Low Sugar Low Fat Lemon Cheesecake
Indulge guilt-free with this irresistible Low Sugar Low Fat Lemon Cheesecake, a perfect balance of zesty flavor and creamy texture. This healthier twist on a classic dessert uses low-fat cream cheese, non-fat Greek yogurt, and a sugar substitute to create a luscious, velvety filling. Freshly squeezed lemon juice and vibrant lemon zest provide a tangy burst of flavor, while a light graham cracker crust rounds out every bite. With simple ingredients and a foolproof baking method that prevents cracks, this cheesecake offers a decadent yet wholesome treat that's ideal for anyone looking to cut back on sugar and fat without sacrificing taste. Perfect for dinner parties, weekend indulgences, or as a refreshing make-ahead dessert, this recipe is a must-try for any health-conscious lemon lover!
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 50 grams Low-fat unsalted butter, melted
- 450 grams Low-fat cream cheese, softened
- 200 grams Greek yogurt (non-fat, plain)
- 60 milliliters Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 75 grams Granulated sugar substitute (e.g., erythritol or stevia blend)
- 2 teaspoons Cornstarch
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (325°F) and lightly grease a 9-inch (23 cm) springform pan with cooking spray or a little butter.
In a bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated and resemble damp sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the base. Use the back of a spoon or the bottom of a glass to flatten it evenly. Set aside.
In a large mixing bowl, beat the low-fat cream cheese using an electric mixer until smooth and creamy.
Add the Greek yogurt, lemon juice, lemon zest, and vanilla extract to the bowl. Continue beating until well combined.
In a separate small bowl, whisk together the granulated sugar substitute, cornstarch, and a pinch of salt.
Gradually add the dry mixture to the cream cheese mixture, beating on low speed to blend thoroughly.
Add the eggs, one at a time, beating on low speed after each addition just until the batter is smooth. Do not overmix to avoid incorporating too much air.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in the center of the oven and bake for 45 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator.
Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Run a knife around the edge of the cheesecake before releasing it from the springform pan. Slice and enjoy your low sugar, low fat lemon cheesecake!
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 8.3 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 190 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.
