Skinny Cheesecake
Serves: 16
  • Guiltless Cheese Cake
  • Makes 16 servings
  • Ingredients
  • Oil in a spray container
  • 9 whole graham crackers, broken in half
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons water
  • 1 8-ounce packages low-fat Neufchatel cream cheese, softened, (or low-fat cream cheese)
  • 3 8-ounce package fat free cream cheese, softened
  • ¾ cup sugar
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs plus 3 egg whites
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons finely grated lemon zest
  • Pureed strawberries, optional
  1. Directions:
  2. Preheat the oven to 350 degrees F. Spritz a 9-inch spring-form pan with oil until lightly coated.
  3. Pulse the graham crackers in a food processor until crumbled. Add the butter and water and pulse until moistened. Firmly press the crumbs onto the bottom of the pan. Bake for 8 minutes; allow to cool while you prepare the filling.
  4. In a large mixing bowl, beat both cream cheeses and the sugar on medium-high speed for 5 minutes or until smooth. Add the yogurt and beat on low.
  5. In a small bowl, whisk together the 2 eggs and 3 egg whites and add to the cheese mixture. Next add the flour, vanilla and lemon zest. Beat for 3 minutes on medium-high until creamy and fluffy. Pour over the crust.
  6. Place cheesecake in the oven. On the rack below the cheesecake, place a shallow dish or pan filled halfway with warm water. Bake until the cake is set but the center still jiggles, about 1 hour. Turn off the oven. Keep the door closed and let the cheesecake sit inside for 20 minutes.
  7. Remove the cake and transfer to a cooling rack. Run a knife around the edge, and let cool to room temperature. Refrigerate overnight or about 8 hours. Enjoy!
Nutrition Information
Serving size: 1 piece Calories: 188 Fat: 5 g Saturated fat: 3 g Carbohydrates: 26 g Sugar: 23 g Sodium: 297 mg Protein: 9 g
Recipe by Nutrition Twins at