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Low-Fat Refined Sugar-Free Cheesecake

Craving cheesecake without the guilt? This Low-Fat Refined Sugar-Free Cheesecake delivers all the creamy, rich flavor you love without the excess fat or processed sugars. Made with Greek yogurt, light cream cheese, and natural sweeteners, this dessert is a lighter yet indulgent treat perfect for any occasion.

With a smooth, velvety texture and a crisp almond or oat crust, this cheesecake is easy to make, packed with protein, and naturally sweetened. Serve it with fresh berries or a drizzle of honey for a wholesome dessert that doesn’t compromise on taste!

Kitchen Equipment Needed

  • 9-inch springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Baking sheet

Ingredients Overview

  • Light Cream Cheese & Greek Yogurt: Creates a creamy yet protein-rich base.
  • Oats or Almonds: Used for a nutritious, crunchy crust.
  • Honey or Maple Syrup: A natural sweetener instead of refined sugar.
  • Eggs: Helps bind and set the cheesecake.
  • Vanilla & Lemon Juice: Enhances flavor with a slight tang.

Ingredients (Serves 8-10)

For the Crust

  • 1 cup rolled oats or almond flour
  • 2 tablespoons coconut oil (or melted butter)
  • 2 tablespoons honey or maple syrup
  • ½ teaspoon cinnamon

For the Cheesecake Filling

  • 16 oz (2 cups) light cream cheese, softened
  • 1 cup Greek yogurt
  • ⅓ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for stability)

Directions

Step 1: Prepare the Crust

Preheat oven to 325°F (160°C). In a bowl, mix oats (or almond flour), coconut oil, honey, and cinnamon. Press into a greased 9-inch springform pan. Bake for 8-10 minutes, then let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese, Greek yogurt, honey, and vanilla until smooth. Add eggs one at a time, mixing on low speed. Stir in lemon juice and cornstarch.

Step 3: Assemble & Bake

Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for 35-40 minutes, or until the center is set but slightly jiggly.

Step 4: Cool & Chill

Let the cheesecake cool in the oven with the door slightly open for 1 hour. Transfer to the fridge and chill for at least 4 hours or overnight before serving.

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

5 hours (including cooling time)

Nutrition (per serving, ~10 servings)

  • Calories: ~180
  • Fat: ~8g
  • Carbohydrates: ~15g
  • Protein: ~10g

Expert Tips

  • For a Thicker Cheesecake: Use 2 extra tablespoons of Greek yogurt.
  • For Extra Flavor: Add ½ teaspoon almond extract to the batter.
  • For a No-Bake Version: Refrigerate for 6 hours instead of baking, but omit eggs.

FAQs

Can I make this cheesecake dairy-free?
Yes! Use dairy-free cream cheese and coconut yogurt.

Can I use stevia or monk fruit instead of honey?
Yes! Adjust to taste—start with ¼ teaspoon stevia or 2 tablespoons monk fruit.

How do I know when the cheesecake is done?
The center should be slightly jiggly but not wet.

Storing & Freezing

  • Storing: Keep in the fridge for up to 5 days.
  • Freezing: Freeze individual slices for up to 3 months. Thaw in the fridge before serving.

 

Substitutions & Variations

  • Nut-Free Crust: Use oat flour instead of almond flour.
  • Chocolate Cheesecake: Add 2 tablespoons cocoa powder to the batter.
  • Berry Topping: Serve with fresh strawberries or blueberry compote.

Low-Fat Refined Sugar-Free Cheesecake

Craving cheesecake without the guilt? This **Low-Fat Refined Sugar-Free Cheesecake** delivers **all the creamy, rich flavor you love** without the excess fat or processed sugars.
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Ingredients Equipment Method

Ingredients
  

  • #### **For the Crust**
  • - 1 cup rolled oats or almond flour
  • - 2 tablespoons coconut oil or melted butter
  • - 2 tablespoons honey or maple syrup
  • - ½ teaspoon cinnamon
  • #### **For the Cheesecake Filling**
  • - 16 oz 2 cups light cream cheese, softened
  • - 1 cup Greek yogurt
  • - ⅓ cup honey or maple syrup
  • - 1 teaspoon vanilla extract
  • - 2 eggs
  • - 1 tablespoon lemon juice
  • - 1 tablespoon cornstarch optional, for stability

Equipment

  • - 9-inch springform pan
  • Mixing bowls
  • - Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • - Baking sheet

Method
 

  1. #### **Step 1: Prepare the Crust**
  2. Preheat oven to **325°F (160°C)**. In a bowl, mix **oats (or almond flour), coconut oil, honey, and cinnamon**. Press into a **greased 9-inch springform pan**. Bake for **8-10 minutes**, then let cool.
  3. #### **Step 2: Make the Cheesecake Filling**
  4. In a large bowl, beat **cream cheese, Greek yogurt, honey, and vanilla** until smooth. Add **eggs one at a time**, mixing on low speed. Stir in **lemon juice and cornstarch**.
  5. #### **Step 3: Assemble & Bake**
  6. Pour the filling over the cooled crust. Place the pan on a baking sheet and bake for **35-40 minutes**, or until the center is set but slightly jiggly.
  7. #### **Step 4: Cool & Chill**
  8. Let the cheesecake cool in the oven with the door slightly open for **1 hour**. Transfer to the fridge and chill for at least **4 hours or overnight** before serving.
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