If you’re looking for a dessert that’s light, creamy, and bursting with citrus flavor, this low fat lemon cheesecake is the one. With just 5 grams of fat per slice, it’s a smart way to indulge without straying from your health goals. The combination of fresh lemon juice, nonfat Greek yogurt, and light cream cheese creates a velvety texture and bright, tangy flavor that tastes like sunshine on a plate. It’s low in fat, high in protein, and perfect for anyone craving something sweet but wholesome.
About This Recipe
This cheesecake is silky and smooth with a delicate tang from real lemon and Greek yogurt. The graham cracker crust adds just the right crunch, creating a contrast that makes every bite balanced and satisfying. It’s sweet but not heavy, with a refreshing lemon flavor that lingers pleasantly.
It’s a fantastic dessert for spring and summer get-togethers, brunches, or even a light ending to a weeknight dinner. It’s also easy to prepare ahead of time and keeps well in the fridge, making it ideal for planning ahead.
Why This Recipe Belongs in Your Diet
By using light cream cheese and nonfat Greek yogurt instead of heavy cream and full-fat cheese, this dessert keeps the fat and calories down while boosting protein. Fresh lemon juice adds flavor without adding fat or sugar, and the bright taste helps curb sweet cravings in a healthier way.
What You’ll Need (Ingredients)
We’re using real lemon, light dairy, and a smart crust to make this cheesecake fresh and figure-friendly.
- Light Cream Cheese (8 oz, softened): Creates a creamy base with less fat than traditional cream cheese.
- Nonfat Plain Greek Yogurt (1 cup): Adds protein and a light tangy texture to replace sour cream.
- Fresh Lemon Juice (1/4 cup): Brightens the flavor with natural acidity.
- Lemon Zest (1 tbsp): Adds extra lemon aroma and depth.
- Egg Whites (3 large): Helps the filling set without adding fat.
- Granulated Sugar (1/2 cup): Balances the tart lemon.
- Vanilla Extract (1 tsp): Adds a warm undertone to the lemon.
- Honey Graham Crackers (6 full sheets): Crushed to form the crust.
- Unsweetened Applesauce (2 tbsp): Binds the crust without butter or oil.
How to Make Low Fat Lemon Cheesecake
- Preheat your oven to 325°F and lightly spray a 9-inch springform pan with nonstick spray.
- Make the crust: Crush the graham crackers and mix with applesauce. Press into the bottom of the pan. Bake for 8 minutes and cool.
- Prepare the filling: Beat light cream cheese until smooth, then mix in Greek yogurt, lemon juice, lemon zest, sugar, egg whites, and vanilla until fully combined.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 30 to 35 minutes, or until the center is set but still slightly jiggly.
- Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
Recipe Tips and Variations
- Garnish with lemon slices or a sprinkle of zest for a pretty finish.
- Add a handful of blueberries or raspberries before baking for a fruit twist.
- Swap graham crackers with vanilla wafer crumbs for a slightly sweeter crust.
- For extra lemon flavor, add 1/4 tsp lemon extract to the filling.
How to Store Leftovers
Store any leftovers covered in the fridge for up to 5 days. You can also freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition Facts
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 168 kcal
- Fat: 5 g
- Carbohydrates: 21 g
- Protein: 9 g
- Sodium: 150 mg
Try More Recipes:
Low Fat Lemon Cheesecake
Description
A creamy, zesty lemon cheesecake with only 5 grams of fat per slice—bright, refreshing, and protein-packed.
Ingredients
Instructions
- Preheat oven to 325°F and spray a 9-inch springform pan.
- Mix crushed graham crackers and applesauce, press into pan, bake 8 mins.
- Beat cream cheese, then mix in yogurt, lemon juice, zest, sugar, egg whites, and vanilla.
- Pour filling over crust and smooth top.
- Bake 30–35 mins until center is set.
- Cool, then refrigerate 4+ hours before slicing.