Prior to cooking low carb/healthful baked goods, I had never made cheesecake! Something about springform pans freaked me out. The cheesecakes at the wholesale club were well-liked by my kids. And I honestly don’t love cheesecake. It’s just okay. (But my cheesecake “whip” types of desserts—like cherry delight, peanut butter pie, etc., now those are UH-MAZE-ING!)
But many people love cheesecakes. And they are so easy to make healthier. And they are so easy to make with my Cream Cheese Dessert Base!
Thus, the second Healthy Mixes book, Cream Cheese Dessert Base, will definitely have cheesecakes (with crusts, without crusts, with nut crusts, as chocolate chip bars, as cupcake filling, and more!).
Pin it for later!
Don’t forget to scroll all the way down to the bottom of the page for this recipe’s helpful Recipe Keys!
Below are links to the ingredients I use in this recipe. I am an affiliate for Amazon.com. If you click on the links below I will earn a small commission. Thank you for your support of this blog!
- Preheat oven to 375 degrees.
- Combine base and sour cream with wooden spoon or rubber spatula.
- Fold in corn starch or sprouted flour, stirring well.
- Fold in beaten egg, stirring well.
- Pour into prepared 9 inch round cake pan or pie pan.
- Bake in convection for 25 to 30 minutes (regular 35 to 45) or until somewhat firm in center. It will be brown and cracked around the edges.
- If it is getting too brown before the inside is done, put a tent of aluminum foil lightly over pan, making sure it does not touch the cheesecake.
- Serve topped with your choice of toppings. (See options given in labels.)
I start out with this easy-peasy one. It is really the simplest dessert. No crust. One bowl. Whip, pour, bake. You don’t even have to get an engineer to help you figure out the springform pan—just bake it in a pie pan.
This is not your “company’s coming” cheesecake. But for those of us who want something in the freezer or refrigerator to grab that has real, whole ingredients and satisfies our sweet tooth, this is the answer.
Recipe for One Part Cream Cheese Dessert Base
1 1/2 bars of cream cheese
1 cup powdered Pyure <–affiliate link! (2 cups of cup-for-cup sugar substitute)
1/2 TBSP vanilla
Optional: 1 TBSP milk or cream
Beat all together thoroughly with whisk attachment.
Very Low Carb (VLC): Good, basic cheesecake that is lower in calories and carbs due to its crustlessness. Carbs may increase based on what you top the cheesecake with (i.e. caramel sauce, melted chocolate, chocolate chips, berries, cooked apples, etc.).
Family-Friendly (FF): Amazingly family-friendly! Top it with melted chocolate and sugar free caramel sauce for a true family-friendly delight.
Store-Bought-Stella (SBS): Cheesecakes are great healthy desserts made with real food. This one is especially simple since it does not have a crust to prepare.
Homemade Hannah (HH): Homemade, healthy cheesecake. Top with your choice of homemade delights—caramel, homemade chocolate bars coarsely chopped, fruit, etc.
Freezer Cooking (FC): Most cheesecakes freeze fairly well. Some change texture slightly. Freezing or not freezing baked cheesecakes is a personal preference thing. I’m used to frozen desserts (whenever possible), so I don’t mind the slight change in texture. In most cases, it is better to freeze before topping.
Trim Healthy Mama-Friendly (THM) (www.trimhealthymama.com): This is very obviously an S dessert. Baked cheesecakes are not very easily adapted to E settings since they are primarily made of fats—eggs, sour cream, and cream cheese. You could try using egg whites and fat free cream cheese. Not sure what the texture would be with such low fat ingredients. Let me know if you try this!
Sugar Free (SF): Yes. Everything in the Healthy Mixes line up of e-books is sugar-free!
Never miss an update!
Plus get my FREE ebook, Sugar-Free Solutions when you sign up below!