Here’s a single-serve Healthier Berry Cheesecake recipe you absolutely have to try! It’s incredibly creamy, smooth, and still low in calories. Check out the details below!
- For the crust:
- 5 cookies (like biscoff cookies)
- 1 tablespoon melted butter
- 1 teaspoon maple syrup (optional)
- For the cheesecake:
- 100 grams Magerquark (similar to cottage cheese, 0.2% fat)
- 40 grams low-fat cream cheese
- 30 grams yogurt or skyr
- 2 teaspoons lemon juice
- 1 tablespoon maple syrup
- 1/3 teaspoon vanilla paste (optional)
- 6 grams vanilla custard powder
- For the berry topping:
- 100 grams frozen berries of your choice
- 50 milliliters water
- 1 teaspoon cornstarch + 2 tablespoons water
- 2 teaspoons maple syrup
- Preheat the oven to 150 degrees Celsius. Line a small round baking pan or metal ring (6-9 cm diameter) with parchment paper. If you're using a metal ring, grease the inside with butter and line it with parchment paper. Place the ring in an ovenproof pan with parchment paper on the bottom.
- Start by making the crust: Crush the cookies in a small freezer bag, then mix them in a bowl with melted butter and maple syrup. Press the mixture evenly into the pan.
- For the filling, blend all the ingredients until you have a smooth, creamy mixture. Spread this evenly over the crust in the pan.
- Bake the cheesecake for 40 minutes, then let it cool for 1 hour at room temperature followed by 2 hours in the fridge.
- For the berry topping, heat the berries and water in a small pot until boiling. In a separate bowl, mix cornstarch with 2 tablespoons of water, add it to the boiling berries along with maple syrup. Stir continuously on medium heat until it thickens. Let it cool or pour it directly onto the cheesecake. Enjoy!
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