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Low-Calorie Vanilla Bean Cheesecake - Light, Creamy, and Satisfying

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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 cup graham cracker crumbs (about 8 full sheets)
  • 1/4 cup almond flour (optional, for nuttiness and fewer carbs)
  • 2 tablespoons granulated sugar or zero-calorie sweetener
  • 3 tablespoons light butter or melted coconut oil
  • 1–2 tablespoons water, as needed to moisten
  • Pinch of salt
  • For the filling: 16 ounces 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 or 1/3 cup zero-calorie sweetener (adjust to taste)
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons vanilla bean paste or seeds from 1 vanilla bean (plus 1 teaspoon pure vanilla extract)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon lemon juice (brightens flavor)
  • Optional toppings: Fresh berries
  • Light whipped topping or a dollop of Greek yogurt
  • Shaved dark chocolate (just a sprinkle)
  • Equipment: 8- or 9-inch springform pan
  • Large roasting pan for water bath (optional but recommended)
  • Aluminum foil
  • Hand mixer or stand mixer

Method
 

  1. Prep the pan. Wrap the outside of the springform pan with two layers of foil to prevent leaks if using a water bath. Lightly coat the inside with nonstick spray. Preheat the oven to 325°F (163°C).
  2. Make the crust. In a bowl, mix graham crumbs, almond flour, sugar or sweetener, and salt. Stir in melted light butter or coconut oil. Add water, 1 tablespoon at a time, until the mixture holds when pressed.
  3. Press and pre-bake. Press the crust mixture firmly into the bottom of the pan. Bake for 8–10 minutes, until set and lightly golden. Let it cool for a few minutes while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat the cream cheese on medium speed until smooth and fluffy, about 1–2 minutes. Avoid overbeating to prevent excess air.
  5. Add sugar and flavor. Add sugar or sweetener, salt, vanilla bean paste (or seeds) and vanilla extract. Beat on low until well combined and creamy.
  6. Mix in yogurt and cornstarch. Add Greek yogurt and cornstarch. Beat on low just until smooth. Scrape the bowl to make sure everything is incorporated. Stir in lemon juice.
  7. Add eggs last. Add eggs one at a time, mixing on low speed until just combined after each addition. The batter should be silky but not foamy.
  8. Set up the water bath (optional, for fewer cracks). Place the springform pan into a large roasting pan. Pour the filling over the crust. Tap gently to release bubbles. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake. Bake at 325°F (163°C) for 45–55 minutes. The edges should be set, and the center should wobble slightly like gelatin. If you skip the water bath, start checking at 40 minutes and tent with foil if browning too quickly.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then remove from the oven and water bath. Run a thin knife around the edge to loosen.
  11. Chill completely. Cool on the counter until just warm, then cover and refrigerate at least 6 hours, preferably overnight. This step sets the texture and deepens the vanilla flavor.
  12. Slice and serve. For clean slices, warm a sharp knife under hot water and wipe between cuts. Add fresh berries or a light topping if you like.