The Best Low-Fat Cheesecake…EVER!

Low-Fat Cheesecake

The BEST Low-Fat Cheesecake EVER??…YES!

I have literally died and gone to Heaven. I am positive about it. This recipe, I swear to you, is the best creation OF ALL TIME!!

My favorite dessert in the world is, without a doubt, New York Style Cheesecake. Top it with anything, heck don’t top it at all, I don’t care how big or rich it is, I will finish the entire thing……..and thennnn I became a health nut (whomp-whomp!)…now you’re lucky if you see me eating cheesecake even once a year. 🙁

Being the highest-fat dessert known to man, makes it pretty tricky for me to have my cheesecake and eat it too ( 😉 )… UNTIL NOW!!

I’m warning you guys, this recipe is TOO GOOD!! And the best part?

It’s only 150 calories per slice!!!

Say what?! You heard right – 150 calories per slice, LESS than 4 grams of fat per slice AND almost 7 grams of protein per slice!

How is this possible you ask?

Well, I guess technically it’s not really “cheesecake”…it’s more of a “yogurtcake.” Made with non-fat Greek yogurt this dessert isn’t missing ANY flavor and has about 6 times less fat than your regular old cheesecake. So with that I say…YOGURTCAKE FOR THE WIN!! 😉

I was in charge of bringing over the skinny Buffalo wings with skinny blue cheese dip and a dessert to a friend’s for a Super Bowl Party this year. Obviously, living in New York and loving Cheesecake, I wanted to try and recreate a healthy Cheesecake recipe.

At first, I planned on using almond meal for the crust and realized…that would NOT help make it low-fat…So, I set off to thinking of how I could make the crust…Oats?… Maybe, but it needed to be crunchy…hmmm….GRANOLA, yes!

So, I made a very basic version of my simple granola (sans nuts, though!), and let it cool. I then threw it in the food processor to crush it all up (you could pulverize it in a plastic baggy with a rolling pin as well if you lack the food processor). I added some melted coconut oil to the granola crumbs and pressed it down in a springform pan and baked it for 4 to 5 minutes.

Low-Fat Cheesecake

While it was cooling, I mixed up my filling. I just threw it all in the food processor as well and then poured the yogurt mixture over the crust. I tossed it in the oven for about 50 minutes, and prepared my topping.

I topped mine with a raspberry sauce. Super easy – I threw a bag of frozen organic raspberries on the stove with some honey and cooked it until it became a syrup constancy. I let it refrigerate while my mouth-watering cheesecake was cooking and cooling — about 4 hours! 🙁

Once everything was cooled, I drizzled my sauce over a slice of the “Yogurtcake” 😉 and…Heavenly bliss…. 

The greatest thing about this recipe it that once the filling is cooked, the consistency is almost identical to a regular cheesecake! I’m sure there are SO MANY WAYS to play around with this recipe and I CAN’T WAIT TO TRY THEM!!

Low-Fat CheesecakeLow-Fat Cheesecake

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The Best Low-Fat “Cheesecake” EVER

  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 300


With only 150 calories per slice and less than 4 grams per fat, this ‘cheesecake’ is the PERFECT dessert!



For the Granola

  • 1 1/2 cups rolled oats
  • 1/3 cup raw honey
  • 1/2 teaspoon cinnamon
  • ½ tsp Vanilla Extract

For the Crust

  • granola mixture
  • 2 tablespoon melted coconut oil
  • 2 tablespoon raw honey

For the Filling

  • 4 eggs
  • 2 cups non-fat Greek yogurt
  • 1 tablespoon cornstarch OR arrowroot powder
  • 1 teaspoon vanilla extract
  • 1/2 cup raw honey

For the Raspberry Topping

  • 1 bag frozen unsweetened raspberries (12 oz)
  • 2 tablespoon raw honey


For the Granola

  1. Preheat oven to 350 degrees.
  2. Toast the oats on a baking sheet for 10 to 15 minutes stirring occasionally. Make sure they do not burn, they should smell fragrant and be lightly browned when ready. Transfer to a medium mixing bowl.
  3. Combine honey, cinnamon, and vanilla in a small bowl and mix until well combined.
  4. Pour honey mixture over oats and stir until oats are evenly covered with honey mixture.
  5. Place wax paper on the baking sheet and pour oats onto the wax paper, and smooth out into and even layer.
  6. Put oats back into the oven for about 3 more minutes and then turn off the oven, keeping the oats inside until the oven is cool.
  7. Allow granola to cool as least and hour before making the crust.

For the Crust

  1. Preheat oven to 350 degrees.
  2. In a food processor, grind granola into fine to medium crumbs.
  3. In a medium bowl, combine granola crumbs, coconut oil, and honey.
  4. Grease a springform pan with coconut oil and pour crust mixture into the dish.
  5. With your hands, firmly press down on the mixture, making and even layered crust.
  6. Bake in the oven for 4-5 minutes until just lightly browned.

For the Filling

  1. Turn oven down to 300 degrees.
  2. In your food processor (or with a hand mixer) pulse the eggs until beaten. Add the remaining ingredients and pulse until lightly bubbly.
  3. Pour mixture into the crust (the crust doesn’t have to be cooled).
  4. Bake for 50 minutes, then check every 5 minutes after until done. Shake the pie dish slightly, the edges should be firm and the middle should be a little jiggly, it will firm as it cools.
  5. Let cool at room temperature.
  6. Once at room temperature, place in refrigerator for at least 4 hours (but preferably overnight).
  7. Serve cold and top with desired toppings

For the Raspberry Topping

  1. Cook raspberries over a low to medium heat for about 5 minutes stirring occasionally.
  2. Add the honey, and cook another 5-10 minutes until it’s a syrup consistency.
  3. Cool in the refrigerator.


  • Serving Size: 12

Are you a cheesecake lover too? What’s your favorite flavor?


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