Cherry Cheesecake Low Fat
Indulge in the creamy decadence of this Cherry Cheesecake Low Fat, a guilt-free dessert that doesn’t compromise on flavor. Featuring a buttery reduced-fat graham cracker crust, a luscious filling of reduced-fat cream cheese and nonfat Greek yogurt, and a vibrant topping of low-sugar cherry pie filling, this cheesecake is as light as it is satisfying. With just a touch of lemon juice for balance and a smooth, velvety texture, it’s baked to perfection and chilled for a refreshing finish. Perfect for dessert lovers looking for a healthier twist, this easy-to-make recipe comes together in just 20 minutes of prep time. Whether for a family gathering or a weeknight treat, this low-fat cherry cheesecake is sure to impress without derailing your healthy eating goals!
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Recipe Information
Ingredients
- 120 grams Reduced-fat graham crackers
- 45 grams Unsalted butter
- 450 grams Reduced-fat cream cheese
- 200 grams Nonfat Greek yogurt
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 tablespoon Lemon juice
- 200 grams Cherry pie filling (low sugar)
Instructions
Preheat your oven to 160°C (325°F).
Grease a 9-inch (23 cm) springform pan lightly with cooking spray or line the bottom with parchment paper.
Crush the reduced-fat graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.
Melt the unsalted butter in the microwave or on the stovetop and mix it with the graham cracker crumbs until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create the cheesecake crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the reduced-fat cream cheese and Greek yogurt together until smooth and creamy.
Add the granulated sugar and vanilla extract, then beat again until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the lemon juice for a touch of acidity to balance the flavors.
Pour the cream cheese mixture over the prepared crust and smooth out the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly for about 1 hour to prevent cracking.
Once cooled to room temperature, spread the low-sugar cherry pie filling evenly over the top of the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Slice and serve your low-fat cherry cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 280.1 g | 102% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 185.1 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1012 mg | 78% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1921 mg | 41% | |
*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.
