Low Fat Cherry Cheesecake
Indulge guilt-free with this Low Fat Cherry Cheesecake, a lighter take on the classic dessert that doesn’t skimp on flavor. Made with reduced-fat graham cracker crumbs, Neufchâtel cheese, and non-fat Greek yogurt, this creamy cheesecake offers a velvety texture that’s both rich and refreshing. A burst of vibrant cherries, either fresh or unsweetened canned, creates a naturally sweet topping that perfectly complements the zesty notes of fresh lemon juice in the filling. This recipe is baked to perfection with a delicate crust and a satisfying jiggle, then chilled for ultimate creaminess. Ideal for a healthier dessert option, this low-fat treat is perfect for family gatherings, dinner parties, or simply satisfying your sweet tooth without overindulging. Ready in just 30 minutes of prep time and yielding 10 servings, it’s a lighter yet luxurious addition to your dessert repertoire!
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Recipe Information
Ingredients
- 150 grams Reduced-fat graham cracker crumbs
- 50 grams Low-fat margarine, melted
- 450 grams Neufchâtel cheese (low-fat cream cheese), softened
- 200 grams Non-fat Greek yogurt
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Cornstarch
- 250 grams Cherries, pitted and halved (or unsweetened canned cherries)
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the reduced-fat graham cracker crumbs with melted low-fat margarine. Mix until the crumbs are evenly coated and moist.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan to form an even crust. Place the pan in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the Neufchâtel cheese until smooth using an electric mixer on medium speed.
Add the non-fat Greek yogurt and granulated sugar to the cream cheese, beating until well combined.
Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition.
Stir in the fresh lemon juice and cornstarch, mixing until just combined.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Transfer the cheesecake to the oven and bake for 45-55 minutes, or until the center is almost set. It should still have a slight jiggle.
While the cheesecake is baking, prepare the cherry topping. In a small saucepan, with medium heat, cook the cherries until they start to release their juices (about 8-10 minutes). Stir occasionally.
Remove the saucepan from the heat and let cherries cool completely.
Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, or overnight, until firm.
Before serving, spoon the cooled cherry topping evenly over the cheesecake.
Carefully release the sides of the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.9 g | 176% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 3028 mg | 132% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 184.4 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 689 mg | 53% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1414 mg | 30% | |
*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.
