Prepare a healthier version of one of your favorite desserts with this creamy Low-Fat Cheesecake recipe. Use simple ingredients, such as low-fat Greek yogurt, cream cheese, and vanilla extract to prepare this tasty, wholesome treat at only 160 calories per slice!

Will Low-Fat Cheesecake Taste as Good?

The low-fat cheesecake tastes just as good as traditional cheesecake. The difference between this recipe and the average cheesecake recipe is that this one is better for you. It has that rich and creamy taste that you would expect a cheesecake to have, but it contains less fat and fewer calories. If you would like to indulge without the guilt, this is the perfect recipe for you.

How Do You Make Low-Fat Cheesecake?

If you want to make a Low-Fat Cheesecake, make sure you have the required ingredients before you get started.

The first thing you will need to do is prepare the crust. When making the crust for the cheesecake from scratch, you will need to combine graham cracker crumbs with melted butter. After mixing these two ingredients, transfer them to a pan, press the crumbs into the bottom of the pan, and set it off to the side to use later.

Making the filling for your cheesecake is simple. Start by combining your cream cheese, yogurt, and sugar into a large bowl. Use a hand mixer or stand mixture to beat these ingredients until you achieve a rich and creamy consistency. You may then toss in the egg, salt, and vanilla extract before beating the mixture on medium speed for a few more minutes. Pour the contents of your bowl on top of your graham cracker crust.

Set your oven to 350 degrees F. Put your cheesecake in the oven and allow it to bake for about 40 minutes. After it bakes for 40 minutes, leave your oven door open for an additional 30 minutes before moving the cheesecake to a wire rack. You may then remove it from the springform pan and put it in the fridge for three hours or more. Garnish the top of each slice with mixed berries for an added touch.

Can You Freeze the Cheesecake?

You can freeze the Low-Fat Cheesecake after you prepare it. You can leave it in the fridge for three days or put it in the freezer and leave it there for one month. If you decide to freeze your cheesecake, make sure to wrap it properly in plastic wrap and aluminum foil. You might also want to cut it into slices, wrap each slice in plastic wrap, and store the cheesecake slices in a large freezer bag.

Additional Flavors You Can Add to Your Low-Fat Cheesecake

If you want to give your Low-Fat Cheesecake a unique taste, you can use different extracts in the mixture with cream cheese and yogurt. Along with the vanilla extract, you might want to use peppermint extract, strawberry extract, or even lemon extract to add a hint of mint or fruit to your dessert. If you do not like mixed berries, you can garnish the top of your cheesecake with other options, such as chopped nuts and sugar-free chocolate syrup.

4.60 from 30 votes

Low-Fat Cheesecake {only 160 Calories!}

Healthier Creamy Low-Fat Cheesecake made with low-fat Greek yogurt, cream cheese, and vanilla extract at only 160 calories per slice.
Prep20 minutes
Cook40 minutes
Servings 12 slices


For making crust

  • 3/4 cup graham crackers crumbs
  • 3 tbsp unsalted butter, melted

For making cream cheesecake

  • 8 oz low-fat cream cheese, at room temperature
  • 1 cup low-fat Greek yogurt
  • 1 egg at room temperature
  • 1/3 cup granulated white sugar
  • 1/2 tbsp vanilla extract
  • 1/4 tsp salt

For topping

  • 1 cup fresh mixed berries


  • Preheat the oven to 350 F. Grease a 7-inch springform with butter and cover the base with parchment paper; keep aside.

To make the crust

  • In a medium bowl combine the gram cracker crumbs and melted butter; mix it until well combined.
  • Transfer the crumbs to the prepared pan, press it evenly into the bottom, and keep it aside.

To make the cheesecake filling

  • Place the cream cheese, yogurt, and granulated sugar in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.
  • Add the egg, salt, and vanilla extract and beat on medium speed until well combined. Don’t overmix. Pour the cheesecake filling on top of the crust. 
  • Bake the cheesecake for 40 minutes. Once done keep the oven door open for 30 minutes and then transfer the cheesecake to a wire rack.
  • Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.

