Light Cheesecake
Indulge guilt-free with this Light Cheesecake, the perfect dessert for those who crave creamy decadence without the extra calories! Made with reduced-fat cream cheese and a rich dollop of non-fat Greek yogurt, this recipe achieves a luscious texture while keeping things light. A buttery graham cracker crust forms the perfect base, while hints of vanilla and zesty lemon add brightness to every bite. Baked to perfection, this cheesecake requires simple ingredients and just 20 minutes of prep time, making it an approachable yet impressive treat for any occasion. Finish it off with a burst of freshness by adding a handful of vibrant berries on top. Whether you're hosting a dinner party or treating yourself, this healthier take on classic cheesecake will satisfy your sweet tooth without the guilt. Perfect for anyone searching for a "low-fat cheesecake recipe" or "easy light dessert ideas"!
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Recipe Information
Ingredients
- 1.5 cups Low-fat graham cracker crumbs
- 3 tablespoons Unsalted butter, melted
- 16 ounces Reduced-fat cream cheese, softened
- 1 cup Greek yogurt (non-fat, plain)
- 0.75 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Cornstarch
- 1 cup Fresh berries (optional, for serving)
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened, then press the mixture firmly into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, beat the reduced-fat cream cheese and Greek yogurt together with a hand mixer until smooth and creamy.
Add the granulated sugar and continue beating until well combined and the mixture is fluffy.
Add the eggs, one at a time, beating on low speed after each addition to avoid overmixing.
Mix in the vanilla extract, lemon zest, and cornstarch, beating until fully incorporated and smooth.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Do not open the oven during baking to prevent cracking.
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and run a knife along the edges to loosen it from the pan. Allow it to cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
Remove the cheesecake from the pan, slice, and serve topped with fresh berries, if desired.
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 902 mg | 301% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 245.4 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 822 mg | 63% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1877 mg | 40% | |
*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.
