I made a very important life decision this weekend you guys.
I decided that a life that doesn’t include cheesecake on a regular basis, is a life that I do not want to be a part of.
In fact, my one and only New Years resolution is to eat my way through every flavour (spell check will forever hate my Canadian-ness) of Cheesecake Factory Cheesecake by the end of 2014. No joke.
But then my brain went all annoying and did that thing that I hate when it does, but doesn’t happen very often, and went all logical on me. It said, “but your skinny jeans might not be so skinny if you adopt that think-age Taylor.”
Good thing I wear leggings 99% of the time.
Ha! Take that brain.
But really, you know how I counteracted my little thinker friend? CHALLENGE ACCEPTED. BRING IT ON. You know, the only way to change your thoughts is to show ‘em who is boss….right? Yes.
So begins the journey to healthy-cheesecake-that-I-can-eat-on-a-weekly-daily?-basis-a-go-go-land. And, you guys, I am reallyreallyreally excited to share these little dudes with you. Except they are probably more like dudettes because, ummm, look at them. If those don’t make your eye get the smilies, I don’t know how to help you.
I have a confession. I kiiinda cheated a wee bit with this recipe because I enlisted the help of Momma FFF. When I was growing up, I LOVED when my parental units had company over. I mean, that actual part where I had to sit around with a bunch of boring old people sucked, but I knew that it meant that Mom would make this cheesecake. This was her staple fancy dinner party dessert and I totally blame it for my cheesecake obsession. This bad boy is super easy as it requires no crust, which also makes it gluten free, and it has taste up to its eyeballs. If it had eyeballs I guess. Whatever, it’s yummy. You understand what I am saying. But, probably not.
I knew that this would be the gateway cheesecake to the previously mentioned healthy-cheesecake-that-I-can-eat-on-a-weekly-daily?-basis-a-go-go-land, but it needed a little bit of health-i-fication. Hi reduced fat cream cheese, Greek yogurt and no calorie sweetener. Side note: I used Splenda here, because I don’t think a little bit of it is going to hurt anyone but, if you don’t like it, use whatever you want! Or, just use sugar. They just won’t be as “skinny.” And another note, don’t use fat-free cream cheese, use reduced-fat. I tried to make them even skinnier with fat-free and it was much too watery. The cheesecakes looked like they were from the dinosaur era due to the massive crater-age and sink-age that happened in the center of them. Apparently I have dinosaurs on my brain lately.
I don’t even know.
You know what else? Someone told me that there is this special holiday coming up where love and dessert eat-age is encouraged. These are perfect for that.
And, if like me, your stance on the aforementioned holiday is “I can tell my hubby that I love him everyday AND I really like cheesecake” it means that these must be perfect for every day right?
P.s These are under 200 calories each.
- For the cheesecake:
- 1 8 oz Pkg Reduced fat cream cheese (don’t use fat-free), softened
- ¼ cup +1 tbsp Splenda or zero calorie sweetener of choice (or sugar)
- ½ tsp Fresh lemon juice
- 3 oz Bakers white chocolate (3 squares)
- ¼ cup +2 Tbsp Fat-free, plain Greek yogurt
- 1 Large egg white
- ½ tsp vanilla
- For the topping:
- ½ Cup Fat-free plain Greek yogurt
- 2 tbsp Splenda, or zero calorie sweetner of choice (or sugar)
- For the white chocolate strawberry hearts:
- ¼ cup White chocolate chips
- Strawberry jam
- Fat free half and half (or milk)
- Preheat oven to 350 degrees and line 6 muffins tins with muffin lines.
- Beat cream cheese, Splenda and lemon juice until blended and smooth.
- Melt the chocolate in a large bowl in 20 second intervals in the microwave, stiring between each interval, until melted.
- Add the melted chocolate, Greek yogurt, egg white and vanilla into the cream cheese mixture and beat until well blended.
- Divide the batter evenly between the 6 muffin tins and bake for 20 minutes, or until the cheesecake feels just set
- While the cheesecake bakes, it’s time to make the topping.
- In a medium bowl, mix together the Greek yogurt and Splenda.
- Once the cheesecake has baked until just set, divide the topping evenly among each and spread it over the top gently.
- Turn the oven temperature down to 250 and bake for 5 minutes more, until the topping feels just set.
- Let the cheesecakes cool completely and then refrigerate over night or for at least 5 hours.
- If you want to make the hearts:
- Line a small cookie sheet with parchment paper.
- Melt the white chocolate in 20 second intervals in the microwave, stiring between each interval, until melted.
- Stir in as much strawberry jam as you want to reach the desired shade of pink.
- If the mixture becomes to thick, thin it with a splash of fat free half and half or milk.
- Spoon the melted chocolate into a pastry bag (or just use a plastic sandwich bag and cut one of the corner tips off) and pipe hearts onto the parchment paper.
- Freeze until hard, about 5-10 minutes, and stick on top of each cheesecake.