Low Calorie, Low Fat Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 276.7
  • Total Fat: 8.3 g
  • Cholesterol: 58.9 mg
  • Sodium: 660.4 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 18.0 g

View full nutritional breakdown of Low Calorie, Low Fat Cheesecake calories by ingredient


My latest attempt at a guilt free cheesecake. My latest attempt at a guilt free cheesecake.
Number of Servings: 12


    4 oz graham crackers
    1 1/2 teaspoons Splenda Sugar Blend for Baking
    4 Tablespoons Land O Lakes Lite Butter with canola oil
    2 1/2 lbs Fat Free Cream Cheese ( room temperature)
    1/8 tsp salt
    1/2 cup + 6 tablespoons Splenda Sugar Blend for Baking
    3 Tablespoons flour
    2 teaspoons lemon juice
    1 teaspoon vanilla extract
    1/2 cup heavy cream
    2 large egg yolks
    1 1/2 cup egg beaters


Preheat oven to 325 degrees.

Lightly spray a 10 inch spring form pan with butter flavored cooking spray. Process the graham crackers and Sugar Blend in a food processor until fine. Add melted butter and pulse to blend. Press into the bottom of spring form pan.

Bake at 325 degrees for 12 minutes. Take out of oven and let cool. Meanwhile, preheat oven to 500 degrees.

In a standing mixer, beat cream cheese until light and fluffy, about 2 to 3 minutes. Add salt. Add flour and Sugar Blend in thirds. Scrape down the sides and add the lemon juice and extract.

Add heavy cream. Blend and scrape down the sides. Add the egg yolks and mix until completely blended. Scrape down the sides and add the egg beaters in thirds. Blend.

Pour into cooled spring form pan and then lift pan about an inch or so and drop back onto counter top to release any bubbles in batter.

Place in preheated 500 degree oven and cook for 10 to 15 minutes. Turn down to 200 degrees without opening oven door and continue to cook until middle of cake registers 150 degrees on an instant read thermometer. (About an hour and 40 minutes.)

When center has reached 150 degrees (no more than 160 degrees), remove from oven and place on wire rack to cool. After ten minutes, run a paring knife around edge to free up cake as it cools. Place a large bowl or pan over cake and allow to cool for another 3 hours.

Cover cake pan and cool in refrigerator for at least 5 hours, or overnight.

Remove from spring form pan, slice with dental floss. Makes 12 servings.

Number of Servings: 12

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