I’ve been loving making cheesecakes for my friends and family since the Holidays and I finally took a chance on a healthier version for myself. Absolutely obsessed!!
For 1 slice (cut into four) this was 183 calories and 16g protein!
Pulsed Catalina Crunch and swerve brown sugar in food processor.
Mix with butter and press into 6” springform pan.
Bake at 350° for 8 mins
Mix yogurt, eggs, sugar free cheesecake pudding mix, swerve brown sugar and cinnamon.
Pour over cooled crust.
Dice apples.
Mix apples with lemon juice, swerve brown sugar, and cinnamon.
Evenly pour over cheesecake batter.
Bake at 350° for 40 minutes and cool on counter.
Leave in fridge overnight then remove from springform pan.
Overall, could be a little more firm. I may add more cheesecake pudding mix next time. However it is absolutely incredible!
by Embarrassed_Amoeba75
4 Comments
This looks amazing! What kind of yogurt did you use?
What app is this?
Thank you!! Looks so good
This looks amazing! Can I give you a suggestion? I used to try to make cheesecakes with Greek yogurt and never quite liked how they turned out, but I recently made one with blended cottage cheese and a little reduced fat cream cheese instead, plus a tablespoon of Fiber Gourmet flour (half the calories od regular flour) for structure. It turned out SO similar to real cheesecake, it reminded me of those Philadelphia cheesecake bars but without the chemical taste. I highly recommend this swap. Even just blended cottage cheese and no reduced fat cream cheese. Cottage cheese can do anything Greek yogurt does, but better, and without that fermented tang.
(If you were using sweetened Greek yogurt I’d suggest adding sweetener of choice–I used allulose, which is the best sugar free sweetener out there, no chemicals, tastes almost identical to sugar, and studied have shown it can lower blood sugar, increase satiation, and is good for the microbiomes in your gut)