I love love love cheesecake! In the past, I have made New York cheesecake, pumpkin cheesecake, Oreo cheesecake, and more. Japanese soufflé cheesecake is a bit unique compared to other kinds of cheesecake but I definitely recommend it if you are a cheesecake lover like me.

Japanese Soufflé Cheesecake vs Regular Cheesecake

The most significant difference between these two types of cheesecake is the texture. Regular cheesecake is dense and made with more cream cheese. Japanese soufflé cheesecake is fluffy and light and it has a texture closer to soft sponge cake. Another big difference is regular cheesecake comes with crust on the bottom, but Japanese soufflé cheesecake is usually crustless.

How many calories does cheesecake have?

There are many types of cheesecake but they are commonly high in calories. For example, The Cheesecake Factory’s original cheesecake is 830kcal with 51 grams of sugar per serving. Junior’s Original New York Cheesecake is 460 kcal with 24 grams of sugar per serving. In comparison, with this recipe, you can enjoy Japanese soufflé cheesecake with only 111kcal per serving, 2 grams of sugar, and you can even get 8 grams of protein!

Ingredients for the Japanese soufflé cheesecake

• ⅔ cups Softened Cream Cheese, 150g
• 3 eggs, Separated into whites and yolks
• 1 5.3oz Non-Fat Greek Yogurt, 150g
• 3 tablespoons Granulated Monk Fruit Sweetener, 36g
• 1 tablespoon All-Purpose Flour, 8g

Instructions

1.Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.

2. In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.

3. Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.

4. In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.

5. Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.

6. Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.

7. Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.

8. Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.

9. Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.

10. Gently remove the cake from the pan to cool to room temperature.

11. Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

If you like this Japanese soufflé cheesecake recipe, you may also like:

• Cottage Cheesecake Cups with Oreo
• Keto Lemon Bar
• Matcha Mille Crepe Cake – Low-Calorie Version

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Japanese soufflé Cheesecake – Low Calorie Version

Japanese soufflé cheesecake is fluffy, creamy, and melts in your mouth. This is a low-carb and low-calorie version and it only contains 2 grams of sugar 🙂

Course Dessert

Cuisine Japanese

Keyword Cheesecake, soufflé cheesecake

Prep Time 45 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Cooling/Chilling 3 hours hours 20 minutes minutes

Total Time 5 hours hours 25 minutes minutes

Servings 6

Calories 111kcal

Equipment

• 1 Cake pan I used 9" x 5" loaf pan
• 2 Large bowls
• Cake pan liners
• 1 Silicone Spatula
• 1 Hand mixer/stand mixer
• 1 Whisk
• 1 Large baking tray for water bath

Ingredients

• ⅔ cups softened cream cheese 150g
• 3 large eggs separated into whites and yolks
• 1 5.3oz non-fat Greek yogurt 150g
• 3 tablespoons granulated monk fruit sweetener 36g
• 1 tablespoon all-purpose flour 8g

Instructions

• Place cake pan liners in the pan (I used a 9” x 5” loaf pan). Preheat the oven to 350ºF (180ºC) and start heating up some water for the water bath.
• In a large bowl, mix softened cream cheese and the non-fat Greek yogurt.
• Add the egg yolks with the cream cheese mixture and combine well. Then add all-purpose flour to the cream cheese mixture then mix well. Set it aside.
• In a separate large bowl, beat the egg white until it gets frothy, and add monk fruit sweetener. Keep beating the egg white until it forms a stiff peak.
• Gently whisk in ⅓ of the egg whites to the cream cheese mixture until well incorporated in the batter. Then add the mixture back into the egg whites. Gently fold in egg whites with a silicone spatula making sure not to compromise the airiness of the beaten whites.
• Pour the batter into the prepared pan, then place the pan in a slightly larger baking tray.
• Fill the baking tray with boiling water, reaching about 1” up the side of the cake pan.
• Place the tray in the oven. Reduce the oven temperature to 320ºF (160ºC) and bake for 70 minutes. Then, reduce the oven temperature to 300ºF (150ºC) and bake for another 10 minutes or a skewer inserted comes out clean.
• Turn off the oven and leave the oven door slightly ajar for 15-20 minutes with the cake inside. Then remove the pan from the oven. *If you take the cake out immediately, the sudden temperature change could cause the cake to collapse.
• Gently remove the cake from the pan to cool to room temperature.
• Slice and enjoy it at room temperature or place it in the fridge for 3-4 hours to enjoy chilled.

