Introduction
If you're looking for a delicious dessert that isn't full of sugar, I have the perfect recipe for you! This healthy cheesecake is not only extremely easy to make but also has very few calories and will satisfy your sweet tooth.
If you're too busy to bake, we got the perfect solution for you! Wonder Monday cheesecake snacks. 90-100 calories. Low carb. No added sugar. Try now!
Ingredients:
- 1 cup fat-free cream cheese (8 oz)
- 8 oz cool whip lite, thawed
- 3/4 cup unsweetened almond milk
- 2 packets allulose sweetener (or 1 teaspoon of liquid stevia)
- 1 tsp lemon extract
- 1/2 tsp vanilla extract, optional. If using an all natural sweetener like monk fruit or stevia, the vanilla extract is not required but will enhance the flavor! Optional!
- 4 packets of Knox gelatin to set it up in a pie dish. I used one for each layer which was about 2 tablespoons per layer.
Steps to Make It
-
Add ¼ cup of water to a medium bowl, then sprinkle the gelatin over the water and let it sit for 10 minutes until softened.
-
When it’s time to mix everything together, heat the almond milk in the microwave for 30 seconds or so to make sure that it isn’t too cold when you add it into the gelatin mixture.
-
Add the softened gelatin mixture to the pan that you will use later on top of your cheesecake layer (a springform pan works great). Let this sit until set for about 15 minutes at room temperature before placing in fridge for about an hour (or until firm enough).
-
Once cooled down completely, use your fingers or a spatula to spread out evenly across bottom of pan—this will act as a barrier between your crust and filling so that they don't get mixed up together!
- In a medium bowl mix the gelatin with 1/2 cup of water. Let it sit for 10 minutes until it is thick and gelled. In a small saucepan heat the almond milk until it boils. Add 2 packets of allulose and whisk until dissolved. Pour in the gelatin mixture and stir until completely dissolved. Remove from heat and set aside to cool.
- In a separate bowl add the cream cheese and beat for about 5 minutes or until smooth. Add in the remaining allulose, the vanilla extract and lemon extract and beat again for about 5 minutes or until well mixed. Pour in the gelatin mixture and beat again for another 5 minutes or until you have a smooth consistency.
- Add in the cool whip lite and whisk gently until completely mixed in. Place into a baking pan lined with parchment paper or saran wrap (this makes it easier to get out of the pan later) until ready to eat!
-
You can eat this cheesecake right away, or refrigerate it overnight before eating.
This sugar free cheesecake recipe is perfect for those who want to be healthy but crave a sweet treat every now and again
This is a low calorie cheesecake recipe that is great for those who want to be healthy but crave a sweet treat every now and again. The recipe is sugar free, keto friendly and easy to make!
This dessert can be enjoyed as soon as it's made, or frozen until ready to eat. You will love the creamy texture of this low carb cheesecake recipe because it's so versatile—you can enjoy it with berries or fruit toppings, or even add some nuts on top!
Conclusion
We hope you enjoyed this recipe! If you want to make it yourself, it's easy as pie. Just follow our steps and mix up your own sugar free cheesecake with less than 100 calories.
If you're too busy to bake, we got the perfect solution for you! Wonder Monday cheesecake snacks. 90-100 calories. Low carb. No added sugar. Try now!