Low-Fat Cheesecake {only 160 Calories!}
User Reviews
4.7
Low-Fat Cheesecake {only 160 Calories!}
Description
The Low-Fat Cheesecake begins with a crumbly graham cracker crust combined with melted butter, pressed evenly into a small springform pan. The filling blends low-fat cream cheese and Greek yogurt with sugar and vanilla, whipped until smooth and creamy. An egg provides structure without heaviness. Baking at 350°F for 40 minutes sets the cheesecake, after which a gradual cooling process helps it firm without cracking.
Once chilled, the cheesecake is topped with a cup of fresh mixed berries, adding color and natural sweetness. The result is a light, creamy dessert with a slightly tangy profile courtesy of Greek yogurt, complemented by the crumbly crust.
Ideal for portion-controlled servings, this cheesecake can be sliced into six pieces and served as a low-calorie dessert option that still maintains classic cheesecake characteristics.
Ingredients
For making crust
- 3/4 cup graham cracker crumbs
- 3 tbsp unsalted butter melted
For making cream cheesecake
- 8 oz cream cheese low-fat, at room temperature
- 1 cup Greek yogurt low-fat
- 1 egg at room temperature
- 1/3 cup sugar granulated white
- 1/2 tbsp vanilla extract
- 1/4 tsp salt
For topping
- 1 cup mixed berries fresh
Instructions
- Preheat the oven to 350 F. Grease a 7-inch springform with butter and cover the base with parchment paper; keep aside.
To make the crust
- In a medium bowl combine the gram cracker crumbs and melted butter; mix it until well combined.
- Transfer the crumbs to the prepared pan, press it evenly into the bottom, and keep it aside.
To make the cheesecake filling
- Place the cream cheese, yogurt, and granulated sugar in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.
- Add the egg, salt, and vanilla extract and beat on medium speed until well combined. Don’t overmix. Pour the cheesecake filling on top of the crust.
- Bake the cheesecake for 40 minutes. Once done keep the oven door open for 30 minutes and then transfer the cheesecake to a wire rack.
- Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.
To make the topping
- Add the fresh berries on top of the cheesecake.
- Slice the cheesecake to 6- 8 equal slices and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 160kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 211mg | 9% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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