Low Fat Cookies and Cream Cheesecake
Treat yourself guilt-free with this luscious Low Fat Cookies and Cream Cheesecake—where indulgence meets wellness in every creamy bite. Perfectly balancing rich flavors and lower-calorie ingredients, this cheesecake features a crumbly crust made from low-fat chocolate sandwich cookies, topped with a velvety filling blended from reduced-fat cream cheese, non-fat Greek yogurt, and a hint of vanilla. Chunky cookie pieces folded into the batter add a delightful crunch, while almond milk keeps the texture light and silky. With only 20 minutes of prep and simple baking steps, this easy-to-follow recipe creates a dessert that's as satisfying as it is smart. Serve chilled to savor every smooth and chocolaty bite—ideal for health-conscious dessert lovers or anyone craving a lightened-up take on their favorite treat. Perfect keywords: low fat cheesecake, cookies and cream cheesecake recipe, healthy dessert ideas.
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Recipe Information
Ingredients
- 20 pieces low-fat chocolate sandwich cookies
- 16 ounces reduced-fat cream cheese
- 1 cup non-fat plain Greek yogurt
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.25 cup unsweetened almond milk
- 2 tablespoons cornstarch
Instructions
Preheat your oven to 325°F (160°C).
Separate the cream center from 10 chocolate sandwich cookies. Crush these cookies into fine crumbs using a food processor or a rolling pin.
Spread the cookie crumbs evenly over the bottom of a 9-inch springform pan. Press down firmly to form the crust.
In a large mixing bowl, beat together the reduced-fat cream cheese and sugar until smooth and creamy.
Add in the Greek yogurt, vanilla extract, and cornstarch, and continue mixing until well combined.
Slowly incorporate the eggs, one at a time, into the cream mixture, mixing gently until each is fully blended.
Mix in the almond milk until the batter is smooth.
Roughly chop the remaining 10 chocolate sandwich cookies and fold them gently into the cheesecake batter.
Pour the cheesecake mixture over the prepared crust in the springform pan, spreading evenly.
Bake for 45 minutes or until the outer edges are set and the center still jiggles slightly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour.
Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 4 hours or overnight.
Once set, carefully run a knife around the edges of the springform pan before releasing it.
Slice and serve chilled, optionally garnished with additional crushed chocolate cookies or a dollop of whipped cream.
Nutrition Facts
Calories |
4845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4910 mg | 213% | |
| Total Carbohydrate | 775.1 g | 282% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 464.5 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1504 mg | 116% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2289 mg | 49% | |
*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.
