Lowfat Cheesecake Recipes

Several years ago when I started this Web site I found the most wonderful list of tasty low fat cheesecake recipes I'd ever seen. The list included recipes for Amaretto Cheesecake, Apple Cheesecake, Chocolate Cheesecake with Strawberry Topping, Chocolate Chip Cheesecake, Pina Colada Cheesecake, White Chocolate Cheesecake with Raspberry Topping and more.  This recipe list was written by Professor Catherine Stein of Benedictine University and I wrote to her asking if we could share the recipes with our readers.

Sadly, the Web pages the recipes appeared on were very old and had not been updated in a long time, and Professor Stein never wrote back to me.  So, in 2001 I created this page and made a list of links to each of her cheesecake recipes for our readers, and thankfully made a copy of the recipes just for my own personal recipe files.

In 2006 and 2007 we started hearing from our readers that these cheesecake recipe pages were no longer available and we were very sorry to hear about this.  We are hoping that Professor Stein will allow us to continue to share them with you here on this page.  We are very grateful that she made them available on the Internet for people who are trying to lower the fat in their diets and especially for people like us... who love cheesecake! :o)

These are the original links I had listed that no longer work, please view the actual recipes below them... I am keeping these links in tact in case at some point their web page is reactivated.
Amaretto Cheesecake , Apple Cheesecake , Chocolate Cheesecake with Strawberry Topping , Chocolate Chip Cheesecake , 
Pina Colada Cheesecake , Plain Cheesecake , Strawberry Cheesecake , White Chocolate Cheesecake with Raspberry Topping

*  *  *

Lowfat Cheesecake Recipes

The following recipes have been edited for general formatting of this page by Michelle Jones, with much respect and gratitude to Professor Catherine Stein!

Amaretto Cheesecake
by Aracely Garcia
© 1998, Nutrition Program, Benedictine University

Crust...

2/3 c. graham cracker crumbs
1 large egg white
1 T. butter, melted
2 T. sliced almonds

Batter...

1/2 lb. nonfat cream cheese
1/2 lb. reduced fat cream cheese
2/3 c. white granulated sugar
2 large egg whites
3 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. vanilla extract
2 T. amaretto liquor
1/4 tsp. ground cinnamon

Directions...

Preheat oven to 350 degrees.  For the cheesecake crust, spray a 6-inch springform (cheesecake) pan with Pam. Then, mix melted butter with the graham cracker crumbs and egg white with a wooden spoon in a bowl.  Add the crust to the pan and flatten it along the bottom and sides of the pan, 2 or 3 inches high.  Then press the almonds on the sides and bottom of the crust.  Chill crust in the refrigerator until ready to add the filling.   For cheesecake filling, soften cream cheese in the microwave on high for about 30 seconds.  Using an electric mixer, blend the sugar and the cream cheese in a bowl until it forms a uniform structure.  Add egg whites and remaining ingredients and blend until smooth.  Pour the batter into the cheesecake pan and bake for 35-40 minutes.  Cool and serve. 

*  *  *

Apple Cheesecake 
©1997, Catherine Stein, MS, RD, LD
Nutrition Program Director, Benedictine University

Crust...

1 c. graham cracker crumbs
1/4 c. brown sugar
1 T. vanilla instant pudding powder
1/2 tsp. ground cinnamon
1 large egg white
2 T. butter, melted

Apple Batter...

16 oz. nonfat cream cheese
8 oz. Neufchatel cream cheese
1 & 2/3 cups white granulated sugar
2 tsp. vanilla extract
2 tsp. butter extract
1 T. cornstarch
1 large egg
2 large egg whites
1 & 3/4 cups baking apples

Brown Sugar Batter...

8 oz. Neufchatel cream cheese
4 oz. nonfat cream cheese
1 & 1/4 cups brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. cornstarch
1 tsp. butter extract
2 large egg yolks

Topping, 2 T. pecan chips 

Directions...

