HEALTHY CHEESECAKE
No oven, not many dirty dishes to clean at the end, quick and delicious.
I am the biggest cheesecake fan ever. Ever since that first time they made me eat it at my 11th birthday because I did not understand the concepto of dessert made with cheese. Now, cheesecakes are quickly becoming my favorite dessert.
I say cheesecakes, in plural because with small adjustments or changes in the original recipe, the cheesecake has a completely new flavor. You can add different flavors to the cookie base, change it up completely or change the toppings.
Now, having a perfect slice of cheesecake every day is not something I can do. Even though I would love to do it, everyday desserts is not something I can make happen for everyday. This version of the classic cheesecake is light, delicious, healthy, quick to make and creamy. Every cheesecake lovers dream. Plus, it is so healthy you could have it for breakfast if you wanted to.
EQUIPMENT:
Bowls: With two medium bowls you are set. This cheesecake is a one or two serving recipe (If you are willing to share of course). Use one of the bowls for the cheesecake batter and the other for the base mixture.
Round springform pan: I used a 11 cm springform pan. Using a springform pan is always better when making cheesecakes because its easier to take the cheesecake out without breaking it.
Spoons: Two spoons to mix everything up. One for the cheesecake batter and the other for the base. Like I said, easy to make, quick and it doesn’t make a mess! If you want to, for the cheesecake batter, you can use a fork or whisk. The goal is to get everything smooth and creamy. In this case, what you use to mix it is not that important.
TIPS:
The base: Okay, for the base of the cheesecake, in the recipe card I used oat flour. You can make the same recipe with almond flour for example. Another option is using sugar free cookies as the base. Crush the cookies and mix with a bit of coconut oil, even easier. Depengind on the size of the cookie use two to three cookies with half to a complete tablespoon of coconut oil.
Baking: Okay, I lied, you will use your oven but just for a little while. The only thing you need to bake is the base. This is so that once you take it out of the pan it does not come apart.
Topping: The topping is completely up to you. You can add jam, melt a bit of chocolate and pour it on top, some peanut butter, hazelnut spread, whatever you feel like.
HEALTHY CHEESECAKE
Ingredients
BASE
- 1/8 Cup oat flour
- 1 tsp melted coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp honey or 1 sweetener packet
OPTION 2 FOR BASE
- 2 to 3 sugar free vanilla cookies
- 1 tsp melted coconut oil
CHEESECAKE
- 2 tbsp greek yogurt
- 1 tbsp cream cheese
- 1/2 tsp vanilla extract
- 5 gr unflavored gelatin
- Sweetener of choice
- Splash of water
- Splash of milk of choice
Instructions
- Preheat the oven and prepare pan with aluminum foil.
- Add all the ingredients for the base to a bowl and combine. Place then in you pan pressing down to cover the bottom completely.
- Bake for 10 minutes.
- Add cream cheese, greek yogurt, milk, vanilla and sweetener to a bowl and mix well.
- Place gelatin and a splash of water to another bowl and heat in the microwave for 10 seconds. Add a spoonfull of the cream cheese mixture to the gelatin and mix well.
- Add that mixture to the cheesecake batter and mix well. Pour to pan.
- Place in the fridge for around 1 to 2 hours and enjoy.
