Low Fat Raspberry Cheesecake

Indulge guilt-free with this luscious Low Fat Raspberry Cheesecake, the perfect combination of creamy and fruity flavor in a lighter dessert option. Featuring a crisp reduced-fat graham cracker crust, this cheesecake is made with a velvety blend of low-fat cream cheese and Greek yogurt, giving it a smooth and creamy texture while keeping the calorie count in check. Sweetened just right with granulated sugar and topped with a vibrant, homemade raspberry compote, this treat is both visually stunning and irresistibly delicious. Perfectly baked to achieve a soft, slightly wobbly center, it’s then chilled and topped for a delightful finish. Whether you’re hosting a dinner party or simply craving a healthier dessert, this low-fat cheesecake is a must-try. Ready in just 25 minutes of prep time and serving up to 8 portions, it’s the ultimate guilt-free indulgence!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 200 grams reduced-fat graham crackers
• 2 tablespoons unsalted butter
• 450 grams low-fat cream cheese, softened
• 200 grams low-fat Greek yogurt
• 100 grams granulated sugar
• 2 pieces large eggs
• 1 teaspoon vanilla extract
• 250 grams raspberries
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2

Crush the graham crackers into fine crumbs in a food processor. Melt the butter and mix it with the crumbs until evenly combined.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling.

Step 4

In a large bowl, beat the softened low-fat cream cheese and Greek yogurt together until smooth.

Step 5

Add the granulated sugar, and mix until combined.

Step 6

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Step 7

Mix in the vanilla extract until smooth and creamy.

Step 8

Pour the cheesecake mixture over the chilled graham cracker crust, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for about 60 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight wobble.

Step 10

Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 11

While the cheesecake is cooling, prepare the raspberry topping. In a small saucepan over medium heat, combine the raspberries, cornstarch, and water.

Step 12

Bring the mixture to a simmer, stirring constantly until thickened. This should take about 5 minutes.

Step 13

Remove the saucepan from the heat and let the raspberry topping cool slightly.

Step 14

After the cheesecake has cooled, unlatch the springform pan and remove the cheesecake.

Step 15

Spread the cooled raspberry topping evenly over the cheesecake.

Step 16

Refrigerate the cheesecake for at least 4 hours or until fully chilled and set before serving.

Nutrition Facts

Serving size	(1369.8g)

Amount per serving	% Daily Value*
Calories	2996.1

Total Fat 135.1g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 683mg	0%
Sodium 4246.8mg	0%
Total Carbohydrate 349.0g	0%
Dietary Fiber 24.8g	0%
Total Sugars 200.6g
Protein 89.5g	0%

Vitamin D 152IU	0%
Calcium 1117.6mg	0%
Iron 10.6mg	0%
Potassium 1796.8mg	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: 40.9%

Protein: 12.1%

Carbs: 47.0%