Reduced Fat Vanilla Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 10.1 g
  • Cholesterol: 28.7 mg
  • Sodium: 224.5 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.2 g

View full nutritional breakdown of Reduced Fat Vanilla Cheesecake calories by ingredient
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Submitted by: RACHE23


A delicious, creamy treat made with healthy yogurt cheese. A delicious, creamy treat made with healthy yogurt cheese.
Number of Servings: 12


    1 1/2 cups Kellogg's All-Bran cereal
    2 tbsp Smart Balance Light Buttery Spread, melted
    1 tbsp (packed) Splenda Brown Sugar Blend
    2 cups yogurt cheese (drain a 32-oz container of fat-free yogurt overnight to yield 2 cups)
    2 8-oz packages neufchatel cheese (reduced-fat cream cheese)
    3/4 cup sugar
    4 packets stevia or splenda
    3 egg whites, beaten until foamy
    2 tbsp all-purpose flour
    2 tsp pure vanilla extract


Preheat oven to 300 degrees. Fill an ovenproof dish with warm water and place on lower oven rack. This will create steam and keep the cake moist, preventing cracks. Place another rack at the top of the oven for the cake.

Lightly grease a 9-inch nonstick springform pan with Smart Balance spread.

In a food processor, combine All-Bran cereal and Brown Sugar Blend. Pulse until mixture is finely ground. Add melted spread and pulse briefly until mixture resembles coarse cornmeal. Pour into greased springform pan. Bake about 8 minutes. Remove from oven.

In food processor, combine cream cheese, vanilla and flour until smoothly blended. In a large mixing bowl, beat egg whites until slightly foamy. Fold in yogurt cheese and cream cheese mixture until well-blended.

Pour mixture evenly over crust and level with a spatula. Tap pan on a hard surface once or twice to release air pockets. Bake on top oven rack for 1 hour. Turn the oven off and allow cheesecake to stand in oven for 30 minutes with door ajar. Chill for 2 hours (or overnight) before serving.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RACHE23.


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