Simple Low Fat Cheesecake
Indulge in the creamy decadence of this Simple Low Fat Cheesecake, a guilt-free twist on the classic dessert. Made with a crunchy low-fat graham cracker crust and a velvety filling of low-fat cream cheese, protein-packed non-fat Greek yogurt, and a hint of lemon, this cheesecake achieves the perfect balance of rich flavor and lighter ingredients. With just 20 minutes of prep time and easy-to-follow steps, this recipe is ideal for beginner bakers and health-conscious dessert lovers alike. Whether served plain or topped with fresh fruit, this low-fat cheesecake is a satisfying treat that feels indulgent without the extra calories—proof that desserts can be both delicious and healthy! Perfect for any occasion, it’s a guaranteed crowd-pleaser for those seeking a lighter dessert option.
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Recipe Information
Ingredients
- 180 grams Low-fat graham crackers
- 40 grams Unsalted butter, melted
- 450 grams Low-fat cream cheese
- 200 grams Greek yogurt (non-fat, plain)
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 2 Eggs, large
- 1 tablespoon Cornstarch
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 160°C (320°F). Lightly grease a 9-inch springform pan and set it aside.
To prepare the crust, crush the graham crackers into fine crumbs using a food processor. Combine the crumbs with melted butter in a bowl and mix until evenly coated.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form a compact crust. Refrigerate the crust while you prepare the filling.
In a large mixing bowl, beat the low-fat cream cheese with a hand mixer or stand mixer until smooth and creamy, free of lumps.
Add the Greek yogurt, granulated sugar, vanilla extract, and lemon juice to the cream cheese and mix well until fully combined.
Incorporate the eggs, one at a time, mixing on low speed after each addition to avoid overbeating.
Add the cornstarch and a pinch of salt to the mixture, and stir until just combined.
Remove the crust from the refrigerator and pour the cheesecake filling over the crust, spreading it evenly with a spatula.
Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.
Serve plain or with your favorite low-calorie fruit topping, and enjoy your lighter take on cheesecake!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 168.8 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1025 mg | 79% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1527 mg | 32% | |
*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.
