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Low-Calorie Vanilla Latte Cheesecake - Creamy, Coffee-Kissed, and Light

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust 1 cup almond flour
  • 1/3 cup crushed light graham crackers (about 3 sheets)
  • 2 tablespoons granulated sugar substitute (or coconut sugar)
  • 3 tablespoons light butter, melted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Filling 16 ounces reduced-fat cream cheese (neufchâtel), softened
  • 1 cup nonfat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup granulated sugar substitute that measures like sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1–1.5 teaspoons instant espresso powder (to taste)
  • 1/4 cup unsweetened almond milk (or skim milk)
  • Pinch of salt
  • Latte Topping 1/2 cup nonfat Greek yogurt
  • 2 tablespoons light cream cheese, softened
  • 1–2 teaspoons powdered sugar substitute
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso powder
  • Optional Garnishes Unsweetened cocoa powder or cinnamon, for dusting
  • Shaved dark chocolate (sparingly)
  • Coffee beans, for decoration

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (165°C). Line the bottom of an 8- or 9-inch springform pan with parchment. Lightly coat the sides with cooking spray.
  2. Make the crust. In a bowl, mix almond flour, crushed graham crackers, sugar substitute, melted light butter, vanilla, and salt until the texture resembles damp sand.
  3. Press and pre-bake. Press the mixture firmly into the pan’s base. Bake for 8–10 minutes, until set and lightly golden at the edges. Let it cool while you make the filling.
  4. Soften and blend dairy. In a large bowl, beat reduced-fat cream cheese until smooth and fluffy, about 1–2 minutes. Add Greek yogurt and beat just until combined.
  5. Flavor and thicken. Add sugar substitute, cornstarch, vanilla, espresso powder, almond milk, and salt. Mix on low-medium speed until smooth. Taste the batter and adjust espresso to your liking.
  6. Add the eggs. Beat in the eggs one at a time on low speed. Mix only until incorporated to avoid whipping in too much air.
  7. Fill the pan. Pour the batter over the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake gently. Bake at 325°F for 35–45 minutes. The edges should be set, and the center should jiggle slightly like set gelatin. Avoid overbaking.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move it to a rack and cool to room temperature.
  10. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight, so the texture becomes silky and sliceable.
  11. Make the latte topping. Whisk nonfat Greek yogurt, light cream cheese, sugar substitute, vanilla, and espresso powder until smooth. Spread a thin layer over the chilled cheesecake.
  12. Finish and serve. Dust lightly with cocoa or cinnamon and add a few chocolate shavings if desired. Slice with a warm knife for clean edges. Serve cold.