Craving creamy low fat cheesecake with fewer calories? This low sugar, healthier cheesecake with cookie crumb base tastes delicious.
This low sugar, low calorie and low fat cheesecake is definitely not "low taste" 😉 . Following my light cheesecake recipe, you can look forward to a creamy cake. With a crumbly cookie crumb base and a fruity note. Perfect for the summertime, right?
Taste and Occasion
Regular cheesecake is sometimes moist and delicious due to a lot of fat and sugar. But there is an alternative way. Like my healthy cheesecake with less sugar. Or my low carb alternative, that you can find here. But now, back to this recipe. The low fat cheesecake reminds me more of American cheesecake than German cheesecake. And because I cut the pieces small or partly narrow, I named the recipe "cheesecake bars".
For me, it had to be a low-fat cheesecake with a base because the bottomless alternative often reminds me more of a curd casserole. For the dough, I recommend using grainy whole wheat butter cookies, which result in more flavor than regular butter cookies. The cookie base dough is crumbly due to the little extra fat. It gets a great crumbly consistency as it soaks in the refrigerator. Due to its moisture, the cheesecake mixture results in a firm cake base.
Although the cheesecake was supposed to be low calorie and low fat, I didn't pursue that goal at any taste price… I used regular vanilla yogurt and far-reduced cream cheese (about 5 to 10 percent fat) for the filling. You shouldn't slim down my recipe further by using non-fat yogurt with sweeteners, for example. That is partly too watery and moist. The few grams of fat in the regular alternative are hardly noticeable in the recipe as a whole. The light cheesecake gets a fruity note, including a splash of color from jam, preferably in the form of homemade jam with little sugar. Be it from cherries, apricots, or berries.
How to make the Low Fat Cheesecake
Firstly, line a small square cake pan or loaf pan with baking paper. Preheat the oven to 340°F/170°C. For the base, finely crumble the cookies, preferably with a kitchen chopper. Now, mix the very soft butter with the cookie crumbs, spread the mixture in the pan and press down lightly with your fingers, a spoon, or a pastry scraper. Pre-bake the base for 8 minutes and let cool slightly. Meanwhile, prepare the filling.
For the cheesecake cream, beat the cream cheese with a hand mixer until smooth. Then, stir in the vanilla yogurt. Add the egg whites, egg, sugar, and flour and mix vigorously but no longer too long. After this, season to taste with lemon juice. Spread the cream on the pre-baked cookie base. Stir the jam with a fork until smooth (heat it briefly in the microwave) and spread it on the cake. Either make small dots or stir the jam into the cheesecake mixture with a fork to create a pattern like in marble cake.
Our favorite cheesecake recipe: classic, easy, creamy, delicious. With my tips for the cheesecake with short pastry, the curd mass is guaranteed not to sink in after baking.
Bake the cake for about 30 minutes. Let cool first in turned-off oven with the door ajar, then refrigerate for a few hours or overnight. Enjoy!
Based on this recipe, you can also bake low calorie cheesecake muffins very well. You can find the original alternative here. I'd use silicone molds to ensure the muffins release from the mold well. But now get to the stove!
Low Fat Cheesecake
- 1 Small Loaf Pan
For the base
- 100 grams (7 tablespoons) butter cookies, preferably whole wheat variety
- 30 grams (2 tablespoons) butter, soft
For the cheesecake cream
- 250 grams (1 cup) cream cheese, fat-reduced
- 200 grams (10 tablespoons) vanilla yogurt, normal fat content
- 1 egg white, medium
- 1 egg, medium
- 50 grams (⅓ cup) erythritol, or sugar
- 20 grams (2 ½ tablespoons) cornstarch, or flour
- 1 teaspoon lemon juice
- 100 grams (⅓ cup) jam, preferably sugarfree
- Line a small square cake pan or loaf pan with baking paper. Preheat the oven to 340°F/170°C. For the base, finely crumble the cookies - preferably with a kitchen chopper. Mix the very soft butter with the cookie crumbs. Spread the mixture in the pan and press down lightly with your fingers, a spoon, or a pastry scraper.
- Pre-bake the base for 8 minutes. Let cool slightly, and meanwhile, prepare the filling.
- For the cheesecake cream, beat the cream cheese with a hand mixer until smooth. Stir in the vanilla yogurt. Add the egg whites, egg, sugar, and flour and mix vigorously but no longer too long. Season to taste with lemon juice.
- Spread the cream on the pre-baked cookie base. Stir the jam with a fork until smooth (heat it briefly in the microwave) and spread it on the cake. Either make small dots or stir the jam into the cheesecake mixture with a fork to create a pattern like in marble cake.
- Bake the cake for about 30 minutes. Let cool first in turned-off oven with the door ajar, then refrigerate for a few hours or overnight.
A cheesecake that tastes slightly vanilla, subtly sweet, and so incredibly moist waits for you. It's hard to believe it's a low fat, low sugar cheesecake. You should eat a slice even if you're on a diet 😉 . And if you want it to be completely sugarfree, try baking my low carb New York cheesecake. You can find a vegan alternative here and many more cheesecake recipes. Like my cheesecake brownies with raspberries or the no-bake oreo cheesecake.