No-Fat Creamy New York Cheese Cake
A light, creamy cheesecake made with nonfat yogurt and sweetened with honey, perfect for health-conscious dessert lovers seeking a rich yet fat-free treat.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Moisten fingers with water and press cookie crumbs over the bottom and slightly up the sides of a 9 or 10-inch spring-form pan.
- Chill the crust while preparing the remaining ingredients.
- In a mixing bowl, beat the yogurt, honey, vanilla, arrowroot, and egg whites until thoroughly blended using a rotary beater or hand mixer.
- Pour the filling into the crumb-lined pan.
- Bake at 300°F (150°C) for 60 to 75 minutes until the center is set and the surface is lightly browned.
- Remove from oven, cool to room temperature, and refrigerate until chilled through.
Tips & Substitutions
For a smoother texture, ensure the yogurt is well-blended and free of lumps before mixing in the other ingredients. If you want to add some flavor, consider using a splash of lemon juice or zest. You can substitute honey with agave syrup for a vegan option. For a gluten-free crust, use gluten-free cookies instead of the date delight cookies.
Serving Suggestions
Serve chilled, topped with fresh berries or a fruit compote for added flavor and color. A dollop of nonfat whipped cream can enhance presentation and taste. This cheesecake pairs beautifully with a cup of coffee or tea, making it a delightful dessert for any gathering or family meal.
Storage & Reheating
Store the cheesecake in an airtight container in the refrigerator for up to five days. If you need to keep it longer, you can freeze individual slices wrapped in plastic wrap and foil for up to three months. Thaw overnight in the fridge before serving to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Creamy New York Cheese Cake contains roughly 755 calories, with 5g protein, 78g carbohydrates, and 0g fat. It is a good source of dietary fiber (14% of the Daily Value) and protein (11% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular yogurt instead of nonfat?
Using regular yogurt will change the texture and add fat to the cheesecake. If you prefer a creamier consistency, you might experiment with low-fat yogurt, but the recipe is designed for nonfat yogurt to maintain its lightness.
What can I use instead of arrowroot?
Cornstarch can be used as a substitute for arrowroot in this recipe. Use the same amount, but be aware that cornstarch may create a slightly different texture. Make sure to mix it well with the other ingredients to avoid clumping.
How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set and does not jiggle excessively. A light golden color on the surface indicates it's baked properly. Let it cool completely before refrigerating, as it will firm up further once chilled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).