Do you drool at the thought of cheesecake but deny yourself because you know its rich creaminess will head straight for your thighs? Well, listen up. We’re about to give you a gift that will change your life–or at least change the way you think of cheesecake for the rest of it. NOW YOU CAN EAT DESSERT FOR BREKKIE (if it’s low-fat cherry cheesecake).
We know, we know. This picture just keeps getting better. And we haven’t even gotten to the taste, which is pure legit decadence. We guarantee you won’t be able to stop at just one bite. Which is totally fine because it’s got cheese, it’s got fruit, and therefore, our story is that it’s actually healthy(ish) enough to eat for breakfast. So don’t be alarmed when you wake up craving it.
Now get baking. This delicious low-fat recipe has just four easy steps.
Dessert for Brekkie: Best Low-Fat Cherry Cheesecake
Warning: You may as well leave a fork in the dish because you’ll be hitting the fridge every hour.
LOW-FAT CHERRY CHEESECAKE IN THE WORLD – IN 4 EASY STEPS
1. Create this dessert from the bottom up, starting with the heavenly graham cracker crust
1 ½ cups graham cracker crumbs
2 Tablespoons brown sugar
4 Tablespoons melted butter
2 pinches of cinnamon
Mix the crust ingredients into a bowl, then press into 9-inch ungreased springform pan.
2. Next comes the light, cheesy filling – Use low fat (not fat free)
1 package light cream cheese (such as Philadelphia)
2 cups 1% pressed low-fat cottage cheese
½ cup sugar
1 capful vanilla
Combine the filling ingredients in a bowl and use an electric mixer to beat until creamy.
Pour the filling onto the crust.
Bake 50 minutes at 375 degrees until the filling is set.
3. Now for the secret sweet topping
1 cup low-fat sour cream
2 Tbsp icing sugar
Small splash vanilla
Pour topping over the filling.
Bake 5 minutes at 425 degrees.
When cool, refrigerate 4-6 hours.
4. And finally, the piece de resistance, the cherries
Top with a can of cherry pie filling. Our personal fav is ED Smith but any brand will do!