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Skinny Classic Cheesecake

Skinny Classic Cheesecake

Contributor: Tawnie Kroll

No need to sacrifice when you’re looking for a lightened up dessert. This skinny cheesecake is crave-worthy with way fewer calories!

  • Author: Tawnie Kroll
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Scale

Crust

  • 10 sheets of graham cracker (or 1 and 1/2 cups)
  • ⅓ cup granulated sugar
  • ⅓ cup unsalted butter, melted
  • Pinch of salt
  • Pinch of cinnamon

Cheesecake Filling

  • 3 (8 oz) pkg. Neufchâtel cream cheese, room temperature so it’s softened
  • 1 cup granulated sugar
  • ⅓ cup Greek yogurt, room temperature
  • ¼ cup all-purpose flour
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 4 eggs, separated, room temperature

Instructions

  1. Preheat oven to 350ºF. Spray a standard 9-inch springform pan with baking spray or line with parchment paper. Then wrap springform pan with foil on bottom and up around the edges.
  2. In a food processor, pulse breadcrumbs until crumbled. Add in melted butter, sugar, salt and cinnamon and pulse until moistened. Firmly press graham cracker mixture evenly into bottom of springform pan and bake for 5 minutes. Once done, set aside and begin cheesecake filling.
  3. In a stand mixer, cream together the softened cream cheese and sugar using the paddle attachment. Then add in flour, yogurt, lemon juice, lemon zest and vanilla. Be careful not to overmix. Lastly, beat in the egg yolks one by one.
  4. In a hand mixer, beat egg whites until they form a soft peak. Fold egg whites into the cream cheese mixture then pour on top of crust.
  5. Place cheesecake into a water bath by putting springform pan into another larger pan and adding hot water until it is 1-2 inches up the side of the springform pan.
  6. Bake for 40 minutes. Do not open oven door when baking. After the 40 minutes, turn oven off and let cheesecake sit in oven for 30 minutes. Then crack the oven door open ever so slightly and let it cool in oven for another 30 minutes. Cool on the counter for another 30 minutes.
  7. Place in fridge for 8 hours, or overnight. Serve with fresh fruit.