Light cheesecake

Name: Light cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Dry whole wheat cookies 1 ¾ cup; Light butter 6 tbsp; Spreadable light Fresh cheese 2 ¼ cups; Low-fat Yogurt 1 cup; Fructose 5.6 oz; Gelatin in sheets 0.4 oz; Water 2 tbsp; Vanilla bean 1

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268

Calories per serving

Energy Kcal 268
Carbohydrates g 31.4
of which sugars g 22.3
Protein g 6.3
Fats g 13
of which saturated fat g 7.58
Fiber g 0.1
Cholesterol mg 49
Sodium mg 208

Difficulty: Very easy
Prep time: 30 min
Serving: 10
Cost: Low
Note Cooling time for the base 30 min in the fridge or 15 minutes in the freezer; cooling time for the cheesecakes at least 4 hours

PRESENTATION

Cheesecake leggera is a dessert that feels light and refreshing. Perfect for hot days, right? When you want something sweet but not too much, this is the one. What’s cool about this version is it skips the baking part—so it’s a genuine cheesecake senza cottura. And you know what? Using yogurt instead of heavy cream cheese makes each bite softer and way less rich, but still creamy enough to satisfy. Pretty simple, really. It’s like making a ricetta cheesecake light that fits perfectly with other dolci light.

Experiment a bit! Go for berry, vanilla, or even coconut yogurt—whatever you love. People who like to keep things cooler, especially in summer, find it super easy to whip up. Plus, it’s fantastic for sharing at a picnic or cookout.

Unlike a classic New York cheesecake, which is often dense and rich, this cheesecake leggera is moist and delicate. It's perfect for those looking for a dessert ipocalorici that still feels like a treat. Watching calories? No problem. You can pick low-fat or even dairy-free yogurt. And honestly, some folks use gluten-free cookie bases so everyone can enjoy. And listen, some skip the extra sugar, making it one of those dolci senza zucchero that actually tastes sweet and satisfying. So so good.

It’s a great snack or finish to a meal that won’t weigh you down. Whether you’re checking out new ricette fit or just want a dessert that’s not loaded with sugar, this cool and light cheesecake allo yogurt has all the dessert vibes without the guilt. Super flexible, too. Toss in fresh fruit, change up the base, or go wild with toppings—whichever way you go, you’ll end up with something refreshing and easy to love. Really, can't go wrong with this one.

INGREDIENTS

268

Calories per serving

Ingredients for the 34 cm diameter base: Dry whole wheat cookies 1 ¾ cup (180 g); Light butter 6 tbsp (80 g)

for the cream: Spreadable light Fresh cheese 2 ¼ cups (500 g); Low-fat Yogurt 1 cup (250 g); Fructose 5.6 oz (160 g); Gelatin in sheets 0.4 oz (10 g); Water 2 tbsp (30 g); Vanilla bean 1

Preparation

How to prepare Light cheesecake

To prepare the light cheesecake, start by preparing the base: put the whole wheat cookies in a mixer 1, then finely chop them 2. Place the chopped cookies in a bowl. Now melt the butter in a small pan; gradually add the melted butter to the bowl with the chopped cookies 3 and mix well until you get a sandy mixture.

Butter a cake tin, preferably springform, with a diameter of 9.5 inches; cut out a piece of parchment paper with the same diameter as the base of the cake tin and two strips the same height as the sides, then line the cake tin itself. Pour the crumbled cookies into the parchment-lined cake tin 4 and use a spoon to compact the cookie base 5. Let the mixture cool in the refrigerator for half an hour or in the freezer for about ten minutes 6.

Now focus on the filling: soften the sheet gelatin in cold water for about 10 minutes, then squeeze it well 7. Meanwhile, place the cream cheese in a stand mixer, add the fructose 8, and turn on the mixers to combine the ingredients. Then add the vanilla bean seeds 9.

Incorporate the low-fat yogurt into the mixture 10 and continue mixing with the mixers. Meanwhile, the sheet gelatin will have softened well. Melt it in a small pan with 2 tbsp of hot water 11 and when it is completely melted, incorporate it into the cheese and yogurt mixture 12. Mix all the ingredients well with a hand mixer to obtain a smooth and creamy mixture.

At this point, the cream is ready, pour it over the cookie base 13, now cold and compact. Smooth the cream to level it 14. Then place your light cheesecake in the refrigerator for at least 4 hours to set 15 and then serve it!

Storage

You can store the light cheesecake in the refrigerator for 2-3 days in a container with a lid or covered with plastic wrap. Freezing is not recommended.

Advice

To give your light cheesecake a touch of originality, you can substitute plain yogurt with your favorite fruit low-fat yogurt. A simple and original way to personalize this delicious but less calorific version of the classic cheesecake!

For the translation of some texts, artificial intelligence tools may have been used.