Low Fat Philadelphia Cheesecake

This low fat Philadelphia cheesecake captures all the classic richness you expect from a traditional cheesecake—but with a smart, healthy twist. Using light Philadelphia cream cheese, nonfat Greek yogurt, and a touch of lemon, this version cuts the fat down to just 6 grams per slice while keeping that dense, creamy texture intact. It’s a satisfying, low-calorie dessert perfect for anyone aiming to stay on track without giving up their favorite treats.

About This Recipe

You’ll get a firm yet velvety texture, the perfect balance of tangy and sweet, and a golden graham crust that holds everything together. It’s smooth, a little indulgent, and truly comforting—everything a real cheesecake should be, just without the heavy feeling afterward.

This is a baked version, but it’s incredibly simple. With minimal ingredients and no water bath needed, it’s ideal for holidays, dinner parties, or a quiet night in when you want something special but lighter.

Why This Recipe Belongs in Your Diet

Using Philadelphia 1/3 less fat cream cheese gives you all the flavor of the original with significantly less fat. Combined with Greek yogurt, you get protein, fewer calories, and a rich consistency without needing heavy cream or full-fat cheeses.

What You’ll Need (Ingredients)

This recipe leans on light Philadelphia cream cheese and Greek yogurt to keep things creamy and delicious with less fat.

• Graham cracker crumbs (1 cup): The classic base. Look for low-fat versions or use honey grahams.
• Light butter or buttery spread (3 tablespoons, melted): Binds the crust with less saturated fat.
• Philadelphia 1/3 less fat cream cheese (16 ounces): Still creamy, still tangy, just with less fat.
• Plain nonfat Greek yogurt (1/2 cup): Adds structure and tang, while reducing fat.
• Eggs (2 large): Help the cheesecake set while adding richness.
• Granulated sugar (1/2 cup): Sweetens the filling without overdoing it.
• Vanilla extract (1 teaspoon): Adds warmth and depth.
• Lemon juice (1 tablespoon): Brightens the flavor and enhances that classic cheesecake tang.

How to Make Low Fat Philadelphia Cheesecake

1. Preheat oven: Set your oven to 325°F (163°C).
2. Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a 9-inch springform pan and bake for 8 minutes. Let cool.
3. Make the filling: Beat the light cream cheese until smooth. Add sugar, then beat in eggs one at a time.
4. Add remaining ingredients: Mix in yogurt, vanilla, and lemon juice until smooth.
5. Bake: Pour the filling over the crust. Bake for 35-40 minutes, until the center is just set.
6. Cool and chill: Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
7. Serve: Slice and top with berries or a drizzle of light fruit sauce if desired.

Recipe Tips and Variations

• Add a little lemon zest for extra brightness.
• For a crunchier crust, bake it 2-3 minutes longer.
• Top with sugar-free jam or a few sliced strawberries to keep it light.
• Use reduced-fat graham crackers to lower the fat further.

How to Store Leftovers

Cover and refrigerate leftover cheesecake for up to 5 days. You can also freeze slices individually for up to 1 month. Thaw in the refrigerator before enjoying.

Nutrition Facts

• Serving Size: 1 slice (1/8 of cheesecake)
• Calories: 190 kcal
• Fat: 6 g
• Carbohydrates: 22 g
• Protein: 8 g
• Sodium: 230 mg

Try More Recipes:

• Low Fat No Bake Cheesecake
• Low Fat Coffee Cake
• Low Fat Lemon Cake