This cheesecake is too good to be true.
At 110 calories per slice, with only 3g of fat, 2g of sugar, 10g of carbohydrates, and 10g of protein… it is low calorie, low fat, low sugar, low carb, and high protein. You now can have your cake and eat it too.
So how did I whip up such a magical cheesecake? Well, let me introduce you to the star ingredients first:
- 95% fat-free cream cheese
- 0% Greek yogurt
- oat bran
The fat-free cream cheese and greek yogurt give it a heavenly creaminess without all the extra calories. The Greek yogurt also adds a nice kick of protein and a slight tang. Stevia makes the cheesecake sweet, while cutting back the calories. Finally, oat bran is used as a healthier alternative to the graham cracker crust because it lowers cholesterol and slows down sugar and fat absorption.
Let’s get started!
- Preheat oven to 350˚F.
- Combine 12 tbsp of oat bran, 1/2 tsp of ground cinnamon, and 4 scoops/packets of stevia in a small bowl.
- Stir in 160g of Greek yogurt.
- Press the mixture into the bottom of a lightly greased 9×9 square pan.
- Bake for ~10 minutes, or until the crust is no longer wet. (Pre-baking the crust prevents it from getting soggy.)
- In another bowl, combine 340g of Greek yogurt (12 oz) with 226g of fat-free cream cheese (80z).
- Stir in 4 large eggs, 1 tbsp of vanilla extract, a pinch of salt, and 18 scoops/packets of stevia.
- Pour batter into the square pan with the pre-baked crust.
- Bake for ~40 minutes, or until the centre jiggles slightly. (Do not over bake!)
- Let cheesecake cool for ~15 minutes before cutting into 12 squares.
- Chill for a minimum of 2 hours before serving. Top with fresh fruit. (I prefer blueberries, but mangos, kiwis, strawberries, raspberries, blackberries, or a mix will be equally delicious!)
This cheesecake is perfect for Mother’s Day, which is coming up this Saturday! I will be making this for my mom again this weekend; she is the biggest cheesecake fan I know!