. Pour mixture into large bowl and gently stir in whipped topping
• 5. Pour in pan and smooth.
• 6. Allow to cool and set up in fridge about 4 hours or until set. remove rim of pan before serving. Enjoy!!

LOW-CARB PEANUT BUTTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 6 ramekins with baking spray.
• Combine cream cheese, peanut butter, and sweetener in a medium bowl; beat with an electric mixer until thoroughly combined. Add eggs and vanilla and beat until well blended. Use a spatula to divide batter evenly amongst the prepared ramekins.
• Bake in the preheated oven until tops are lightly browned, about 20 minutes. Allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

MINI KETO CHEESECAKE RECIPE

Steps:

• Preheat oven to 325F; line 5 muffin wells with liners.
• Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
• Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!).
• Cool to room temperature and then chill for 2 hours before serving.
• Store leftovers covered in the fridge for up to 1 week.