Low Fat Classic Cheesecake
Indulge in the timeless decadence of a cheesecake—without the guilt—with this Low Fat Classic Cheesecake recipe. Perfectly balancing creamy richness and light textures, this healthier twist on the beloved dessert is made with low-fat cream cheese and protein-packed Greek yogurt. A buttery graham cracker crust sets the stage for a silky filling enhanced with vanilla and a hint of fresh lemon juice for a bright, tangy finish. With just 20 minutes of prep time and simple baking steps, it’s an effortless yet elegant dessert for any occasion. Whether you’re watching your calories or craving a lighter treat, this recipe is the perfect balance of indulgence and mindfulness. Savor each bite chilled, and impress your guests with this guilt-free dessert masterpiece!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.25 cup unsalted butter, melted
- 24 ounces low-fat cream cheese, softened
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and 0.25 cup granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened low-fat cream cheese and 1 cup granulated sugar together on medium speed until smooth and creamy, about 3 minutes.
Add the Greek yogurt, mixing until fully incorporated.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract and lemon juice until everything is well combined.
Pour the cream cheese mixture over the prepared crust, spreading it evenly with a spatula.
Place the cheesecake in the preheated oven and bake for 60 minutes. The edges should be set with a slight jiggle in the center.
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracks.
Remove the cheesecake from the oven and allow it to cool completely to room temperature.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Run a knife around the edges of the cheesecake before removing the springform pan.
Slice and serve chilled.
Nutrition Facts
Calories |
4212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1238 mg | 413% | |
| Sodium | 5984 mg | 260% | |
| Total Carbohydrate | 449.8 g | 164% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 325.8 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1631 mg | 125% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2050 mg | 44% | |
*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.
