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Low fat strawberry cheesecake pots recipe

Low fat strawberry cheesecake pots recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake

This is a low fat dessert that is super quick and scrumptious too.

London, England, UK

2 people made this

IngredientsServes: 6

  • 85g light digestive biscuits
  • 200g light condensed milk
  • 1 lemon, juiced
  • 150g extra light cream cheese
  • 150g tub 0% fat Greek yogurt
  • 250g fresh strawberries
  • 3 tablespoons strawberry jam

MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min

  1. Crumble the biscuits in your fingers, not too fine. Divide the crumbs between 6 wine glasses or small tumblers.
  2. Place the condensed milk into a bowl and add the lemon juice. Stir together until the mixture has thickened. Whisk the cream cheese and yogurt in a small bowl until smooth then fold in the thickened condensed milk. Spoon the creamy mixture over the biscuits and chill for at least 30 minutes to 1 hour.
  3. Chop the berries and mix with strawberry jam. Top the cheesecake with the fruit to serve.

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Sugar Free Strawberry Cheesecake Pots

I love this recipe because it is so simple to make. I generally have all of the ingredients in the fridge and pantry, so it is always great to throw together for a delicious last minute dessert or for a healthy snack. The combination of flavors in this recipe are perfect. Fresh strawberries and cream cheese without the need for any added sugar, make this a wonderful low carb, sugar free dessert perfect for anyone trying to cut back on the sugar in their life. Sugar Free Strawberry Cheesecake Pots is gluten free and would also be ideal for anyone with diabetes as well.

Metric vs Imperial

A note for any readers who use the Imperial system. In Australia, our cream cheese comes in 250 gm packets, which equates to 8.8 oz. If you convert the recipe to imperial, it may seem a bit confusing as it means you will be using just over a packet of cream cheese. You could simply add 1.1/4 packets to keep it simple, without impacting on the recipe.

Small Pots of Bliss

As I like to minimize my sweets intake, I try to keep my sweets and dessert servings smaller than usual. This recipe makes 6 small 100 gm/3.5 oz pots, or you could make 3 larger pots of about 200 gms/7 oz. If you wanted to make 6 larger serves, simply double the ingedients, to get approximately 6 serves of 200 gms/7 oz.

Fresh or Frozen Berries

Feel free to use fresh or frozen berries in this recipe. If you are using fresh berries, make sure that they are really ripe, so that they will blend in using a hand mixer. If your berries are a little firm, you can also blitz them a little in a food processor. Try not to make them liquid though or you cheesecakes aren’t going to be as firm.

You can switch the cream in this recipe for coconut cream. I would use the really thick coconut cream that can be scooped off the top of a can of coconut cream that has been refrigerated overnight, again to make sure that the cheesecake is going to be a thicker consistency.

Add A Simple Crumb Base

You can make these pots simply as they are or you can add a simple low carb cake crumble to the base of your pots for a little variation. This recipe for Sugar Free Cake Crumble Mix is really simple to make and is just perfect for desserts like this one. You can also store it to use for another time so is a fabulous recipe.

If you are looking for some more delicious dessert pot recipes, check out this amazing recipe for Low Carb Tiramisu Pots or this recipe for Low Carb Cheesecake Pots. Make sure you also check out this delicious Low Carb Creamy Baked Cheesecake, for a spectacular dessert sortable for any occasion.

Raw Strawberry Cheesecake Video Recipe

You can either make one big dairy free cheesecake or 4-6 separate cheesecake pots. I prefer individual dishes as these vegan cheesecakes look great in a mish-mash of jam jars and it avoids the potential of messing up when serving.

A great recipe to make in advance as they can be made the night before and stored in the fridge. They are just as good the next day, although you may want to hold off pouring the strawberry coulis until just before serving as the red can run.

High in fat and sugar but they are all raw unprocessed healthy fats and sugars. There’s nothing wrong with fats as long as they are healthy and minimally processed. The big issue I have with comparing nutrition is the fats in raw cashew nuts are a world apart from trans fat cooking oil.

The word coulis was originally used to describe the juices of cooked meats, these days it’s known for a fruity liquid or paste.

This cheesecake is bursting with nutrition and has no empty calories.

Any other sweetener like xylitol or date sugar can be used in place of the maple.

Other nuts such as walnuts and pecans work for the cheesecake base of this raw vegan cheesecake. The dates can be replaced with most other dried fruit such as raisins or figs.

Next time you have guests coming over, a special occasion to celebrate, or just want to share something delicious with someone you love, give this Instant Pot Strawberry Cheesecake a try!

A light and luscious twist on strawberry cheesecake requiring minimal effort. Just assemble and layer sliced strawberries, graham cracker crumbs and “cheesecake” cream into single-serving dishes for perfectly portion controlled individual desserts.

Instead of using fancy wine or martini glasses, I chose clear plastic disposable cups to make transportation to our dinner destination as painless as possible.

I tweaked the original recipe a bit, doubling the amount of strawberries and skipping almond extract, which can be overpowering for many people, especially kids.

The combination of berries, graham cracker crumbs and cheesecake-like cream was a winner with both kids and adults. Enjoy!

Weight Watchers Cheesecake

This is by far the best no point cheesecake recipe I have ever made. I have tried a few and this one in my opinion is the best one hands down. The kids and the boyfriend love this one when I make it. Try it for yourself and watch your family go nuts over it. Warning: you might have to make two so you get a bite, I had to!

Weight Watchers Cheesecake Recipe

Now that you are ready to make this delicious recipe, here are a few ideas to sweeten the mix: try any of the fruit toppings from the WW Zero Point List and make this delectable dish your own. I like mine with fresh strawberries, but you can use blueberries or even applesauce with a little added cinnamon and voilà! An awesome, “Mom can I have another piece?” dessert that will have them begging for more.

