Diet Key Lime Cheesecake
Indulge in a guilt-free slice of tropical bliss with this Diet Key Lime Cheesecake, a healthier twist on the classic dessert! Featuring a buttery low-fat graham cracker crust and a creamy filling made with low-fat cream cheese, protein-packed Greek yogurt, and a touch of natural sweetener, this lightened-up cheesecake still delivers the signature tangy zing of fresh key lime juice. Perfectly baked to achieve a silky texture, it’s cooled gradually for that flawless, no-crack finish and chilled to perfection. Garnish with a sprinkle of zest or a dollop of whipped topping for a refreshing dessert that’s big on flavor but easy on the calories. Ready in just over an hour of active prep and cooking time, this slimmed-down treat is ideal for any occasion where a little indulgence meets a healthy mindset.
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Recipe Information
Ingredients
- 1 cup low-fat graham cracker crumbs
- 3 tablespoons light butter, melted
- 16 ounces low-fat cream cheese, softened
- 1 cup nonfat Greek yogurt, plain
- 0.75 cup granulated sweetener (e.g., Stevia or Monk Fruit)
- 2 eggs
- 1 egg white
- 0.5 cup fresh key lime juice
- 1 teaspoon key lime zest (optional)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
In a small bowl, combine the graham cracker crumbs and melted light butter. Mix until evenly moistened, then press the mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the low-fat cream cheese with a hand or stand mixer until smooth and creamy.
Add the Greek yogurt and granulated sweetener to the cream cheese. Continue to mix until well combined.
Add the eggs and egg white, one at a time, beating on low speed after each addition to avoid overmixing.
Stir in the key lime juice, key lime zest (if using), and vanilla extract. Mix until incorporated.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to allow it to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Before serving, garnish with additional lime zest, whipped topping, or thin lime slices, if desired.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 58.2 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1194 mg | 92% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1586 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.
