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Low-Fat Cheesecake Recipes

Category Cheesecake
The rich taste of cheesecake can be nearly duplicated with low-fat ingredients. This page contains low-fat cheesecake recipes.


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June 19, 2012


  • 1 8 oz. package low fat cream or neuchatel cheese
  • 1 (3-4 oz.) package of low sugar/no sugar vanilla pudding mix
  • 1 cup low fat milk
  • 1 graham cracker crust, ready-made
  • diced fresh fruit, etc. (optional)


Bring cheese to room temperature in bowl. Add the milk, then the pudding mix. Mix well with hand mixer. May also be done in the blender. Fold in fruit if wanted. Pour into prepared crust, smoothing top with spatula. Chill at least 2 hours in refrigerator. Can be topped with fruit or enjoyed plain.


By Jean from Buffalo, NY

Comment Was this helpful? 3

By 0 found this helpful
August 11, 2008


  • 2 lb. lowfat cream cheese
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 2 Tbsp. cornstarch
  • 1 cup lowfat cottage cheese, blended smooth
  • 1 tsp. vanilla


Mix all ingredients, using a mixer. Bake in a springform pan (with any crust desired). Bake at 450 degrees F for 10 minutes or 200 degrees F for 45 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

February 23, 20060 found this helpful


  • 9 whole sheets low-fat cinnamon graham crackers, finely ground
  • 2 Tbsp. + 1 1/2 cups sugar
  • 2 Tbsp. butter, melted
  • 4 packages. Neufchatel cream cheese, at room temperature
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  • 1 egg + 2 egg whites
  • 1 container reduced-fat sour cream
  • 2 Tbsp. cornstarch
  • 1 tsp. vanilla, extract
  • 1 tsp. grated lemon zest
  • Canned cherry pie filling, optional


Position racks in center of lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees F.

Coat springform pan with cooking spray. Combine crumbs with 2 Tbsp. sugar; stir in butter and 1 Tbsp. water. Press into bottom of pan. At medium high speed, beat cream cheese and remaining sugar until fluffy. Beat in egg and whites, then sour cream, cornstarch, vanilla and zest. Pour into crust.

Bake on center rack 1 hour or until center jiggles slightly when pan is shaken. Turn oven off. Let stand in oven with door closed 30 minutes. Run knife around edge. Cool. Refrigerate at least 8 hours. If desired, top with filling.


By Robin from Washington, IA

Comment Was this helpful? Yes
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