Savory Low-fat Vegetarian Rosemary Cheddar Cheesecakes, #LowCarb

Holiday Challenge Party Tip:

Bring your own appetizer or entree to the party. 

These savory low-fat vegetarian rosemary cheddar cheesecakes are high in protein and low in carbohydrates. Feel free to substitute full fat cheeses if you can’t find reduced fat options.

Serving suggestion: As an entrée, plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.

Serve them as a warm or room temperature appetizer or as the star of a fruit and cheese tray.

More appetizer ideas:

 Jalapeño poppers
Killer Salsa, bring with baked tortilla chips.
Easy Sushi Towers

Savory Low-fat Vegetarian Rosemary Cheesecakes

Savory cheddar and cream cheese cheesecakes for a vegetarian main meal or appetizer. Reduced fat makes them a healthy low carb choice for everyone. 

  • 3/4 Cup Toasted panko bread crumbs (May substitute gluten free crumbs )
  • 1/4 Cup Toasted walnuts
  • 2 Tablespoons Olive oil

Cheesecake filling

  • 8 Oz Reduced fat cream cheese
  • 4 Oz Reduced fat sharp cheddar cheese (May substitute any sharp cheese )
  • 2 Eggs
  • 1 Tablespoon Fresh chopped rosemary (1 tsp dried)
  • 1 Clove Minced garlic
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Ground black pepper
  1. Preheat the oven to 325 degrees F.

    Spray 12 muffin tin with olive oil mist and set aside.

    Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.

    Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.

    Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature.

Omit bread crumbs and substitute coconut flour to make this a Keto diet recipe.

Pin this recipe for later. You might like my Pinterest Mexican Appetizer Board for more Ideas.

Savory Low-fat Vegetarian Rosemary Cheddar Cheesecakes, #LowCarb

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4 Comments Add yours

  1. A low fat savory cheesecake with cheese and one of my favorite herbs, rosemary will be a winner at Fiesta Friday. Thanks for sharing Tracey!

    Like

    1. Thanks Judi. They are pretty tasty and calorie controlled too.
      Happy Holidays,
      Tracey

      Like

  2. These sound fun and I love that you gave gluten free and keto options. Thanks for bringing to our Fiesta Friday this week – add your links in so more can join our party!

    Like

    1. Thank you for stopping by to say Hi. I try to give substitutions when appropriate.
      Tracey

      Like

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