Low-Fat Refined Sugar-Free Cheesecake Recipe
A deliciously creamy and light low-fat cheesecake sweetened naturally without refined sugar. This recipe uses oat flour crust and a filling made from low-fat cream cheese and Greek yogurt, perfect for a healthy dessert that doesn’t compromise on flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Crust:
- 1 1/2 cups oat flour
- 1/4 cup melted coconut oil
- 2 tbsp honey or maple syrup
Filling:
- 2 cups low-fat cream cheese
- 1/2 cup Greek yogurt
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Topping (optional):
- Fresh berries (such as strawberries, blueberries)
- Extra drizzle of honey
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the oat flour, melted coconut oil, and honey or maple syrup until all ingredients are well incorporated. Press this mixture evenly into the base of a greased 8-inch springform pan. Bake for 8-10 minutes until lightly golden, then set aside to cool.
- Make the filling: In a large bowl, beat the low-fat cream cheese, Greek yogurt, and honey until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice until just combined, being careful not to overmix.
- Bake: Pour the cheesecake filling over the cooled crust, and smooth the top. Bake in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours to allow it to fully set.
- Serve: Before serving, optionally top the cheesecake with fresh berries and an extra drizzle of honey for added sweetness and a vibrant presentation. Slice into 8 pieces and enjoy this guilt-free, creamy dessert.
Notes
- Ensure the cream cheese is at room temperature for easier mixing and a smoother filling.
- Do not overbake the cheesecake as it will continue to firm up while cooling.
- You can substitute honey with maple syrup to make it vegan-friendly, but do note that traditional low-fat cream cheese is not vegan.
- Oat flour can be made at home by finely grinding rolled oats in a food processor.
- This cheesecake is best served chilled and should be stored in the refrigerator.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: low-fat cheesecake, no refined sugar, healthy cheesecake, oat flour crust, Greek yogurt cheesecake, natural sweetener dessert