The BEST Low Fat Cheesecake
Makes One 9" Round or 18 Mini Cheesecakes
Welcome and thanks for visiting my Best Low Fat Cheesecake page!
This low fat cheesecake has such a decadent texture and flavor. This easy cheesecake is undeniably wonderful and undetectably low fat. Make cheesecake like a pro, but even better. Make it low fat!
This recipe makes 18 satisfying servings! You can either make 1 9" round or 18 mini cheesecakes with this recipe. Want to know about how much it'll cost to make this recipe? Or how many calories per serving? Or if it is low cholesterol or low carb or vegan or gluten-free? For all this information and more check out the At A Glance and Nutrition Facts below.
A typical full-fat version of cheesecake (nutritional info. from Cheesecake Factory) has 378 calories and 23.7g fat per equal sized serving (1/18 of a 9" cheesecake)! Whoa! That is a fat savings of 58% (13.7g) and a calorie savings of 52% (198 calories!) per serving with this low fat cheesecake recipe!
- Full-fat version = 378 calories and 23.7g fat per serving
- Low Fat version = 180 calories and 10g fat per serving!
8 Full Sheets of Low Fat Honey Graham Crackers
1/4 c Splenda Sweetener
1/2 t Cinnamon
3 T Low Fat Butter (Land O Lakes makes a terrific one)
1 T Water
3 pkgs (8 oz ea) Neufchatel Cheese (Low Fat Cream Cheese)
1 pkg (8 oz) Fat Free Cream Cheese
1/2 c Sugar
1/2 c Splenda Sweetener
1 T Fresh Lemon Juice
1 t Real Vanilla
1/4 c Real Egg Product (99% egg white)
3 Large Eggs
Preheat your oven to 325 degrees.
In a large mixing bowl, beat your Neufchatel cheeses and fat free cream cheese together at low speed with your mixer until smooth, about 1 minute. Add the sugar and Splenda and mix until incorporated, 1 min.
Add your lemon juice, vanilla and the egg substitute and beat on low about 30 seconds. Then add each of your eggs separately and beat until incorporated (less than 1 min. per egg). Set your filling aside while you work on the crust.
A note about real egg product:
- You can find this great product in the dairy section with the butter and cheese (not with the milk). It is in a pouring container like a pint or quart of cream would be. You might be thinking it sounds gross because it is mostly egg whites. Actually, it tastes like normal eggs and is even yellow. This is really a great fat free product and is worth trying if you haven't yet.
To make your crust, crush the 8 full sheets low fat graham crackers in the package, then blend them in a blender to fine crumbs. Makes just under 1 1/4 cups of graham cracker crumbs. Put the crumbs in a small mixing bowl and add your melted low fat butter and water. Mix with a fork until you get all the crumbs evenly moistened. The mixture should look like wet sand and should stay together when you squeeze it in your hand. Now just follow the directions below for either the mini cheesecakes or the one 9” round cheesecake.
To Make One 9” Round Low Fat Cheesecake:
Spray a good, even coat of cooking spray over all the edges of a spring form pan.
- If you don’t own a spring form pan, you can make this recipe in 2 pie plates. They will not need to cook as long as the spring form pan will (because they’re not as thick). Remove from the oven when the edges are firm, but the middle wobbles slightly.
Press all of your crust mixture very firmly into the bottom of the spring form pan. Work until the crust is completely pressed together, otherwise it will crumble when you take your cheesecake out.
Once your crust is firmly pressed down, put your spring form pan on top of a cookie sheet (it makes it easier to take in and out of the oven). Pour all of the cheesecake filling on top. Put in the middle of your oven and bake for 60-75 minutes. You want the edges to be firm,and the middle to wobble slightly.
Cool at room temperature for 30 min. Then cool in your fridge for at least an hour, and 2-4 hours is better. After cooling, run a knife along the inside edge of the spring form pan. Open the spring form pan and remove the outer ring. Ta Da! Cheesecake like the pros make – but your low fat one is even better!
To Make 18 Mini Low Fat Cheesecakes:
Spray a good, even coat of cooking spray over all the edges of a muffin pan. If you don’t have enough muffin pans to make 18 cheesecakes at once, you’ll need to bake them in batches.
Measure 1 tablespoon of crust mixture into the bottom of each muffin cup. Press the crust firmly down into the bottom. Work until the crust is even and pressed in hard so your crusts don’t crumble when you take the cheesecakes out.
Measure 1/4 cup + 1 tablespoon of filling into each muffin cup. Put your muffin pans on a cookie sheet. Bake for 30-40 minutes. Look for the edges to be firm and the middles to be slightly wobbly.
When your cheesecakes are done, cool them in the muffin pans for about 15 minutes. Run a knife along the edge of each cheesecake. Hold a plate over the top of them and quickly invert the muffin pan. Holding the plate and pan together, gently shake downward to get the cheesecakes to release. Lift the muffin pan off and turn your cheesecakes right side up.
Cool the cheesecakes in the fridge for at least an hour before serving. Now taste the amazing flavor of your latest creation!
Makes 18 decadent pieces.
Low fat cheesecake will keep in the fridge for about a week. You can also freeze low fat cheesecake. Wrap it in saran wrap or put in a freezer ziplock bag and make sure the air is squeezed out. A low fat cheesecake will keep nicely in the freezer for about 2 months. When you’re ready to eat it, put it in the fridge to defrost overnight.
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