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Low-fat Vanilla Cheesecake

Low-fat Vanilla Cheesecake prepared dish

This low-fat vanilla cheesecake is a delightful dessert that combines creamy texture with a hint of vanilla flavor. Made with reduced-fat cream cheese and greek yogurt, it offers a lighter alternative to traditional cheesecake without sacrificing taste. Serve it chilled for a refreshing treat any time of the year!

This recipe is american style, dessert, scaled for 6 servings, with 15 min prep and 45 min cook.

Prep: 15 min · Cook: 45 min · Total: 60 min · Serves: 6

Quick cooking notes

  • Core ingredients include greek yogurt, vanilla extract, eggs, reduced-fat cream cheese.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 200 g greek yogurt
  • 2 tbsp vanilla extract
  • 3 large eggs
  • 450 g reduced-fat cream cheese
  • 50 g butter
  • 150 g graham cracker crumbs
  • 100 g granulated sugar
  • 2 tbsp lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine the reduced-fat cream cheese, Greek yogurt, granulated sugar, vanilla extract, lemon juice, and eggs. Beat until smooth and well blended.
  3. In another bowl, mix the graham cracker crumbs with melted butter until evenly coated.
  4. Press the graham cracker mixture into the bottom of the prepared springform pan to form a crust.
  5. Pour the cheesecake filling over the crust and smooth the top with a spatula.
  6. Bake in the preheated oven for 45 minutes or until the center is set but slightly jiggly.
  7. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
  8. Refrigerate for at least 4 hours or overnight before serving.

Nutrition (per serving)

  • Calories: 210
  • Protein: 8 g
  • Fat: 9 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 220 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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