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Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health-minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!
Recipe From http://www.udisglutenfree.com
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Ingredients
- Crust:
- 1 cup ¼Udi’s Gluten Free Vanilla Granola
- 2 Udi's Gluten Free Snickerdoodle Cookies
- 3 Tablespoons butter I use grass fed butter
- Filling:
- 8 oz low-fat cream cheese room temperature (I do not use low fat, have learned from 'Grain Brain' that our brain loves and thrives on fat!) Check out Dr. Perlmutter's book on my Resource page.
- 2 cups low-fat Greek Yogurt (same here I do not use low fat)
- 1 cup sugar I use coconut palm or organic raw sugar. I never use artificial sugar
- 3 egg whites
- 2 egg yolks
- 1 Tablespoon vanilla
- 1 Tablespoon Lemon Juice
- Pinch of salt
- 1 Tablespoon Lemon Juice
- Pinch of salt
Ingredients
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Instructions
- Preheat oven to 325 degrees
- In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
- Add in butter and mix to form a soft, crumbly blend.
- Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
- Place in oven and bake for ten minutes.
- Remove and let cool.
- While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
- Add sugar, vanilla, lemon juice, and salt until well combined.
- Beat in both egg whites and egg yolks and mix for two minutes.
- Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
- Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
- Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
- Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
- Before serving top each individual cheesecake with your favorite fruit. Berries are a healthy choice!
Recipe Notes
Sometimes you just gotta have fun! Remember moderation is the winning ticket!
Enjoy the Journey!
Sue
PS - when looking for quality cooking essentials to help make your time in the kitchen quick, simple, easy and fun visit - GlutenFreeLadyChef.com
Gluten Free Lady www.glutenfreelady.com
