Creamy Dreamy Low Fat Cheesecake
Indulge guilt-free with this Creamy Dreamy Low Fat Cheesecake—a luscious dessert that delivers all the rich, velvety flavor of traditional cheesecake but with a lighter, health-conscious twist! Built on a buttery low-fat graham cracker crust, this delectable treat features a silky filling made from a combination of low-fat cream cheese and protein-packed non-fat Greek yogurt, sweetened with just the right touch of sugar and brightened by a hint of lemon juice. With a quick 20-minute prep time and simple baking process, this cheesecake is perfect for novice bakers and dessert enthusiasts alike. Serve chilled for a satisfyingly creamy texture that pairs beautifully with fresh berries or a drizzle of honey. It's the ultimate low-fat dessert option for your next gathering or a special treat to enjoy any day of the week!
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Recipe Information
Ingredients
- 1.5 cups low-fat graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 16 ounces low-fat cream cheese, softened
- 1 cup non-fat Greek yogurt
- 0.75 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium-sized bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
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 and granulated sugar to the cream cheese, and continue mixing until well incorporated.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice.
Add the cornstarch to the mixture and gently mix until fully combined and smooth. Be careful not to overbeat the batter to avoid introducing excess air.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 50-55 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Remove the sides of the springform pan, slice, and enjoy your creamy dreamy low-fat cheesecake!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 193 mg | 4% | |
*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.