To make the topping

  • Add the fresh berries on top of the cheesecake.
  • Slice the cheesecake to 6- 8 equal slices and serve.


Serving: 1slice, Calories: 160kcal, Carbohydrates: 14g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 211mg, Potassium: 93mg, Fiber: 1g, Sugar: 10g, Vitamin A: 318IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Keyword: cheesecake, greek yogurt, low fat, skinny
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  1. This tastes so good and was so easy to make!

    *I substituted the sugar for Swerve (calorie free), used low-fat cream cheese and a high protein, no sugar added plain Greek yogurt.

  2. I love how you can adjust the size of the cheesecake you’d like to make. I doubled the recipe. I have tried too many times to make a cheesecake but only to a fail. THIS recipe was the ONLY one that came out PERFECT! The texture and flavor were simply amazing. I followed the recipe to a T with one exception: I did not have graham crackers but I did have the Voortman sugar-free shortbread cookies and just crumbled them up as the recipe said. I was a little unclear about the baking time. I first baked for the 40 minutes but the middle was still very jiggly, so I baked til the edge of the cheesecake turned tan as pictured (which was about another 20-30 min). Then…I kept it in the oven with the door open for 30 min then took it out of the oven, and so on. Thank YOU so MUCH for this recipe!!!

  3. This sounds so much like my cheesecake only in a low fat version. Can’t wait to try it as I am now a T2 diabetic. Thank You, Kat Wood (retired chef)

  4. Great recipe. Swapped the graham crackers to make a gluten free base. Nice cheesecake. Thanks

  5. I was pleasantly surprised how good it was! I made an almond flour crust but otherwise followed recipe exactly. I will definitely make again. Thanks for the recipe.

  6. I just tried this recipe, it came out pretty good but these are the changes I would make next time: a little less sugar and a tad less vanilla for my taste, and a higher ratio of cream cheese to yogurt, maybe 1.5 cream cheese to 1 yogurt (I know, less healthy!) mine came out a bit too soft otherwise it tastes good and the baking time was perfect!

  7. Is it possible to omit the crust on this cheesecake ? Thank you.

  8. This turned out to be the BEST tasting and creamiest cheesecake! I used Fage 2 percent Greek yogurt and added a touch of cinnamon to my g. cracker mixture. I put in an 8 inch non stick pie pan and baked it in a water bath (as I normally do) at 325 (took about 65 minutes or so, left it in oven for 30 minutes with door open to cool. After sampling while still warm, we couldn’t resist eating before chilling. Fabulous, Fabulous! The crust held together really nicely (about 6 sheets graham crackers). A big thank you!

  9. I made this exactly according to the recipe. The taste was fantastic but the texture was grainy/curdled like ricotta. It was unpleasant. Very disappointing considering how excited I was. I’ll try making it again but at a lower temperature or something in the future

  10. am making these in cupcake form, thought to bake 20 minutes, has anyone made these in cupcake form?

  11. Is the nutrition for 6 or 8 slices? On the top of the recipe it says serves 12. Please clarify! Thanks,

  12. Does this need a water bath like a traditional cheese cake?

  13. Cheesecake is MY ALL TIME MOST FAVORITE DESSERT EVER CREATED… and when illness befell me, and I was told I could not consume whole dairy products, cheesecake was on the list. I was so heartbroken… I searched for the right ratio of cream cheese to sugar because if I had to use low fat cream cheese…. I wanted it to taste as close to the real thing as possible. LOOK NO FURTHER… THIS IS THE RECEIPE THAT BEATS ALL!!! THANK YOU SO VERYMUCH FOR SHARING THIS!!! SIMPLY WONDERFUL!!!

  14. When you open the door for 30 min- oven on or turned off?