Low Calorie and Low Fat Cheesecake
Indulge guilt-free with this Low Calorie and Low Fat Cheesecake, a creamy and luscious dessert that doesn’t skimp on flavor. Featuring a light graham cracker crust sweetened with unsweetened applesauce and a silky filling made from low-fat cream cheese and fat-free Greek yogurt, this recipe is perfect for health-conscious dessert lovers. Sweetened with a granulated sugar alternative and brightened with a hint of lemon juice, it’s an ideal choice for those keeping an eye on their calorie and fat intake. Baked to perfection using a water bath to prevent cracks, this cheesecake is chilled for a smooth, velvety texture. Garnish with fresh berries or fat-free whipped topping to make this low-fat cheesecake a stunning centerpiece at any gathering. Ready in under 20 minutes of prep, it’s a wholesome, crowd-pleasing treat that’s as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 150 grams Low-fat graham crackers
- 3 tablespoons Unsweetened applesauce
- 450 grams Low-fat cream cheese
- 200 grams Fat-free Greek yogurt
- 75 grams Granulated sweetener (such as stevia or erythritol)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with non-stick spray or line the bottom with parchment paper.
In a food processor, crush the low-fat graham crackers into fine crumbs. Add the unsweetened applesauce and mix until evenly combined to form the crust.
Press the crust mixture firmly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer until smooth and creamy.
Add the fat-free Greek yogurt, granulated sweetener, and vanilla extract. Mix until well blended.
Add the eggs, one at a time, mixing on low speed just until combined after each addition.
Mix in the lemon juice, cornstarch, and salt until smooth and no lumps remain.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the pan to create a water bath. This helps prevent cracking.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the oven and water bath, then let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Slice and serve chilled. Optional: Garnish with fresh berries or a dollop of fat-free whipped topping for an extra treat.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 68.3 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1048 mg | 81% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1513 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.
