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This Low Calorie Cheesecake recipe is all about the flavor without the calorie overload. With a mix of reduced fat cream cheese, Greek yogurt, and a zesty twist of lemon, it’s an easy dessert that’s light on calories but big on flavor.
If you’re looking for a way to enjoy a cheesecake for your sweet tooth, this low-calorie cheesecake recipe is just what you need!
It’s a low-calorie dessert that lets you have your cheesecake and eat it too – with low sugar and fewer calories.
Why You’ll Love This Recipe
This recipe is designed to be lower in calories while still capturing the deliciousness of the classic dessert.
By using low fat cream cheese and Greek yogurt, this recipe maintains the creamy texture you love while incorporating protein and reducing unnecessary fats.
The unsweetened applesauce in the crust adds moisture and flavor without piling on extra sugars.
This easy recipe uses simple ingredients, less sugar than a traditional cheesecake, and will quickly become one of your favorite desserts.
Ingredients You’ll Need
For the Crust:
Graham Cracker Crumbs: Graham crackers provide the base for the graham cracker crust. You can also pulse graham crackers in a food processor.
Unsweetened Applesauce: Serves as a binder a for the crust.
Granulated Sugar Sweetener (like Swerve Granular or Monk Fruit Sweetener): This replaces traditional sugar, providing sweetness without adding extra empty calories.
For the Filling:
Reduced-Fat Cream Cheese: Lends the classic creaminess and tanginess to the cheesecake.
Plain NonFat Greek Yogurt: Contributes a creamy texture and a tangy note to the filling. I recommend using plain Greek yogurt and not regular yogurt.
Granulated Sugar Sweetener: Similar to the crust, this sweetener provides the necessary sweetness without the calorie load of regular sugar.
Whole Eggs: Serves as a binding agent and contributes to the cheesecake’s texture.
Vanilla Extract: Enhances the overall flavor of the cheesecake.
All-Purpose Flour: Plays a minor role in stabilizing the filling.
Zest of 1 Lemon (optional): Lemon zest, if used, adds a touch of citrus brightness to the filling.
Step-By-Step Instructions
Step 1: Preheat the oven to 325 °F. Lightly grease a 9-inch springform pan with cooking spray.
Step 2: For the crust, mix the graham cracker crumbs, unsweetened applesauce, and sweetener in a bowl until the crumbs are moistened and well combined. Press the mixture firmly into the bottom of the prepared pan, forming an even layer.
Step 3: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Step 4: Add the Greek yogurt, sweetener, and vanilla extract to the cream cheese. Mix until well combined.
Step 5: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Step 6: If using, stir in the lemon zest and all-purpose flour, until they are evenly distributed in the filling mixture.
Step 7: Pour the cheesecake mixture over the prepared crust in the springform pan.
Step 8: Bake the cheesecake for about 45-50 minutes, or until the center is set and the top is slightly golden.
Step 9: Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about 1 hour.
Step 10: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
Make sure your cream cheese, Greek yogurt, and eggs are at room temperature before mixing. This helps with smoother blending the perfect cheesecake texture.
When you’re mixing the cream cheese, aim for a completely smooth and creamy consistency before adding other ingredients. Lumps can impact the final texture.
When you’re adding eggs to the filling, avoid overmixing. Mix just until each egg is incorporated to prevent excess air from getting trapped and causing cracks during baking.
Variations
Nut Crust: Replace graham cracker crumbs with finely ground almonds, walnuts, or pecans. Nuts add fats and protein, and you can sweeten with a touch of honey or a sugar substitute.
Cottage Cheese: Blend low fat cottage cheese until smooth and use it as a base along with Greek yogurt.
Fresh Fruit: Place sliced strawberries, blueberries, raspberries, or any other low calorie fruit on top of the cheesecake.
Cocoa Dusting: Dust the top with unsweetened cocoa powder for a chocolatey touch without the extra calories of chocolate ganache.
Cheesecake Bars: Instead of a round pan, bake in a square pan, and cut this delicious dessert into bars or little cheesecake bites.
Storing & Freezing
Storing: Cover the springform pan with plastic wrap or aluminum foil and refrigerate it for around 3 to 5 days.
Freezing: To freeze the entire cheesecake, it’s best to do so before adding any toppings. Wrap the cheesecake (still in the springform pan) tightly with plastic wrap and then with aluminum foil. If you plan to freeze individual portions, slice the cheesecake and place parchment paper between each slice to prevent sticking. Then follow the wrapping steps. Place the slices in an airtight container. Freeze for up to 1 to 2 months.
Recipe FAQ’s
Can I make mini cheesecakes with this recipe?
Yes, you can adapt this recipe to make mini cheesecakes by using a muffin tin and cupcake liners. Adjust the baking time accordingly, as smaller portions will require less time in the oven.
Can I add flavor variations to the filling?
Absolutely! You can experiment with different flavor extracts like almond, coconut, or even espresso.
Can I use frozen fruit as a topping?
Yes, you can use frozen fruit as a topping, but keep in mind that frozen fruit tends to release more moisture as it thaws. You will want to drain excess moisture before using it on the cheesecake.
More Dessert Recipes You’ll Love
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Low Calorie Cheesecake
This low calorie cheesecake recipe is all about the flavor without the calorie overload. With a mix of reduced fat cream cheese, Greek yogurt, and a zesty twist of lemon, it’s an easy dessert that’s light on calories but big on flavor.
Prep 20 minutesmins
Cook 45 minutesmins
Total 1 hourhr5 minutesmins
Servings 6
Calories 153kcal
Ingredients
For Crust
1cupgraham cracker crumbs
2tablespoonsunsweetened applesauce
1tablespoongranulated sugar sweetenerI like Swerve Granular or Monk Fruit Sweetener
Preheat the oven to 325°F. Lightly grease a 9-inch springform pan with cooking spray.
For the crust, mix the graham cracker crumbs, unsweetened applesauce, and sweetener in a bowl until the crumbs are moistened and well combined. Press the mixture firmly into the bottom of the prepared pan, forming an even layer.
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the Greek yogurt, sweetener, and vanilla extract to the cream cheese. Mix until well combined.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
If using, stir in the lemon zest and all-purpose flour, until they are evenly distributed in the filling mixture.
Pour the cheesecake mixture over the prepared crust in the springform pan.
Bake the cheesecake for about 45-50 minutes, or until the center is set and the top is slightly golden.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight before serving.
Notes
Make sure your cream cheese, Greek yogurt, and eggs are at room temperature before mixing. This helps with smoother blending the perfect cheesecake texture.
When mixing the cream cheese, aim for a completely smooth and creamy consistency before adding other ingredients. Lumps can impact the final texture.
When adding eggs to the filling, avoid overmixing. Mix just until each egg is incorporated to prevent excess air from getting trapped and causing cracks during baking.
Storing: Cover the springform pan with plastic wrap or aluminum foil and refrigerate it for around 3 to 5 days.
Freezing: To freeze the entire cheesecake, it’s best to do so before adding any toppings. Wrap the cheesecake (still in the springform pan) tightly with plastic wrap and then with aluminum foil. If you plan to freeze individual portions, slice the cheesecake and place parchment paper between each slice to prevent sticking. Then follow the wrapping steps. Place the slices in an airtight container. Freeze for up to 1 to 2 months.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Give it a star rating and leave a comment below!
Jeannie notes.. Above is curated for evaluation and recommendation from simplylowcal.com
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