Naturally Thin Cheesecake

Indulge in the creamy decadence of this "Naturally Thin Cheesecake" — a guilt-free dessert that doesn’t compromise on flavor! Made with low-fat cream cheese, nonfat Greek yogurt, and a touch of sweetness from a sugar substitute, this better-for-you cheesecake delivers all the rich, velvety texture you crave without the unnecessary calories. The light graham cracker crust, bound together with unsweetened applesauce, provides a wholesome base, while a hint of lemon juice adds brightness to every bite. Perfect for health-conscious dessert lovers, this easy recipe comes together with just 20 minutes of prep and bakes to perfection without fuss. Whether you’re enjoying it plain or topped with fresh fruit, this low-calorie cheesecake is the ultimate treat for satisfying your sweet tooth without guilt.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 16 oz Low-fat cream cheese
• 1 cup Nonfat Greek yogurt
• 3/4 cup Sugar substitute (such as erythritol or stevia)
• 2 large Eggs
• 1 tsp Vanilla extract
• 1 tbsp Lemon juice
• 2 tbsp Cornstarch
• 6 sheets Low-fat graham crackers
• 2 tbsp Unsweetened applesauce
• 0 Nonstick cooking spray

Directions

Step 1

Preheat your oven to 325°F (160°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.

Step 2

Place the low-fat graham crackers in a food processor and pulse until finely ground. Add the unsweetened applesauce and pulse again until the mixture resembles wet sand.

Step 3

Press the graham cracker mixture evenly into the bottom of the prepared springform pan to create the crust. Set aside.

Step 4

In a large mixing bowl, use a hand or stand mixer to beat the low-fat cream cheese until smooth and creamy.

Step 5

Add the nonfat Greek yogurt, sugar substitute, vanilla extract, lemon juice, and cornstarch to the cream cheese. Beat on medium speed until all ingredients are well combined and smooth.

Step 6

Add the eggs one at a time, beating on low speed just until incorporated. Be careful not to overmix, as this can cause the cheesecake to crack while baking.

Step 7

Pour the cheesecake batter evenly over the prepared crust in the springform pan.

Step 8

Place the springform pan on a baking sheet (to catch any leaks) and bake in the preheated oven for 50 minutes or until the edges are set but the center is slightly jiggly.

Step 9

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracks on the surface.

Step 10

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.

Step 11

Before serving, release the cheesecake from the springform pan. Slice into 8 pieces and enjoy your naturally thin cheesecake!

Nutrition Facts

Serving size	1125.6 grams (1125.6g)

Amount per serving	% Daily Value*
Calories	1838

Total Fat 96.20g	123%
Saturated Fat 53.10g	266%
Polyunsaturated Fat 0.00g
Cholesterol 548mg	183%
Sodium 2610mg	113%
Total Carbohydrate 303.90g	111%
Dietary Fiber 3.20g	11%
Total Sugars 50.60g
Protein 75.00g	150%

Vitamin D 82IU	410%
Calcium 1031mg	79%
Iron 6mg	32%
Potassium 1449mg	31%

*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: 36.4%

Protein: 12.6%

Carbs: 51.0%