Fat Free Cheese Cake

Indulge in guilt-free decadence with this irresistibly creamy Fat-Free Cheesecake recipe—a lighter twist on the classic dessert that doesn’t skimp on flavor! Made with silky fat-free cream cheese and protein-packed Greek yogurt, this cheesecake achieves a smooth, rich texture without the added fat. Sweetened with granulated sugar and enhanced with a hint of vanilla and fresh lemon juice, every bite bursts with luscious flavor. Optionally add a simple graham cracker and applesauce crust for a touch of sweetness and crunch. Baked to perfection in a water bath to prevent cracks, this healthier cheesecake is ideal for special occasions or everyday indulgence. Serve chilled with fresh fruit or a drizzle of honey for a deliciously refreshing treat that satisfies your sweet tooth without the guilt. Perfect for those seeking low-fat dessert options or lighter comfort food recipes!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 16 ounces Fat-free cream cheese
• 1 cup Fat-free Greek yogurt
• 0.75 cup Granulated sugar
• 2 teaspoons Vanilla extract
• 3 large Egg whites
• 2 tablespoons Cornstarch
• 1 tablespoon Fresh lemon juice
• 0.75 cup Graham cracker crumbs (optional for crust)
• 3 tablespoons Unsweetened applesauce (optional for crust)
• 0 n/a Cooking spray

Directions

Step 1

Preheat your oven to 325°F (165°C). Lightly coat a 9-inch springform pan with cooking spray. If you're using the optional crust, mix the graham cracker crumbs and applesauce in a small bowl until it resembles wet sand, then press the mixture evenly into the bottom of the prepared pan and set aside.

Step 2

In a large mixing bowl, beat the fat-free cream cheese and sugar with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 3

Add the fat-free Greek yogurt, vanilla extract, and lemon juice to the cream cheese mixture. Continue beating until all ingredients are well-incorporated.

Step 4

Add the egg whites one at a time, beating on low speed after each addition just until blended. Do not overmix, as this can add air bubbles to the batter.

Step 5

Sift in the cornstarch and fold it into the batter gently using a spatula until no lumps remain. Be careful not to deflate the mixture.

Step 6

Pour the cheesecake batter over the prepared crust (if using) or directly into the springform pan. Smooth the surface with a spatula.

Step 7

Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. This will prevent cracks in the cheesecake as it bakes.

Step 8

Carefully transfer the roasting pan to the preheated oven. Bake the cheesecake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.

Step 9

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This step helps prevent cracks from forming.

Step 10

Remove the cheesecake from the water bath and run a thin knife around the edges of the cake to loosen it from the pan. Let it cool completely to room temperature before refrigerating for at least 4 hours or overnight.

Step 11

Before serving, release the cheesecake from the springform pan. Slice into 8 pieces and enjoy your fat-free cheesecake with your favorite toppings, such as fresh fruit or a drizzle of honey, if desired.

Nutrition Facts

Serving size	1219.7 grams (1219.7g)

Amount per serving	% Daily Value*
Calories	2187

Total Fat 19.20g	25%
Saturated Fat 4.10g	21%
Polyunsaturated Fat 0.00g
Cholesterol 97mg	32%
Sodium 4631mg	201%
Total Carbohydrate 361.90g	132%
Dietary Fiber 4.80g	17%
Total Sugars 227.90g
Protein 115.70g	231%

Vitamin D 0IU	0%
Calcium 1021mg	79%
Iron 7mg	39%
Potassium 2482mg	53%

*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.

Source of Calories

Fat: 8.3%

Protein: 22.2%

Carbs: 69.5%