Low Fat Classic Cheesecake Slice
Indulge guilt-free with this Low Fat Classic Cheesecake Slice, a lighter take on the timeless dessert that doesn’t skimp on flavor. Featuring a crisp low-fat graham cracker crust and a velvety filling made with low-fat cream cheese, Greek yogurt, and a hint of lemon zest, this recipe delivers all the creamy richness of a traditional cheesecake with none of the heaviness. Perfectly portioned into 12 slices, it’s an irresistible treat for health-conscious dessert lovers. Easy to prepare with simple ingredients, this recipe comes together in under 25 minutes of prep time before baking to golden perfection. Whether you're entertaining guests or treating yourself, this cheesecake slice is a satisfying, low-fat indulgence you'll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams low-fat graham crackers
- 60 grams unsalted butter
- 500 grams low-fat cream cheese
- 200 grams low-fat Greek yogurt
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 3 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang to easily remove the cheesecake later.
In a food processor, pulse the low-fat graham crackers until they form fine crumbs. Transfer to a mixing bowl.
Melt the unsalted butter and add it to the graham cracker crumbs. Stir well until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form an even base. Place in the freezer while preparing the filling.
In a large mixing bowl, beat the low-fat cream cheese, low-fat Greek yogurt, and granulated sugar until smooth and creamy.
Add the vanilla extract, cornstarch, lemon zest, and fresh lemon juice to the cream cheese mixture and continue beating until well combined.
Add the eggs one at a time, beating well after each addition until the mixture is perfectly smooth.
Pour the cheesecake filling over the chilled crust, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.
Turn off the oven and leave the cheesecake inside to cool gradually for about an hour, with the oven door slightly ajar.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Once chilled and set, use the parchment overhang to lift the cheesecake out of the pan. Slice into 12 equal pieces and serve.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 341.4 g | 124% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 193.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1124 mg | 86% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1676 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.
