Cherry Cheesecake Low Fat

Indulge in the creamy decadence of this Cherry Cheesecake Low Fat, a guilt-free dessert that doesn’t compromise on flavor. Featuring a buttery reduced-fat graham cracker crust, a luscious filling of reduced-fat cream cheese and nonfat Greek yogurt, and a vibrant topping of low-sugar cherry pie filling, this cheesecake is as light as it is satisfying. With just a touch of lemon juice for balance and a smooth, velvety texture, it’s baked to perfection and chilled for a refreshing finish. Perfect for dessert lovers looking for a healthier twist, this easy-to-make recipe comes together in just 20 minutes of prep time. Whether for a family gathering or a weeknight treat, this low-fat cherry cheesecake is sure to impress without derailing your healthy eating goals!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 120 grams Reduced-fat graham crackers
• 45 grams Unsalted butter
• 450 grams Reduced-fat cream cheese
• 200 grams Nonfat Greek yogurt
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 Large eggs
• 1 tablespoon Lemon juice
• 200 grams Cherry pie filling (low sugar)

Directions

Step 1

Preheat your oven to 160°C (325°F).

Step 2

Grease a 9-inch (23 cm) springform pan lightly with cooking spray or line the bottom with parchment paper.

Step 3

Crush the reduced-fat graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.

Step 4

Melt the unsalted butter in the microwave or on the stovetop and mix it with the graham cracker crumbs until evenly combined.

Step 5

Press the crumb mixture firmly into the bottom of the prepared springform pan to create the cheesecake crust. Chill in the refrigerator while preparing the filling.

Step 6

In a large mixing bowl, beat the reduced-fat cream cheese and Greek yogurt together until smooth and creamy.

Step 7

Add the granulated sugar and vanilla extract, then beat again until well combined.

Step 8

Add the eggs one at a time, beating well after each addition.

Step 9

Mix in the lemon juice for a touch of acidity to balance the flavors.

Step 10

Pour the cream cheese mixture over the prepared crust and smooth out the top with a spatula.

Step 11

Bake in the preheated oven for 45-50 minutes, or until the center is slightly jiggly but set around the edges.

Step 12

Turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly for about 1 hour to prevent cracking.

Step 13

Once cooled to room temperature, spread the low-sugar cherry pie filling evenly over the top of the cheesecake.

Step 14

Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Step 15

Slice and serve your low-fat cherry cheesecake chilled. Enjoy!

Nutrition Facts

Serving size	(1234.2g)

Amount per serving	% Daily Value*
Calories	2549.5

Total Fat 129.3g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 726.4mg	0%
Sodium 2463.6mg	0%
Total Carbohydrate 280.1g	0%
Dietary Fiber 5.9g	0%
Total Sugars 185.1g
Protein 76.5g	0%

Vitamin D 134IU	0%
Calcium 1011.9mg	0%
Iron 6.3mg	0%
Potassium 1920.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 11.8%

Carbs: 43.3%