CAKE BATTER CHEESECAKES | ZERO POINTS ON WW BLUE/PURPLE! | EASY DESSERT IDEA | PLANNING US HEALTHY
For more great Instant Pot recipes, please visit InstantPotEasy.com
These mini cheesecakes are 0 points on blue and purple and only 1 point on green for 2! For calorie counters, they come out to 35 calories per cheesecake if …
NOTE! The original recipe calls for a standard muffin pan to make the "mini" cheesecakes. Since I used a mini muffin pan, that's probably why they seemed overcooked. If you use a standard-size muffin pan, the 30 minutes should be fine.
Can I use swerve as my sweetener
"…you can't eat the entire pan…I mean you could, but you probably wouldn't feel good." OMG girl, you crack me up!! These do look yummy. I loved all of your toppings, but I do think when I try making these with my Grandkids, I will do the sprinkles. That will be a nice healthy snack for them. Thanks for sharing and have a wonderful day! <3
These look delish! I noticed the recipe called for a standard muffin pan to make the “mini” size cheesecakes. Did you use a standard or a mini muffin pan?
Hi, I'm so glad that the red bowl is back!!! Quick question, can I use pumpkin puree in these to give it more seasonal taste? If not, how do you think I could do it?
Looks simple and delicious
They look yummy!
I'm not sure where I went wrong with these, I made the full size ones and baked for 30mins but they're all 'wet' when you bite into them, like you can feel liquid pouring out of the cheesecakes and it's totally gross. 🙁
I missed your red bowl! I will be trying this recipe as it is a little different from the one I made as a whole cheesecake which I really didn’t care for. I trust you!
I’m sorry, did you say we could or couldn’t eat the whole pan? 😂😂😂. Thanks for sharing 🤗
Yummy 😋
Yummy 😋
Could you use two packets of the pudding to cut the flavor of the yogurt some?
Greetings from sunny California! I just watched your video of 25 favorites. Thank you for sharing!!! I wanted to pass on something I love……. If you microwave your chocolate snack pack for a couple seconds it can be used like a hot fudge. I love love love coating a banana in it and then putting it in the freezer to harden. As a kid I always got frozen bananas at the fair since I preferred that to ice cream and this is EXACTLY like it. You can even add a bit of crushed almonds. If u like bananas give it a try and let me know what you think.
Kristi, Steve doesn’t care for the Stevias, Equals, etc. Does Monkfruit have a “taste”?
I’m so making these…., I think. Lol. Some desserts, or complete control. Some, such as these, not so much.😉
I have that same red bowl. I se it to make popcorn in the microwave. I just put 3 tbls of kernels dry and it pops that whole bowl full. I put a plate on top lol. I love your recipes !
I make this cheesecake. I feel I have perfected it. (Hack – to wick the liquid place a paper towel on top when storing).
See instructions on how to make home made cream cheese – need to make in advance – 12 – 24 hrs.
Zero Point Cheesecake
Prep: 0:10 minutes
Cook Time: 0:30 minutes Cook Time
Serves: 8
3 Eggs
4 TBSP Monk Fruit
2 Cups Non Fat Greek Yogurt – I use Chobani
1 Cup Home Made Cream Cheese – see Instructions below
1 box of dry pudding mix – I use Lemon
1/8 tsp of baking powder
1 TBSP of Lemon Extract or Vanilla depending on what flavor of pudding you use.
Juice and Zest from 2 lemons, again optional depending on the pudding mix you use.
Instructions to make Cream Cheese
Pour 1 32 oz container of yogurt into cheese cloth, put into a strainer, into a bowl, drain the Whey off, 12 to 24 hours. Add a little honey and kosher salt. Line the container with a piece of cheese cloth, wrap it around the cream cheese and seal the lid.
Instructions
1. Preheat oven to 350 degrees
2. In a medium-sized mixing bowl ( use my Kitchen Aid), add eggs, extract, and (I use) monk fruit until blended well
3. Add in yogurt and box of pudding until well combined, add in the juice from the lemon and the zest.
4. Line a 9-inch springform pan with parchment paper and pour ingredients in
5. Check it at 30 – 40 minutes, toothpick will come out clean
6. Let cool for 15-20 minutes before covering with plastic wrap – I also lay a paper towel on top of the cheese cake to wick the weeping.
7. Chill overnight in the refrigerator before eating.
They looks delicious
I'll try these for the holidays. A nice little treat to enjoy, that's point and calorie friendly.
Those look great ,can’t wait to try them,thanks for sharing 🎂
Thanks for sharing 💕