Of all the recipes I’ve made since I started my website, these No-Bake Mini Cheesecakes (Low Carb + Low Sugar) have been the most challenging.
I had to stray from my normal ingredient list for this dessert because it was made for a family member (my father) who has strict dietary restrictions.
It was his birthday earlier this month and I was put in charge of making him a “special” dessert that met his dietary restrictions, and that he would enjoy.
Let me give you a brief outline of the parameters I had to work within.
For health reasons, he is on a diabetic, low sodium and renal diet (low potassium/low phosphorus).
Since he was recently placed on this restrictive diet, I have had a really hard time trying to come up with foods and meals he could eat.
99% of the foods and ingredients I use on a regular basis, he can’t have…almonds, cashews, avocados, tomatoes, cacao, coconut oil, apple cider vinegar, bananas, walnuts, just to name a few.
A renal diet limits the amount of potassium and phosphorus and all the foods listed above contain high amounts of these.
Salt (sodium) is another big problem because even foods that aren’t boxed or processed have sodium (example: 1 egg has 70 g of sodium) and that counts towards his daily sodium intake limit.
So when I decided I wanted to make him a cheesecake for his birthday, I was kind of at a loss because I normally would have used nuts + coconut oil for a crust and cashews + coconut milk for the filling.
Basically everything I would have used to make a healthy, vegan, gluten-free, dairy-free dessert was off limits.
So I did a search online and was inspired by this recipe which I adapted quite a bit because I was trying to eliminate the amount of sweetener and keep it as clean as possible.
My version was very low in carbs (5 grams per serving), low in sugar (less than 1 gram per serving) and low in sodium (147 grams per serving).
The end result….he L.O.V.E.D. it!
Anyway, I hope this dessert will help someone out there who faces similar dietary challenges and who still would like to enjoy an occasional treat or for a special occasion.
Tip #1: If you didn’t need a low carb + low sugar, low potassium dessert, you could easily convert this to a vegan recipe by substituting coconut oil for the organic no-salt butter, vegan cream cheese for the organic cream cheese and see if whipped coconut cream would work to replace the organic heavy cream. You could also, of course, use your favorite granular sweetener instead of non-GMO xylitol (made from U.S. birch).
Tip #2: These will have a light and soft “mousse” type texture…they won’t be hard and firm like a traditional cheesecake so you will need to handle them delicately when removing them from the cheesecake pan.
Tip #3: This recipe will make 12 mini cheesecakes using this cheesecake pan.
No-Bake Mini-Cheesecakes (Low Carb, Low Sugar, Vegetarian)
For the crust
- 7 pieces organic graham crackers
- 4 tablespoons organic grass-fed butter (no salt)
- 2 tablespoons non-GMO xylitol
For the filling
- 2 cartons organic cream cheese (8 ounce cartons)
- 1/2 cup organic heavy cream
- 1/2 cup non-GMO xylitol
- 1 teaspoon organic vanilla bean powder
Prepare the crust
||Add all ingredients for the crust to a food processor and process until a crumbly texture. |
Divide the mixture between the 12 cavities of a mini cheesecake pan and press down firmly.
Prepare the heavy cream
||Add the heavy cream to an electric mixer and mix it to a firm peak using the whisk attachment. |
Remove and transfer to a small bowl. Set aside.
Prepare the filling
||Add the cream cheese, xylitol and vanilla bean powder to an electric mixer and mix until well blended and creamy. |
Add the whipped heavy cream and gently blend in on low speed.
Divide the mixture between the 12 cavities of a mini cheesecake pan and spread it out evenly.
Let them firm in the refrigerator for 1 - 2 hours and carefully remove from the pan.
Optional: garnish with your favorite fruit or berry (raspberries, blueberries, strawberries, blackberries, kiwi, etc).
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This Red Quinoa with Cilantro and Lime recipe is a really light and simple dish to make using only 4 clean ingredients.
You could enjoy it as a stand alone side dish or use it as a filling for a tortilla wrap, lettuce wrap or even in a salad.
It has the tangy flavor of lime with a hint of [...]
Today, I have for you a Pumpkin Ice Cream and Brownie Parfait that is vegan, dairy-free and gluten-free and 100% delicious!
The entire recipe can be made in about 30 minutes and the only special equipment you need to make this dreamy dessert is an ice cream maker and a Vitamix.
Once you get your ice cream in the [...]
These healthy Raw Vegan Pumpkin Mini Cheesecakes will be a sure winner this fall because not only are they a guilt-free dessert, but one that everyone in the family will surely enjoy.
