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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.
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Equipment

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

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

Instructions
 

  • #### **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.