Low Fat Raspberry Cheesecake
Indulge guilt-free with this luscious Low Fat Raspberry Cheesecake, a healthier version of the classic dessert that doesn’t skimp on flavor. This recipe features a light and creamy filling made with low-fat cream cheese and Greek yogurt, balanced with the natural sweetness of fresh raspberries. A crisp reduced-fat graham cracker crust provides the perfect base, while the vibrant raspberry topping adds a tangy, fruity finish. With a simple preparation process and wholesome ingredients, this cheesecake is designed to satisfy your sweet tooth while keeping things light. Perfect for entertaining or as a special treat, this low-fat dessert is sure to impress without the extra calories. Ideal for health-conscious foodies searching for low-fat dessert recipes or a guilt-free raspberry cheesecake—this is your ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams reduced-fat graham crackers
- 2 tablespoons unsalted butter
- 450 grams low-fat cream cheese, softened
- 200 grams low-fat Greek yogurt
- 100 grams granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 250 grams raspberries
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat the oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Crush the graham crackers into fine crumbs in a food processor. Melt the butter and mix it with the crumbs until evenly combined.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened low-fat cream cheese and Greek yogurt together until smooth.
Add the granulated sugar, and mix until combined.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract until smooth and creamy.
Pour the cheesecake mixture over the chilled graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight wobble.
Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
While the cheesecake is cooling, prepare the raspberry topping. In a small saucepan over medium heat, combine the raspberries, cornstarch, and water.
Bring the mixture to a simmer, stirring constantly until thickened. This should take about 5 minutes.
Remove the saucepan from the heat and let the raspberry topping cool slightly.
After the cheesecake has cooled, unlatch the springform pan and remove the cheesecake.
Spread the cooled raspberry topping evenly over the cheesecake.
Refrigerate the cheesecake for at least 4 hours or until fully chilled and set before serving.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 4247 mg | 185% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 200.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1118 mg | 86% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1797 mg | 38% | |
*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.