Preheat oven to 300 degrees.  Spray a 10-inch springform pan with vegetable oil.  In a small bowl, stir to combine crust ingredients.  Gently distribute crust in the bottom and 1-inch of the sides of the springform pan. Place the panned crust in the refrigerator until needed.  Peel, core, and dice apples to 1/2-inch size pieces.  Using a stand mixer, cream nonfat and Neufchatel cheeses until smooth.  Add the sugar, extracts, and cornstarch to the cheese.  Blend well with the mixer.  Using a rubber spatula, stir to thoroughly combine the egg and whites (reserve the yolks for the brown sugar batter) and diced apple chunks into the cheese mixture - do not beat. Once blended, pour into prepared crust.  Using a stand mixer and a clean bowl, cream nonfat and Neufchatel cheeses until smooth.  Add the brown sugar, extract, spices, and cornstarch to the cheese.  Blend well with the mixer.  Using a rubber spatula, stir to thoroughly combine the egg yolks into the brown sugar/cheese mixture - do not beat.  Once blended, pour over the apple batter in the prepared crust.  Using a knife, gently swirl the top layers together to slightly marbleize.  Sprinkle pecans as topping over the batter.  Cook the cheesecake at 300 degrees until done (middle is just firm, top is very lightly golden brown), about 70-75 minutes. Once done, remove from oven. Chill cheesecake for 4 or more hours. 

*  *  *

Chocolate Cheesecake with Strawberry Topping
by Amy Daum
© 1996, Nutrition Program, Benedictine University

Crust...

1 c. graham cracker crumbs
2 T. melted butter
1 T. corn syrup
1 large egg white
1/4 tsp. ground cinnamon
1 tsp. granulated white sugar

Batter...

1/2 lb. Neufchatel cream cheese
1/2 lb. nonfat cream cheese
1 c. white granulated sugar
1 large egg
1 large egg white
1 T. all-purpose flour
1/3 c. unsweetened baking cocoa powder
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. butter extract

Topping...

1 pint fresh strawberries
1 c. strawberry glaze

Directions...

Preheat oven to 325 directions.  For the cheesecake crust, add thoroughly melted butter, corn syrup, sugar, cinnamon and egg white to the graham cracker crumbs and blend with a wooden spoon in a bowl.  Add the crust to a Texas muffin pan, in each of the 6, 3 1/2 X 1 3/4 cups and flatten it along the bottom and sides of each cup, about 1 inch high.  For the cheesecake filling, soften the cream cheese in the microwave on high for about 30 seconds.  Using an electric mixer, blend the sugar and the cream cheese in a bowl until it forms a uniform structure.  Add flour to mixture and blend well with mixer.  Beat egg and egg white together well and add to the cheesecake batter.  Add remaining ingredients and fold into the batter until smooth.  Pour the batter into each muffin cup and bake for 27 minutes.  Cool, cut cheese cakes in half.  For the strawberry glaze, wash strawberries thoroughly, cut off tops and then half.  Mix fresh strawberries with the strawberry glaze and serve over cheesecake. 

*  *  *

Chocolate Chip Cheesecake 
© 1997, Catherine Stein, MS, RD, LD
Nutrition Program Director, Benedictine University

Crust...

12 50% less fat Oreo cookies
1 T. chocolate instant pudding powder

Batter...

24 oz. nonfat cream cheese
8 oz. Neufchatel cream cheese
1 1/2 cups nonfat sour cream
2 c. white sugar
2 tsp. vanilla extract
1 tsp. butter extract
2 T. butter, melted
2 T. cornstarch
3 large egg whites
4 oz. milk chocolate chips

Topping...

1 1/3 cups nonfat sour cream
2/3 cup white sugar
5 tsp. baking cocoa powder
1/2 tsp. vanilla extract

Directions...

Preheat oven to 300 degrees.  Spray a 10-inch springform pan with vegetable oil.  Using a food processor, finely grind the cookies. Mix the cookies crumbs with the pudding powder. Gently distribute crust in the bottom and 1/2-inch of the sides of the springform pan. Place the panned crust in the refrigerator until needed.  Using a food processor, coarsely grind the milk chocolate to the size of mini-chips.  Using a stand mixer, cream nonfat and Neufchatel cheeses until smooth. Add the sour cream, and thoroughly blend. Add the sugar, extracts, melted butter, and cornstarch to the cheese. Blend well with the mixer. Using a rubber spatula, stir to thoroughly combine the egg whites and chocolate into the cheese mixture - do not beat. Once blended, pour into prepared crust.  Cook the cheesecake at 300° F until almost set (middle is not quite firm, but middle isn't too fluid either, top is not yet browned), about 70 minutes. Remove cheesecake from oven for 15 minutes.  Mix topping. Spread over cheesecake after the 15 minutes. Return cheesecake to oven and cook for an additional 20 minutes. Once done, remove from oven. Chill cheesecake for 4 or more hours. 

