Imagine sinking your fork into a creamy, rich cheesecake that's so delicious, you won't believe it's actually healthy! This Fat Free Cheesecake with Brownie Crust is the ultimate dessert hack for anyone craving something sweet without the calorie overload. Perfect for fitness enthusiasts, health-conscious foodies, and anyone who believes dessert should never be boring, this recipe transforms classic indulgence into a guilt-free pleasure that will have everyone asking for your secret.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 16 oz fat-free cream cheese
- 1 cup non-fat Greek yogurt
- 1/2 cup sugar substitute
- 1 tsp vanilla extract
- 2 eggs
- 1 cup brownie mix (fat-free)
- 1/4 cup water
Instructions
- Preheat the oven to 350°F (175°C) and lightly spray a 9-inch springform pan with non-stick cooking spray.
- In a mixing bowl, combine the fat-free brownie mix with water. Stir until smooth and well combined.
- Pour the brownie mixture into the prepared springform pan, spreading it evenly to create the crust. Bake for 15 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat the fat-free cream cheese until smooth and creamy using an electric mixer.
- Add non-fat Greek yogurt, sugar substitute, and vanilla extract to the cream cheese. Mix until fully incorporated and no lumps remain.
- Add eggs one at a time, mixing thoroughly after each addition, ensuring a smooth and consistent batter.
- Carefully pour the cheesecake mixture over the pre-baked brownie crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides.
- Slice into 8 equal portions and serve chilled. Optional: Garnish with fresh berries or a light dusting of cocoa powder.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Don't Overmix: When adding eggs, mix just until incorporated to prevent a dense, tough cheesecake.
- Water Bath Option: For an even more silky texture, consider placing the springform pan in a larger pan filled with hot water while baking.
- Cooling is Crucial: Allow the cheesecake to cool gradually to prevent cracking. The slow cooling process helps maintain a perfect, creamy consistency.
- Chill Thoroughly: Refrigerate for at least 4 hours, but overnight is best for the most stable and flavorful result.
- Clean Cuts: Use a hot, clean knife wiped between each slice for perfect, smooth serving.
- Experiment with Toppings: While delicious on its own, consider light garnishes like fresh berries, a sprinkle of cocoa, or a dollop of low-fat whipped cream.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 55mg
