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Low-Calorie Tiramisu Cheesecake - Light, Creamy, and Coffee-Kissed

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups light graham cracker crumbs or light ladyfinger crumbs
  • 3 tablespoons melted light butter or coconut oil
  • 1 tablespoon granulated sweetener of choice (sugar, coconut sugar, or zero-calorie sweetener)
  • 1 teaspoon espresso powder (optional, for extra coffee flavor)
  • For the filling: 16 ounces reduced-fat cream cheese (Neufchâtel), room temperature
  • 1 cup nonfat or 2% plain Greek yogurt
  • 1/2 cup granulated sweetener (use your preferred blend; adjust to taste)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon espresso powder dissolved in 2 tablespoons hot water (or 2 tablespoons very strong brewed espresso, cooled)
  • 1 tablespoon cornstarch (for stability)
  • Pinch of fine salt
  • For the soak and topping: 1/4 cup strong coffee or espresso, cooled
  • 1–2 tablespoons coffee liqueur (optional; skip to keep it lighter)
  • 2 tablespoons unsweetened cocoa powder, for dusting
  • Light whipped topping or a small amount of sweetened Greek yogurt for serving (optional)
  • Shaved dark chocolate or grated sugar-free chocolate (optional garnish)
  • Tools: 8- or 9-inch springform pan, parchment paper, mixing bowls, hand mixer or stand mixer, fine-mesh sieve for cocoa

Method
 

  1. Prep the pan: Line the bottom of a springform pan with parchment. Lightly mist the sides with nonstick spray to help clean release.
  2. Make the crust: Stir crumbs, melted light butter, sweetener, and espresso powder (if using) until they feel like damp sand. Press firmly into the bottom of the pan. Freeze for 10 minutes while you make the filling.
  3. Heat the oven: Set to 325°F (163°C). Place a rack in the middle. For extra insurance against cracks, put a shallow pan of hot water on a lower rack to add humidity.
  4. Beat the cream cheese: In a large bowl, beat cream cheese with sweetener on medium speed for 1–2 minutes until smooth, scraping down the bowl. Avoid whipping in too much air.
  5. Add yogurt and flavor: Mix in Greek yogurt, vanilla, espresso mixture, cornstarch, and salt. Blend just until smooth.
  6. Add eggs: Beat in eggs one at a time on low speed until combined. Stop as soon as the batter is uniform to keep it creamy.
  7. Assemble and add coffee soak: Pour half the batter over the chilled crust. Lightly brush or drizzle the crust with a little of the cooled coffee (and liqueur if using)—do not oversoak. Pour in the remaining batter and smooth the top.
  8. Bake: Bake for 40–50 minutes, until the edges are set and the center jiggles slightly like gelatin. If the top browns quickly, tent it loosely with foil.
  9. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Move to a rack and cool to room temperature.
  10. Chill: Cover and refrigerate at least 6 hours, preferably overnight, for the best texture and flavor.
  11. Finish: Right before serving, dust the top evenly with unsweetened cocoa powder using a fine sieve. Add a dollop of light whipped topping or sweetened Greek yogurt if you like, and garnish with shaved chocolate.