Low Point Cheesecake Recipe

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

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 325°F (165°C).
2. Gently apply a thin layer of cooking spray or butter to a 9-inch springform pan.

Step 2: Make the Crust

1. 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.
2. 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.
3. Put the crust in the freezer while filling to help it set.

Step 3: Prepare the Cheesecake Filling

1. 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.
2. 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

1. 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.
2. Place the springform pan onto a baking sheet to collect any spills.
3. 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

1. Turn off the oven and leave your cheesecake inside with the door open for 1 hour. This gradual cooling helps prevent cracking.
2. Transfer your cheesecake to a wire rack and leave it to cool completely at room temperature.

Step 6: Chill and Serve

1. 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.
2. 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!