Whether your Birthday is coming up soon or if it’s months away (like mine 🙂 ), it’s always a great idea to bring some celebration into our daily life! Also, to make it even more enjoyable and fun, I always like to celebrate life in a rather healthful way (just because feeling yucky from doing it unhealthfully isn’t that much fun anymore, right?) And this precisely what this Healthy Birthday Cake Cheesecake recipe is for!
To celebrate the (sometimes grey) everyday and adding a little sparkle to the rut!Because healthy AND yummy, good-for-you and fun, it has a magic ability to improve your mood and make anyone you’re sharing it with happy! 🙂
Oh, well, all jokes aside – don’t you believe in the power of a little good-for-you treat?
I know that I certainly do! 🙂
HOW TO MAKE A HEALTHY BIRTHDAY CAKE CHEESECAKE
Believe it or not – the Healthy Birthday Cake Cheesecake is really easy to make (after all, getting yourself exhausted isn’t that much fun, either, right? ) 🙂 Similarly to the Healthy Chocolate Cheesecake it’s made with the low-calorie and high-protein healthy farmer’s cheese (or you can also use ricotta cheese that has similar texture).
Also, if you want to get better results as far as the luscious creamy cheesecake texture goes, it’s best to bake it in the water bath. (It’s very easy to set, I promise!)
But to make the Healthy Birthday Cheesecake really easy, instead of baking my own crust I used these healthy graham crackers to fix up the crust quickly and hustle free!…I surprised my kids with the Healthy Birthday Cheesecake and it was so fun to see them dig in!
And I had a slice myself. And it was good! 🙂
Finally, as usual, I shared a few slices with a few friends and as usual, seeing them enjoy it made me feel so good and fuzzy inside! …It was like all the worries and upsets suddenly stepped back from a while. In that moment I was as happy as could be! 🙂
The Healthy Birthday Cake Cheesecake is low-fat and low-calorie. At the same time it's naturally high in protein, yummy and decadently indulgent! Enjoy it as breakfast, snack or anytime dessert!
- 1 1/2 cups healthy graham crackers
- 2 tbsp butter
- 2 oz fat-free cream cheese
Preheat the oven to 350 F. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
Pulse the graham crackers in a food processor until crumbled. Add the soft butter and cream cheese; pulse until moistened.
Pour the crumbs into the pan and press the crumbs down into the base and 1-inch up the sides. Bake until browned, about 7 minutes. Set aside to cool.
Blend all the filling ingredients (except for the nonpareils) together until smooth. Stir in the nonpareils.
Pour the filling over the crust. Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform.
Bake the cheesecake for about 1 hour or until the middle isn't wiggly anymore. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath, wipe up the wet sides of the pan and transfer to a rack. Run a knife around the edge, then cool completely before slicing.