Recipe: Low Cal Strawberry Cheesecakes

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(per serving) 116kcal / 3.7 P / 14.8 C / 4.8 F

It’s not often that I want something sweet, but I am definitely a cheesecake fan from way back. I decided I want to whip up some little servings that would easily fit into my macros, and because they’re only 116 kcal per cheesecake, even those with the strictest macros can probably fit one in.

As a tip, you don’t have to use rolled oats, feel free to use quick oats instead to skip out the food processor step.


  • 1 cup oats

  • 8 tbsp unsweetened apple sauce

  • 300g (10.5oz) light cream cheese

  • 1.5 tbsp honey

  • 1 cup mashed strawberries

  • 1 tsp tapioca flour

  • 1/2 tsp vanilla bean extract

  • Coconut oil


  1. Preheat oven to 145C (300F)

  2. If using rolled oats, place oats into a food processor or blender to chop up (or just use quick oats)

  3. Combine oats and applesauce in a bowl

  4. Grease a muffin tray with coconut oil

  5. Spoon oat mixture into muffin tray to create the base of the cheesecake

  6. Place in the oven for 7-9 mins (the mixture should still be slightly soft when removed from the oven)

  7. In a clean bowl take cream cheese and honey and whip them together (either allow the cream cheese to sit on the bench for an hour so you can do this by hand, or use an electric beater)

  8. Add strawberries and vanilla to cream cheese mixture and stir well

  9. Once the cheesecake bases have cooled slightly (still in the muffin tray) scoop filling mixture on top and place back in the oven for a further 20 mins

  10. Remove before the tops are completely solid (this would be overdone)

  11. Allow to cool on the bench before transferring cheesecakes into the fridge for 2 hours up to overnight before serving

  12. Keep stored in the fridge