Naturally Thin Cheesecake
Indulge in the creamy decadence of this "Naturally Thin Cheesecake" — a guilt-free dessert that doesn’t compromise on flavor! Made with low-fat cream cheese, nonfat Greek yogurt, and a touch of sweetness from a sugar substitute, this better-for-you cheesecake delivers all the rich, velvety texture you crave without the unnecessary calories. The light graham cracker crust, bound together with unsweetened applesauce, provides a wholesome base, while a hint of lemon juice adds brightness to every bite. Perfect for health-conscious dessert lovers, this easy recipe comes together with just 20 minutes of prep and bakes to perfection without fuss. Whether you’re enjoying it plain or topped with fresh fruit, this low-calorie cheesecake is the ultimate treat for satisfying your sweet tooth without guilt.
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Recipe Information
Ingredients
- 16 oz Low-fat cream cheese
- 1 cup Nonfat Greek yogurt
- 3/4 cup Sugar substitute (such as erythritol or stevia)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice
- 2 tbsp Cornstarch
- 6 sheets Low-fat graham crackers
- 2 tbsp Unsweetened applesauce
- Nonstick cooking spray
Instructions
Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
Place the low-fat graham crackers in a food processor and pulse until finely ground. Add the unsweetened applesauce and pulse again until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to create the crust. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the low-fat cream cheese until smooth and creamy.
Add the nonfat Greek yogurt, sugar substitute, vanilla extract, lemon juice, and cornstarch to the cream cheese. Beat on medium speed until all ingredients are well combined and smooth.
Add the eggs one at a time, beating on low speed just until incorporated. Be careful not to overmix, as this can cause the cheesecake to crack while baking.
Pour the cheesecake batter evenly over the prepared crust in the springform pan.
Place the springform pan on a baking sheet (to catch any leaks) and bake in the preheated oven for 50 minutes or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracks on the surface.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Before serving, release the cheesecake from the springform pan. Slice into 8 pieces and enjoy your naturally thin cheesecake!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.2 g | 123% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 50.6 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1031 mg | 79% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1449 mg | 31% | |
*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.
