Fat Free Cheese Cake
Indulge in guilt-free decadence with this irresistibly creamy Fat-Free Cheesecake recipe—a lighter twist on the classic dessert that doesn’t skimp on flavor! Made with silky fat-free cream cheese and protein-packed Greek yogurt, this cheesecake achieves a smooth, rich texture without the added fat. Sweetened with granulated sugar and enhanced with a hint of vanilla and fresh lemon juice, every bite bursts with luscious flavor. Optionally add a simple graham cracker and applesauce crust for a touch of sweetness and crunch. Baked to perfection in a water bath to prevent cracks, this healthier cheesecake is ideal for special occasions or everyday indulgence. Serve chilled with fresh fruit or a drizzle of honey for a deliciously refreshing treat that satisfies your sweet tooth without the guilt. Perfect for those seeking low-fat dessert options or lighter comfort food recipes!
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Recipe Information
Ingredients
- 16 ounces Fat-free cream cheese
- 1 cup Fat-free Greek yogurt
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Egg whites
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 0.75 cup Graham cracker crumbs (optional for crust)
- 3 tablespoons Unsweetened applesauce (optional for crust)
- n/a Cooking spray
Instructions
Preheat your oven to 325°F (165°C). Lightly coat a 9-inch springform pan with cooking spray. If you're using the optional crust, mix the graham cracker crumbs and applesauce in a small bowl until it resembles wet sand, then press the mixture evenly into the bottom of the prepared pan and set aside.
In a large mixing bowl, beat the fat-free cream cheese and sugar with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the fat-free Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture. Continue beating until all ingredients are well-incorporated.
Add the egg whites one at a time, beating on low speed after each addition just until blended. Do not overmix, as this can add air bubbles to the batter.
Sift in the cornstarch and fold it into the batter gently using a spatula until no lumps remain. Be careful not to deflate the mixture.
Pour the cheesecake batter over the prepared crust (if using) or directly into the springform pan. Smooth the surface with a spatula.
Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. This will prevent cracks in the cheesecake as it bakes.
Carefully transfer the roasting pan to the preheated oven. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This step helps prevent cracks from forming.
Remove the cheesecake from the water bath and run a thin knife around the edges of the cake to loosen it from the pan. Let it cool completely to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, release the cheesecake from the springform pan. Slice into 8 pieces and enjoy your fat-free cheesecake with your favorite toppings, such as fresh fruit or a drizzle of honey, if desired.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 205.0 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1616 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.
