Cherry Cheesecake Reduced Fat
Indulge in a guilt-free dessert with this luscious Cherry Cheesecake Reduced Fat recipe, perfect for satisfying your sweet tooth while keeping things light. Featuring a crisp crust made from reduced-fat graham cracker crumbs and a creamy filling of low-fat cream cheese and Greek yogurt, this baked cheesecake strikes a perfect balance between indulgence and health-conscious eating. Topped with a brilliantly glossy layer of reduced-sugar cherry pie filling, it’s the ultimate dessert for cheesecake lovers looking for a lighter option. Ready in just over an hour and chilled to perfection, this recipe is ideal for dinner parties, special occasions, or simply a treat-yourself moment. Plus, it serves 12, making it a crowd-pleaser with a healthier twist.
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Recipe Information
Ingredients
- 1.5 cups Reduced-fat graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 16 ounces Low-fat cream cheese (softened)
- 0.5 cup Low-fat Greek yogurt
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 can Cherry pie filling (reduced sugar)
- 1 teaspoon Cornstarch (optional, for thickening cherry topping)
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the reduced-fat graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of the springform pan to form an even crust. Use the back of a spoon to press it firmly. Place the pan in the fridge to chill while preparing the filling.
In a large mixing bowl, beat the low-fat cream cheese with an electric mixer on medium speed until smooth and creamy.
Add the Greek yogurt, granulated sugar, and vanilla extract to the bowl and beat until fully incorporated.
With the mixer on low speed, add the eggs one at a time, mixing just until each egg is blended. Be careful not to overmix, as this can cause the cheesecake to crack.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-55 minutes or until the edges are set and the center is slightly jiggly. Do not overbake.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or preferably overnight.
Once chilled, spread the reduced-sugar cherry pie filling evenly over the top of the cheesecake. If desired, you can thicken the cherry topping with 1 teaspoon of cornstarch dissolved in a little water and heated in a small saucepan until thickened.
Slice and serve your delicious reduced-fat cherry cheesecake!
Nutrition Facts
Calories |
3390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 252.8 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 834 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1579 mg | 34% | |
*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.