The post Japanese soufflé Cheesecake – Low Calorie Version appeared first on Simply A Homebody.

When you are having cravings for rich chocolate desserts while you are on a low-sugar / keto diet, these mini chocolate cheesecakes are it! They are rich in flavor and so satisfying to snack on.

This recipe is super easy to follow, and the mini cheesecakes can be made ahead of time as they refrigerate/freeze perfectly. You can make them in a regular springform pan if you like but making them in a muffin tin helps portion control:)

Choosing The Right Chocolate

Depending on which chocolate you use to make these mini chocolate cheesecakes, the sugar content will vary. The higher the cacao content in chocolates tends to be the lesser sugar. But I understand not everyone is a fan of dark chocolate. If you prefer sweeter chocolate, try sugar-free milk chocolates for this recipe. I tried them myself, and they tasted as good as any normal milk chocolates:)

Nutrition Label

Here is the nutrition label for one mini chocolate cheesecake when it’s baked with sugar-free chocolates:

If calories are also the concern, you can swap full-fat cream cheese to 1/3-less-fat cream cheese, then the calorie will go down to 188kcal per serving size.

Baking Tips for These Mini Chocolate cheesecakes

Make sure the cream cheese is at room temperature

Using the cold cream cheese right out of the refrigerator may cause the batter to be lumpy. Leave it out on a counter overnight or microwave it for 20 seconds at 50% power.

Bake the chocolate cheesecakes in a water bath

The water bath helps the cheesecakes to bake slowly and evenly without browning the top.

Do NOT open the oven door in the first 30 minutes of baking

The temperature changes cause cracking (I used to make this mistake all the time because I was too impatient 🙁

Cool the cheesecakes to room temperature inside the oven

The sudden temperature change causes cheesecakes to crack. Once it’s baked, leave the oven door cracked open until the cheesecakes cool to room temperature. Then cool them even more in the refrigerator.

If you like these mini chocolate cheesecakes, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Sweet Potato Bites – Low Fat & Low Sugar

Mini Chocolate Cheesecakes – Low-Sugar & Crustless

These mini chocolate cheesecakes are dense and rich in flavor, and any chocolate lovers will be in love <3 Make sure to use dark chocolate with high cacao content or sugar-free chocolate to keep the cheesecakes low-sugar and low-carb.

This recipe was adapted from @ayumi_cook_ 's recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 7 hours hrs

Total Time 8 hours hrs

Course Dessert

Cuisine Other

Servings 6 mini chocolate cheesecakes

Equipment

• A muffin tin
• Cupcake liners
• Hand mixer/stand mixer
• A deep and large baking container for a water bath (e.g., a deep turkey roaster pan)
• Piping Bags

Ingredients

  

Chocolate Cheesecakes

• 1/2 cup sugar-free chocolate or dark chocolate with a high cacao content 70g
• 1/2 cup heavy whipping cream
• 3/4 cup cream cheese softened
• 1 1/2 tablespoon erythritol
• 1 teaspoon vanilla extract
• 1 1/2 tablespoon unsweetened cocoa powder

Decorating

• 1-2 tablespoon unsweetened cocoa powder optional

Instructions

• Preheat the oven to 320F (160C) and place cupcake liners (about 6) in a muffin tin.
• In a small bowl, place dark chocolate and heavy whipping cream. Put saran wrap over the bowl and microwave it in 10 seconds increments and mix. Repeat until the chocolate and the whipping cream are fully combined then set it aside.
• In a large bowl, mix softened cream cheese, erythritol, and egg yolk until combined.
• Add melted chocolate mixture into the cream cheese mixture and mix well.
• Sift cocoa powder into the mixture and mix until everything is completely combined.
• Pour the chocolate cream cheese mixture evenly into cupcake liners.
• Bake in a water bath for 40 – 50 minutes or until the tops look firm. Once baked, leave the mini cheesecakes inside the oven with the oven door slightly open and let it cool to room temperature (about an hour).
• Rest the cheesecakes in a refrigerator for at least 6 hours or overnight.
• Dust the cheesecakes with unsweetened cocoa powder before serving (optional) and enjoy!

Keyword Cheesecake

The post Mini Chocolate Cheesecakes – Low-Sugar & Crustless appeared first on Simply A Homebody.

While we watch our waistline, we still get cravings for sweets. Especially as a woman, I get strong sugar cravings around my period, and eating vegetable sticks isn’t gonna fix it. For those times, these mini cream puffs come in super handy.

