I push and I push when it comes to eating fruits and veggies. (We call these “freggies,” by the way. I’m determined to get this word into the dictionary. Freggies. Freggies. Freggies. Keep saying. Keep writing it. Pass it on. Freggies is a word because we all say so.)
So I highly encourage us to all eat an enormous amount of freggies each day. Our bodies need them and love them. I also encourage us to cut way back on the sugar. Our bodies need us to. Therefore this recipe, and all my recent healthier treat recipes are:
1) Your reward for eating so many freggies.
2) Your opportunity to enjoy a dessert that won’t give you sugar overload.
See, we can have our cake and eat it too. We just need to use wisdom. Sweets are a treat, not a food group.
I encourage you to read: Breaking Free of Sugar Addiction ~ Should We Be Eating Stevia? for more of my thoughts on this subject. Then, I would like you to file this newest recipe away for the next time you need to make an easy treat to share. It is very low in sugar, but you’ll still be enjoying a rich, delicious treat!
When I posted the recipe for this Chocolate Cheesecake Dessert, several asked, “How can I make this without chocolate?” Ah…very simple. Just leave out the cocoa. And while you’re at it, if you’d like a pumpkin variety of this dessert, you’ll find it here: Low Sugar Pumpkin Cheesecake
Easy Cheesecake Dessert
Shortbread Crust:
3 cups whole wheat flour (I use freshly ground hard white wheat for this)
1/2 cup sucanat (or brown sugar if you prefer)
1 1/2 cups melted butter
Stir flour and sucanat together in a bowl. Add melted butter, combining well. Press mixture into a 9×13 inch baking pan. Bake in a 350° oven for 12-15 minutes or until golden brown.
Cheesecake Filling:
2 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
Liquid stevia to taste (I use 30-40 drops)
2 1/2 cups heavy whipping cream
Baked and cooled Shortbread Crust
Cream together softened cream cheese, vanilla, and stevia. Set aside. Whip cream until soft peaks form. Fold in cream cheese mixture until smooth. (I actually throw all ingredients together in my BlendTec and let it do all the work of whipping and blending at the same time.) Spread mixture over cooled Shortbread Crust. Cover and chill for about two hours until set. Makes about 18 servings.
So freggies first, low sugar cheesecake second. It’s a win-win.
Which of the cheesecake recipes will be your favorite? The plain, the pumpkin, or the chocolate?
