Low Fat Refined Sugar Free Cheesecake Recipe

American Dessert

Low Fat Refined Sugar Free Cheesecake

A light and silky cheesecake made with Greek yogurt and natural sweetness, perfect for guilt free indulgence.

This low fat refined sugar free cheesecake feels like a dream the moment it comes out of the oven, with a soft, creamy center and a barely crisp edge that melts on your tongue.

I love baking it on Sunday evenings because it is a beautiful dessert to share through the week, pairing naturally with fresh berries and a drizzle of sugar free maple syrup for extra flavor without any refined sugar.

Once you realize you can enjoy a rich slice of cheesecake without the sugar crash, you will wonder how you ever lived without this healthier version on your dessert shelf.

Recipe at a Glance

⏱Prep Time25 mins

🔥Cook Time55 mins

🕐Total Time1 hour 30 mins, plus at least 4 hours chill

🍰Servings10 slices

🇺🇸CuisineAmerican

🔢Calories~210 per slice

Ingredients

Crust

1 1/2 cups finely crushed low fat graham cracker or whole wheat graham crumbs

2 tablespoons packed brown sugar or granulated monk fruit sweetener

1 teaspoon ground cinnamon

3 tablespoons melted unsalted butter or melted coconut oil

Filling

2 cups fat free or 2% Greek yogurt, room temperature

16 ounces part skim ricotta cheese, drained if needed

1 cup powdered erythritol or your favorite granulated sugar free blend

1 teaspoon pure vanilla extract

1 teaspoon fresh lemon juice

1 tablespoon all purpose flour or cornstarch for structure

3 large eggs, room temperature

Topping and Finish

1/2 cup sugar free blueberry or strawberry jam, warmed

1 teaspoon fresh lemon zest for brightness

Optional sugar free chocolate shavings or chopped nuts for texture

Substitutions & Variations

★Use blended silken tofu instead of ricotta for an even lighter texture.

★Swap Greek yogurt with plain unsweetened applesauce for a lower protein but lower fat option.

★Replace lemon juice with a splash of sugar free almond extract for a different flavor note.

★Choose a monk fruit and erythritol blend that does not contain maltodextrin if you prefer clean ingredient options.

Step-by-Step Instructions

1

Prepare the crust mixture

In a medium bowl, stir together the graham crumbs, brown sugar or sweetener, and cinnamon until evenly combined. Drizzle the melted butter or coconut oil over the dry ingredients and toss with a fork until the mixture resembles wet sand and sticks together when pressed.

2

Press the crust into the pan

Lightly butter a 9 inch springform pan. Pour the crumb mixture into the pan and use the back of a spoon or measuring cup to firmly press it into an even layer, covering the bottom and about halfway up the sides for structure.

3

Bake the crust briefly

Preheat your oven to 325 degrees F. Bake the crust in the center rack for 8 to 10 minutes, just until it feels slightly firm and fragrant, then remove and let it cool while you prepare the filling.

4

Whisk the yogurt and cheese

In a large mixing bowl, whisk the Greek yogurt and drained ricotta together until smooth and creamy, scraping down the sides often so there are no lumps.

5

Add sweetener and flavorings

Sprinkle the powdered erythritol or sugar free blend over the yogurt mixture, then add the vanilla extract and lemon juice. Whisk until the sweetener dissolves and the mixture looks glossy.

6

Incorporate flour and eggs

Sprinkle the flour or cornstarch over the wet ingredients and whisk to combine. Add the eggs one at a time, mixing on low speed just until each is fully incorporated, being careful not to overmix.

7

Bake in a water bath

Pour the filling over the pre baked crust and smooth the top with a spatula. Place the springform pan in a larger roasting pan, pour in hot water until it reaches about halfway up the sides, and bake at 325 degrees F for 50 to 60 minutes, until the edges are set but the center still jiggles slightly.

8

Cool and chill the cheesecake

Turn off the oven and crack the door open with a wooden spoon. Let the cheesecake rest in the warm oven for 15 minutes, then remove and cool completely on a wire rack before covering and refrigerating for at least 4 hours, preferably overnight, for best texture.

9

Warm the jam topping

About 10 minutes before serving, warm the sugar free jam in a small saucepan over low heat until it becomes pourable, then let it cool slightly so it thickens to a glossy syrup.

10

Finish and serve

Run a thin knife around the edge of the cheesecake and release the springform. Drizzle the warm jam over the top, add a little lemon zest, and optionally scatter sugar free chocolate shavings or nuts for texture before slicing and serving.

Pro Baker Tips

✓Always use room temperature dairy ingredients to avoid lumps and ensure a silky batter.

✓Wrap the outside of the springform pan with foil during baking to prevent water from leaking into the crust.

✓For an extra stable center, gently tap the pan on the counter a few times before baking to release large air bubbles.

✓If you prefer a tangier flavor, increase the lemon juice by half a teaspoon or add a tablespoon of sugar free yogurt.

Storage & Serving Notes

◆Store the cheesecake covered in the refrigerator for up to 5 days.

◆Freeze slices for up to 2 months in an airtight container; thaw in the fridge overnight before serving.

◆Keep the warm jam in a small jar in the fridge for up to 2 weeks and reheat gently before drizzling.

Serving Suggestions

Serve this cheesecake with fresh berries and a light sugar free sauce for a polished presentation.

›Sliced strawberries or blueberries

›A drizzle of warmed sugar free maple syrup

›Toasted chopped nuts for added crunch

Frequently Asked Questions

Can I use a different sugar free sweetener, and do I need to adjust the amount?

Yes, you can swap in a granulated sugar free blend designed for baking, but check the package label for substitution guidance, as some blends are formulated as one to one replacements while others may require slight tweaks.

Why is a water bath recommended for this recipe?

The water bath surrounds the pan with gentle, even heat, which helps the cheesecake bake evenly, reduces cracking, and keeps the texture tender instead of rubbery.

Can I make this recipe in a small springform pan or as individual cups?

Absolutely, for a smaller pan reduce the bake time to about 30 to 40 minutes and check for set edges, while for no bake cups simply omit the water bath and chill the mixture in ramekins for at least 3 hours.

How do I know when the cheesecake is done without over baking?

The edges should look set and lightly golden while the center still has a gentle wobble; it will firm up as it cools, so pulling it out when it jiggles slightly is the key to a silky finish.

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Go Make It!

I hope you enjoy baking and sharing this lighter cheesecake, it proves that you can have a rich, celebratory dessert without refined sugar or excess fat, and it is a treat everyone can feel good about.