For my one year veganniversary, I created the fat-free carrot cake cupcakes that took blogs (and kitchens) over by storm. (Yah, they arethat good!) So I knew the pressure was on for me to make something just as amazing this year. What works once works twice, right? Just like last year, I made what I was craving:
I wanted to make a fat-free cheesecake, but quickly realized that was impossible since there is no such thing as fat-free tofu! Thus, I settled on making a naturally low-fat cheesecake without any added fats. I paired my cheesecake with a whole wheat (no added fat!) gram cracker crust and my tummy has never been happier. Best cheesecake EVER. Seriously.I also have big plans for this recipe... strawberry cheesecake? chocolate cheesecake? oh the possibilities are endless!
I used my easy (2-ingredient!) graham cracker crust recipe; you can get it by clicking "recipes" on the navigation bar.
Per serving (just cheesecake): 143 calories, 5g fat, 20g carbs, 4g protein Per serving (crust no topping): 228 calories, 7g fat, 36 carbs, 5g protein
Per serving (crust and topping): 243 calories, 7g fat, 40g carbs, 5g protein Topping: Makes 8 servings (about 4 tbsp per serving) Per serving: 15 calories, 0g fat, 4g carbs, 0g protein