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
Ingredients
Equipment
Method
- #### **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.
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