After falling off the wagon and continually eating my weight in sweet foods, I knew something had to give. I need sweet treats like flowers need the sun. Don’t judge. I was trying to think of a dessert I could make with things I have in the cupboards that was not only low in calories but would feel naughty. Let’s be honest, a good pudding is a naughty pudding. My daughter came up to me asking for a biscuit. The “biscuits” we give her are the Heinz Baby Biscotti. The pack I grabbed today was chocolate, which she doesn’t have often. She offered me a bite, and to my surprise it was really good and turned quite creamy whilst eating. I thought they would make a great pie base. Mainly because they taste good but also because 3 biscottis are only 63 calories.
Queue lightbulb above my head. Cheesecake! I had exactly what I needed for a skinny no bake version for under 200 calories. My version uses light cream cheese and Greek yogurt to create a creamy cheesecake. Toss in a few other cupboard staples with the biscotti and you’ve got yourself a healthier cheesecake! Rather than making a standard size cheesecake and risk eating too much, because I would, I made individual ones. I used good sized ramekins which yield a big portion. Benefits of being low calorie, you can have a bigger portion. Thank you Naomi, credit goes to you for asking for a biscuit.
Skinny Mini Cheesecake – 2 individual servings
6 chocolate biscotti biscuits (or any other biscuit really, mind the calories)
120g light cream cheese
80g low fat Greek yogurt
2 tbsp sweetener
6 medium strawberries
1/2 tsp vanilla extract
2 tsp agave nectar
Place ramekins in the freezer to chill whilst you prepare the ingredients.
Crush up the biscotti so that you are left with crumbs. Pour into a bowl and mix with agave nectar.
In a small mixing bowl add the cream cheese, yogurt, sweetener and vanilla extract. Chop up the strawberries and add them to the bowl. Reserve a few slices for garnish. Using an electric mixer, mix the ingredients together until it is thick and creamy.
Split the biscotti crumbs in half and place in the bottom of each ramekin. Spoon the cheesecake mixture evenly between each ramekin and top with sliced strawberries.
Place in the fridge for 4-6 hours so it can set. Enjoy!