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Individual Vanilla Cheesecakes that are Lower in Fat – why not try them for a Dinner Party? Or a Weekend Treat?
I am the first to admit that I am cheesecake obsessed, and you can all probably see that if you look at my Blog Recipes or even my social media accounts… they’re everywhere! However, I understand that they aren’t exactly the healthiest of treats, and this doesn’t bother me, but I do understand why it bothers others!
These mini cheesecakes are delicious, and the perfect amount of sweetness – but no they aren’t entirely fat free, they are just lower in fat, especially in comparison to my other recipes! 🙂 I make them mini so that its easier to portion control, but it can easily be made it to a larger cheesecake dish, just serve it in a bowl, or a trifle dish for example!
I have experimented with lower fat ingredients before, and I am not a fan if I am completely honest, as it behaves so differently. However, I was proven wrong with these! Even though they are soft setting, and they don’t mould perfectly, they’re soooo yummy and I don’t regret eating one after!! 🙂
I recommend using Vanilla 0% Natural Yoghurt as the Vanilla improves the flavour greatly, and I find that Vanilla is a great base flavour if you want to add your favourite berries to the dessert for example! 🙂 Before you ask as well, this will not be able to stand and look like a normal cheesecake at all, so I wouldn’t try it unless you want a massive mess… But it can look utterly beautiful and delicious when served in glass dishes! 🙂
This recipe makes 8 Cheesecakes!
Ingredients
– 150g Lowfat biscuits (Any will do! I used Lighter Digestives)
– 280g Philadelphia Lightest Cream Cheese
– 150g 0% Fat Vanilla Yoghurt
– 2-3tbsp Caster Sugar
– Fresh Berries
Method
1) Prepare your ramekins/glasses that you’re going to use – I used leftover Gü dessert ramekins!
2) Crush the Biscuits in a bag with the end of a rolling pin or something to a fine crumb – separate between the ramekins!
3) In a bowl, loosen the Cream Cheese with a spoon, then mix in the yoghurt and sugar until smooth – it might take a bit of beating. It will be reasonably runny, as thats the nature of low-fat ingredients, but you can try to thicken it with an electric whisk here if you like for a couple of minutes!
4) Pour between the ramekins and top with fresh berries of your choice! Refrigerate till needed or overnight to set slightly if you prefer! Enjoy!
Tips and Ideas
The Caster Sugar isn’t essential, but it makes the cheesecakes delicious – I find low fat cream cheese for example has quite a savoury taste, so the sugar makes it creamy and delicious!
You can use other flavoured yoghurts – but I find that the Vanilla works best!
ENJOY!
Find my other Cheesecake Recipes on my Recipes Page!
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16 Comments
Nina
January 4, 2020 at 2:56 pmAmazing recipe! Did it today and was very tasty! Any other flavours you can recommend for skinny cheesecakes?
Hannah
July 9, 2019 at 7:59 pmRoughly how long do they last for in the fridge?! Xx
Jane's Patisserie
July 10, 2019 at 8:42 am3 days roughly! x
Charlie
October 7, 2017 at 11:51 amLooks yummy, could I add salted caramel to this one? 🙂
Jane's Patisserie
October 7, 2017 at 4:19 pmYes of course! I’ve added caramel to it before and they’re yummy! It still won’t set very well though so I still recommend making them in little dishes!
abbiosbiston
September 11, 2015 at 9:57 amDefinitely going to try this!
Jane's Patisserie
September 11, 2015 at 4:49 pmAwwh yay!! Thanks!
rachelbeautystyle
September 8, 2015 at 4:55 amI can’t wait to try this recipe out!
jabrush1213
September 7, 2015 at 7:29 pmCheesecake is the best for any occasion
Jane's Patisserie
September 7, 2015 at 8:02 pmIt really is!!
An Artsy Appetite
September 7, 2015 at 6:45 pmlooks divine! 🙂
Jane's Patisserie
September 7, 2015 at 7:17 pmThank you so much!!
srividhya
September 7, 2015 at 3:54 pmThis is so cool. Simple and easy. Adding yogurt is interesting
Jane's Patisserie
September 7, 2015 at 7:17 pmThank you so much! 🙂 I thought it would be a nicer alternative to cream 🙂 and lower fat too!
Pistachios
September 7, 2015 at 1:22 pmI know a lot of recipes substitute cream with yogurt, but I never thought to do that with cheesecake…
And, yes, I definitely can tell that you are rather cheesecake-obsessed — not that there’s anything wrong with that 😉
Jane's Patisserie
September 7, 2015 at 1:29 pmI like doing it to reduce the fat – it means it doesn’t set properly, but it wouldn’t anyway so 🙂 and thank you 😉