Healthy Key Lime Cheesecake

In my attempt to make my existing Key Lime Pie recipe a little bit more “authentic” (aka, omitting the protein powder, gelatin and time-consuming homemade key lime “syrup,”), I made this beyond freaking amazingly delicious Key Lime Cheesecake  (I hope that description made sense?)

My point:  this cheesecake is the bomb and you need to make it.  NOW.

This Key Lime Cheesecake is thick, creamy and perfectly tangy.  It is a unique upgrade to the typical key lime pies you would find at a bakery, which contain a ton of sugar from the sweetened condensed milk.  This cheesecake also happens to be a jaw-dropping crowd pleaser, which I know from personal experience  :)

Key Lime Cheesecake

Ingredients

    Graham Cracker Crust:
  • 1+3/4 cups Graham Cracker Crumbs (I used homemade)
  • 1/3 tsp Salt
  • 42g (3 tbs) Coconut Oil, melted
  • 1 tbs + 2 tsp Unsweetened Almond Milk
  • 1 tsp Butter Extract
  • 30 drops Stevia Extract
  • Cheesecake Filling:
  • 570g (2+1/2 cups) Plain, Nonfat Greek Yogurt
  • 3 Eggs (preferably organic)
  • 3 Egg Whites (...)
  • 2+1/2 tsp Stevia Extract
  • 1 tbs Corn Starch (preferably non-GMO)
  • pinch Key Lime Zest
  • 3/4 cup Key Lime Juice, strained through a sieve

Instructions

    Graham Cracker Crust:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, stir together the graham cracker crumbs and salt.
  3. In a microwave-safe bowl, microwave the coconut oil, almond milk, butter extract and stevia at 20-second intervals, stirring between each one, until melted. Pour over the graham cracker crumbs and stir together.
  4. Press the mixture into an 8 inch springform pan and bake for ~12 minutes. Let cool as you make the filling.
  5. Cheesecake Filling:
  6. Cover the outside of the springform pan with foil to prevent any leakage and place inside a 9" brownie pan.
  7. In a large bowl, whisk together the yogurt, eggs and egg whites.
  8. Whisk in the stevia, corn starch and zest.
  9. Whisk in the lime juice.
  10. Pour the mixture into the crust and bake for ~1 hour. Cool the cheesecake inside the water bath.
http://dessertswithbenefits.com/key-lime-cheesecake/

Everyone who tried this cheesecake thought it was unhealthy and high calorie but it is the total opposite.  This healthy Key Lime Cheesecake is made with Greek yogurt instead of fattening and high-cholesterol cream cheese, which my taste-testers loved and appreciated, and they raved about homemade graham cracker crust.

I was curious as to how my cheesecake would stack up to other Key Lime Cheesecakes, so here is a nutrition label comparison between the AllRecipes recipe and the DWB recipe.  The AllRecipes label is on the left, the DWB label is on the right:

Healthy Dessert Blog  Healthy Dessert Blog

(I made the AllRecipes nutrition label using Keebler’s Graham Cracker Ready Crust)

Wow, what a difference right?!  You can have TWO slices of my healthified Key Lime Cheesecake for LESS calories than the AllRecipes version!  Plus, you save yourself 25g of fat, 15g of saturated fat and 27g of sugar.  Oh, and with my version you also avoid the dangerous and unhealthy trans fats.  I think we all know which cheesecake we would go for  ;)

Healthy Key Lime Cheesecake

Ah, I wish I could have a slice of this right now, but that cheesecake was demolished by my taste-testers in a single day…

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Labels: Coconut-Oil, Egg-Whites, Eggs, Gluten-Free, Graham-Crackers, High-Protein, Key-Lime, Low-Sugar, Nutrition-Label, Pies-Mousses-Tarts-and-Cheesecakes, Yogurt

Comments (8)

  1. The Vegan Cookie Fairy: May 21, 2013

    This looks delish! Could you make it without eggs, though? Maybe tofu, or would coconut cream work?

  2. dessertswithbenefits: May 21, 2013

    Hmmm, I’m not sure. I think there are too many eggs to replace. You can try pureed tofu, but make sure to rinse it well and press some of the water out… I haven’t tried this but hopefully it will work!!

  3. Mikelle: May 21, 2013

    Oh my goodness! I have to try this today. It looks fantastic! You have such a talent!!!!!! :)

  4. kim: May 22, 2013

    How did you make the nutritional facts label? I’ve been wanting to do those as examples as well.

  5. Rhonda: July 22, 2013

    What about the flax seed meal and warm water mixture you can do to replace eggs??? Would that work in this recipe??

  6. dessertswithbenefits: July 25, 2013

    Rhonda- I don’t think the flax gel mixture would work in this recipe. It would not solidify and it won’t look as clean as pictured in the post :( sorry!

  7. Naomi: July 31, 2013

    Hi jessica i love your recipes all the way in australia!! I made this last night and love it! Just wondering if you have tried it with something else to replace lime as it was quite tangy! I thought perhaps vanilla extract or orange juice?

  8. dessertswithbenefits: July 31, 2013

    Naomi-
    YAYYY!! I’m so glad you liked the recipe :)
    I haven’t tried making this cheesecake with other flavorings but that is definitely a great idea. Especially the orange juice, that would probably taste like a nice Orange Creamsicle Cheesecake… delicious :)
    If you try that let me know how it works out, that’s definitely on my Recipes To Try list!
    -Jess

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