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Raw Cheesecake

by on October 31, 2011 in Custards/Puddings, Desserts October 31, 2011 Custards/PuddingsDesserts
See post on Faith (An Edible Mosaic)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Description

Who says delicious cheesecake has to take up half of your daily calorie allowance? Real cheesecake is perfect for a celebration, but what happens when you’re just celebrating getting the car washed or (finally!) organizing the basement? Or just the fact that it’s a Wednesday night? For the smaller-scale celebrations, I give you my raw cheesecake.

Ingredients

  • ¼ cups Rolled Oats
  • 4 ounces, weight Neufchatel Cheese Or Cream Cheese
  • 4 Tablespoons Milk (any Kind You Like, Such As Cow’s Milk, Rice Milk, Soy Milk, Coconut Milk, Etc.)
  • 1 Tablespoon Honey (or Other Sweetener Of Your Choice; More Or Less To Taste)
  • ½ teaspoons Pure Vanilla Extract (or Pure Almond Extract)
  • 1 pinch Salt
  • Optional Topping Suggestions: Jam, Fresh Berries, Chocolate Chips, Nuts, Coconut, Etc.

Preparation

In a food processor, process the oats until they have the consistency of a fine powder. Add all of the remaining ingredients (except the topping suggestions) and process until smooth. Transfer to individual serving bowls and refrigerate about 2 hours before serving (cheesecake with thicken upon chilling). Before serving, add topping of your choice.

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rinabeana on 4.16.2014

This was a great low-cal treat and super easy to make in my Magic Bullet! I used fat free cream cheese, almond milk, and stevia. I prepared 1.5x the recipe and divided it between two half-cup ramekins. I calculated about 150 calories each. Last night I tried one, topped with strawberries and toasted coconut. It wasn’t as decadent as real cheesecake, but it was tasty and much lower in calories. Thanks for sharing!

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