There’s very little that I won’t eat and I’ve found it harder to pick any one favourite food rather than naming any foods I don’t like.
Different things have stood the test of time as ranking high in my favourites list and cheesecake is one of them. Cheesecakes can be so fickle though when baking and are often incredibly calorie dense, however they are also possible to lighten up.
I’m happy to say that I didn’t miss the crust at all. The filling has always been my favourite part anyway.
I took inspiration for this from one of my favourite chocolate bar, Bounty bars.
My love for these is only surpassed by the love of my life. Cherry ripes.
These Australian beauties are like fairy dust over in Ireland, impossible to find aside from ordering online.
They are like dark chocolate bounties filled with cherry coconut filling and they are glorious.
Sorry, I get distracted. A lot.
These are simple to make and only take 12-14 minutes in the oven which is nice and the rest of the time is spent waiting for them to chill in the oven.
I’d recommend either using 2% fat greek yoghurt rather than fat-free as it can cause them to crack, but I have made them with fat free greek yoghurt/ quark.
One of my favourite things to do is to use either fat-free greek yoghurt or quark and then add a small amount of light cream cheese to the mixture as this adds some fat in and makes it taste better.
I’ve tried using vanilla greek yoghurt and coconut greek yoghurt and I prefer the coconut one, but normal greek yoghurt works fine for this if you don’t have any or you can use coconut essence but don’t use too much otherwise it can taste artificial.
It’s also optional, but you can add desiccated coconut to the cheesecake filling as well. It will make the cheesecake lumpy when biting into it but I liked how it reminded me of a bounty.
The chocolate topping can also be made in two ways as well. You can combine cocoa powder or hot chocolate powder with some light butter spread and milk to create a topping or you can melt down some milk chocolate with milk and cornstarch to make a chocolate custard type topping or just melt milk chocolate and place on top.
I have used all of them and they each taste good, but I prefer just melting the milk chocolate down rather than making a custard, however the calories will be increased for this so the topping I used for the recipe below is the custard style one as it keeps the calories lower.
If you’re not watching your calories though, or have a higher amount, I’d suggest going for the milk chocolate topping.
This is topped with a chopped up bounty bar which is optional, but I would recommend keeping it in and it is included in the nutritional information. You could also top with desiccated coconut instead if you didn’t have any bounty bars on hand.
Mini Crustless Bounty Cheesecakes
Prep time: 7 minutes
Cook time: 12-14 minutes
Total time: 4 hours 23 minutes
Yield: 6 mini cheesecakes
Calories per serving: 143
Fat free coconut greek yoghurt *
- 5g / 1 1/2 tsp
- 1/2 cup
Sucralose/ low calorie sweetener of choice
- 1 tsp
- 1/2 tsp
- Optional: 25g
Unsweetened dessicated coconut
- 6g/ 2 tsp
- 50ml/ 2 tbsp
- 1/4 cup
Sweetener of choice
- Preheat oven to 170°C/150°C fan assisted and line a muffin tray with 6 cupcake cases.
- Whisk together the yoghurt, cornstarch, egg, sweetener of choice, extracts and salt together until smooth with no lumps of cornstarch. Add more sweetener if you desire a sweeter cheesecake.
- Fold in the dessicated coconut and then divide evenly between the cupcake cases and bake for 12-14 minutes or until the edges are set but the centre still looks liquidy.
- Remove from the oven and remove from the pan and allow to cool on a cooling rack.
- Allow to chill for at least 1 hour.
- Make the topping by melting together the milk chocolate and milk together in the microwave in 30 second intervals and whisk until smooth.
- Make a slurry with the cornstarch and then whisk in and heat in the microwave again for 1-2 minutes, stirring every 30 seconds until the cornstarch taste has gone. Add more sweetener or milk if desired.
- Spread over the top of the cheesecakes and then allow to cool to room temperature and then chill in the fridge for 4-6 hours or preferably overnight and then serve.
- Store leftovers in the fridge covered for up to 4 days.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 7 g||10 %|
|Saturated Fat 5 g||25 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 34 mg||11 %|
|Sodium 63 mg||3 %|
|Potassium 29 mg||1 %|
|Total Carbohydrate 13 g||4 %|
|Dietary Fiber 1 g||5 %|
|Sugars 8 g|
|Protein 5 g||10 %|
|Vitamin A||1 %|
|Vitamin C||0 %|
These are based on a 2000 kcal diet and may not reflect your own nutritional needs.
These were calculated based on the recipe as written. Any variations may change these values.
*The coconut greek yoghurt can be swapped with vanilla or plain greek yoghurt and there is less cracking if you use a plain higher fat yoghurt although this will change the nutritional information.
Another option is using 200g of fat-free greek yoghurt and adding in 50-100g of low-fat/ full fat cream cheese. This will make it richer but I find that it gives it a nice flavour.
You can replace the yoghurt with soy versions and use a flax egg and vegan chocolate to make vegan friendly.
** The nutritional information is for the topping as written however you can omit the chocolate and mix cocoa powder/ hot chocolate powder with melted coconut oil/ light butter spread and some water for another topping or make a chocolate custard topping by adding some cornstarch and water/ milk to the alternatives and then microwave for 2-3 minutes, stirring every minute or so and allow to cool slightly before spreading over the cheesecakes.
Make sure that you spread the topping over the cheesecakes after they have cooled and make sure it has cooled slightly as otherwise the hot topping can cook the cheesecake further and make it go grainy.