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Low-Calorie Snickerdoodle Cheesecake - Creamy, Light, And Cinnamon-Sweet

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour (or 1 cup light graham cracker crumbs)
  • 2 tablespoons granulated erythritol (or sugar substitute of choice)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons light butter, melted (or coconut oil)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 16 ounces light cream cheese, softened to room temperature
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup granulated erythritol or monk fruit sweetener (adjust to taste)
  • 1/4 cup unsweetened almond milk (or skim milk)
  • 2 tablespoons cornstarch (or arrowroot)
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon granulated erythritol
  • 1 teaspoon ground cinnamon

Method
 

  1. Prep the pan and oven: Preheat the oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly spray the sides with nonstick spray.
  2. Make the crust: In a bowl, mix almond flour (or graham crumbs), erythritol, cinnamon, melted light butter, vanilla, and salt until sandy and slightly clumpy.
  3. Press and pre-bake: Press the mixture evenly into the prepared pan. Bake for 8–10 minutes until lightly set and fragrant. Let it cool while you prepare the filling.
  4. Beat the cream cheese: In a large bowl, beat the light cream cheese with a hand mixer on medium until smooth and fluffy, about 1–2 minutes. Avoid overbeating.
  5. Add sweetener and yogurt: Add erythritol and beat just to combine. Mix in Greek yogurt, vanilla, and salt until smooth.
  6. Blend in eggs: Add eggs one at a time, mixing on low speed until just incorporated. Do not whip in extra air.
  7. Finish the batter: Whisk cornstarch into the milk until no lumps remain, then beat into the batter on low. Batter should be silky and pourable.
  8. Flavor with cinnamon: Remove 1/2 cup of batter to a small bowl and stir in 1 teaspoon cinnamon. This will be your snickerdoodle swirl.
  9. Assemble: Pour the plain batter over the cooled crust. Spoon the cinnamon batter in dollops on top. Use a knife or skewer to gently swirl—fewer strokes make prettier swirls.
  10. Bake low and slow: Bake at 325°F for 35–45 minutes, until the edges are set and the center still has a slight jiggle. The top should look matte, not wet.
  11. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then remove and cool to room temperature.
  12. Chill and finish: Whisk the cinnamon and erythritol for the topping. Dust lightly over the cooled cheesecake. Cover and chill at least 4 hours, preferably overnight.
  13. Slice smart: Run a thin knife around the edge before releasing the springform. For clean slices, use a hot, damp knife and wipe between cuts.