Cherry Cheesecake Reduced Fat

Indulge in a guilt-free dessert with this luscious Cherry Cheesecake Reduced Fat recipe, perfect for satisfying your sweet tooth while keeping things light. Featuring a crisp crust made from reduced-fat graham cracker crumbs and a creamy filling of low-fat cream cheese and Greek yogurt, this baked cheesecake strikes a perfect balance between indulgence and health-conscious eating. Topped with a brilliantly glossy layer of reduced-sugar cherry pie filling, it’s the ultimate dessert for cheesecake lovers looking for a lighter option. Ready in just over an hour and chilled to perfection, this recipe is ideal for dinner parties, special occasions, or simply a treat-yourself moment. Plus, it serves 12, making it a crowd-pleaser with a healthier twist.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups Reduced-fat graham cracker crumbs
• 4 tablespoons Unsalted butter, melted
• 16 ounces Low-fat cream cheese (softened)
• 0.5 cup Low-fat Greek yogurt
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 3 large Eggs
• 1 can Cherry pie filling (reduced sugar)
• 1 teaspoon Cornstarch (optional, for thickening cherry topping)

Directions

Step 1

Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.

Step 2

In a medium bowl, combine the reduced-fat graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Press the crumb mixture into the bottom of the springform pan to form an even crust. Use the back of a spoon to press it firmly. Place the pan in the fridge to chill while preparing the filling.

Step 4

In a large mixing bowl, beat the low-fat cream cheese with an electric mixer on medium speed until smooth and creamy.

Step 5

Add the Greek yogurt, granulated sugar, and vanilla extract to the bowl and beat until fully incorporated.

Step 6

With the mixer on low speed, add the eggs one at a time, mixing just until each egg is blended. Be careful not to overmix, as this can cause the cheesecake to crack.

Step 7

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 50-55 minutes or until the edges are set and the center is slightly jiggly. Do not overbake.

Step 9

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.

Step 10

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or preferably overnight.

Step 11

Once chilled, spread the reduced-sugar cherry pie filling evenly over the top of the cheesecake. If desired, you can thicken the cherry topping with 1 teaspoon of cornstarch dissolved in a little water and heated in a small saucepan until thickened.

Step 12

Slice and serve your delicious reduced-fat cherry cheesecake!

Nutrition Facts

Serving size	(1357.9g)

Amount per serving	% Daily Value*
Calories	3390.5

Total Fat 156.5g	0%
Saturated Fat 87.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 858.7mg	0%
Sodium 3185.6mg	0%
Total Carbohydrate 393.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 252.8g
Protein 89.9g	0%

Vitamin D 167.1IU	0%
Calcium 834.2mg	0%
Iron 10.8mg	0%
Potassium 1578.9mg	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: 42.2%

Protein: 10.8%

Carbs: 47.1%