Cheesecake in a Cup Recipe

This recipe is genius and delicious! All you need are fat free ricotta cheese and lemon curd to throw together a delightful lemon “cheesecake” snack. Ricotta cheesecake is lighter and fluffier than New York style cheesecake. I think it’s much more delicious than the super dense cream-cheesy New York style.


All you need to do is stir together 1 tablespoon of good lemon curd and about 3/4 cup of fat free ricotta cheese.


This cheesecake snack tastes much more indulgent than yogurt, but boasts the same high protein content! What a treat :)


Healthy No-Bake Cheesecake Recipe

I woke up this morning wondering, “what would happen if I combined Greek yogurt with sugar-free cheesecake pudding mix?” Curious, and willing to throw away the mess if it didn’t turn out well, I whipped it up in the stand mixer:


Ummm… Yeah, how could I NOT turn that into a cheesecake?? So here’s how it went:

for the crust:
1c old fashioned oats, ground up in magic bullet
1c almond meal (Trader Joe’s)
1/4c almond milk
1-2 tbs coconut oil (optional)

1. Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl. Form a crust out of the mixture in a cake pan.

2. Bake for 10-15 mins, until fragrant and golden.

3. Cool for at least 15 mins before filling.

for the filling:
3 cups plain fat free Greek yogurt
1 small package sugar free cheesecake pudding mix
1-2 packets stevia
1 tsp vanilla extract

1. Beat all ingredients in a stand mixer until well combined. Refrigerate until crust is ready.

2. Fill the crust with the Greek yogurt mixture. Refrigerate for at least 10 mins. Serve with blueberry sauce or choice of topping.


Wow! Healthy enough to have for breakfast! Makes 12 servings. See the comparison between Maggiano’s New York Cheesecake and this delightful creamy version:





Amazing Protein Cheesecake Recipe

Today at RAW fitness I was challenged to create a healthy, high protein dessert. I came home knowing exactly what I wanted to create- cheesecake!!

I browsed Pinterest for inspiration and found this blog post as a good base! BUT… Wheat gives me an upset stomach so I didn’t want to use graham crackers. And I was too lazy to go shopping for cream cheese and cottage cheese. Instead, I decided to make a European-style fluffy cheesecake with what I had on hand. European cheesecakes are a little different from New York cheesecakes because they are fluffy and light rather than dense and creamy.

Here’s what you need:

For the crust:
1/2 c old fashioned oats, ground in a blender
1/2 c almond meal (Trader Joe’s)
1 packet stevia (or 8 drops liquid stevia)
About 3 tbs almond milk

For the filling:
1c fat free ricotta cheese
2/3 c fat free plain Greek yogurt
1 tbs unsweetened applesauce
1 egg
6 tbs liquid egg whites
1 tsp vanilla extract
1-2 packets stevia (or liquid stevia)
1 scoop vanilla whey protein isolate
1tsp xanthan gum (to thicken batter- may substitute corn starch)

do this:

1. Preheat oven to 325 deg. Make crust by combining all ingredients until crumbly. Disperse evenly among 12-14 muffin tin spots. I used 1 muffin pan and 2 ramekins. Bake for 10 mins.

2. While crusts are baking, make the filling in a stand mixer by adding one ingredient at a time on low speed. At the end, crank up the speed to make the batter light and airy.

3. Remove crusts from the oven. Divide the batter evenly almond the muffin tins.

4. Lower the temp to 300 deg and bake the cheesecakes for 30 mins. Watch them expectantly :)

5. While they are baking, whip up an easy blueberry topping by microwaving 1 c frozen blueberries with a bit of stevia and lemon juice. You can thicken it with a pinch or two of cornstarch.

6. Remove cheesecakes from the oven and transfer to a plate. Allow the cheesecakes to cool for 15 mins before placing in the fridge to cool for several hours. If you’re impatient like me, serve them lukewarm with blueberry topping immediately! YUM!!

4 cheesecakes (without toppings):
304 calories
28.6g protein
20 g carbs
3 g fiber
11 g fat

Can’t wait to try a lemon version of these! Hope you enjoy and share!