Cheesecake craving satisfied—and without adding lots of sugar to my diet. These Low Sugar Vanilla- Coconut Cheesecake Snowballs deliver creamy cheesecake goodness in a cute, portion-controlled manner. Plus, it’s winter, so you know, snowballs…
Who would have thought that making cheesecake in a slow cooker was possible? Well, it most certainly is possible—and it’s delicious and foolproof. Slow cooking the cheesecake mixture gives a nice texture (it’s easy to give it that water bath that cheesecakes like), it’s a nice size (smaller and more manageable than the typical cheesecake), and for me, not having a crust is not a sacrifice in any way—it’s a way to eliminate some carbs and sugar and really, it’s the filling that I crave.
To me, the best cheesecake is one that is creamy, rich and dense, and not overly sweet. This one just works—whether you scoop it into “snowballs” or simply spoon it into bowls. Feel free to vary the flavor to suit your tastes. My husband loves a strong vanilla flavor and I like a little bit of coconut so these snowballs are a compromise 🙂 If you like a little lemon, add some lemon zest and small amount of lemon juice, same for orange, or add some cinnamon, extracts, even cocoa powder. The recipe is quite forgiving, so feel free to experiment.
- cooking spray
- aluminum foil
- 2 8-ounce packages neufchâtel cheese (reduced-fat cream cheese), softened
- 1/3 cup plus 1 Tablespoon Truvia Baking Blend sweetener
- 1 5.3-ounce cup nonfat, no-added sugar vanilla Greek yogurt (such as Oikos Triple Zero)
- 1/4 cup canned coconut cream (not cream of coconut, which has added sugar)
- 1 Tablespoon vanilla extract
- 1/2 teaspoon coconut extract, optional
- 2 Tablespoons tapioca flour (also called tapioca starch)
- 3 eggs
- 2 cups unsweetened, shredded coconut, lightly toasted if desired
- Find a 1 1/2-quart casserole or souffle dish that fits into your slow cooker crock. Spray the dish lightly with cooking spray and set it aside. Using aluminum foil, create 2 long strips of foil that you'll use as "straps" to remove the dish from the slow cooker when it's done. To do this, tear off a 22-24-inch long piece of foil, fold it in half lengthwise, then in half lengthwise again; repeat the process with a second piece of foil. Place the foil straps into the slow cooker, criss-crossing them at the bottom, and allowing the ends to stick up past the top of the slow cooker crock. Press the foil straps down to be flush with the bottom and sides of the crock.
- In a mixing bowl, beat the neufchâtel cheese with the Truvia sweetener on low speed until well combined. Add the yogurt, coconut cream, vanilla and coconut extract (if using), and the tapioca flour and beat again on low speed until well mixed and smooth. Add the eggs, one at a time, beating on low after each addition, until just combined—do not whip the mixture or incorporate a lot of air.
- Transfer the mixture to the casserole dish and cover it tightly with aluminum foil. Add 2 cups of very warm water to the slow cooker crock, push the foil straps back into place if necessary. Carefully place the casserole into the slow cooker crock, centering it where the foil straps cross each other. Cover the slow cooker and cook the mixture on HIGH for 2 1/2 hours, or until the cheesecake mixture is set in the middle (carefully pull back the foil to check).
- To remove the cheesecake, bring the ends of the foil straps together (hold two ends in each hand) and carefully use the straps to lift the casserole dish out of the slow cooker and transfer it to a rack. Uncover the cheesecake and allow it to cool for at least 2 hours, then refrigerate it for 4 to 24 hours.
- To make the snowballs: use an ice cream scoop to portion out 8 rounded balls of cheesecake mixture. Using clean hands, shape the scoops into nicely rounded balls, then roll them, one at a time, in the coconut to coat the outsides. Serve immediately or refrigerate until needed.This cheesecakes keeps nicely in the refrigerator for up to 5 days.