Low Fat No Bake Cheesecake

This low fat no bake cheesecake is a dream dessert for anyone craving something creamy, light, and indulgent—without the excess fat. Each slice has just 5 grams of fat, making it a diet-friendly option for those following a low-fat, lower-calorie, or heart-healthy eating plan. Thanks to smart ingredient swaps like Greek yogurt and light cream cheese, you get all the tangy cheesecake flavor with a fraction of the guilt.

About This Recipe

Every bite of this cheesecake is cool, silky, and just the right amount of sweet. The smooth filling melts in your mouth, while the light graham cracker crust gives a gentle crunch that ties it all together. It tastes indulgent but won’t leave you feeling weighed down.

This is the kind of dessert that fits into busy lives. There’s no oven required, which means it’s perfect for warm weather or when you want a fuss-free treat. Whether you’re serving guests or treating yourself, this cheesecake is a reliable go-to.

Why This Recipe Belongs in Your Diet

The real star here is nonfat Greek yogurt. It boosts protein, keeps the texture ultra-creamy, and replaces heavy cream or full-fat cheese with something much lighter. Pair that with reduced-fat cream cheese and a small amount of whipped topping, and you’ve got a sweet treat that satisfies without throwing off your healthy eating goals.

What You’ll Need (Ingredients)

We’re combining a few smart swaps with classic ingredients to build a cheesecake that’s creamy, flavorful, and refreshingly light.

• Graham cracker crumbs (1 cup): These form the crust base. Choose low-fat or honey grahams for a lighter option.
• Light butter or buttery spread (3 tablespoons, melted): Helps bind the crust with less fat than traditional butter.
• Fat-free cream cheese (16 ounces): Still rich and tangy, but with zero fat.
• Plain nonfat Greek yogurt (1 cup): Adds creaminess, protein, and a little tang without extra fat.
• Powdered sugar (1/2 cup): Dissolves easily into the filling and adds sweetness.
• Vanilla extract (1 teaspoon): Gives warmth and depth to the flavor.
• Light whipped topping (1 cup): Adds airiness and structure to the filling while keeping it low fat.
• Fresh fruit or light fruit compote (optional, for topping): A fresh, colorful finish that adds natural sweetness.

How to Make Low Fat No Bake Cheesecake

1. Prepare the crust: In a bowl, mix graham cracker crumbs and melted light butter until evenly moistened.
2. Press into pan: Firmly press the mixture into the bottom of an 8- or 9-inch springform pan. Chill in the fridge while you make the filling.
3. Mix the filling base: In a large bowl, beat the fat-free cream cheese until smooth.
4. Add yogurt and sugar: Beat in the Greek yogurt, powdered sugar, and vanilla extract until fully combined and creamy.
5. Fold in whipped topping: Gently fold in the light whipped topping using a spatula until the mixture is light and fluffy.
6. Assemble and chill: Spread the filling evenly over the crust. Smooth the top and refrigerate for at least 6 hours, or overnight.
7. Serve: Slice and top with fresh fruit or a light fruit compote before serving.

Recipe Tips and Variations

• Add a squeeze of lemon juice to the filling for a brighter, tangier flavor.
• Use chocolate graham crackers for a twist.
• For a fruit swirl effect, fold in a few spoonfuls of fruit puree before chilling.
• Make mini cheesecakes in muffin tins with paper liners for portion control.

How to Store Leftovers

Store any leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. You can also freeze individual slices for up to 1 month. Let them thaw in the fridge overnight before serving.

Nutrition Facts

• Serving Size: 1 slice (1/8 of cake)
• Calories: 175 kcal
• Fat: 5 g
• Carbohydrates: 22 g
• Protein: 8 g
• Sodium: 210 mg

Try More Recipes:

• Low Fat Coffee Cake
• Low Fat Apple Cake
• Low Fat Applesauce Cake