What could be better than thick and creamy red velvet cheesecake? How about one that’s healthy but doesn’t taste like it? Sign me up! 😉 Deep velvety red cheesecake atop a cinnamon graham cracker crust. Hard to believe it’s less than 200 calories per slice… doesn’t get much better than that!
Much like the pumpkin craze that starts in fall, red velvet will soon start sweeping over the internet world… mark my words. While you may start to get sick of all the red velvet recipes popping up, you won’t see too many healthy ones like this!
With Valentines Day approaching (and all of those New Years resolutions), this will make the perfect healthy surprise for that special person! Who says cheesecake can’t be healthy? 😉 For those of you who have always been too intimidated to make a cheesecake, don’t be! It’s a lot easier than you think. All you need is a springform pan like this one. And if you don’t want to get one, keep reading! (I have a method below for mini cheesecakes that’s even easier).
I started with my tried-and-true cheesecake base and tested out some additional ingredients until I came up with the perfect red velvet flavor. You and your guests will not be disappointed! If you’re looking for a “grab-and-go” friendly version, try using a cupcake pan with silicone liners for the mini cheesecake version (some examples of my other mini cheesecakes here and here), You’ll have around 18 cheesecakes using this method. Note: Baking time will be different, but you can use my other recipes as a guide.
4 tbsp melted light butter (I used Balade spread from Trader Joes)
1/2 tsp cinnamon
2 (8oz) packages of room temp light cream cheese (let sit out for ~ 2hrs)
1/4 cup non fat greek yogurt
2 extra large eggs
2 tbsp cocoa powder
2 tbsp whole wheat pastry flour (all purpose would also work)
2/3 cup xylitol (could use granulated stevia or regular sugar as well)
1 tsp vanilla extract
2 tsp red food coloring
Preheat oven to 325 degrees
Spay the inside of a 9" springform fan with nonstick spray. Make sure to get the edges as well (edges will draw in during the baking process)
Blend all crust ingredients in a small food processor, until well combined
Press crust mixture evenly onto the bottom of your pan. I like using a spoon to pack it down, which helps ensure the crust will hold together
Combine all cheesecake filling ingredients in a larger food processor until well combined. Try not to over mix it much past this point, or you will be more likely to have air bubbles in your mix, causing cracks during the baking process
Bake cheesecake for approx 40m (or until edges are firm ~2 inches in, but center is slightly jiggly)
Once your cheesecake reaches this point, turn oven off and open the door a few inches, allowing it to cook for another 5 minutes.
Remove from oven and let cool completely on a wire rack (~30m)
Refrigerate at least 4 hours or overnight before serving
Nutritional Info: 190 calories, 18g carbs, 11g fat, 9g protein