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  • Betcha Can’t: Low Fat No-Bake Apple Butter Yogurt Cheesecake With Salted Caramel Sauce

    Saturday, September 21, 2013

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    Another Recipe Redux challenge is upon me. This month’s throw down? No bake treats and desserts. Oh, and for those of you who bet you can’t make a low-fat cheesecake that is rich and yummy? Think again….

    As former chubby girl, there are some things that I have to manage pretty closely. These ‘things’ include my ability to fit into my (1 pair) of skinny jeans, how much value I place on what the scale says, and dessert.

    You see, we all have our weaknesses when it comes to food. I don’t care who you are. Even Gwyneth Paltrow and Gisele can’t possibly live on organic kale and hemp seeds alone (right??…right!?!).Β  Oh who am I kidding…they totally live on Kale and hemp seeds and wash it all down with kombucha (or the tears of unicorns). Whatever….Bitches….

    The fact is, most of us are only human.

    For me, homemade dessert is what Kryptonite is to Superman…what the heel is to Achilles….what Manolo Blahnik is to Carrie Bradshaw…

    But…I’ve been issued a challenge and a challenge I will crush.

    I rarely make dessert (see weakness above), but when I do, I am inclined to bake. Since the main crux of this month’s challenge was NO BAKE, I had my work cut out for me. As I stared at the contents of my fridge hoping for something to speak to me, suddenly I heard it. A faint little whisper from the back bottom shelf. A lovely, hardly touched jar of apple butter (organic to be exact—take that oh-she-of-perfectly-unpolluted-body). After a couple of minutes staring at the jar on my counter, I decided to go with a no-bake cheesecake.


    This recipe has me excited to share it for a couple of reasons. First, it’s low-fat and gluten free. Second, I found a delicious use for my coconut sugar salted caramel (which, by the way, is low on the glycemic index).

    The recipe calls for very few ingredients and is easy to whip up. I imagine it would be equally yummy if you used pumpkin butter….or any of your favorite fruit butters. The addition of Greek yogurt adds body and some protein while stevia sweetens without adding sugar and calories (you can easily substitute confectioners sugar if you are not a fan of the distinct flavor stevia adds).

    Even your kale-quinoa-kombucha-hemp hating friends will love this dessert.

    Betcha Can’t: Low Fat No-Bake Apple Butter Yogurt Cheesecake With Salted Caramel Sauce

    servings: 4 | time: About 2 hours

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    You’ll need 4 individual 4-ounce ramekins or similar dessert dishes for this recipe

    1 package light (1/3 less fat) cream cheese at room temperature (critical it’s at room temp to get the right texture!)
    2 TBSP. 2% milk
    1 tsp. vanilla extract
    2/3 cup fat free Greek yogurt
    1/4 cup prepared apple butter (not apple sauce!)
    2-3 TBSP. granulated Stevia (if you don’t like the taste of Stevia, use 1/2 cup of confectioners sugar instead)
    10 gluten free ginger snap cookies


    1. Place the cream cheese, milk and vanilla in a high-powered blender or a stand mixer with the paddle attachment

    2. Blend or beat on high for 2 minutes, until very smooth (you don’t want to see any lumps in the batter)

    3. Add the yogurt, apple butter, and Stevia or sugar. Beat on high for at least 5 minutes, scraping the sides of the container or mixing bowl every so often

    4. In the meantime, place the ginger snap cookies into a food processor and process on high for a few seconds until the cookies are fine crumbs (no food processor? Place them in a large Ziplock bag and beat them with a rolling pin)

    5. Place about 1 1/2 TBSP. of the cookie crumbs into each ramekin, spreading evenly on bottom (keep the remaining cookie crumbs to sprinkle on top of the cheesecakes just before serving)

    6. Top the cookie crumbles with even portions of the cheesecake filling. Smooth top with the back of a spoon

    7. Cover and chill for at least 2 hours or overnight. Serve with caramel sauce (optional) and a sprinkle of the remaining cookie crumbs


    6 responses to “Betcha Can’t: Low Fat No-Bake Apple Butter Yogurt Cheesecake With Salted Caramel Sauce”

    1. This sounds divine! I don’t think the shops here have apple butter – could you make your own?

    2. whatsforeats says:

      Oh you have combined all of my favourite dessert items (apple, cheesecake and salted caramel) into one mother of all desserts!

      • Nancy Granada says:

        I was very pleasantly surprised by how well the coconut sugar worked in the caramel sauce…it’s like it was made to make the stuff! πŸ™‚

    3. […] happened to fall in time to celebrate a friend’s birthday. πŸ˜€ Recipe adapted from here! I made this about 1.5 months ago, but it feels like it’s been several decades. Funny what a […]

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