Try these cheesecake recipes to satisfy your sweet tooth in a healthy way. We bet you will always crave for more!
3-Step Classic Cheesecake
Ingredients:
- 2 pkg (8 oz each) Philadelphia cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 ready-to-use graham cracker crumb crust (6 oz)
Recipe:
Heat oven to 325°F.
Beat together cream cheese, sugar, and vanilla in a mixer until blended. Add eggs and beat until just blended.
Pour into the crust.
Bake for 40 minutes or until center is almost set. Cool. Refrigerate for three hours.
Two-Bite Mini Cheesecake
Ingredients:
- 24 mini chocolate chip cookies (1 inch)
- 1 1/2 pkg (8 oz each) Philadelphia cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 1 egg
- 24 pieces Baker’s Milk Chocolate Dipping Chocolate (about 1/2 cup)
Recipe:
Heat oven to 350ºF. In each of the 24 paper-lined mini muffin cups, place one cookie with the flat side down.
Beat cream cheese, sugar, and vanilla with mixer until blended. Add egg and beat until just blended. Spoon over cookies.
Bake for 13 to 15 minutes or until centers are almost set. Immediately top with chocolate pieces. Cool for one hour prior to removing from pan. Refrigerate for two hours.
No-Bake Oreo Cheesecake
Ingredients:
- 36 OREO Cookies, divided
- 1/4 cup butter, melted
- 4 pkg (8 oz each) Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla
- 1 tub (8 oz) Cool Whip Whipped Topping, thawed
Recipe:
Chop 15 cookies coarsely and crush the remaining cookies. Mix the crushed cookies with butter.
Press onto bottom of 13 x 9-inch pan. Refrigerate until ready to use.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip and chopped cookies. Spoon it over the crust and refrigerate for four hours or until firm.
Chocolate Cheesecake
Ingredients:
- 18 OREO Cookies, finely crushed (about 1 1/2 cups)
- 2 tbsp butter or margarine, melted
- 3 pkg (8 oz each) Philadelphia Cream Cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 2 pkg (4 oz each) Baker’s Semi-Sweet Chocolate, broken into pieces, melted and cooled
- 3 eggs
- 1 1/2 cups strawberries
Recipe:
Heat oven to 325°F. Mix cookie crumbs with the butter and press onto bottom of nine-inch pan. Bake for 10 minutes.
Beat cream cheese, sugar, and vanilla with mixer until blended. Add chocolate and mix well. Add eggs one by one and mix on low speed until blended. Pour over crust.
Bake for 45 to 55 minutes or until center is almost set. Loosen the cake by running a knife around rim of pan. Cool before removing rim. Refrigerate cheesecake for four hours. Top with strawberries.
Healthy Cheesecake
Ingredients:
- 1 ready-to-use refrigerated pie crust (1/2 of 14.1 oz pkg)
- 2 cups plain non-fat Greek-style yogurt
- 4 oz (1/2 of 8 oz pkg) Philadelphia Neufchatel Cheese, softened
- 1/3 cup honey
- 1 1/2 tsp ground cinnamon, divided
- 4 eggs
- 1/2 cup sugar
- 1 tbsp flour
Recipe:
Heat oven to 350ºF. Unroll the pie crust and cut into eight-inch squares. Place it in an eight-inch square baking dish and bake until lightly browned for 10 minutes.
Beat the eggs, sugar, and flour with mixer until light and fluffy. Blend in yogurt. Add honey, Neufchatel, and one teaspoon of cinnamon. Mix well and pour over crust. Sprinkle with remaining cinnamon.
Bake 45 to 50 minutes or until center is set.
Sources:
“PHILADELPHIA 3-Step Cheesecake,” Kraft Recipes web site;
http://www.kraftrecipes.com/recipes/philadelphia-3-step-cheesecake-51208.aspx, last accessed January 12, 2017.
“Two-Bite Cheesecakes,” Kraft Recipes web site;
http://www.kraftrecipes.com/recipes/two-bite-cheesecakes-157664.aspx, last accessed January 12, 2017.
