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Low-Calorie Cherry Cheesecake - Light, Creamy, and Easy to Love

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/2 cups oat graham crackers or light graham crackers, finely crushed (about 150 g)
  • 3 tablespoons light butter or light margarine, melted
  • 1 tablespoon granulated sugar or 1:1 sugar substitute
  • Pinch of fine sea salt
  • Filling: 16 ounces (450 g) reduced-fat cream cheese (Neufchâtel), room temperature
  • 1 cup nonfat or 2% plain Greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup zero-calorie granulated sweetener (erythritol or allulose)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • Cherry Topping: 2 cups pitted cherries (fresh or frozen), halved
  • 2 tablespoons water
  • 2 tablespoons allulose or other zero-calorie sweetener (adjust to taste)
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • 1 teaspoon lemon juice
  • Optional: 1/2 teaspoon almond extract for a bakery-style cherry note
  • Equipment: 9-inch springform pan, parchment paper, mixing bowls, hand or stand mixer, spatula

Method
 

  1. Prep the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly spray sides with nonstick spray. Preheat oven to 325°F (165°C).
  2. Make the crust. In a bowl, combine crushed grahams, melted light butter, sugar or substitute, and a pinch of salt. Stir until it resembles damp sand. Press firmly into the pan’s base using the bottom of a measuring cup. Bake for 8 minutes. Cool while preparing the filling.
  3. Beat the cream cheese. In a large bowl, beat reduced-fat cream cheese on medium speed for 1–2 minutes until smooth and fluffy. Avoid lumps for the creamiest texture.
  4. Add sweeteners and flavor. Beat in granulated sugar, zero-calorie sweetener, vanilla, lemon zest, and salt until fully combined, scraping the bowl as needed.
  5. Blend in yogurt and lemon. Mix in Greek yogurt and lemon juice on low until smooth. Do not overbeat—too much air can cause cracking.
  6. Thicken and finish. Sprinkle cornstarch over the batter and mix on low just until incorporated. Add eggs one at a time, mixing on low until just combined. The batter should be silky and pourable.
  7. Fill and smooth. Pour the batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release bubbles.
  8. Bake low and slow. Bake at 325°F (165°C) for 40–50 minutes. The edges should be set and the center slightly wobbly, like gelatin. If it browns quickly, tent loosely with foil.
  9. Cool gradually. Turn off the oven and crack the door. Let the cheesecake rest inside for 30 minutes. Transfer to a rack and cool to room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight.
  10. Make the cherry topping. In a small saucepan, add cherries, water, and sweetener. Simmer on medium for 3–5 minutes until the cherries soften and release juices. Stir in cornstarch slurry and cook 1–2 minutes until glossy and lightly thickened. Off heat, add lemon juice and, if using, almond extract. Cool completely.
  11. Top and serve. Release the chilled cheesecake from the springform pan. Spoon cooled cherry topping over the surface. Slice with a warm, thin knife, wiping between cuts.