Low Fat Summertime Lemonade Cheesecake
Indulge in the zesty and refreshing flavors of this Low Fat Summertime Lemonade Cheesecake, a guilt-free dessert perfect for hot days and sunshine-filled gatherings. This creamy delight features a velvety blend of fat-free cream cheese and low-fat Greek yogurt, creating a luscious texture without the extra calories. A crisp layer of low-fat graham cracker crust pairs beautifully with the tangy notes of freshly squeezed lemon juice and vibrant lemon zest. Baked to perfection and chilled for a cool, satisfying bite, this cheesecake is the ultimate make-ahead treat for backyard barbecues, picnics, or any summer celebration. Garnish with a sprinkle of lemon zest or fresh seasonal berries for a burst of vibrant color and flavor that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams low-fat graham crackers
- 3 tablespoons unsalted butter, melted
- 450 grams fat-free cream cheese, softened
- 1 cup low-fat Greek yogurt
- 0.75 cup granulated sugar
- 2 large eggs
- 0.25 cup lemon juice, freshly squeezed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan or line the bottom with parchment paper.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and process again until the mixture resembles damp sand.
Press the graham cracker mixture evenly into the bottom of the prepared pan to create the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and Greek yogurt together on medium speed until smooth and creamy.
Add the sugar and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition.
Combine the lemon juice, lemon zest, vanilla extract, and cornstarch in a small bowl. Mix until smooth and then add this mixture to the batter. Beat on low speed until fully incorporated.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes or until the cheesecake is set but still slightly jiggly in the center.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, before serving.
Garnish with additional lemon zest, thin lemon slices, or fresh berries if desired. Slice and enjoy this light and zesty summertime treat!
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 31.0 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 133 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 202 mg | 4% | |
*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.