This recipe was adapted from this Instagram post, and I’m so excited to share it here. You’ll be amazed at how good they taste, and it’s hard to believe they have 0 carbs and 0 sugar.

Nutrition Facts for These Mini Cream Puffs

These cream puffs only have 63 calories each. Sugar is completely substituted by Erythritol, which is a low-calorie sweetener that provides 0 carbs and only about 6% of the calories found in an equal amount of sugar ^[1]. Also, this recipe is completely flourless. Having 0 carbs and 0 sugar makes this cream puff keto-friendly if anyone is on a ketogenic diet.

Did you know one regular cream puff has 335 calories with 12g of sugar and 30g of carbs?^[2]

What Tools Help Make These Mini Cream Puffs?

• Mini muffin pan
• Hand mixer/stand mixer

The Process

The process of making these cream puffs are completely different from traditional recipes, and I promise it’s easier than ever.

Puff Pastry

1. Mix eggs and heavy whipping cream until the mixture is slightly whipped.
2. Lightly grease the mini muffin pan and pour the egg mixture until it comes halfway up.
3. Bake them for 5 minutes or until the pastry is slightly golden.

Custard Filling

1. Mix heavy whipping cream, egg yolk, and erythritol in a microwave-safe bowl.
2. Microwave the mixture for 1 minute and mix well. Repeat microwaving the mixture for 30 seconds at a time and mix well until the mixture thickens*. (You can also heat the mixture in a pot on the stovetop.)

*Do not worry if the mixture looks runny. It will thicken up once it’s cooled.

3. Let the mixture thicken in a refrigerator.

Whipped Cream Filling

1. Whip heavy whipping cream and erythritol until stiff peaks form.

When all components are ready, assemble the puff pastries and creams. Optionally, you can dress them up with powdered erythritol.

Summary

These mini cream puffs are so delicious it’s hard to believe they have 0 sugar and 0 carbs. They are perfect little treats to satisfy your sugar cravings while you watch your waistline. The recipe is super easy to follow so check out the complete recipe below!

If you like these mini cream puffs, you might also like:

• Sweet Potato Bites – Low Fat & Low Sugar
• Skinny Virgin Mojito Recipe – Cool Summer Drink

Mini Cream Puffs – 0 Carbs and 0 Sugar

These mini cream puffs are delicious and so satisfying to eat. Wanna know what’s better? They have 0 carbs and 0 sugar with all creaminess and sweetness. 

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Assembly 10 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine Other

Servings 16

Calories 63 kcal

Equipment

• Mini muffin pan
• Hand mixer/stand mixer

Ingredients

  

Puff pastry (Makes 16 mini cream puffs)

• 2 eggs large
• 2 Tablespoon heavy whipping cream
• some vegetable oil to grease the muffin pan

Custard Filling

• 3.5 ounce heavy whipping cream 100ml
• 1 egg yolk large
• 1 1/2 Tablespoon erythritol

Whipped Cream Filling

• 3.5 ounce heavy whipping cream 100ml
• 1 Tablespoon erythritol

Optional

• some powdered erythritol for decoration

Instructions

For Puff Pastry

• Preheat oven to 390F
• Mix eggs and heavy whipping cream until the mixture is slightly whipped
• Lightly grease the mini muffin pan and pour the egg mixture until it comes halfway up.
• Bake them for 5 minutes or until the pastry is slightly golden. Do not open the oven at any time while baking. Once baked, leave the oven closed and cool the pastry inside. This is to prevent the pastry from deflating.

For Custard Filling

• Mix heavy whipping cream, egg yolk, and erythritol in a microwave-safe bowl.
• Microwave the mixture for 1 minute and mix well. Repeat microwaving the mixture for 30 seconds at a time and mix well until the mixture thickens*. (You can also heat the mixture in a pot on the stovetop.)

  *Do not worry if the mixture looks runny. It will thicken up once it’s cooled.
• Let the mixture thicken in a refrigerator.

For Whipped Cream Filling

• Whip heavy whipping cream and erythritol until stiff peaks form.

For Assembly

• Cut the puff pastry in half and pour the custard filling inside with a spoon.
• Pipe or place the whipped cream with a spoon on top of the custard filling.
• (Optional) Dust the cream puff with powdered erythritol.

Keyword Cream Puff

The post Mini Cream Puffs – 0 Carbs and 0 Sugar appeared first on Simply A Homebody.