Low Fat Cheesecake
Indulge guilt-free with this creamy and luscious Low Fat Cheesecake, a healthier twist on the classic dessert that doesn't skimp on flavor. Made with low-fat cream cheese and protein-packed Greek yogurt, this cheesecake achieves the perfect balance of richness and lightness. A buttery graham cracker crust provides a cozy, crunchy base, while a touch of fresh lemon juice brightens the smooth, velvety filling. With only 20 minutes of prep time and an irresistible optional berry topping for a pop of color and sweetness, this recipe is perfect for a dinner party centerpiece or a satisfying weeknight treat. Optimize your dessert game with this easy-to-make, crowd-pleasing delight that’s as wholesome as it is indulgent!
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Recipe Information
Ingredients
- 16 ounces Low-fat cream cheese
- 1 cup Low-fat plain Greek yogurt
- 0.75 cup Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh lemon juice
- 1 cup Graham cracker crumbs
- 2 tablespoons Unsalted butter, melted
- 1 as needed Non-stick cooking spray
- 0.5 cup Fresh berries (optional, for garnish)
Instructions
Preheat the oven to 325°F (163°C). Lightly spray a 9-inch springform pan with non-stick cooking spray.
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer until smooth and creamy.
Add the Greek yogurt and granulated sugar to the cream cheese and beat until well-combined and fluffy.
Add the eggs one at a time, mixing on low speed to avoid over-beating after each addition.
Mix in the vanilla extract and fresh lemon juice until just combined.
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 50 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and leave the cheesecake inside with the oven door cracked slightly open for 1 hour. This helps prevent cracking as it cools.
Remove the cheesecake from the oven and allow it to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
Before serving, garnish with fresh berries if desired. Slice and enjoy!
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 2964 mg | 129% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 213.9 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1098 mg | 84% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1673 mg | 36% | |
*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.