*  *  *

Pina Colada Cheesecake
by Rosalind Jones
© 1997, Nutrition Program, Benedictine University

Crust...

1 c. graham cracker crumbs
1/4 c. white granulated sugar
1 large egg white
1 tsp. butter extract

Batter...

12 oz. Neufchatel cream cheese
2 large egg whites
7 T. white granulated sugar
1 tsp. vanilla extract
5 tsp. cornstarch
1 tsp. pineapple extract
1/2 tsp. coconut extract
1/2 c. canned crushed pineapple

Topping...

3/4 c. & 2 tsp. nonfat sour cream
2 T. white granulated sugar
1/4 tsp. vanilla extract
2 tsp. graham cracker crumbs

Directions...

Preheat oven to 325 degrees.  Drain crushed pineapples well.  Combine graham cracker crumbs, sugar butter flavor and egg white for topping.  Divide mixture evenly into a 6 cup Texas muffin pan. Press crumbs to bottom and sides of each muffin cup.  Let cream cheese stand until it reaches room temperature.  At medium high speed, beat cream cheese until smooth using a flat beater (about 1-2 minutes). While beating at medium speed, gradually add sugar, vanilla, pineapple extract and coconut extract to cream cheese until incorporated.  Scrape down sides of bowl and beat mixture at high speed for about 1 minute. Add crushed pineapples to mixture and blend.  Add eggs and cornstarch slowly to cream cheese mixture while beating at medium speed. Scrape down sides of bowl. Beat at high speed for about 1 minute.  Divide mixture evenly between each of the six muffin cups. Bake at 325 degrees for 30-35 minutes. Do not over bake.  Mix sour cream, sugar and vanilla for topping.  Spread mixture evenly over each individual cake. Sprinkle with crumbs.  Bake for an additional 10 minutes.  Remove cake from oven. Cool for about 10 minutes.  Place in refrigerator to chill an additional 2 hours or longer. 

*  *  *

Plain Cheesecake 
by Saima Rizvi
© 1998, Nutrition Program, Benedictine University

Crust...

1 c. graham cracker crumbs
2 T. melted butter
1 large egg white
1 T. white granulated sugar
1/4 tsp. butter extract

Batter...

1/2 lb. nonfat cream cheese
1/2 lb. light cream cheese
2/3 c. white granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 T. all-purpose flour

Directions...

Preheat oven to 350 degrees.  For the crust, add thoroughly melted butter, egg white, sugar and butter extract to the graham cracker crumbs.  Add the crust to a 6-inch springform (cheesecake) pan.  Flatten crust along the bottom and sides of pan 2 to 3 inches high.  Chill crust in the refrigerator or until ready to add the filling.  For the filling, soften both the low-fat cream cheese and the nonfat cream cheese in the microwave on high for about 30 seconds.  Using the electrical mixer, blend the sugar and the cream cheese in a bowl until it forms a uniform structure.  To the cream cheese mixture, add the egg whites and remaining ingredients.  Pour the batter into the cheesecake pan.  Bake for 45-50 minutes.  Cool and serve. 

*  *  *

Plain Cheesecake with Strawberry Topping
by Marylyn Groen
© 1993, Nutrition Program, Benedictine University

Crust...

1/2 c. graham cracker crumbs
1 & 1/2 T. light brown sugar
2 T. melted butter

Batter...

1 large egg
2 large egg whites
1/2 lb. nonfat cream cheese
1/2 c. nonfat sour cream
1/2 c. white granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
2 T. all-purpose flour

Topping...

1/3 qt. fresh strawberries, sliced
1 & 1/2 tsp. cornstarch
1 T. white granulated sugar

Directions...

