Tag Archives: cheesecake

HCG P3 Cheesecake

This spring, Nick and I both went on the HCG diet to cleanse and reset our metabolisms.  While on maintenance, we were allowed to eat whatever we liked except sugar and starch.  This time around, we were on maintenance when his birthday rolled around, so I set about finding a birthday cake that we could eat then.  Lucky for me, he likes cheesecake far more than regular cake, and I was able to find a perfect recipe!  Full disclosure – yes, it’s “diet” in that the recipe was perfect for maintenance phase of HCG, but this cake is very rich, and still pretty hefty on the calorie counts, but sooo worth it.

HCG P3 Cheesecake (Adapted from My HCG Cooking)


  • 1 cup ground pecans or almonds (I used almond meal)
  • 2 tbsp sweetener
  • 3 tbsp butter, melted
  • 4 8-oz packages of cream cheese (I used light)
  • 1 cup sweetener
  • 4 eggs
  • 1 cup plain yogurt (I used Greek yogurt)
  • 1 tbsp vanilla
  • 4 tbsp no sugar added jam (I used raspberry)


For the crust:

  1. Mix together ground pecans or almonds, 2 tbsp sweetener, and melted butter.
  2. Press mixture into bottom of a 9-inch cake pan (I lined mine with parchment paper before), and bake at 325 for 10 minutes.  Then turn oven up to 450.

For the filling:

  1. Beat together cream cheese, and 1 cup sweetener until well mixed.
  2. Add in 4 eggs, one at a time, and mixing well in between.
  3. Add in yogurt and 1 tbsp vanilla.
  4. Once well mixed and uniform, pour over crust.
  5. Bake at 450 for 10 minutes, lower heat to 250 and continue to bake for one more hour, or until a toothpick comes out clean.  Let cool completely.

For the topping:

Warm no sugar added jam of your choice for about 20-25 seconds in the microwave, until thinner and glaze-like in consistency.  Spoon over cheesecake, and spread carefully to cover the cake.  Chill in the refrigerator for at least a few hours before serving.

Of course, I also added candles and sang Happy Birthday to my sweet husband, but that part’s not really in the recipe 😉

This cheesecake was so delicious and easy that I would happily make it again, but one slice was more than enough to fill us up!  We even had it for breakfast later on.  I know lots of people who are wary of artificial sweeteners, so you could use stevia or xylitol, or even plain old sugar if you’re not on HCG Phase 3.  I used a sweetener that measured out the same as sugar (like Splenda), so it you’re using something different, you may need to change up the measurements for sweetener.  For us, this turned out with that perfect balance of sweet and creamy, so it was a hit!

Anyone else doing sugar-free baking?

Also, what’s better – cake or cheesecake?  Chime in, I’d love to get your thoughts!



Chocolate Chip Candy Cane Cheesecake

Here we are, in the midst of what has become known in diet circles as calorie bomb season.  It can definitely be tougher to make healthy choices when we’re offered with not only lots of delicious food, but also lots of not-very-healthy food, and also likely doing some travelling.  My best advice is not to stress about it too much, enjoy the time, make memories, enjoy the food, and try and be smart about it – eat fruit and veggies when they are an option, etc.  However, I do find that having a helpful recipe or two up your sleeve helps as well, if you’re entertaining or contributing to the menu.  Here is a delicious festive cheesecake (yes, cheesecake!) that is amazing as a lighter choice.

Chocolate Chip Candy Cane Cheesecake (original recipe here)

Serves 8


  • 16 oz. fat-free cream cheese, room temperature
  • 1/2 cup Splenda
  • 1 tsp. vanilla extract
  • 6 oz. (about 2/3 cup) fat-free vanilla Greek yogurt, room temperature
  • 1/2 cup liquid egg whites (about 4 egg whites), room temperature
  • 2 tbsp. all-purpose flour
  • 3 standard-sized candy canes or 12 mini candy canes, crushed
  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. Coat a 9-inch cake pan with nonstick spray
  2. In a large bowl, mix together cream cheese, Splenda, and vanilla.  Use an electric mixer for 1-2 minutes, mix until smooth.
  3. While mixing, add yogurt, egg whites, and flour one by one, gradually.  Mix until uniform, about 2 minutes.
  4. Add in half of the crushed candy canes, mix in gently.  Pour mixture into the cake pan.
  5. Sprinkle with chocolate chips.  Bake until firm, about 40 minutes.
  6. Sprinkle with the remaining crushed candy canes.  Let cool completely, and refrigerate for at least a few hours.
  7. When ready to serve, slice up into 8 slices, and enjoy!

There you have it, a refreshing and fun dessert with a crisp minty bite of candy cane that won’t fill you up with sugar 🙂  I enjoyed this one so much, I’ll probably re-make it with leftover candy canes!

Do you have any lightened up holiday recipes, or even just favourite holiday recipes?