Low Fat Classic Cheesecake

Indulge in the creamy decadence of a dessert classic—without the guilt! This Low Fat Classic Cheesecake delivers all the rich, velvety texture and tangy-sweet flavor you love, but with a healthier twist. Made with low-fat cream cheese and protein-packed Greek yogurt, this lightened-up version pairs a crisp, buttery graham cracker crust with a smooth, luscious filling brightened by a hint of fresh lemon juice and pure vanilla extract. With just 20 minutes of prep and a slow bake to perfection, this cheesecake is ideal for any occasion, from elegant dinner parties to simple weeknight treats. Best served chilled, each slice offers a perfectly balanced bite of creamy indulgence without the heavy calories.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.25 cup unsalted butter, melted
• 24 ounces low-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup plain Greek yogurt
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon juice

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the graham cracker crumbs and 0.25 cup granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.

Step 4

In a large mixing bowl, beat the softened low-fat cream cheese and 1 cup granulated sugar together on medium speed until smooth and creamy, about 3 minutes.

Step 5

Add the Greek yogurt, mixing until fully incorporated.

Step 6

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 7

Stir in the vanilla extract and lemon juice until everything is well combined.

Step 8

Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.

Step 9

Place the cheesecake in the preheated oven and bake for 60 minutes. The edges should be set with a slight jiggle in the center.

Step 10

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracks.

Step 11

Remove the cheesecake from the oven and allow it to cool completely to room temperature.

Step 12

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.

Step 13

Run a knife around the edges of the cheesecake before removing the springform pan.

Step 14

Slice and serve chilled.

Nutrition Facts

Serving size	(1628.9g)

Amount per serving	% Daily Value*
Calories	4212.3

Total Fat 204.2g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1237.9mg	0%
Sodium 5984.2mg	0%
Total Carbohydrate 449.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 325.8g
Protein 128.7g	0%

Vitamin D 160IU	0%
Calcium 1630.8mg	0%
Iron 12.7mg	0%
Potassium 2050.2mg	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: 44.3%

Protein: 12.4%

Carbs: 43.3%