Breakfast Ideas - Phase 1 - Protein Packed Breakfast Cheesecake

04-07-2005, 07:54 AM
For those who don't like eggs for breakfast....

From Low Carb Creations:

Breakfast Cheesecake

24 oz Neufchatel (LF) Cream Cheese
8 oz Fat Free Cream Cheese
1 1/2 Cup Splenda
24 oz FF Cottage Cheese
6 Eggs
2 tsp Vanilla Extract

In a mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. In a blender combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Finally fold in the vanilla. Pour into spring form pan (I use a regular pie pan and it works just fine). Put into an oven preheated to 400* for 10 minutes. Turn the oven down to 200* and cooke for 40 more minutes. Turn off the oven and allow the cheesecake to stay in the oven until cooled off. Don't overcook this or you reuin the texture. It should be smooth and creamy.

Total Fat: 11.3g
Carbohydrates: 5.5g
Protein: 12.6g

16 Servings

You can sub out more FF cream cheese for the LF kind. The book says it makes a difference, but I've never noticed.

05-05-2005, 10:29 AM
I wonder if these freeze well. I'm betting the should, then I could make them in the cupcake holders to make sure it was 16 servings and not 8....not that I would do, not me, no problems with portion control here... :devil:

Anybody try this as cupcakes yet?


05-19-2005, 11:06 AM
Ok, so I made these as cupcakes and they were fantastic! I halved the batch, baked them at 400* for 6 minutes, 200* for 35. A half batch made about 20 total cupcakes for me. So I eat two of them for a serving. EXCELLENT! And they are really good frozen. Try it out if you get the chance ladies! Great on the go!

05-23-2005, 10:33 AM
I made this on Saturday as cupcakes. I used the large cupcake holders. I reduced the splenda to 3/4 cup and added a sm package of sf lime jello because I don't really like plain cheesecake. Right out of the oven, I really wasn't impressed. But the next day Oh, my gosh these are so good. I'm glad I made them cupcakes so I can grab a single serving.


a broad abroad
05-30-2005, 06:56 AM
I was always under the impression that its a type of reduced fat cream cheese. It has always available, even before the term LowFat entered the supermarket. It is sold in bricks like cream cheese right next to them in the market.

After seeing your question, I found this online:
* Cream cheese is similar to French Neufchatel in that it is made from cow's milk, but differs in that it is unripened and often contains emulsifiers to lend firmness and lengthen shelf-life. USDA law requires cream cheese must contain at least 33 percent fat and no more than 55 percent water, although there are low-fat and nonfat varieties now on the market.
* Neufchâtel is a name used in the United States for a softer form of cream cheese that contains 20 to 33% fat, although the cheese bears no relationship to French Neufchâtel, produced only in Normandy.

PLUS tips:
Low-fat and non-fat varieties will not melt as well because of the lower fat content.
• To reduce fat in dips and spreads, yogurt cheese, creamed cottage cheese, and low-fat/non-fat cream cheese may be substituted measure for measure.
• In most applications, Neufchatel cheese may be substituted for cream cheese measure for measure.

07-12-2005, 03:19 PM
It would work just fine with stevia. I'd be careful of the amount however: I find it can make things too sweet.

07-18-2005, 11:02 AM
Okay, I made them anyways. I divided the batch by 3, and got 12 cupcakes. I figured out that two made a 150 calorie serving. I froze them and then in the morning decided they needed to be thawed in the fridge first. I reccoment chilling over freezing. I heated them up in the microwave for 30 seconds and topped them with 1/2 TBS of SF raspberry jelly each and it was perfectly divine! Truly dessert for breakfast. ENjoy!

Sheba's Mom
07-18-2005, 12:32 PM
I made these yesterday. I can't use any of the atificial sweeteners so I just left it out. Also I made it with all fat free cheese because I can't find the other kind in my area. They are really very yummy. :T If you aren't a cheese cake lover don't know that you would like it the way I made it.

I used the cupcake wrappers and the muffin tins but I didn't spray the wrappers with anything and they come out of them just fine.

I probably would have ended up with about 35-36 cupcakes but ran out of room at 27 and just trashed the rest of it. I am going to cut the recipe in half next time because it sure does make a very large batch if you are doing cupcakes. I think it would be perfect if you are doing a cheesecake.

I am thinking that I might use them for evening snack as a dessert in addition to sometimes for breakfast and put a teaspoon of simply fruit spread on them making them a P2 dessert. :T

08-01-2005, 08:37 AM
I cut this in half, and used 16 oz of ff cream cheese because I couldn't get the neuf. at my local store. I made cupcakes, and all in all, they are good. I think I would use less splenda next time. These really have so much potential! Great with coffee!

