This Low Calorie Cheesecake is just 96 calories and so delicious, no one will know it’s a healthy cheesecake! Best of all, the skinny cheesecake is packed with 7.4g of protein and comes with 3 yummy low calorie sauces to add to the top.
Ingredients You’ll Need:
- Olive oil spray
- 3 8-oz packages of fat-free cream cheese
- ½ cup powdered sugar
- 1 ½ teaspoon vanilla extract
- 4 egg whites
Low Calorie Cheesecake
Healthy Cheesecake Meal Prep and Storage
Meal Prep: You can make this ahead of time and chill. Then slice the cake and add servings to meal prep containers for later.
Storage: Will hold in the fridge for 5 days and in the freezer for a month.
Low Calorie Cheesecake Recipe
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Low Calorie Cheesecake
Equipment
- Springform Pan (or 9×13 baking dish- see notes)
- Rimmed Baking Sheet
- Food Processor or Large Bowl and Rubber Spatula
Ingredients
Low Calorie Cheesecake:
- Olive oil spray
- 3 8-oz packages of fat-free cream cheese at room temperature
- ½ cup powdered sugar
- 1 ½ teaspoon vanilla extract
- 4 egg whites
Cheesecake Crust:
- 1 cup crushed graham crackers
- 2 tablespoons unsalted butter melted
Optional Low Calorie Cheesecake Toppings:
- ½ cup Low Calorie Strawberry Sauce (chilled)
- ½ cup Low Calorie Chocolate Sauce (chilled)
- ½ cup Low Calorie Blueberry Sauce (chilled)
- 1 cup chopped berries
Instructions
- Preheat the oven to 350 degrees and line the bottom of a springform pan with parchment paper. Then spray the inside of the springform pan with olive oil. Finally, wrap the outside of the springform pan with one large sheet of foil, and place the prepared springform pan on a baking sheet.
- In a medium bowl mix the cheesecake crust ingredients together until it resembles wet sand. Then add to the springform pan and press down to create a well packed crust.
- Add the pan to the oven and bake for 10 minutes while you work on the cheesecake filling.
- To a food processor or a large bowl, combine the cream cheese, powdered sugar, vanilla extract and egg whites. Mix on low speed or gently, this way you don’t add bubbles to the mixture. Let the mixture set for 10 minutes to settle and pop any bubbles.
- Pour the cheesecake filling to the springform pan, spreading the top in an even layer.
- Bake for 35-45 minutes until the sides pull away form the pan and the middle begins to firm up.
- Remove from the oven and cool on the countertop for 1 hour, then move to the refrigerator to chill completely.
- Once chilled completely release and remove the sides of the springform pan and slice into 16 pieces.
- Special Tip: if your cheesecake cracked on top, don't worry. Just add one of the low calorie sauces supplied to the top and cover it up. Then no-one will know.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Cheesecake
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