I have never really attempted a healthy cheesecake because it seemed like the impossible task. I thought there would be no way to make such a high calorie/fat/sugar dessert more friendly.
It took some trial and error but the actual recipe is surprisingly easy, I still can’t quite believe how good they taste, how easy they were to make and how ‘diet’ friendly they are.
I’m in love.
These cheesecakes are a really easy recipe to make dairy-free. I like to indulge in the cheese versions, as I seem to be able to tolerate them. I do however, use soya yogurt and it works fine, as does soya cheese alternatives.
For the base, I’ve decided to use my brownie mix . I made a batch and cooked them and before they cooled, and whilst they were still soft, I layered the bottom of rubber cupcake cases with some brownie and pressed it down. I tend to make a batch of my brownies at least once a week for a nice snack or dessert so this was an easy choice for me.
Mini Cheesecake Brownies
- 300 grams Cream Cheese (I use phillidelphia lightest)
- 180 grams Yogurt (I use soya yogurt)
- 1 Egg White
- 20g Sweetener (I use Truvia)
- 1 tsp Cinnamon
- Brownie (I use my Pumpkin and Almond Butter Brownie)
Preheat the oven to 180C.
I usually always have a batch of my pumpkin almond brownies in the fridge, and I take a few pieces and layer the bottom of 12 rubber cupcake cases and pressing them down with the back of a spoon to form the base - you could use a brownie mix, crumbled cookies or shop bought brownies (but this would increase the calorie/fat/sugar content).
Next, I mix together the cheesecake ingredients and filled the cupcake cases.
Then place it in the oven for 25-30 minutes, until the cheesecakes are firm but still have movement.