This Low Point Cheesecake is the perfect indulgence if you’re on a journey to enjoy delicious desserts without sacrificing your wellness goals. Creamy, tangy, and satisfying, this recipe is thoughtfully designed to lower calories, fat, and points while still delivering flavor. With a buttery graham cracker crust, it’s a treat you’ll come back to again and again.
Ingredients Cheesecake
For the Filling:
- 16 ounces (450 grams) of low-fat cream cheese, brought to room temperature.
- 1 cup (240g) low-fat Greek yogurt
- 1/2 cup (100g) of granulated stevia or any no-calorie sweetener of your choice.
- 2 large eggs
- 1 tsp pure vanilla extract
- Pinch of salt
For the Crust:
- 1 1/2 cups (180g) graham cracker crumbs
- 2 tbsp (30g) unsalted butter, melted
Instructions
1: Prepare the Oven and Pan
- Preheat your oven to 325°F (165°C).
- Gently apply a thin layer of cooking spray or butter to a 9-inch springform pan.
2: Make the Crust
- In a mixing bowl, combine the melted butter with the graham cracker crumbs. Use a fork to combine until the crumbs are evenly moistened and resemble wet sand.
- Pack the mixture tightly into the base of the springform pan, pressing it slightly up the sides to create a crust. Utilize the rear side of a spoon or the base of a glass to achieve a smooth layer.
- Put the crust in the freezer while filling to help it set.
3: Prepare the Cheesecake Filling
- Whip the softened cream cheese with a mixer until it becomes smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Incorporate the Greek yogurt, granulated stevia, eggs, vanilla extract, and a small amount of salt. Mix at low to medium speed until the ingredients are thoroughly combined and the batter is smooth. Avoid overmixing to prevent air bubbles in your cheesecake.
4: Assemble and Bake
- Take the crust from your freezer and pour the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula for a level surface.
- Place the springform pan onto a baking sheet to collect any spills.
- Bake in the oven for 40-45 minutes until the edges are set and the center is slightly jiggly when gently shaken.
5: Cool Gradually
- Turn off the oven and leave your cheesecake inside with the door open for 1 hour. This gradual cooling helps prevent cracking.
- Transfer your cheesecake to a wire rack and leave it to cool completely at room temperature.
6: Chill and Serve
- Cover your cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.
- Slice into 12 equal portions and serve chilled.
Nutrition (Per Slice)
- Calories: 120
- Fat: 7g
- Carbohydrates: 10g
- Protein: 6g
- Weight Watchers Points: 3 (Blue, Green, Purple Plans)
This Low Point Cheesecake proves that a healthier lifestyle doesn’t mean giving up desserts. Whether you enjoy it plain or top it with fresh berries, a drizzle of sugar-free chocolate syrup, or a dollop of light whipped cream, this cheesecake will satisfy your sweet tooth. Perfect for a guilt-free treat, it’s a crowd-pleaser you can confidently share with your family and friends. Enjoy every creamy, delightful bite!
Low Point Cheesecake
Ingredients
For the Filling:
- 16 oz low-fat cream cheese, softened to room temperature (450g)
- 1 cup low-fat Greek yogurt (240g)
- ½ cup granulated stevia or your preferred no-calorie sweetener (100g
- 2 large eggs
- 1 tsp pure vanilla extract
- Pinch of salt
For the Crust:
- ½ cups graham cracker crumbs (180g)
- 2 tbsp unsalted butter, melted (30g)
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven for 325°F (165°C).
- Gently apply a thin layer of cooking spray or butter to a 9-inch springform pan.
Step 2: Make the Crust
- In a mixing bowl, combine the melted butter with the graham cracker crumbs. Use a fork to combine until the crumbs are evenly moistened and resemble wet sand.
- Pack the mixture tightly into the base of the springform pan, pressing it slightly up the sides to create a crust. Utilize the rear side of a spoon or the base of a glass to achieve a smooth layer.
- Put the crust in the freezer while filling to help it set.
Step 3: Prepare the Cheesecake Filling
- Whip the softened cream cheese with a mixer until it becomes smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Incorporate the Greek yogurt, granulated stevia, eggs, vanilla extract, and a small amount of salt. Mix at low to medium speed until the ingredients are thoroughly combined and the batter is smooth. Avoid overmixing to prevent air bubbles in your cheesecake.
- Step 4: Assemble and Bake
- Take the crust from your freezer and pour the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula for a level surface.
- Place the springform pan onto a baking sheet to collect any spills.
- Bake in the oven for 40-45 minutes until the edges are set and the center is slightly jiggly when gently shaken.
Step 5: Cool Gradually
- Turn off the oven and leave your cheesecake inside with the door open for 1 hour. This gradual cooling helps prevent cracking.
- Transfer your cheesecake to a wire rack and leave it to cool completely at room temperature.
Step 6: Chill and Serve
- Cover your cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.
- Slice into 12 equal portions and serve chilled.
Nutrition
Calories: 120kcal
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