The best low calorie strawberry cheesecakes

These low calorie strawberry cheesecakes are made with a homemade cookie base and a strawberry cream cheese filling all topped off with a delicious strawberry sauce. These cheesecakes are super easy to make and bake in under 30 minutes!

Spring is on the way and you know what that means… fruity desserts all day everyday! These low calorie strawberry cheesecakes are so creamy, soft and refreshing. They are perfect for the dessert lover trying to lose weight. These cheesecakes are so easy to make and you don’t need to wait hours for them to chill! Plus, although these mini cheesecakes are baked, they require no water bath which is always a huge bonus!

If there’s anything I have learned throughout my 40kg+ weight loss journey it’s that you can still eat everything you want, you just need to be a little creative! You can lose weight eating chocolate cake, brownies and cookies too. You just need to make them lower in calories by swapping out high calorie ingredients for lower calorie alternatives. These low calorie strawberry cheesecakes are only 47 calories each and taste just like a traditional strawberry cheesecake! And the best part? You can make these mini cheesecakes ahead and store in the refrigerator for a quick snack throughout the week!

Low calorie strawberry cheesecakes

Just like these 40 calorie New York style mini cheesecakes, these strawberry cheesecakes require very simple ingredients and just 10 minutes of prep time!

Why you’ll love this recipe:

• Comes together in under 30 minutes!
• Only 47 calories per cheesecake!
• Easy recipe with simple ingredients.
• No water bath or overnight chilling required!
• This recipe is sugar-free and can easily be made gluten-free.
• These mini cheesecakes can be made ahead perfect for a quick snack throughout the week!
• Seriously the BEST mini low calorie strawberry cheesecakes recipe ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie strawberry cheesecakes you will need:

Base:

• All-purpose/plain flour –  This recipe calls for plain old all-purpose/plain flour. It creates that structured but crumbly cheesecake base. You can also use gluten-free or wholewheat flour if you would like. You can also use oat flour for this recipe.
• Applesauce – Applesauce is a great alternative to fats like butter/oil and eggs. It helps develop that soft but crunchy cheesecake base we love. You can replace the applesauce with butter but the calories will be higher.
• Stevia/0 calorie sweetener – Any granulated sweetener will work for this recipe. Stevia is my personal favorite and is the closest in taste to sugar.
• Baking soda – This helps the biscuit base spread a little.
• Vanilla extract – No biscuit base is complete without a little vanilla!

Filling:

• Philadelphia lightest – The cream cheese is obviously very important in this recipe. I opted for Philadelphia lightest which is 3% fat cream cheese. This worked really well for the cheesecakes and they didn’t crack! Philadelphia lightest cream cheese is super low in calories whilst still being creamy. If you are unable to get your hands on it, you can opt for low-fat cream cheese which will add a few extra calories.
• Fat-free yogurt – This recipe calls for fat-free yogurt. It adds to the creaminess without adding too many calories and fat to the cheesecakes.
• Egg – There is very little fat in this recipe so the egg works perfectly to add some structure to these cheesecakes. Make sure the egg is at room temperature before using.
• Vanilla extract – A little vanilla extract to add flavor.
• Fresh strawberries – A few chopped strawberries will go into the cheesecake filling.

Strawberry sauce:

• Fresh strawberries – Fresh strawberries work best for this sauce but frozen strawberries will work too. Ensure they have defrosted before using.
• 0 calorie icing sugar – To sweeten the strawberry sauce. You can use any 0 calorie sweetener and make your own powdered sugar or you can opt for regular powdered sugar which will add a few extra calories.
• Lemon juice – For added flavor.
• Water – To thin out the sauce.

HOW TO MAKE LOW CALORIE STRAWBERRY CHEESECAKES

1. Pre-heat oven to 180°C (356°F). Prepare a 12-count muffin pan with 8 cupcake liners.
2. In a medium bowl, make the cheesecake base by mixing together the flour, stevia, applesauce and baking soda until well combined.
3. Spoon 2 tsp’s of the base into each cupcake liner, flatten using a spoon to evenly distribute the dough and bake for 5 minutes. Set aside once baked.
4. Decrease the oven temperature to 160°C (320°F).
5. In the meantime, make the cheesecake filling by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, cream cheese and vanilla until well combined. Fold in the chopped strawberries.
6. Divide the cheesecake batter evenly between the 8 cupcake cases and bake for 20 minutes.
7. Once the cheesecakes are ready, let them cool slightly in the muffin pan before transferring to an airtight container and allowing them to chill in the fridge for at least 1 hour.
8. Make the strawberry sauce by blending up the strawberries and powdered sweetener until smooth and lump-free. Top each cheesecake with about 1 tbsp of the sauce and enjoy!

STORAGE

These cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Defrost in the refrigerator overnight.

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