Skinny Raspberry Cheesecake Slice
I noticed I was slowly slipping into a bad habit. It seemed as soon as the clock struck 7.30pm, my mind would go ‘Ice cream.’ It all started that fateful day when Streets released the Golden Gaytime in a tub. Seriously though, what does one do when an Australian childhood favourite releases a new novel product? One purchases it as soon as possible.
On a side note, it was amaaazing. But it’s not something I want in my diet, or house, so Jackson and I strategically polished off the (only 1L) tub in a couple of days. We thought we were done with naughty treats after dinner, but boy oh boy. I was wrong. My body was craving sugar and bad food after dinner, hard. It was only a matter of time until Sarah-Lee came into my life.
We are in the colder months, so naturally our bodies do try and convince us to put on a few protective layers of fat. This story isn’t unusual. I also have a thing about eating cold ice cream in winter, it makes me feel aliveeee (weird, but it does so let’s just go with it kthanks).
I’m all about enjoying food so I’d still quite like something small and sweet after dinner. I had to come up with a plan.. I had to make a delicious sweet treat, that wasn’t too bad to eat.
Cue healthy-ish skinny raspberry cheesecake slice!! I say healthy-ish with the ish because whilst it has rice malt syrup and a tiny sprinkle of sugar (as opposed to the 2 CUPS the recipes required) it is still made of cream cheese and has 2 tablespoons of butter, but it is gluten free and you could try it with a cashew cheese if you’re brave enough! It makes 12 bars which are the perfect size for sweet treats but not too indulgent.
I’ve kept half of my slices in the fridge and stashed half in the freezer for next week. My after dinner dessert parties are much better now I know I am having something that isn’t too bad for me, but damn deliciouso. Now, not that I care about calories but… they’re less than 90 calories per slice & packed with protein!
It was a success for a noob baker like myself.
If you like this recipe, share it on the social medias via the links below!
Have a wonderful day, Bec x
- 8 sheets (110g) gluten free biscuits - I used Leda Golden Crunch
- 1 tbsp (14g) unsalted butter, gently melted and cooled slightly
- 1 large egg white, room temperature
- 2 tbsp (30mL) skinny milk/almond milk
- 2 blocks fat-free cream cheese, kept at room temperature (v important!)
- 1/4 cup granulated sugar
- 1 tablespoons rice malt syrup
- 1 large egg white, room temperature
- 2 tsp cornstarch/rice flour/ GF flour
- 1 tsp vanilla extract
- 1 & 1/2 cups fresh (or frozen) raspberries, chopped
- Preheat the oven to 180 deg cel (300 F), and lightly coat an 8 inch square pan with nonstick cooking spray. I lined mine with baking paper and lightly greased the paper too, as I have a fear of things sticking!
- To prepare the crust, add the biscuits to a food processor or blender, and pulse until they’re fine crumbs.
- Add the crumbs to a bowl, and mix in the butter, egg white, and milk. Press the mixture into the prepared pan. Bake at 180°C for 8 minutes. Cool completely.
- To prepare the cream cheese filling, beat the cream cheese, sugar and rice malt syrup in a large bowl until very smooth. Beat in the egg white until just incorporated. Beat in the cornstarch and vanilla. Gently fold in the raspberries.
- Spread the filling on top of the cooled crust. Bake at 180°F for 27-30 minutes, or until the centre just jiggles slightly. Cool completely to room temperature; then cover the top with plastic wrap, ensuring that the plastic completely touches the filling. Chill for at least 3 hours before slicing and serving.
- Can last in the fridge for 5 days or freezer for 2-3 weeks. Serve with fresh raspberries.