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Low-Calorie Key Lime Cheesecake - Bright, Creamy, and Surprisingly Light

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup graham cracker crumbs (about 8 sheets)
  • 2 tablespoons granulated sugar (or zero-calorie sweetener, to taste)
  • 3 tablespoons light butter or buttery spread, melted
  • Pinch of salt
  • For the filling:
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup granulated sugar or 1/3 cup erythritol/monk fruit blend (adjust to taste)
  • 1 tablespoon cornstarch
  • 1 tablespoon pure vanilla extract
  • 2/3 cup fresh key lime juice (or regular lime juice)
  • 1 tablespoon finely grated key lime zest
  • 1/8 teaspoon salt
  • Optional topping:
  • 1/2 cup light whipped topping or lightly sweetened Greek yogurt
  • Extra lime zest or thin lime slices for garnish

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly mist the sides with baking spray.
  2. Make the crust: In a bowl, mix graham crumbs, sugar or sweetener, melted light butter, and a pinch of salt until the texture resembles damp sand. Press evenly into the pan, going slightly up the sides. Bake for 8 minutes, then set aside to cool slightly.
  3. Beat the cream cheese: In a large bowl, beat reduced-fat cream cheese until smooth and fluffy, about 1 minute. Scrape the bowl so no lumps remain.
  4. Add yogurt and sweetener: Beat in Greek yogurt and sugar (or sweetener) until smooth. Avoid overbeating to keep air bubbles minimal.
  5. Incorporate eggs: Add eggs one at a time, mixing on low until just combined. Do not whip. Stir in vanilla, salt, and cornstarch.
  6. Flavor it: Add key lime juice and zest. Mix on low until fully blended and creamy.
  7. Pour and smooth: Pour filling over the crust. Tap the pan firmly on the counter 3–4 times to release air bubbles. Smooth the top with a spatula.
  8. Bake low and slow: Bake at 325°F (163°C) for 35–45 minutes, until edges are set and the center wobbles like Jell-O. If the top browns too fast, tent loosely with foil.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a rack and cool to room temperature.
  10. Chill to set: Cover and chill at least 4 hours, ideally overnight. This step locks in the texture and brightens the lime flavor.
  11. Garnish and serve: Top with a light dollop of whipped topping or a swipe of sweetened Greek yogurt. Add lime zest or slices. Slice with a hot, thin knife for clean edges.