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Valentines Day is one of my favorite holidays. Not just because I’m a self-proclaimed sweet-tooth. I love any excuse to bake. Finding ways to prepare something sweet, but perhaps not-so-guilty, is my game. Why? Because I’m all for enjoying life, but I just want to keep things a bit healthier — be it less added sugars, lower in calories and not so highly-processed.
So I developed this cheesecake with less added sugar, using one of my favorite sugar alternatives. It’s made with a few ingredients to keep it simple, accessible and a no-fail treat. I chose to make my own boysenberry topping to not only keep the added sugars low, but because I didn’t want the additives that many highly processed canned or jarred syrups, jams and sweet sauces have. It’s an ideal treat for myself and my family.
For the Cheesecake:
- 12 oz whipped cream cheese
- 2/3 cup light sour cream
- 2 Tablespoons Truvia Cane Sugar Blend (or an alternative sweetener such as Stevia, Allulose or Erythritol)
- 1/8 tsp real vanilla extract
- 1 egg
- 1 graham cracker pie crust (I used a brand with 100 calories and 6g sugar per 1/8 crust serving)
For the Topping:
- 2 cups fresh or frozen boysenberries (or blackberries)
- 2 Tablespoons Truvia Blend
- 1/4 -1/3 cup water
- 1 teaspoon butter (or butter alternative)
- 5 tsp cornstarch
- 1 Tablespoon Chia seeds
Directions:
Preheat oven to 325ºF.Prepare the filing by blending the cream cheese, sour cream, Truvia blend sweetener, egg and vanilla in a food processor until smooth and spun. Pour filling into piecrust. Bake for 15 minutes or until filling set, but not browned. Set aside to cool.
Prepare the boysenberry topping by adding the berries, Truvia sweetener and water to a saucepan on medium heat. Use a whisk to crush berries until juices come out, but still some whole. Heat until simmering, then mix in cornstarch and butter. Add chia and boil. Remove from heat and cool.
Add the berry topping to cheesecake and enjoy!
Nutrition info. Per 1/8th of pie: Calories 280, Fat 17g, Carbohydrates 35g, Fiber 2.5g, Sugar 10g, Protein 4g