There are so many delicious toppings on the list you could have a different version of this super easy delicious cheesecake every week. Enjoy!

Cheesecake – Weight Watchers Friendly

This is a zero point dessert so you can add to the recipe a bit as long as you remember to add the points. Adding one or two points can be the difference between a great dessert and phenomenal. I like this one with strawberries so it didn’t add points for me but you may try few different toppings that may add a point or two to suit your tastes. Remember this is not a diet it is a way to eat healthier for the long term. Enjoy the journey and the food.

More Weight Watchers FreeStyle Recipes

Don't miss out on some of our other popular Weight Watchers FreeStyle Recipes. There are so many great ways to lower points on your favorite foods, and we have tons of revamped recipes you are going to enjoy!

Strawberry Cheesecake

Okay this Baked Strawberry Cheesecake is not as good as the real thing, don't make this thinking it is going to compare to an amazingly delicious slice of cheesecake one might find at the ever so famous Cheesecake Factory, but that said, it is pretty darn amazing for the small amount of syns for one slice when you really fancy cheesecake but do not want to blow you daily syns allowance.

Hey if you kept your meals all syn free for the day, you could actually enjoy two slices of this Baked Strawberry Cheesecake, and still be under your daily syn allowance, now how is that for amazingness?

Yummy Baked Strawberry Cheesecake - a simple cheesecake recipe topped with deliciously sweet fresh strawberries. Gluten free, vegetarian, Slimming World and Weight Watchers friendly

Creamy Keto Cheesecake Fluff (Quick and Easy Keto Dessert)

Cheesecake fluff is one of those perfectly creamy desserts that I could enjoy each and every day. The recipe that I’m sharing today makes an exceptionally creamy keto cheesecake fluff that is 100% sugar-free while still offering a deliciously sweet taste that you won’t have to feel guilty about indulging in.

What Is Cheesecake Fluff?

Cheesecake fluff is made with a handful of fat-heavy ingredients that are all staples of many of our keto baking recipes, such as cream cheese, heavy cream, and sour cream. But the best part about this cheesecake fluff is definitely how easy it is to prepare. You can have this decadent keto-friendly dessert ready to serve your dinner guests in under 20 minutes.

How to Make Keto Cheesecake Fluff

Aside from the fact that this cheesecake fluff is super easy to make, my favorite thing about it is the fact that it remains a 100% sugar-free dessert that offers a ton of rich and creamy flavor with every bite. This recipe instead uses a zero calorie sweetener such as Stevia to give the cheesecake its sweet taste.

By using a zero sugar option, not only is it possible to keep this cheesecake low in carbs, but you’re also sparing yourself from the many unpleasant side effects and health complication that come with sugar consumption.

Excess sugar consumption has been conclusively linked to everything from obesity to tooth decay to heart disease. (1) In fact, by adopting a keto style diet and eliminating all of the refined sugars and processed carbs from your diet, most people notice immediate huge improvements in their mood, energy levels, and clarity of thinking.

To actually make the cheesecake fluff, you’ll be mixing your sweetener (I strongly recommend you use Stevia over artificial options like aspartame) with cream cheese until it makes a creamy mixture. Then beat in the pure vanilla extract and sour cream until everything is well combined. Finally, add in the heavy cream and whip it until the mixture forms stiff peaks. Pour your mixture into a few glasses for serving.

As an added finishing touch that helps to make this cheesecake fluff even healthier, you can also add some chopped strawberries for a nice and sweet low carb fruit topping. I try to enjoy strawberries at least a few days per week, as they’re an excellent source of antioxidants that have been found to help reduce your risk of disease. (2)

Keto Cheesecake Fluff Toppings

  • I love to use berries, my favorite being strawberries. Blueberries and raspberries would make a perfect topping as well.
  • Toasted coconut, roasted nuts and seeds

Do I Need to Chill Keto Cheesecake Fluff Before Eating?

While I really love the taste (and consistency) of chilled cheesecake fluff, you absolutely don’t need to chill it before eating it and is really good right away.

However, if you like a thicker consistency and want to give the flavors more time to meld, chill it in your refrigerator for 1-3 hours.

Creamy Keto Cheesecake Fluff

  • Author: Bree -
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1 x
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8 oz cream cheese
4 oz cold heavy cream
4 tbsp sour cream
¼ cup granulated stevia or other low carb granulated sweetener
1 ½ tsp vanilla extract

For decoration:
1/3 cup chopped strawberries (optional)


(You can find the exact amounts needed on the recipe card at the end of this post!

Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
Plus: It’s available all year round!

Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!

Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the strawberry fat bomb mass before oversweetening it and adjust accordingly.

  1. Make your graham cracker crust in a 9&Prime springform pan (sprayed with cooking spray). You&rsquoll want it ready to go after the cheesecake batter is all mixed up.
  2. Line the outside of the springform pan with aluminum foil this will keep water from getting into your cheesecake during baking.
  3. Whisk together the corn starch and water in a small glass measuring cup.
  4. Add the corn starch mixture together with the sugar in a medium to large saucepan.
  5. Mix in the strawberry purée.
  6. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
  7. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
  8. Remove the strawberry sauce from the heat, and allow it to cool.*
  9. Meanwhile, pre-heat the oven to 325°.
  10. Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
  11. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
  12. When your filling is creamy and smooth, pour half of it into your crust.
  13. Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
  14. Swirl the sauce into the filling with a table knife or wooden skewer.
  15. Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
  16. Again, swirl the sauce into the filling with a table knife or wooden skewer.
  17. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
  18. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
  19. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks.
  20. Now you can remove your cheesecake from the oven and allow it to cool completely.
  21. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight.
  22. When you're ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.

*I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

**The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.


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