Cheesecake (Refined Sugar Free, Low-Fat)
What happens when you swap refined sugar for maple syrup and pack in the protein? You get a cheesecake that supports your health goals without skimping on satisfaction. Lower in fat and naturally sweetened, this recipe offers a creamy, luxurious mouthfeel that works just as well at breakfast as it does after dinner. It’s a smart way to keep your nutrition plan on track while still enjoying the desserts you truly love.
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Serves: 8
Ingredients
Cheesecake
2 cups Greek yogurt, plain,
1 cup cream cheese, room temperature
2 eggs
3 tbsp maple syrup
½ tsp vanilla extract
pinch of salt
Crust
1 ½ cups crushed graham crackers, or cookies of your choice
¼ cup butter or melted coconut oil
Directions
Preheat the Oven
Set the oven to 350 °F and allow it to fully preheat.
Prepare the Crust
In a bowl, combine the graham‑cracker (or cookie) crumbs with the butter or melted coconut oil.
Mix until the mixture is slightly sticky.
Form the Crust
Grease the spring‑form pan lightly.
Press the crumb mixture evenly into the bottom of the pan, pressing firmly to set the crust.
Make the Filling
In a separate bowl, beat the cream cheese until smooth.
Add the Greek yogurt, maple syrup, salt, and eggs to the cream cheese.
Mix until everything is well incorporated and the batter is smooth.
Assemble
Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
Bake
Place the pan in the oven and bake for 45 minutes, or until the edges are set and the center is slightly wobbly.
Chill
Remove the cheesecake from the oven and let it cool to room temperature.
Then place it in the refrigerator for 8 hours or overnight to fully set.
Serve
Carefully remove the spring‑form pan.
Slice the cheesecake.
Serve with your favourite compote or topping and enjoy!