08-03-2005, 11:33 AM
I made a third of the amount in the original, and it made 12 cup cakes - the same as darling chick.

These are great - I agree you do need to be a cheesecake lover to like these.

I will use this recipe for cheesecake in future.

09-22-2005, 06:50 AM
Heather, there is only a tablespoon of the ff or lf cream cheese per serving in this recipe as there are 16 Tablespoons in a cup. I have no clue about the Neufchatel as we don't get it here. I'll try to figure this out.

09-22-2005, 08:38 AM
neufchatel is lf cream cheese. edited to add: I found an official definition-Neufchatel
A soft unripened cheese originally from Neufchatel-en-Bray, France. It has a fat content of 44-48%. Philadelphia sells it as low-fat cream cheese in the U.S..

Cream cheese has been talked about many times. I don't know of anyone who has found the non-dairy creem cheese. I think it's some kind of soy product.

This has 3 cups of cream cheese total= 3x16=48 T I made 20 cupcakes so it's about 2.4 tablespoons of cream cheese per cupcake. Ok, so maybe make them smaller- make 24 cupcakes and you'll have 2 tablespoons per cupcake

Had to get my math brain working too early in the morning.

(I made it once with all ff and it turned out ok. Not great but ok)

09-22-2005, 01:01 PM
Actually, neufchatel is not the same as the low-fat cream cheese. Philly sells lf cream cheese, and neufchatel (which they market as 1/3 less fat cream cheese). There are 6g of fat per serving of the neufchatel, if I remember rightly from comparing them at the store. I think there were 2-3 g of fat in the lowfat, and 0 in ff.

As I make it out, there would be a total of 1/4 cup cream cheese products of various sorts per serving, so if I understand rightly, you could only have 1/2 serving while staying OP. Does that sound right?

09-26-2005, 12:33 PM
Lisa, I've never made this recipe as I'm leery of the calories and "creeping portion size". I'd do it in the food processor to get it smooth.

Nancy, it's not baked in a pan of water. My usual cheesecake recipes aren't either although I do use a "bain Marie" for some of my custards.

One of these days I'm going to run this recipe through MasterCook to get the calories. I think it will be a bit scary.

I still can't find Neufchatel cheese - maybe we don't have it in Canada? We DO have Red Rose Tea though! :lol:

09-27-2005, 10:43 AM
Calorie ways it's not too bad if you can stop at one serving. Which I can't so these are very dangerous.

I did put it all into fitday and came up with:
Use 1-2% fat cottage cheese- 2841=178 calories each - 16 servings
Use all ff cream cheese and 1-2% fat cottage cheese-1898 calories=119 calories each -16 servings

I couldn't find reliable information on the fat free cottage cheese, I used one I found at calorie king and it came up with 1888 calories total = 118 calories each but I'm not sure about that one. So if anyone has a container of fat free cottage cheese, you can double check these numbers.

And I don't have the calorie information for the splenda-I know that a small amount is considered calorie free but once you get into the cup fulls it's something else.

Please double check because sometimes my math brain doesn't follow me to work.


09-27-2005, 11:41 AM
I entered it just as it was originally posted and came up with 177 calorie each and 60 calories from fat. I'm not sure on how many calories we are allowed on SBD still. I'm getting mixed signals on that one. Some pple say you don't count calories and yet a lot of beachers are worrying about them. I'm not even sure about the allotted fat for a day. Anyways there you have it, as it's posted.


09-27-2005, 01:39 PM
I'm curious how we are doing this differently. Are you using fitday?
This is what I had for it-once I change the lf cream cheese to Neufchatel :

I'm not sure on how many calories we are allowed on SBD still. I'm getting mixed signals on that one. Some pple say you don't count calories and yet a lot of beachers are worrying about them. I'm not even sure about the allotted fat for a day. Anyways there you have it, as it's posted.

According to the book, you aren't supposed to be worrying about fat grams and calories and to a certain extent many of us don't at least in phase 1.

But, some of us have found that we don't have a "I'm full" switch when we eat. Or we've hit a major stall in the weight loss. So there are a few of us who count calories while doing SBD.

For must of us, it's not an everyday thing, it's more like once in awhile when we don't see any changes in our weight, we'll log everything into fitday or a similiar program to figure out how close we are to what we think we need. It's just a rough estimate.

10-05-2005, 05:59 PM
At last - the moment you've all been waiting for! Here are the stats on the different kinds of Philly brand Cream Cheese!

