This Healthy Vanilla Cheesecake is sugar-free, eggless, and contains NO cream, NO condensed milk and NO ingredients like tofu or coconut milk. With only 6 ingredients (plus 3 for the gluten-free, Paleo base), it takes just 40 minutes to make!
Healthy baking can be a little tricky when it comes to thinking of what to replace sugar with. Refined sugar gives baked goods a sweet flavour, as well as helping the soft, crumbly texture. Therefore, it can be difficult to swap it with a healthier alternative.
I have used Xylitol before, however there are many concerns as to how processed it is, and whether it is good for us. (In my opinion, because sugar is processed and bad for us, Xylitol can’t be much worse.)
There are of course unrefined alternatives such as maple syrup, honey, and muscovado sugar, but despite their higher levels of nutrients and health benefits, they are still forms of sugar. Dates are better, as they come with a load of fibre alongside the natural sugar, but again, it’s still sugar.
Yesterday, something arrived in the post, and I think it might just be one of the best baking ingredients ever.
Vanilla crème liquid stevia.
Amy (from Amy’s Healthy Baking) recommended it to me, and I am SO glad I bought a bottle of it. Even though it was sealed in a Ziploc bag, I could already smell the gorgeous vanilla aroma when I took it out of the packaged box!
I was a little reluctant to buy it at first due to the cost, but Amy told me that it lasts a long time for her (and considering how much baking she does, that’s pretty good going). There are 280 servings in a bottle – 1400 drops – and it’s only 1 penny per drop! This recipe uses just half a teaspoon of it, as liquid stevia is 300x as sweet as sugar. Also, it’s zero calories!
Don’t worry if you don’t have liquid stevia – just replace it with 60 g honey or maple syrup.
Look at this beautiful healthy vanilla cheesecake:
I love cheesecake, and have made quite a few, one of which was a vanilla cheesecake. Of course, it included biscuits and butter for the base, then condensed milk & cream for the filling. Today’s recipe – this deliciously sweet & creamy vanilla cheesecake – tastes just like that other (unhealthy) cheesecake I have made many times in the past.
Does it look any different to a ‘normal’ cheesecake to you?
Instead of biscuit, butter & sugar for the base, this uses ground almonds, honey and coconut oil.
Bake that in the oven for 10 minutes.
Meanwhile, make the filling: mix the cream cheese, Greek yoghurt, milk and liquid stevia. Then add the cornflour & coconut oil, which both help the cheesecake to set.
Dollop the filling mixture onto the base.
Smooth it out.
Bake in the oven for half an hour.
For best results, put the cheesecake in the fridge for at least 3 hours after it has cooled. Of course, you can eat it straight away – I ate a slice just after it had cooled from being in the oven – but the texture won’t be as cheesecake-y.
Eat this cheesecake for pudding tonight! In fact, you’ll have dessert covered for the next WEEK (unless of course, you eat more than one slice in a day…which is very likely😉).
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