I particularly like them because of their small size which is just the perfect amount and good for portion control.
They are super easy to make using [...]
These Pumpkin Nut Butter Cups are the second pumpkin and chocolate combo recipe I have made this year…so far!
You may have seen my Pumpkin Ice Cream and Brownie Parfait recipe that I recently posted and this is just a different version of the addictive combination.
They are like my Healthy Peanut Butter Cup recipe, but instead are filled with [...]
This Cucumber Apple and Beet Juice is a simple but healthy juice to make.
Besides its beautiful color, it has numerous benefits.
The recipe comes from The Big Book of Juices and Smoothies book by Natalie Savona.
One of the main reasons I really love this book is because it uses a 5-star rating system for each recipe, rating the following [...]
This Peachy Green Smoothie is loaded everything you need to keep you satisfied all morning long.
When I make my smoothies, my main purpose is to get as much nutrition in them as possible…superfoods, healthy fats, protein and probiotics.
I don’t like mine too sweet and I don’t like to add a lot of fruit so I usually only [...]
This Red Quinoa and Mango Salad with Lime Dressing is a nice combination of sweet, tangy and a little spicy with lots of healthy protein that makes a very satisfying meal.
What I like most about this recipe is it is very versatile and you could add, exclude or change any of the ingredients into your favorite combination of [...]
This Roasted Cauliflower with Chipotle and Lime recipe is a must-have if you are a fan of chipotle, even if you don’t really like cauliflower.
Because I don’t.
I mean that I don’t jump up and down in joy over it like I do kale, or squash, spinach or avocados.
But I will eat it if it has a good [...]
I continue to be amazed at the flourless, grain-free and gluten-free desserts I have made lately. First, the Vegan Flourless Zucchini Brownies, the Flourless Chocolate Chip Pecan Cookies, the Grain-Free Chocolate Chip Cookies and now these Flourless Peanut Butter Swirl Brownies.
My brain just can’t comprehend how you can get a dessert that is moist and crumbly like a [...]
This Raw Vegan Key Lime Cheesecake will blow you away with the many different combinations you can make with it.
Not only is this a much healthier and guilt-free version, but it’s raw, vegan, gluten-free, dairy-free, grain-free, paleo-friendly and no-bake!
Easy to make with only a few steps of preparing the crust in a food processor and then preparing [...]
Making homemade almond butter is super easy and you can be sure you’ll always have some on hand when you need it.
And, you can take an optional step to make it even more nutritious by soaking the almonds ahead of time.
Soaking the almonds neutralizes the enzyme inhibitors and increases beneficial enzymes.
You don’t really know if this [...]
These nutrient-dense energy packed Almond Power Bars are made even more irresistible with a thick, healthy chocolate topping.
They are easily made with a nut combination of almonds, sunflower seeds and hazelnuts.
These addictive bars are not only raw, but vegan, gluten-free, grain-free, dairy-free, paleo-friend and with no processed sugars.
5 Fast Facts About Almonds:
I’m not a really big fan of cauliflower, but I kept looking at this recipe for Creamy Cauliflower Alfredo Sauce and couldn’t stop thinking about it.
A recipe that only has 5 ingredient and can be made in a few easy steps is always a winner with me.
But I wasn’t a believer until I actually tried this myself.
Homemade waffles are one of the foods on my list that I make for my family but am unable to enjoy myself, because they aren’t gluten-free.
But I found this recipe for not only a gluten-free waffle, but grain-free, dairy-free and vegan as well.
The ingredient list is very simple, not using a complicated list of gluten-free flours and [...]
This Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce recipe is a winner for two reasons…because finding a variety of meal and entree recipes are my biggest challenge.
Not only is this meal gluten-free by using healthy spaghetti squash in place of traditional pasta, but it also replaces traditional alfredo sauce with a smooth, creamy and flavorful alfredo-style [...]
If you are a fan of sneaking in a healthy vegetable ingredient into a decadent dessert recipe, then these Healthy Chocolate Mint Fudge bites are just for you!
What is the secret healthy vegetable ingredient that you would never know was in them?
Yes, it’s true!
The pureed pumpkin doesn’t really give it a flavor, but adds a [...]
I have a really good Vegan Cornbread recipe that I make for my family, but am unable to enjoy because it uses all-purpose flour and isn’t gluten-free.
I was inspired by a Facebook friend to make a gluten-free version and am happy to say I have just enjoyed the first piece of cornbread I’ve had in a long time!