Healthier Raspberry Cheesecake
This is not your regular cheesecake; this healthier raspberry cheesecake dessert recipe will not weigh you down because it is light both in weight and in calories. So, I have made this recipe for my friends and family a couple of times and every time the response was that this was better than regular cheesecake because it was lighter in weight and thus not a heavy dessert. They said they preferred my cheesecake to those of heavier quality, thus making this the perfect dinner party dessert for anyone including the health conscious. Also, because this is so delicious and light it’s perfect for a nice summer or sunny day. – Kara, The Accidental Chef
Serves 10
Ingredients:
- 1 package of 36 Reduced Fat Oreo’s
- 1 tablespoon of fresh squeezed lemon juice
- 1 tsp of Madagascar Pure Vanilla Extract
- 1 tablespoon of Unbleached GF All-Purpose Organic Flour
- 1/4 cup of Pure Cane Sugar
- 2 cups of Raspberries
- 6 tablespoons of Egg Whites
- 1/2 cup of Soy Free Buttery Spread by Earth Balance (Vegan)
- 8 oz of Light Cream Cheese (Philadelphia Cream Cheese 1/3 less fat)
- 8 oz of Nonfat Plain Greek Yogurt
Directions:
Preheat the oven to 325 degrees.
Mix together Oreo’s and 1/2 cup of butter in a food processor until the Oreo’s are crumbly. You can also place the Oreo’s in a zip-lock bag and smash them with a rolling pin, although it takes a lot longer to get all the Oreo’s equally as crumbly.
Press together (flatten the mixture evenly) the Oreo and add the melted 1/2 cup of butter into your cheesecake pan.
Gently beat together 8 oz of cream cheese, 1/4 cup of sugar, and 1 tsp of vanilla extract until smooth.
Then slowly beat in 1 cup of nonfat plain Greek yogurt, 2 egg whites, 1 tbsp of lemon juice, and 1 tbsp of flour until everything is evenly mixed together.
Slowly fold in 2 cups of raspberries.
Place the cheesecake batter into the cheesecake pan. Fill up a larger pan with water halfway in the pan and place the cheesecake pan with the batter in it, into the water pan. This prevents the cheesecake from cracking in the middle.
Place the pan into the oven for 30-35 minutes or until the center is set (not jiggly).
Chill in the fridge for at least 2 hours before serving. You can also freeze these and save some for later.
Serves 10 | Calories per serving: 369 | Fat grams 19.2| Carbs 43.3 g| Net Carbs: 40.5 g | Sugars: 24.6 g| Protein: 5.7 g
