The South Beach Diet Cheesecake
Indulge guilt-free with The South Beach Diet Cheesecake, a creamy, delicious dessert crafted to align with low-carb and healthy eating goals. Featuring a rich combination of reduced-fat cream cheese, non-fat Greek yogurt, and a natural sugar substitute, this cheesecake offers all the lusciousness of a traditional treat without the added carbs. The almond flour crust, subtly spiced with cinnamon, adds a toasty, nutty flavor that perfectly complements the velvety filling. With simple preparation and only 20 minutes of hands-on time, this recipe is ideal for dieters and dessert lovers alike. Chill it to perfection and serve up a slice of this indulgent, protein-packed, low-sugar delight—perfect for satisfying cravings while staying on track.
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Recipe Information
Ingredients
- 16 oz Reduced-fat cream cheese
- 0.75 cup Granulated sugar substitute (e.g., Stevia or Erythritol)
- 1 tsp Vanilla extract
- 2 large Eggs
- 1 cup Non-fat Greek yogurt
- 0.75 cup Almond flour
- 3 tbsp Unsalted butter
- 1 tsp Ground cinnamon
- 1 pinch Pinch of salt
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan lightly with cooking spray or line the bottom with parchment paper.
To make the crust, combine almond flour, melted unsalted butter, ground cinnamon, and a pinch of salt in a medium-sized bowl. Mix until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, or until golden and slightly firm. Set aside to cool while preparing the filling.
In a large bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 2-3 minutes.
Add the granulated sugar substitute and vanilla extract to the cream cheese and beat until well incorporated.
Add eggs, one at a time, beating on low speed after each addition to avoid overmixing.
Fold in the non-fat Greek yogurt until the mixture is smooth and creamy.
Pour the cheesecake filling over the pre-baked crust, using a spatula to smooth the top.
Place the springform pan on a baking sheet to catch any potential drips, then bake the cheesecake for 40-45 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for an additional 15 minutes to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator. Refrigerate for at least 4 hours or overnight to allow it to fully set.
Carefully run a knife around the edge of the cheesecake before releasing the springform pan. Slice into 8 servings and enjoy your guilt-free South Beach Diet Cheesecake!
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.6 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 283 mg | 6% | |
*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.
