Lower Fat Cheesecake

Indulge in the creamy decadence of this Lower Fat Cheesecake, a guilt-free twist on a classic dessert. Crafted with a buttery low-fat graham cracker crust and a velvety filling made from fat-free cream cheese and plain low-fat Greek yogurt, this recipe delivers rich, tangy flavor with a lighter touch. Sweetened with just the right amount of granulated sugar and brightened with a hint of lemon juice, this cheesecake achieves a luscious texture without sacrificing taste. Perfectly portioned into 8 servings, it’s baked to perfection with a delicate, slightly wobbly center and then chilled for a smooth, creamy finish. Whether you're watching your calorie intake or simply looking for a refreshing dessert, this lower-fat cheesecake is an effortlessly satisfying treat. Garnish with fresh fruit for the ultimate finishing touch!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 grams low-fat graham crackers
• 40 grams unsalted butter, melted
• 450 grams fat-free cream cheese, softened
• 200 grams low-fat Greek yogurt (plain)
• 75 grams granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 large eggs
• 1 large egg white
• 1 tablespoon cornstarch

Directions

Step 1

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

Step 2

Crush the low-fat graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and rolling with a rolling pin.

Step 3

Mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.

Step 4

Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.

Step 5

In a large mixing bowl, beat the fat-free cream cheese and Greek yogurt until smooth and creamy.

Step 6

Add the granulated sugar, vanilla extract, and lemon juice to the mixture, and mix until well combined.

Step 7

Add the eggs, one at a time, beating on low speed until each is fully incorporated. Then, mix in the additional egg white.

Step 8

Sprinkle in the cornstarch and beat the mixture one final time until smooth and free of lumps.

Step 9

Pour the cheesecake filling onto the cooled crust, spreading it evenly with a spatula.

Step 10

Bake in the preheated oven for 45 minutes, or until the center is just set (it should still have a slight wobble).

Step 11

Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.

Step 12

Once cooled, cover the cheesecake and refrigerate for at least 4 hours or ideally overnight to set fully.

Step 13

Remove the cheesecake from the springform pan, slice into 8 portions, and serve! Optional: Garnish with fresh fruit or a light dusting of powdered sugar.

Nutrition Facts

Serving size	(1090.2g)

Amount per serving	% Daily Value*
Calories	1979.4

Total Fat 54.4g	0%
Saturated Fat 28.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 472.7mg	0%
Sodium 4256.2mg	0%
Total Carbohydrate 242.7g	0%
Dietary Fiber 5.0g	0%
Total Sugars 137.0g
Protein 103.9g	0%

Vitamin D 82IU	0%
Calcium 955.6mg	0%
Iron 5.9mg	0%
Potassium 1437.5mg	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: 26.1%

Protein: 22.2%

Carbs: 51.7%