Low Calorie Cheesecake in a Cup

cup-o-cheesecake
Everybody loves cheesecake and while there’s nothing wrong with pouring the traditional mixture of eggs, cream cheese, sugar and cream into a pan and setting it to bake until it solidifies into a golden, sumptuous conglomeration of deliciousness, wouldn’t it be nice to eat cheesecake without committing to the extra calories that come with it?
Get creative in the kitchen and go for a no-bake cheesecake that smacks of flavour without any of the guilt. Served in a wine glass, the layers shine deliciously through and everyone who tries this sin-free dessert will applaud your out-of-the-box thinking.

Makes 6

Crust
2 c. graham cracker crumbs
1/4 c. salted butter, melted

Filling
1 large tub of ricotta cheese
1 package of regular cream cheese
1/4 c. agave nectar, maple syrup or honey

Sauce
3 c. frozen strawberries
1/4 c. agave syrup

Place frozen berries and syrup into a pan and set over medium heat. Keep uncovered and bring to a low boil (the berries will melt and become liquid-ish) and simmer until reduced to a light syrupy consistency (about ten minutes).

Pour melted butter over graham cracker crumbs and stir well. Scoop crumbs into bottom of the wine cup and press.

In a food processor, whiz together the ingredients for the filling. Once combined, taste and test to find out if it’s sweet enough. Add more sweetener if you’d like. Scoop the filling into the wine glass.

Pour strawberry sauce into the top of the glass, cover with plastic wrap and chill in the fridge for a few hours.

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