Crustless cheesecake with pic

melissa6771
melissa6771 Posts: 894 Member
in Recipes
Crustless cheesecake

2-8oz low fat cream cheese
1 1/2 cups low fat or fat free cottage cheese, blended smooth in blender or food processor
8 egg whites
1/4 cup each Splenda and sugar
1 t vanilla
1-2 c blueberries, optional

In mixer beat cream cheese until smooth
Add in cottage cheese and sugar
Add in vanilla
Add in egg whites, slowly

Put parchment paper in bottom of 9in springform pan, spray with Pam
Pour batter in, bake at 350 for 45-55 minutes
Cool to room temp and the refrigerate for at least 4 hours

8 pieces

Cal-222
Fat-10
Carb-18
Fiber-1
Protein-14

The nutritional info is for 1 cup blueberries. I definitely could've added more. Use any berry or fruit you like. Could swap out one low fat cream cheese for fat free if you wanted.

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Replies

  • ptsmiles
    ptsmiles Posts: 511 Member
    Thank you for sharing! That looks amazing. I can't wait to try it!
  • bellabonbons
    bellabonbons Posts: 705 Member
    Looks delicious! Love no crust !
  • melissa6771
    melissa6771 Posts: 894 Member
    I made one similar with a very thin crust and changed the filling just a bit. You could make this one without the crust as well. Hope you guys enjoy it.

    Shortbread cheesecake

    4 T softened butter
    1/2 cup flour
    2 T powdered sugar

    Beat until well mixed
    Press into 9" springform pan
    Bake at 350 for 8-12 minutes
    Cool completely

    2-8oz low fat cream cheese
    1 cup low fat or fat free cottage cheese
    1 small container FF vanilla Greek yogurt
    4 egg whites
    2 eggs
    1/4 cup each Splenda and sugar
    1 t vanilla
    2T flour
    1-2 c blueberries, chocolate chips optional (not included in calculations)

    In mixer beat cream cheese until smooth
    Add in cottage cheese, yogurt
    Addsugar
    Add in vanilla
    Add in eggs, whites, slowly
    Add in flour

    Pour batter in
    bake at 350 for 45-55 minutes
    Cool to room temp and then refrigerate for at least 4 hours

    12 pieces

    Cal-212
    Fat-11
    Carb-16
    Fiber-1
    Protein-9
  • pie_eyes
    pie_eyes Posts: 12,964 Member
    Yummy
  • sarabushby
    sarabushby Posts: 784 Member
    @melissa6771 do you whisk the egg whites until stiff then fold in or just use them liquid?

    Thanks for posting this recipe, I'm excited to try it soon.
  • melissa6771
    melissa6771 Posts: 894 Member
    @sarabushby

    No, I do not whisk them first. I just add them in and beat them into the batter until fully incorporated. Let me know how you like it!

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