Low Fat Cheesecake
Indulge guilt-free with this creamy and luscious Low Fat Cheesecake, a healthier twist on the classic dessert that doesn't skimp on flavor. Made with low-fat cream cheese and protein-packed Greek yogurt, this cheesecake achieves the perfect balance of richness and lightness. A buttery graham cracker crust provides a cozy, crunchy base, while a touch of fresh lemon juice brightens the smooth, velvety filling. With only 20 minutes of prep time and an irresistible optional berry topping for a pop of color and sweetness, this recipe is perfect for a dinner party centerpiece or a satisfying weeknight treat. Optimize your dessert game with this easy-to-make, crowd-pleasing delight that’s as wholesome as it is indulgent!
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Ingredients
- 16 ounces Low-fat cream cheese
- 1 cup Low-fat plain Greek yogurt
- 0.75 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh lemon juice
- 1 cup Graham cracker crumbs
- 2 tablespoons Unsalted butter, melted
- 1 as needed Non-stick cooking spray
- 0.5 cup Fresh berries (optional, for garnish)
Directions
Step 1
Preheat the oven to 325°F (163°C). Lightly spray a 9-inch springform pan with non-stick cooking spray.
Step 2
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Step 3
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer until smooth and creamy.
Step 4
Add the Greek yogurt and granulated sugar to the cream cheese and beat until well-combined and fluffy.
Step 5
Add the eggs one at a time, mixing on low speed to avoid over-beating after each addition.
Step 6
Mix in the vanilla extract and fresh lemon juice until just combined.
Step 7
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Step 8
Bake the cheesecake in the preheated oven for 50 minutes, or until the center is slightly jiggly but set around the edges.
Step 9
Turn off the oven and leave the cheesecake inside with the oven door cracked slightly open for 1 hour. This helps prevent cracking as it cools.
Step 10
Remove the cheesecake from the oven and allow it to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
Step 11
Before serving, garnish with fresh berries if desired. Slice and enjoy!
Nutrition Facts
| Serving size | (1249.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2914.7 |
| Total Fat 137.7g | 0% |
| Saturated Fat 73.9g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 806.5mg | 0% |
| Sodium 2964.0mg | 0% |
| Total Carbohydrate 299.2g | 0% |
| Dietary Fiber 5.8g | 0% |
| Total Sugars 213.9g | |
| Protein 84.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1098.5mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1672.8mg | 0% |
Source of Calories