Heart-Healthy Classic Cheesecake
Indulge in the creamy decadence of a classic cheesecake made heart-healthy with this delightful recipe that’s as delicious as it is wholesome. Crafted with the perfect balance of reduced-fat cream cheese and non-fat Greek yogurt, this dessert delivers rich, tangy flavor while keeping saturated fats in check. Sweetened naturally with honey and brightened with hints of lemon zest and juice, every bite is refreshing and guilt-free. The light graham cracker crust complements the velvety filling for a dessert that’s seriously satisfying without weighing you down. Whether enjoyed as-is or topped with vibrant fresh fruit, this lighter take on a timeless dessert is sure to become a favorite for health-conscious foodies. Perfect for gatherings or a special treat, this heart-healthy cheesecake proves that indulgence can be both nourishing and irresistible.
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Recipe Information
Ingredients
- 1.5 cups Graham crackers
- 0.25 cups Unsalted butter
- 1.25 cups Non-fat plain Greek yogurt
- 16 ounces Reduced-fat cream cheese
- 0.5 cups Honey
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C).
In a food processor, combine graham crackers until finely ground. You should have about 1.5 cups of crumbs.
Melt unsalted butter in a small saucepan or a microwave-safe dish, then add to the graham cracker crumbs. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the reduced-fat cream cheese until smooth and creamy using an electric mixer.
Add non-fat Greek yogurt and honey to the cream cheese, and beat until well incorporated.
Add eggs one at a time, beating just until incorporated after each addition.
Mix in the vanilla extract, lemon juice, lemon zest, and salt until fully combined.
Pour the cheesecake mixture over the chilled crust in the springform pan.
Tap the pan gently on a countertop to remove any air bubbles.
Bake in the preheated oven for about 50-60 minutes or until just set in the center.
Turn off the oven, and crack the door open slightly. Allow the cheesecake to cool in the oven for one hour to prevent cracking.
Remove the cheesecake from the oven, and refrigerate for at least 4 hours or overnight before serving.
Slice and serve with your favorite fresh fruit or fruit compote, if desired.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 877 mg | 292% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 175.8 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1139 mg | 88% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1522 mg | 32% | |
*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.
