Good Low Fat Cheesecake Recipe

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Good Low Fat Cheesecake

Kathie Carr


This cheesecake is made healthier than the usual decadent dessert by using low-fat and fat-free dairy products. I especially like it with fresh strawberries. Its good to take to a carry-in supper.

This recipe was from my Mom's collection, back when she was closely watching her dieting for health reasons.

pinch tips: How to Use Hand & Stand Mixers




20 Min


1 Hr


3/4 c
graham cracker crumbs
2 Tbsp
trans-fat free vegetable oil spread, melted
3 pkg
(8-ounces each) reduced-fat cream cheese, softened
1 c
sugar (you may substitute up to 1/2 with truvia or stevia)
1 Tbsp
1 1/2 pt
fat-free sour cream
1 1/2 tsp
vanilla extract
2 large
2 large
egg whites
fresh fruit for topping, optional

Directions Step-By-Step

Preheat oven to 325 degrees.

In 9 inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese.

On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, mixing until blended. Pour batter over crust in pan.
Bake cheesecake 1 hour. Edge will be set, but center will still jiggle.

Turn oven off. Let cheesecake remain, undisturbed, in oven for 1 hour.

Then transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.

OPTIONAL: You may top with fresh fruit if desired. I like to use strawberries.
16 servings

Approximate nuitrition values, per serving, without fruit topping: Calories 255, Total Fat 13g, Saturated Fat 7g, Cholesterol 59mg, Sodium 250mg, Total Carbohydrate 26g, Dietary Fiber 0, Protein 8g

About this Recipe

Course/Dish: Cakes, Other Desserts