Healthy Citrus Cheesecake
Indulge in the creamy decadence of this Healthy Citrus Cheesecake, a guilt-free dessert that’s as refreshing as it is satisfying. Featuring a graham cracker crust and a luscious filling made with low-fat cream cheese, Greek yogurt, and a touch of natural sweetness from honey or maple syrup, this recipe is a lighter twist on the classic cheesecake. Bursting with the zesty brightness of fresh lemon and orange juices, along with their fragrant zest, this dessert strikes the perfect balance between tangy and sweet. Ideal for gatherings or a simple treat at home, this cheesecake is baked to perfection with a rich, velvety texture and a hint of citrus sunshine in every bite. Easy to prepare and completely free of refined sugar, it’s an irresistible option for health-conscious dessert lovers.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces low-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 0.5 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons orange juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and set aside.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 8 minutes, then remove and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the Greek yogurt, honey (or maple syrup), and vanilla extract to the cream cheese. Beat until well combined and smooth.
One at a time, add the eggs, beating after each addition until just incorporated. Avoid overmixing.
Add the lemon juice, orange juice, lemon zest, and orange zest to the filling mixture. Mix until evenly combined.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Once cool, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving.
Carefully remove the springform pan and garnish with extra citrus zest or fresh slices of lemon and orange, if desired. Slice and serve!
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 221 mg | 5% | |
*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.
