Low Fat Classic Strawberry Cheesecake
Indulge guilt-free with this Low Fat Classic Strawberry Cheesecake, a lighter twist on a beloved dessert that's perfect for any occasion. Featuring a golden crust made with low-fat graham cracker crumbs and applesauce, paired with a creamy, velvety filling of reduced-fat cream cheese, non-fat Greek yogurt, and a splash of vanilla, this recipe delivers all the rich flavor without the excessive calories. Topped with a vibrant layer of fresh strawberries and a hint of zesty lemon juice, this cheesecake is both elegant and refreshing. With just 20 minutes of prep and simple step-by-step instructions, it’s a health-conscious treat ideal for dinner parties or a sweet reward after a long day. Enjoy the decadence you love in a more wholesome way!
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Recipe Information
Ingredients
- 1.5 cups low-fat graham cracker crumbs
- 0.25 cup sugar
- 0.25 cup unsweetened applesauce
- 16 ounces reduced-fat cream cheese
- 1 cup non-fat Greek yogurt
- 0.75 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons cornstarch
- 2 cups fresh strawberries
- 1 tablespoon lemon juice
Instructions
Preheat the oven to 325°F (160°C).
In a medium-sized bowl, mix the graham cracker crumbs and 0.25 cups of sugar. Stir in the unsweetened applesauce until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the reduced-fat cream cheese and 0.75 cup of sugar with an electric mixer on medium speed until smooth.
Blend in the non-fat Greek yogurt and vanilla extract until fully combined.
Add the eggs one at a time, mixing well after each addition. Finally, add the cornstarch and mix until smooth and creamy.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional hour to gradually cool.
Refrigerate the cooled cheesecake for at least 3 hours, or ideally overnight, to set completely.
Just before serving, wash and hull the strawberries. Slice them in halves and arrange them on top of the cheesecake in a decorative pattern.
For an extra touch, drizzle the strawberries with a tablespoon of lemon juice for added freshness before serving.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 303.8 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1108 mg | 85% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2346 mg | 50% | |
*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.