I wasn't able to get nutritional info for the exact same quantities for each kind, but they are close, at least.

Original (2tbsp): 90 cal, 9 g fat (5 g saturated), 2 g sugar
Original Whipped (2 tbsp): 60 cal, 6 g fat (3.5 g saturated), 4 g sugar
1/3 Less Fat Cream Cheese* - 1 oz): 70 cal, 6 g fat (4 g saturated), 4 g sugar
Light (2 tbsp): 60 cal, 4.5 g fat (3 g saturated), 2 g sugar
Fat-free (2 tbsp): 30 cal, 0 g fat (0 g saturated), 1 g sugar
*aka Neufchatel

I hope this helps some of you. I apologize for taking so long to get this posted - I've just been that busy with DS and schoolwork and all. Thanks for your patience!

03-15-2006, 09:53 PM
I have made these multiple times. I always use ff cream cheese- I don't use two different ones, just philly ff, and sometimes the walmart cheap brand. Seems to work fine, because I still enjoy them with my coffee. I don't really let them cool in the oven, I just watch them, and when they start to get wrinkley on top, I take them out and let them sit on top of the oven to cool. I really recommend using the foil liners because if you refrigerate them, they really stick to the paper liners, and the paper gets soggy. There is a similar recipie for these in the new cookbook, but it uses cocoa. For some reason they are labeled phase 3, but all the ingredients are phase 1, so I use them in phase 1.

04-14-2008, 12:15 PM
Just wanted to share that I made these this weekend and they turned out fantastic! But I tweaked them just a bit. Instead of using all vanilla extract, I used 1t vanilla and 1t lemon extract and also added the zest from a lemon. Outragously yummy! Lookin' forward to breakfasts this week!

11-05-2008, 01:21 PM
Can I use Ricotta cheese instead of cottage cheese.

Yes, but it has to be part skim.

03-08-2009, 08:49 PM
I made these, halved the recipe, and put them in the individual servings in the freezer - I have to say these are awesome.

I bring them to work, and everyone wants to know what I'm eating. So I tell them. Plus, it's high in protein, low in fat (I use fat free cream cheese, and fat free cottage cheese. I've contemplated using Egg beaters but find regular eggs satisfy me more), and low in carbs and satisfy me until lunch. Plus I feel like I am having a treat. Thanks for posting this, it makes my "lifestyle change" super easy and satisfying.

I also notice that when I immediately pull them out of the oven, they are kind of squishy or "not set". But give them a bit to cool off completely, they "settle" down and become firm...I'm a weirdo for undercooked food and find if I add maybe 5 minutes more to the time...Wait, let me be clear: basically when it is at 400 degrees and cook for 6 minutes, I cook it for 10. Then I let them cool completely in the oven after the 35 minutes at 200 degrees. But don't over cook them. I did that once and the looked like burnt cotton swabs....or white hockey pucks with brown dirt on them. Not so yummy.

05-27-2009, 01:27 PM
8 oz Neufchatel (LF) Cream Cheese
8 oz Fat Free Cream Cheese
3/4 Cup Splenda
16 oz FF Cottage Cheese
3 Eggs
2 tsp Vanilla Extract

I used that version of the recipe to reduce the carbs and fat and up the protein. I put it in an 8x8 and divided it into 9 fairly big portions. The nutritional data ended up being about 185 cals, 5 grams of fat, 8 grams of carbs, and 19 grams of protein (i must have had some crazy protein packed cottage cheese). Also, I added a pack of sugar free strawberry jello to make it taste like something and WOW that made it good!

Hope this helps!

02-09-2010, 11:31 PM
Tammie - sorry I missed that question:)

I made the original version, first post in this thread. I am going to make them again this week. Yum.

Changes: I made them in muffin tins. I cut the recipe in half and made 18. I used foil muffin liners sprayed with Pam. Cook at 400 degrees for 6 minutes then 200 for 35 minutes. Some people cooked them longer. Also did some math and figured just over 75 calories for each "muffin." I ate three in a serving.

02-12-2010, 02:42 AM

Okay, I decided to make these, but the cream cheese (and all the questions about it) has confused me.

The fat-free cream cheese by Philadelphia had sugar listed as an ingredient with an asterisk that said it was an ingredient not in normal cream cheese. We can't have that, right?
I found non-dairy cream cheese that is made from Tofu. I'm going to try that, but it is not fat-free. However, I'm not that worried about the fat content since it is minimal, but will continue the search for fat-free.

So my question is, can we have fat-free cream cheese or not?

