Low Calorie and Low Fat Cheesecake
Indulge guilt-free with this Low Calorie and Low Fat Cheesecake, a creamy and luscious dessert that doesn’t skimp on flavor. Featuring a light graham cracker crust sweetened with unsweetened applesauce and a silky filling made from low-fat cream cheese and fat-free Greek yogurt, this recipe is perfect for health-conscious dessert lovers. Sweetened with a granulated sugar alternative and brightened with a hint of lemon juice, it’s an ideal choice for those keeping an eye on their calorie and fat intake. Baked to perfection using a water bath to prevent cracks, this cheesecake is chilled for a smooth, velvety texture. Garnish with fresh berries or fat-free whipped topping to make this low-fat cheesecake a stunning centerpiece at any gathering. Ready in under 20 minutes of prep, it’s a wholesome, crowd-pleasing treat that’s as easy to make as it is to enjoy.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Low-fat graham crackers
- 3 tablespoons Unsweetened applesauce
- 450 grams Low-fat cream cheese
- 200 grams Fat-free Greek yogurt
- 75 grams Granulated sweetener (such as stevia or erythritol)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with non-stick spray or line the bottom with parchment paper.
Step 2
In a food processor, crush the low-fat graham crackers into fine crumbs. Add the unsweetened applesauce and mix until evenly combined to form the crust.
Step 3
Press the crust mixture firmly into the bottom of the prepared springform pan. Set aside.
Step 4
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer until smooth and creamy.
Step 5
Add the fat-free Greek yogurt, granulated sweetener, and vanilla extract. Mix until well blended.
Step 6
Add the eggs, one at a time, mixing on low speed just until combined after each addition.
Step 7
Mix in the lemon juice, cornstarch, and salt until smooth and no lumps remain.
Step 8
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Step 9
Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan to create a water bath. This helps prevent cracking.
Step 10
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle.
Step 11
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
Step 12
Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature.
Step 13
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Step 14
Slice and serve chilled. Optional: Garnish with fresh berries or a dollop of fat-free whipped topping for an extra treat.
Nutrition Facts
| Serving size | (1048.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2047.7 |
| Total Fat 99.6g | 0% |
| Saturated Fat 53.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 546.0mg | 0% |
| Sodium 3518.3mg | 0% |
| Total Carbohydrate 245.9g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 68.3g | |
| Protein 77.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1048.4mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1513.1mg | 0% |
Source of Calories