Creamy Dreamy Low Fat Cheesecake
Indulge guilt-free with this Creamy Dreamy Low Fat Cheesecake—a luscious dessert that delivers all the rich, velvety flavor of traditional cheesecake but with a lighter, health-conscious twist! Built on a buttery low-fat graham cracker crust, this delectable treat features a silky filling made from a combination of low-fat cream cheese and protein-packed non-fat Greek yogurt, sweetened with just the right touch of sugar and brightened by a hint of lemon juice. With a quick 20-minute prep time and simple baking process, this cheesecake is perfect for novice bakers and dessert enthusiasts alike. Serve chilled for a satisfyingly creamy texture that pairs beautifully with fresh berries or a drizzle of honey. It's the ultimate low-fat dessert option for your next gathering or a special treat to enjoy any day of the week!
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Ingredients
- 1.5 cups low-fat graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces low-fat cream cheese, softened
- 1 cup non-fat Greek yogurt
- 0.75 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Directions
Step 1
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
Step 2
In a medium-sized bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
Step 3
In a large mixing bowl, beat the low-fat cream cheese with an electric mixer on medium speed until smooth and creamy.
Step 4
Add the Greek yogurt and granulated sugar to the cream cheese, and continue mixing until well incorporated.
Step 5
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
Step 6
Add the cornstarch to the mixture and gently mix until fully combined and smooth. Be careful not to overbeat the batter to avoid introducing excess air.
Step 7
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Step 8
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 50-55 minutes, or until the center is just set and slightly jiggly.
Step 9
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Step 10
Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Step 11
Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan, slice, and enjoy your creamy dreamy low-fat cheesecake!
Nutrition Facts
| Serving size | (1202.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3023.6 |
| Total Fat 132.3g | 0% |
| Saturated Fat 73.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 698.7mg | 0% |
| Sodium 4213.2mg | 0% |
| Total Carbohydrate 351.3g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 221.9g | |
| Protein 93.4g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1150.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1496.3mg | 0% |
Source of Calories