02-12-2010, 04:34 AM
Yes, you can have fat-free cream cheese however, my rule of thumb is like that of "lite" anything (mayo, dressing) - I keep it under 3g of sugar per serving.

Neufatel cheese is usually what my store brand is or is what the Philly 1/3 less fat kind is and will sometimes buy that (though not for this recipe - I've never made it as I don't like cheesecake normally!). If your Fat Free brand is below 3g of sugar and is a lower calorie option, that would be ok too.

Hope that helps!

02-12-2010, 07:28 AM
The fat-free cream cheese by Philadelphia had sugar listed as an ingredient with an asterisk that said it was an ingredient not in normal cream cheese. We can't have that, right?
I found non-dairy cream cheese that is made from Tofu. I'm going to try that, but it is not fat-free. However, I'm not that worried about the fat content since it is minimal, but will continue the search for fat-free.

So my question is, can we have fat-free cream cheese or not?

Personally I'd rather have a little fat than sugar. Foods with added sugar are just a craving waiting to happen with me. I also live with a diabetic so we just avoid that stuff. I also use FF yogurt in place of FF sour cream. That stuff has sugar and lots of unpronounceables too. As you can tell this one is more of an individual choice :) As long as you don't use the full fat dairy or a high sugar ff you should be alright.

04-23-2010, 09:03 PM
Okay, I finally got this right, and it was AMAZING!
The first time I did this recipe I forgot to adjust the time for cupcakes. I couldn't find that fancy creme cheese, so I just got more FF normal cream cheese. I halved the given recipe and it yielded 12 cupcakes. I also discovered last time these will not rise, so this time i used paper so it would be easier to transport and wasn't afraid to fill it up now that i know it won't rise. Also, for timing, I did 6 mins at 400 and 45 mins at 200. And it was still very loose, but after refrigerating they were perfect! Next time I will use a hand blender mixing it to make it even smoother!

07-12-2010, 06:08 PM
I have these in muffin form baking right now.
I used Trader Joes lf cream cheese.
I also added sf lemon jello and some poppy seeds for a little flare.

05-27-2011, 08:10 PM
I made these but i made some changes based on what some other people did.

I used a small packet of sugar free strawberry jello
I only used 3/4 cp. splenda
Baked @ 400 for 6 minutes
We didn't eat them until the next day. I add like 2 tablespoons of sugar free cool whip. Everyone loved them (hubby and kids).
And i made these like cupcakes. I ended up making like 24 cheesecake cups. I eat mine as dessert with a cup of milk. It definitely helps with the cravings !

07-16-2011, 09:36 AM
these sound great. has anyone tried substituting fat free ricotta for the 24 ounces of cream cheese? also using half (3) eggbeaters instead of whole eggs would lower fat grams.

01-02-2014, 09:15 AM
Just made these - FABULOUS!!!! (and I didn't have to eat eggs for breakfast!). I cut the recipe in thirds, added...maybe 1/4 c. sour cream (what good cheesecake doesn't have sour cream?!?!) and 3 or 4 stevia packets. It made 12 cupcakes...I figured around 100 calories each.

Diet? What diet?!

02-02-2014, 01:12 PM
I'm going to admit I melted maybe 1/4 c semi sweet choco chips, then added them to part of the batter.

Oh. My.


It was a perfect little dessert for guests, and they were doing weight watchers, so appreciated a small but delicious dessert!

02-27-2014, 02:53 PM
Tammy did you do the sour cream in place of the cottage cheese?

02-27-2014, 08:21 PM
I did cottage cheese (actually, ricotta), and sour cream.

I'm trying to remember if the second time...I think I put in less ricotta, and some sour cream.

My thinking was sour cream and cream cheese are classic cheesecake. Only thing missing is crust and sugar.

03-09-2014, 02:04 PM
Could you use a thin layer of crushed nuts (thinking almonds or pecans) in the bottom of the pan or muffin tin to make a crust?

I know now the calorie counters are going nuts trying to figure out how much it would add! Sorry ladies!

03-09-2014, 08:17 PM
Nuts are allowed on all Phases of SBD, so you can certainly use them as a crust.

03-16-2014, 04:14 PM
I have made these and some times I sprinkle a little cinnamon across the top before baking and sometimes I use almond extract and put a little sliced almond on the top. I always make them as muffins.

08-05-2014, 04:39 PM
After 3 weeks of counting calories, it just isn't working. I'm hungry all the time and go over my daily limit.

So, I'm going to give SB a try for 2 weeks and see how I make it through Phase 1.

Does this recipe fill you up? Is it satisfying? Is it "healthy" for breakfast?