Skinny Cheesecake

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Serves: 16

Prep Time: 15 minutes

Cook Time: 90 Minutes


Oil in a spray container

9 whole graham crackers, broken in half

2 tablespoons unsalted butter, melted

2 tablespoons water

1 (8 ounce) package low-fat Neufchatel cream cheese, softened (or low-fat cream cheese)

3 (8 ounce) package fat free cream cheese, softened

3/4 cup sugar

1 cup nonfat plain Greek yogurt

2 large eggs plus 3 egg whites

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

Pureed strawberries, optional


01Preheat the oven to 350 degrees F. Spritz a 9-inch spring-form pan with oil until lightly coated.
02Pulse the graham crackers in a food processor until crumbled. Add the butter and water and pulse until moistened. Firmly press the crumbs onto the bottom of the pan. Bake for 8 minutes; allow to cool while you prepare the filling.
03In a large mixing bowl, beat both cream cheeses and the sugar on medium-high speed for 5 minutes or until smooth. Add the yogurt and beat on low.
04In a small bowl, whisk together the 2 eggs and 3 egg whites and add to the cheese mixture. Next add the flour, vanilla and lemon zest. Beat for 3 minutes on medium-high until creamy and fluffy. Pour over the crust.
05Place cheesecake in the oven. On the rack below the cheesecake, place a shallow dish or pan filled halfway with warm water. Bake until the cake is set but the center still jiggles, about 1 hour. Turn off the oven. Keep the door closed and let the cheesecake sit inside for 20 minutes.
06Remove the cake and transfer to a cooling rack. Run a knife around the edge and let cool to room temperature. Refrigerate overnight or about 8 hours. Enjoy!

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.