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Wednesday, February 13, 2013

Healthy Cheesecake for Your Valentine! (Or anytime!)

Healthy Cheesecake Recipe - Low Fat Crustless New York Style Cheesecake

Tomorrow is Valentines Day! - and the first Valentines Day Jesse and I will spend together!

A few weeks ago, Jesse asked me if we could have cheesecakes for Valentines Day - so that set me on a mission. To find the recipe for the most delicious healthy baked cheesecake ever. What came out of that mission were too winning recipes - one Healthy New York Style Cheesecake that Jesse loved and one Healthy Ricotta Cheesecake (or Italian Cheesecake) which I loved

The recipe I'm sharing today is for the Low Fat New York Style Cheesecake - it's super delicious and when chilled is thick, creamy and so full of flavour - and it's even better the next day!

I will definitely be sharing all of my different cheesecake recipes - so don't worry!

We like the Cheesecake filling best - so these are crustless cheesecakes (though truth be known, we ate some with Freelicious Tea Biscuits on the side ;P!) - but I will also add in the recipe for a quick and easy cheesecake crust - it's up to you which way you want to go! 

Healthy Baked Cheesecake Recipe - Low Fat Gluten Free Cheesecake

Crustless Baked Cheesecake - New York Style -
makes 12 mini cheesecakes or one cheesecake

Cheesecake Crust - Optional 
1/2 cup vanilla/light flavoured cookie crumbs (I used gluten free Freelicious Tea Biscuits)
1 tbsp butter/margarine, melted 

Cheesecake Filling
170g/6 oz Container of Chobani 0% Plain Greek Yogurt
1x 220g Container Philadelphia Cream Cheese (I used the extra light - but use whatever you prefer)
1/4 cup Egg Whites (I use Naturegg Simply Egg Whites)
1/4 cup Sugar 
1 tbsp Plain Flour/Gluten Free Plain Flour 

Preheat oven to 180°C/355°F
Line a cupcake tin with paper liners or get out silicon cupcake cases or grease and line a 8" springform tin*
If using a crust, combine cookie crumbs with melted butter and press into the bottom of the pans. 
Combine all filling ingredients in a mixer or food processor, blending until smooth.
Pour cheesecake mixture into the cupcake cups or tin, about 3/4 full.
Place cupcake tins/moulds/pan into a large baking dish, making a water bath by pouring boiling water into the tin until the tin/moulds are 1/2 submerged. 
Carefully place the baking dish into the oven, baking the cheesecakes until set. Cool cheesecakes to room temperature before chilling completely in the fridge.

*Note: If making mini cheesecakes, you will likely serve the cheesecakes in the cases as they're tricky to get out.

So tell me, do you like the cheesecake filling or the crust best?



  1. These look so cute!I love cheesecake but I rarely eat it because it's so unhealthy. I like how you healthified it. I can't wait to make this. Thanks for posting it. =)

    1. These are delicious, definitely give them a try! You can't even tell the difference :)

  2. Do I have to choose- hmm I really do love the base I think...
    These look so light yet delicious sinful ;)

  3. Oh YUM!!
    I love all kind of Cheesecake and a healthier version is just winwin! Haven't tried gluten free before!
    Beautiful picture too - love your blog!


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