Low-Fat Cheesecake

 

Crust:

  • 2/3 cup graham crackers, crushed
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • Pinch of salt

Filling:

  • 2 (8 ounce) packages reduced-fat cream cheese, softened
  • 1/4 cup nonfat plain Greek yogurt
  • 2/3 cup sugar
  • 1 teaspoon lemon zest
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 cup fresh strawberries

Directions:

  1. Preheat the oven to 325 degrees. Place paper liners in a 12-muffin cup tin.
  2. To make the crust, add crushed graham cracker crumbs and 1 tablespoon of sugar, add melted butter and stir to combine. Divide the mixture into each muffin cup. And press mixture into the tin to create a firm crust.
  3. Beat the softened cream cheese, yogurt, 2/3 cup of sugar, and the lemon zest until smooth. Add the vanilla and lemon juice and mix until combined. Add the eggs, and egg yolks, beating well after each addition. Place the batter into the prepared cups. Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely.
  4. Slice strawberries and place in a small bowl with remaining sugar, place in refrigerator until well chilled. Serve each cheesecake with a spoon of the strawberry topping.

Nutritional Information:

  • Per serving: 217 calories
  • 13 g fat(7 g sat)
  • 0 g fiber
  • 20 g carbohydrates
  • 6 g protein
  • 25 mcg folate
  • 95 mg cholesterol
  • 17 g sugars
  • 191 mg sodium