Low Calorie and Low Fat Cheesecake Crustless
Indulge guilt-free with this luscious Low Calorie and Low Fat Crustless Cheesecake, a creamy dessert that’s light on calories but big on flavor! Made with wholesome ingredients like low-fat cream cheese and non-fat Greek yogurt, this crustless cheesecake delivers velvety smoothness without the added carbs or fat from a traditional crust. A hint of lemon juice and vanilla extract elevate its tangy-sweet profile, while a touch of granulated sweetener keeps it perfectly balanced for your taste buds. Ready in just under an hour and effortlessly simple to prepare, this healthier cheesecake option is ideal for those seeking a low-calorie dessert that doesn’t sacrifice indulgence. Serve it chilled with fresh berries or a sugar-free syrup drizzle for a treat that’s as satisfying as it is slimming. Perfect for wellness-conscious bakers and dessert lovers alike!
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Recipe Information
Ingredients
- 16 oz Low-fat cream cheese
- 1 cup Non-fat Greek yogurt
- 2 large Eggs
- 1 large Egg whites
- 0.5 cup Granulated sweetener (such as Stevia or Monk Fruit)
- 2 tsp Vanilla extract
- 1 tbsp Lemon juice
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (160°C) and lightly grease an 8-inch springform pan or a similar-sized baking dish with non-stick cooking spray.
In a large mixing bowl, combine the low-fat cream cheese and non-fat Greek yogurt. Beat with a hand or stand mixer on medium speed until the mixture is smooth and creamy, about 2 minutes.
Add the eggs and egg white to the bowl, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Gradually add the granulated sweetener, vanilla extract, lemon juice, and salt. Continue to mix until everything is fully incorporated and the batter is lump-free.
Pour the cheesecake batter into the prepared pan and tap the pan gently on the counter a few times to release any air bubbles.
Place the pan in the oven and bake for 40-45 minutes, or until the center is just set and slightly jiggles when shaken. Avoid overbaking as the cheesecake will firm up as it cools.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 15 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then, refrigerate for at least 4 hours or overnight to chill completely.
Slice into 8 equal servings and enjoy your creamy, low-calorie cheesecake! Optionally, serve with fresh berries or a drizzle of sugar-free syrup.
Nutrition Facts
Calories |
186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 3.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 155 mg | 3% | |
*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.
