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Eat Well for Less: Healthier cheesecakes.

Cheesecake. It’s tasty, but it can be pretty high in calories. Now whilst I totally do not advocate calorie counting regularly, I do like having healthier alternatives to foods like this that mean I can make them without it being an extravagance.

So here is the much asked for recipe for those cheesecakes we made on Eat Well for Less. I made this for Christmas and it made a great lighter dessert.

Here is the video clip of Gregg, Chris and I in action making it.

 

Here is the recipe in all it’s glory.

Healthier Cheese Cakes
Yields 12
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
174 calories
14 g
59 g
11 g
4 g
5 g
53 g
93 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
53g
Yields
12
Amount Per Serving
Calories 174
Calories from Fat 99
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 59mg
20%
Sodium 93mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 7g
Protein 4g
Vitamin A
8%
Vitamin C
1%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp rapeseed oil
  2. 60g/2¼oz honey
  3. 120g/4½oz porridge oats, gluten-free, if required
  4. ½ tsp ground mixed spice
  5. 300g/10½oz fat-free Greek-style yoghurt
  6. 300g/10½oz lighter cream cheese
  7. 2 tsp vanilla extract
  8. ½ lemon, zest only
  9. 1 tbsp stevia
  10. 1 tbsp light soft brown sugar
  11. 1 tbsp cornflour
  12. 2 free-range eggs
Instructions
  1. Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease a 12-hole muffin tin with some oil.
  2. Put the remaining oil and honey into a saucepan, heat until warm and runny.
  3. Remove from the heat and stir in the oats and mixed spice until completely coated.
  4. Divide the oats between the muffin tin holes, pressing down on the mixture to make a solid base.
  5. In a large bowl, mix together the yoghurt, cream cheese, vanilla extract, lemon zest, stevia, sugar and cornflour. Mix the eggs into the cream until smooth. Spoon evenly between the muffin holes on top of the oats.
  6. Bake for 15 minutes or until just set. (They should still wobble a little.) Set aside to cool to room temperature.
  7. Carefully remove the cheesecakes from the tin and top with fruit of your choice.
  8. Serve immediately or transfer to a sealed container and keep in the fridge for up to 3 days.
Notes
  1. Truvia is fine to use in this recipe or you could swap the Stevia for another sweetener of your choice.
Adapted from BBC Food
beta
calories
174
fat
11g
protein
4g
carbs
14g
more
Adapted from BBC Food
Dietitian UK https://www.dietitianuk.co.uk/
A word of caution – these are portion controlled but very tasty, so you need 11 friends to share them with 😉