Low Fat Ricotta Cheesecake

This low fat ricotta cheesecake is a light, elegant twist on the traditional New York-style dessert. By using part-skim ricotta cheese and nonfat Greek yogurt, it delivers a creamy, slightly fluffy texture with only 5 grams of fat per slice. It’s a lower-calorie, high-protein option that doesn’t sacrifice flavor—perfect for anyone watching their fat intake but still craving something sweet and special.

About This Recipe

The ricotta gives this cheesecake a subtly grainy, airy texture that’s incredibly satisfying. It’s smooth but not dense, gently sweet with a touch of citrus, and balanced by a simple graham cracker crust. Each bite is fresh and light, not heavy or overly rich.

This is a fantastic dessert for entertaining or for a healthier holiday table. It bakes up easily without any complicated steps, and it chills beautifully overnight, making it an excellent make-ahead option.

Why This Recipe Belongs in Your Diet

Ricotta is naturally lower in fat than many other cheeses, especially when you choose part-skim. Combined with nonfat Greek yogurt, it brings a protein boost and creamy texture without needing cream or butter. The result is a cheesecake that satisfies dessert cravings while keeping things balanced.

What You’ll Need (Ingredients)

This recipe keeps things simple, relying on creamy ricotta and bright lemon to create a lighter but still satisfying dessert.

• Graham cracker crumbs (1 cup): The perfect crunchy contrast to the soft filling.
• Light butter or buttery spread (3 tablespoons, melted): Helps hold the crust together with less fat.
• Part-skim ricotta cheese (15 ounces): Adds a slightly fluffy, creamy texture with lower fat.
• Plain nonfat Greek yogurt (1/2 cup): Boosts protein and smoothness while cutting fat.
• Eggs (2 large): Bind the filling and help it set as it bakes.
• Granulated sugar (1/3 cup): Just enough sweetness to highlight the ricotta’s natural flavor.
• Vanilla extract (1 teaspoon): Adds warmth and depth.
• Lemon zest (1 teaspoon): Brightens the flavor and complements the ricotta beautifully.
• Cornstarch (1 tablespoon): Helps thicken the filling and keeps the texture stable.

How to Make Low Fat Ricotta Cheesecake

1. Preheat oven: Set oven to 325°F (163°C).
2. Prepare crust: Mix graham cracker crumbs and melted light butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.
3. Blend filling: In a food processor or large bowl, blend ricotta until smooth.
4. Add ingredients: Add yogurt, eggs, sugar, vanilla, lemon zest, and cornstarch. Blend or mix until fully combined and silky.
5. Pour and bake: Pour filling over the cooled crust. Bake for 40-45 minutes, until edges are set and center slightly jiggles.
6. Cool and chill: Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Garnish with fresh berries or a dusting of powdered sugar if desired.

Recipe Tips and Variations

• For extra lemon flavor, add 1 tablespoon lemon juice to the filling.
• Blend the ricotta well to avoid a grainy texture.
• Serve with a dollop of nonfat yogurt and honey for a Mediterranean vibe.
• Make it crustless for an even lower-fat option.

How to Store Leftovers

Refrigerate leftover slices in an airtight container for up to 5 days. You can also freeze individual slices for up to 1 month. Thaw in the fridge before serving.

Try More Recipes:

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