Fat Free Cheesecake
Indulge in the rich, creamy decadence of this Fat Free Cheesecake, a guilt-free dessert that doesn’t skimp on flavor! Made with fat-free cream cheese, Greek yogurt, and a touch of unsweetened applesauce, this recipe offers all the lusciousness of a classic cheesecake without the excess calories. The crust, made from fat-free graham crackers accented with a hint of cinnamon, adds the perfect subtle crunch. With just 20 minutes of prep time and simple baking techniques, this easy-to-make cheesecake is ideal for health-conscious dessert lovers who still crave something sweet. Perfectly light, smooth, and satisfying, this low-fat treat is a must-try for your next dinner party or family gathering!
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Recipe Information
Ingredients
- 16 ounces fat-free cream cheese
- 1 cup fat-free Greek yogurt
- 0.75 cup granulated sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 8 sheets fat-free graham crackers
- 2 tablespoons unsweetened applesauce
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easier removal.
In a food processor, grind the fat-free graham crackers into fine crumbs. Transfer the crumbs to a bowl and mix with the unsweetened applesauce and ground cinnamon until they form a wet, sandy texture.
Press the crumb mixture evenly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the fat-free cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
Add the fat-free Greek yogurt, vanilla extract, and cornstarch, and continue mixing until well combined.
On low speed, gradually add the egg whites, one at a time, mixing just until incorporated. Avoid overmixing to prevent air pockets in the batter.
Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
Place the springform pan on the middle rack of the oven and bake for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
Slice the cheesecake, serve, and enjoy a guilt-free dessert!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 244.6 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1135 mg | 87% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2540 mg | 54% | |
*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.
