Low Fat Caramel Cheesecake
Indulge guilt-free with this Low Fat Caramel Cheesecake — a decadent treat that effortlessly balances flavor and healthier ingredients. Crafted with a buttery base of reduced-fat digestive biscuits, this irresistible dessert features a creamy filling made from low-fat cream cheese, yogurt, and a hint of vanilla. Topped with a luscious, homemade salted caramel sauce, it’s the perfect fusion of sweet and savory. Ideal for health-conscious dessert lovers, this cheesecake is lower in fat while maintaining rich, velvety decadence. Easy to prepare in just 20 minutes of hands-on time, it’s baked to perfection, chilled, and ready to impress at dinner parties, birthdays, or as a satisfying everyday indulgence. Whether you're craving cheesecake or caramel, this recipe delivers all the flavors without compromising your goals.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 150 grams Reduced-fat digestive biscuits
- 50 grams Light butter
- 450 grams Low-fat cream cheese
- 200 grams Low-fat yogurt
- 100 grams Caster sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 100 grams Low-fat caramel sauce
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 160°C (320°F). Line the base of a 20cm (8 inch) springform cake tin with parchment paper.
In a food processor, blitz the digestive biscuits into fine crumbs. Melt the light butter and combine it with the biscuit crumbs until well mixed. Press this mixture firmly into the bottom of the prepared cake tin to form the crust and refrigerate for 10 minutes.
In a large mixing bowl, beat together the low-fat cream cheese and low-fat yogurt until smooth. Gradually add the caster sugar, blending well until the sugar is dissolved.
Add the eggs one at a time, beating after each addition. Then, mix in the vanilla extract and cornstarch until fully combined, ensuring the batter is smooth and lump-free.
Pour the cheesecake batter over the chilled crust in the cake tin and smooth out the top.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly jiggles in the center.
While the cheesecake is cooling, heat the low-fat caramel sauce slightly (if needed) and stir in the sea salt.
Once the cheesecake has cooled completely, remove it from the tin and transfer it to a serving plate. Drizzle the salted caramel sauce over the top.
Chill the cheesecake in the refrigerator for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 26.7 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 197 mg | 4% | |
*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.
