Looking for low fat cheesecake recipes? Bordering into the sinful range, but still quite low in fat and sugar, these Strawberry Cheesecake Squares will make you very popular when inviting friends over, or even at work to share with your workmates (time allowing!).

The best thing of this low fat cheesecake recipe is that it is so easy to prepare, that a kid could do it (under parental or adult supervision, of course!). And speaking of cheesecakes, somebody asked me not long ago “what is the best time to have cheesecake?” Well, it all depends on your goals, and on the type of cheesecake you’re about to eat.

If you are not into the low fat type, then you would not be asking that question, as you most probably would have it whenever you feel like it. But if you are in the weight-loss journey, or at least eating in a healthy fashion, you may want to pay attention to your eating patterns, and the events that trigger off your craving for this type of food. You must remember that, although this low fat cheesecake recipe is withing the healthy range of foods, you can still put on weight by eating the whole thing!

That is why, if you are going to eat this low fat dessert, you must apply caution and eat it following a good low fat dinner meal, or something that leaves you satisfied, full, and content.

In a way, what I’m proposing here is that you eat “the smart way”. That way, you can have the cake… and eat it too! You won’t be tempted to have seconds or thirds if you eat the smart way! Enjoy this, and the rest of my low fat cheesecake recipes!

Ingredients for strawberry cheesecake:

For the base you need:

• 175 g (6 oz) crushed semi-sweet wheatmeal biscuits
• 55 g (2 oz) low fat spread (“I can’t believe it’s not Butter” would do)

For the topping you need:

• 3 tsp gelatine
• 1 cup of low fat cottage cheese
• 175 g (3/4 cup) low fat soft cheese
• 55 g (1/4 cup) caster sugar
• 2/3 cup low fat cream
• Grated rind of 1 lemon
• a punnet of strawberries (8 oz?) to decorate.
• 1 tsp of coconut essence (for luck!)

This is what you do:

First, crum the biscuits.

Prepare a baking tin by spraying canola oil on the base and around. Place the crums on tin, spreading them evenly. Put the tin in the fridge for the time being.

Now, sprinkle gelatine over 3 Tbsp water in a small bowl and set aside for about 3 minutes.

Then place the bowl in a saucepan of hot water and still till it dissolves. Let it cool for a while.

Blend together the gelatine, cottage cheese, soft cheese, caster sugar, cream, coconut essence and lemon rind till smooth.

After that, pour the mixture into a bowl and stir in the strawberries.

Pour the strawberries-cheesecake mixture onto the crumbs in the tin, and chill in the fridge till set.

Once the cheesecake is set, you can cut it into individual squares and serve it.

This low fat cheesecake recipe is pure heaven!