This quick and simple baked cheesecake uses the healthiest ingredients possible: low fat cream cheese, very little sugar, fruit and very little butter. It tastes as good as a full fat version and can be served hot or cold!
Low Fat Cheesecake
Recipe Type: Dessert
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
The great thing about this Low Fat Cheesecake is that it is made with caster sugar instead of icing sugar, low digestive biscuits and fruit which bursts through the cream cheese upon baking. A healthy heavenly delight!
250g low fat cream cheese eg. Philadelphia Light
30g caster sugar
8 low-fat digestive biscuits
40g unsalted butter
250g of raspberries or blueberries
1 tsp vanilla extract
Put the biscuits in a bag and bash the biscuits to crumbs with a rolling pin
Put the crushed biscuits into a bowl and add the butter and mix with your fingers
Spoon the biscuit mix into an 8 inch dish. You could use 8 ramekins if you prefer
Use your thumbs or the back of the spoon to press down the mixture to form a base for your cheesecake
Place raspberries or blueberries onto the biscuit base
Place soft cheese in a clean bowl and add a beaten egg to it
Add sugar and vanilla extract to the cheese and mix well
Place the cheese mix onto the biscuit base until none left
Place in a preheated oven for 20 minutes at 180 °C fan/200°C/Gas 6 until lightly golden brown and just set in the middle
Serve with some extra raspberries or blueberries and eat warm or chill in fridge for a few hours and eat cold!
You can use any fruit such as strawberries, blueberries or raspberries. If you don’t have any at hand, you can omit completely!
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