Preheat oven to 350 degrees.  For the crust, mix graham crackers, melted butter, and sugar together in a small bowl.  Add the crust to a 6-inch cheesecake pan.  Flatten crust along the bottom and sides of pan 2 to 3 inches high.  Chill crust in the refrigerator or until ready to add the filling.  For the filling, soften the cream cheese in the microwave on high for about 20-30 seconds.  Using the electrical mixer, blend all the batter ingredients (except the egg and egg whites) for 2 minutes, until it forms a uniform smooth mixture.  To the cream cheese mixture, add the egg and egg whites. Blend until just mixed.  Pour the batter into the cheesecake pan.  Bake for 60-80 minutes, until the center of the cheesecake is "set", and does not jiggle.  Cool.  About 10 minutes prior to serving the cheesecake, make the topping. Mix the cut strawberries with the sugar until a little juice is lost. Mix in the cornstarch and stir well. Allow to sit for a few minutes. Serve over the cooled cheesecake. 

*  *  *

Strawberry Cheesecake 
by Reem El-Menawi
© 1998, Nutrition Program, Benedictine University

Crust...

1 c. graham cracker crumbs
2 T. melted butter
1 large egg white
2 T. light brown sugar

Batter...

1/2 lb. nonfat cream cheese
1/2 lb. light cream cheese
1 c. white granulated sugar
1 large egg
2 T. all-purpose flour
1 tsp. vanilla extract
1 tsp. strawberry extract
1/2 tsp. salt
1 tsp. butter extract

Topping...

1 c. fresh strawberries
3 T. strawberry glaze

Directions...

Preheat oven to 350 degrees.  For the crust, add thoroughly melted butter to the graham cracker crumbs.  Add 1 egg white and brown sugar and blend with a wooden spoon in bowl.  Add crust to a 6-inch cheesecake pan, and flatten it along the bottom and sides of pan, 2 or 3 inches high.  Chill crust in the refrigerator until ready to add the filling.  Soften cream cheese in a microwave for about 30 seconds.  In an electric mixer, blend the pure granulated sugar with the cream cheese until they form a uniform structure.  In a small bowl beat the one egg to avoid tasting yolk in the mixture.  Add well-beaten egg and remaining ingredients.  Blend until the batter appears smooth.  Pour the batter into the cheesecake pan and bake for 50-55 minutes.  Chill in the refrigerator for at least 2 hours or more.  Add sliced (in half) strawberries on top of cheesecake, forming a double layer of strawberries.  Cool and serve. 

*  *  *

White Chocolate Cheesecake with Raspberry Topping
© 1997, Catherine Stein, MS, RD, LD
Nutrition Program Director, Benedictine University

Crust...

1 c. graham crackers
1/4 c. white granulated sugar
1 T. white choc. instant pudding powder
1 large egg white
2 T. butter, melted

Batter...

28 oz. nonfat cream cheese
8 oz. Neufchatel cream cheese
1 3/4 c. white granulated sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. butter extract
2 T. cornstarch
1 large egg
2 large egg whites
6 oz. premium white chocolate

Topping...

5-6 Tbsp. seedless raspberry jam
1 c. fresh red raspberries

Directions...

Preheat oven to 300 degrees.  Spray a 10-inch springform pan with vegetable oil.  In a small bowl, stir to combine crust ingredients. Gently distribute crust in the bottom and 1-inch of the sides of the springform pan. Place the panned crust in the refrigerator until needed.  Using a food processor, coarsely grind the white chocolate to the size of mini-chips.  Using a stand mixer, cream nonfat and Neufchatel cheeses until smooth. Add the sugar, extracts, and cornstarch to the cheese. Blend well with the mixer. Using a rubber spatula, stir to thoroughly combine the eggs and chocolate into the cheese mixture - do not beat. Once blended, pour into prepared crust.  Often stirring, heat topping in a small saucepan over low heat until smooth. Once smooth, carefully, drizzle stripes across the batter. Using a knife, draw across the stripes to marbleize the top of the batter.  Cook the cheesecake at 300° F until done (middle is just firm, top is very lightly golden brown), about 75-80 minutes. Once done, remove from oven. Chill cheesecake for 4 or more hours.  Prior to serving the cooled cheesecake, heat the raspberry jam over low heat in a small saucepan. Stir often with a whisk, until melted. Garnish the cheesecake, or slice of cheesecake, with the raspberries, and then pour the liquid jam over the raspberries. 

© 1997, Catherine Stein, MS, RD, LD
Nutrition Program Director, Benedictine University
These recipes are for personal use only and not for distribution.  
All Rights Reserved.

*  *  *

January 2008 - Recipes edited for general formatting of this page by Michelle Jones, with much respect and gratitude to Professor Catherine Stein!