I really had no choice.
A full size version of the miracle that is the single serving cheesecake seems no less than absolutely necessary. Short of choreographing an interpretive dance or writing a full-scale musical in appreciation of the recipe that has rightfully earned its place as my favorite, making this cake is really the only logical thing to do.
In terms of logic, it definitely beats making a single serving recipe so many times that the original serving size and the concept that it should only be eaten once is diminished to a distant, irrelevant memory.
This cake beautifully fulfills the need of providing a life-changing cheesecake to multiple people or providing multiple servings to you. This is the new definition of having your cake and eating it too. I want you to have it all.
It’s your cake, and you can eat if you want to! But if you’re anything like me, the question of wanting to eat this cake absolutely whenever you want is really not a question at all.
It’s just so creamy!! And as a nod to my fellow marzipan groupies, I enlisted a triumvirate of almond flour, extract, and butter that comes together for a crust that is no less than, albeit subtle, perfection.
As you go through your life both in and out of the kitchen, there are certain recipes that become especially important to you. They earn an intangible yet undeniable badge of significance through their dependability, taste (of course!), and place they have in your day.
This cake has quickly becomes of these important recipes for me, and I hope it does for you too.
We all deserve to indulge ourselves every now and then, and I think it’s important to set aside simple moments of satisfaction and, ultimately, joy. And, at 130 calories, 4g net carbs, and 7g protein, this cake can conjure a blissful moment whenever your heart desires.
This cake has become an integral part of a moment that has quietly crept up to being one of my favorites on the day, as I curl up in bed with my cat, my favorite blanket (you know those obnoxiously soft throw blankets? yup it’s one of those), Netflix (House M.D. is my current vice of choice), and a slice of this cheesecake.
And I love it. It’s important to savor every bite and second of moments like this.
16 ounces light cream cheese (960) + 1 cup 2% Greek yogurt (170) + 8 packets stevia (0) + 2 tablespoons lemon juice (6) + 1/2 cup almond meal (280) + 2 tablespoons almond butter (180) + 2 tablespoons erythritol (0) / 12 = 133 calories per slice
16 ounces light cream cheese (32g) + 1 cup 2% Greek yogurt (9g) + 8 packets stevia (0g) + 2 tablespoons lemon juice (2g) + 1/2 cup almond meal (2g) + 2 tablespoons almond butter (4g) + 2 tablespoons erythritol (0g) / 12 = 4g net carbs per slice
16 ounces light cream cheese (48g) +1 cup 2% Greek yogurt (23g) + 8 packets stevia (0g) + 2 tablespoons lemon juice (0g) + 1/2 cup almond meal (10g) + 2 tablespoons almond butter (8g) + 2 tablespoons erythritol (0g) / 12 = 7g protein per slice
Adapted from Gimme Some Oven
- 16 ounces light cream cheese*
- 1 cup 2% Greek yogurt*
- 8 packets stevia
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- pinch of salt
- ½ cup almond meal
- 2 tablespoons almond butter
- 2 tablespoons erythritol
- ¼ teaspoon almond extract
- 1 tablespoon almond milk
- In a medium bowl, combine the almond meal, almond butter, erythritol, and almond extract and knead together with your fingers to make sure the almond meal is as well incorporated into the almond butter as possible. Add in the almond milk if needed. Press the mixture into a ramekin a 9-inch springform pan and set aside.
- Combine all the ingredients for the filling in a food processor and process until smooth. Pour into the prepared crust. Let chill in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform. Cut into slices and devour.
More cheesecake favorites:
What are your simple indulgences?
Let’s share some new ways to kick up our feet after a long day.