Nonfat Simple Cheesecake
Indulge in the guilt-free decadence of this Nonfat Simple Cheesecake, a creamy and luscious dessert that satisfies your sweet tooth without derailing your healthy lifestyle. Made with nonfat cream cheese, Greek yogurt, and egg whites, this lightened-up cheesecake maintains all the rich, velvety texture you crave while significantly reducing fat content. A graham cracker crust bound with unsweetened applesauce adds a subtly sweet and wholesome base to each slice. Brightened with a hint of vanilla and lemon juice, this cheesecake is baked to perfection and chilled for an irresistibly smooth finish. With just 20 minutes of prep time, it's a simple yet impressive treat for any occasion. Perfect for health-conscious dessert lovers, this recipe is the ultimate way to enjoy a classic dessert without compromise.
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Recipe Information
Ingredients
- 16 ounces Nonfat cream cheese, softened
- 1 cup Nonfat Greek yogurt
- 3/4 cup Granulated sugar
- 4 large Egg whites
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice
- 8 crackers Graham crackers, finely crushed
- 2 tablespoons Unsweetened applesauce
- 1/4 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.
In a small bowl, combine the crushed graham crackers, unsweetened applesauce, and a pinch of salt. Mix well until the texture resembles damp sand.
Press the graham cracker mixture firmly into the bottom of the springform pan to create an even crust. Set it aside.
In a large mixing bowl, beat the nonfat cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the nonfat Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture, beating on low speed until fully incorporated.
Gradually add the egg whites, one at a time, mixing until just combined. Be careful not to overmix as this can introduce too much air into the batter.
Pour the batter over the prepared crust in the springform pan, spreading it evenly with a spatula.
Place the pan on the middle rack of the preheated oven and bake for 60 minutes, or until the center is just set but still slightly jiggly. Avoid opening the oven door while baking.
Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then cover it with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
When ready to serve, run a knife around the edges of the cheesecake to loosen it from the pan, then release the springform. Slice and enjoy your light and creamy nonfat cheesecake!
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 344 mg | 15% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 25.7 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 189 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.
