Lite Lime Cheesecake
Indulge in the creamy, zesty goodness of Lite Lime Cheesecake, a guilt-free dessert that doesn’t skimp on flavor! This refreshing recipe combines low-fat cream cheese and non-fat Greek yogurt for a silky-smooth filling, brightened with the tangy pop of fresh lime juice and zest. Set atop a buttery graham cracker crust and baked to perfection, the cheesecake is both light and satisfying. Perfect for spring and summer gatherings, this easy lime cheesecake recipe is a crowd-pleaser that takes just 20 minutes of prep. With its balance of sweet and tangy, it’s a healthier twist on a classic treat—all without compromising taste!
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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 Greek yogurt (non-fat, plain)
- 0.75 cup Sugar
- 0.5 cup Fresh lime juice
- 2 teaspoons Lime zest
- 1 teaspoon Vanilla extract
- 3 large Eggs
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, mix the graham cracker crumbs and melted butter until fully combined. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the low-fat cream cheese and sugar together until smooth and creamy, about 2 minutes.
Add the Greek yogurt, lime juice, lime zest, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs, one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix at this stage.
Pour the cheesecake batter over the crust in the springform pan, spreading it out evenly.
Tap the pan gently on the countertop to remove any air bubbles in the batter.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Before serving, garnish with additional lime zest or whipped cream, if desired. Slice and enjoy!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.8 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 218 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.
