Low Fat Cherry Cheesecake

Indulge guilt-free with this luscious Low Fat Cherry Cheesecake, a lighter twist on the classic dessert without sacrificing flavor. Crafted with a crumbly reduced-fat graham cracker crust and a creamy filling of Neufchâtel cheese and non-fat Greek yogurt, this cheesecake is delicately sweetened with granulated sugar and enhanced by hints of vanilla and fresh lemon juice. The crowning glory? A vibrant cherry topping made with juicy, pitted cherries for a naturally sweet and tangy finish. Perfect for any gathering or a satisfying treat, this low-fat dessert is easy to prepare and ideal for health-conscious cheesecake lovers. Ready in just under an hour of active preparation, this dreamy dessert chills to perfection for a stunningly smooth slice that will have everyone coming back for seconds.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 10

Ingredients

• 150 grams Reduced-fat graham cracker crumbs
• 50 grams Low-fat margarine, melted
• 450 grams Neufchâtel cheese (low-fat cream cheese), softened
• 200 grams Non-fat Greek yogurt
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 pieces Large eggs
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Cornstarch
• 250 grams Cherries, pitted and halved (or unsweetened canned cherries)

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, combine the reduced-fat graham cracker crumbs with melted low-fat margarine. Mix until the crumbs are evenly coated and moist.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Place the pan in the refrigerator while you prepare the filling.

Step 4

In a large mixing bowl, beat the Neufchâtel cheese until smooth using an electric mixer on medium speed.

Step 5

Add the non-fat Greek yogurt and granulated sugar to the cream cheese, beating until well combined.

Step 6

Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition.

Step 7

Stir in the fresh lemon juice and cornstarch, mixing until just combined.

Step 8

Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 9

Transfer the cheesecake to the oven and bake for 45-55 minutes, or until the center is almost set. It should still have a slight jiggle.

Step 10

While the cheesecake is baking, prepare the cherry topping. In a small saucepan, with medium heat, cook the cherries until they start to release their juices (about 8-10 minutes). Stir occasionally.

Step 11

Remove the saucepan from the heat and let cherries cool completely.

Step 12

Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.

Step 13

Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.

Step 14

Before serving, spoon the cooled cherry topping evenly over the cheesecake.

Step 15

Carefully release the sides of the springform pan, slice, and serve chilled.

Nutrition Facts

Serving size	(1342.2g)

Amount per serving	% Daily Value*
Calories	2716.3

Total Fat 136.9g	0%
Saturated Fat 65.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 699.3mg	0%
Sodium 3028.4mg	0%
Total Carbohydrate 285.0g	0%
Dietary Fiber 9.2g	0%
Total Sugars 184.4g
Protein 76.8g	0%

Vitamin D 80IU	0%
Calcium 689.0mg	0%
Iron 8.1mg	0%
Potassium 1414.4mg	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: 46.0%

Protein: 11.5%

Carbs: 42.5%