Simple Low Fat Cheesecake

Indulge in the creamy decadence of this Simple Low Fat Cheesecake, a guilt-free twist on the classic dessert. Made with a crunchy low-fat graham cracker crust and a velvety filling of low-fat cream cheese, protein-packed non-fat Greek yogurt, and a hint of lemon, this cheesecake achieves the perfect balance of rich flavor and lighter ingredients. With just 20 minutes of prep time and easy-to-follow steps, this recipe is ideal for beginner bakers and health-conscious dessert lovers alike. Whether served plain or topped with fresh fruit, this low-fat cheesecake is a satisfying treat that feels indulgent without the extra calories—proof that desserts can be both delicious and healthy! Perfect for any occasion, it’s a guaranteed crowd-pleaser for those seeking a lighter dessert option.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 180 grams Low-fat graham crackers
• 40 grams Unsalted butter, melted
• 450 grams Low-fat cream cheese
• 200 grams Greek yogurt (non-fat, plain)
• 100 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon juice
• 2 Eggs, large
• 1 tablespoon Cornstarch
• 1 pinch Pinch of salt

Directions

Step 1

Preheat your oven to 160°C (320°F). Lightly grease a 9-inch springform pan and set it aside.

Step 2

To prepare the crust, crush the graham crackers into fine crumbs using a food processor. Combine the crumbs with melted butter in a bowl and mix until evenly coated.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan to form a compact crust. Refrigerate the crust while you prepare the filling.

Step 4

In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer until smooth and creamy, free of lumps.

Step 5

Add the Greek yogurt, granulated sugar, vanilla extract, and lemon juice to the cream cheese and mix well until fully combined.

Step 6

Incorporate the eggs, one at a time, mixing on low speed after each addition to avoid overbeating.

Step 7

Add the cornstarch and a pinch of salt to the mixture, and stir until just combined.

Step 8

Remove the crust from the refrigerator and pour the cheesecake filling over the crust, spreading it evenly with a spatula.

Step 9

Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is just set and slightly jiggly.

Step 10

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

Step 11

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.

Step 12

Serve plain or with your favorite low-calorie fruit topping, and enjoy your lighter take on cheesecake!

Nutrition Facts

Serving size	(1097.6g)

Amount per serving	% Daily Value*
Calories	2809.2

Total Fat 134.5g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 626.7mg	0%
Sodium 3221.7mg	0%
Total Carbohydrate 290.4g	0%
Dietary Fiber 5.9g	0%
Total Sugars 168.8g
Protein 78.8g	0%

Vitamin D 80IU	0%
Calcium 1025.1mg	0%
Iron 8.4mg	0%
Potassium 1527.0mg	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: 45.0%

Protein: 11.7%

Carbs: 43.2%