Low Fat Lemon Cheesecake

Indulge in the creamy, zesty delight of this Low Fat Lemon Cheesecake, a guilt-free dessert that's as light as it is flavorful! Perfect for health-conscious dessert lovers, this cheesecake features a buttery low-fat graham cracker crust and a velvety filling made with fat-free cream cheese and Greek yogurt for a luscious texture without the extra calories. Fresh lemon juice and zest add a vibrant citrusy punch, while vanilla extract enhances the sweetness, making every bite a refreshing treat. Baked to golden perfection and left to cool for a silky finish, this dessert is an ideal make-ahead option for gatherings or a special weeknight indulgence. With only 20 minutes of prep time and a decadent yet wholesome profile, this low-fat lemon cheesecake is your new go-to guilt-free dessert.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 grams Low-fat graham crackers
• 40 grams Unsalted butter
• 450 grams Fat-free cream cheese
• 200 grams Fat-free Greek yogurt
• 60 milliliters Lemon juice
• 2 tablespoons Lemon zest
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 2 tablespoons Cornstarch
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides with a little butter.

Step 3

Crush the graham crackers in a food processor until finely ground. Add melted butter and pulse until the mixture resembles wet sand.

Step 4

Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 5

In a large bowl, beat the fat-free cream cheese with the granulated sugar until smooth and well combined.

Step 6

Add the Greek yogurt, lemon juice, lemon zest, vanilla extract, cornstarch, and salt. Mix until everything is thoroughly combined, scraping down the sides of the bowl as necessary.

Step 7

Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overbeat the mixture.

Step 8

Pour the cream cheese mixture over the prepared crust in the springform pan and smooth the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for 60 minutes or until the center is set and the edges are slightly golden.

Step 10

Turn off the oven and leave the cheesecake in with the door slightly open for about 30 minutes to let it cool gradually.

Step 11

Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 12

Before serving, remove the cheesecake from the springform pan and garnish with additional lemon zest if desired.

Nutrition Facts

Serving size	(1133.7g)

Amount per serving	% Daily Value*
Calories	2110.7

Total Fat 53.6g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 554.3mg	0%
Sodium 4810.0mg	0%
Total Carbohydrate 280.3g	0%
Dietary Fiber 7.4g	0%
Total Sugars 165.4g
Protein 109.9g	0%

Vitamin D 82IU	0%
Calcium 1088.1mg	0%
Iron 5.8mg	0%
Potassium 2376.5mg	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: 23.6%

Protein: 21.5%

Carbs: 54.9%