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.
I used easy to find, all-natural ingredients to make the cheesecake crust and filling. You can swap out the powdered sugar for an all-natural substitute. This will bring the calories down to 79 calories per slice.
Low Calorie Cheesecake
What You’ll Find in this Article:
Ingredients in Healthy Cheesecake
I love this healthy cheesecake recipe, it’s so flavorful and doesn’t taste low calorie at all! I know you’ll love it!
To make things easy, I like to get the little carton of egg whites to make this recipe. It’s easier and there is less food waste. If you choose to do this as well you will want 3/4 cup of egg whites.
Shopping List for Skinny Cheesecake:
Low Calorie Cheesecake:
- Olive oil spray
- Fat-free cream cheese
- Powdered sugar
- Vanilla extract
- Egg whites
Cheesecake Crust:
- Graham crackers
- Unsalted butter
Optional Low Calorie Cheesecake Toppings:
How to Make Healthy Cheesecake
If you don’t have a springform pan, you can make it in a 9×13 baking dish. It will make cheesecake bars instead, but I can’t imagine anyone will complain about that (wink).
See the notes in the recipe card for more information on making cheesecake bars instead of a cheesecake.
How to Make Healthy Cheesecake:
- 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.
Low Calorie Cheesecake Recipe
I know you’ll love this low calorie cheesecake recipe! It’s so delicious and under 100 calories!
More Low Calorie Dessert Recipes:
Low Calorie Cheesecake (96 CALORIES)
This Low Calorie Cheesecake is just 96 calories and so impressive! I have included some yummy toppings as well so you can "jazz up" your cheesecake anyway you like. If you don't have a springform pan, you can make this cheesecake recipe in a 9×13 baking dish. You will want to lower the cook time to 25-35 minutes, this will make cheesecake bars!Special Tip: If you cheesecake cracks (it happens to all of us from time to time!) add one of the supplied sauces to the top and cover up the crack. Then no-one will see it and you'll have an extra fancy 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
Serving: 1sliceCalories: 96kcalCarbohydrates: 10.3gProtein: 7.4gFat: 2.6gSaturated Fat: 1.4gCholesterol: 7mgSodium: 282mgPotassium: 91mgFiber: 0.2gSugar: 5.6gCalcium: 81mgIron: 0mg
Tried this recipe?Let us know how it was!
Nutrition and Calories in Cheesecake
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