Eggless Low-Fat Cheesecake

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This low-fat cheesecake recipe lets you enjoy a slice of classic New York Cheesecake without all the guilt.  Fat-free condensed milk and Fat-free cream cheese keep this dessert light, creamy, and flavorful. It’s simple to make, delicious, and did I mention- it’s EGGLESS! I absolutely love the lemony flavor in these cheesecake cups because it pairs very well with the all the variety of berry toppings used on cheesecake. 

If you cannot find fat free or lighter option; you can still make this recipe with full fat. If you are looking for lighter and less calorie than follow the list. If you are vegan, you can replace with vegan coconut cream and vegan condensed milk etc.


Eggless Low-Fat Cheesecake

Recipe by healthyveggiedelightCourse: DessertsCuisine: American DessertDifficulty: Easy


Prep time


Cooking time





Healthy Low Fat Classic New York style Cheesecake


  • 100 grams whole wheat digestive biscuits (approximately 6 to 7 pieces)

  • 1/4 cup light butter 60% less fat (I used- “I can’t believe its butter” brand lighter version)

  • 175 grams fat free cream cheese

  • 1/4 cup heavy whipping cream with 36%

  • 1/2 cup fat free condensed milk.

  • 2 tsp vanilla extract

  • 1/4 tsp lemon juice

  • 1 tbsp corn starch

  • Fresh blueberries.

  • Whipped cream

  • 1/4 tsp strawberry jam

  • Half cut fresh strawberry.

Cheesecake Crust.

  • Take 5 to 7 digestive biscuits and grind them into a powder.
  • Take the crushed digestive biscuits in a bowl and add the melted butter to it.
  • Combine them well and transfer the mixture to the cupcake pan. Press it down to the base of each cupcake mold.
  • Refrigerate the crust for 10 to 15 minutes.

    Cheesecake Filling
    *Please note that all the ingredients should be at the room temperature.
  • First add cream cheese and whip up to softened. Then add heavy cream.
  • Gradually add the sweetened condensed milk, vanilla extract, lemon zest, lemon juice and cornstarch mix until well combined.
  • Pour this filling over the refrigerated crust and gently tap to remove any air bubbles.
  • Place the cupcake tray inside another baking tray filled with hot water up to one inch, to create a water bath. This will ensure that the cheesecake bakes slowly and evenly.
  • Bake the cheesecake at 350 F for 30 minutes or until the filing starts to set.
  • Once the cheesecake is baked, allow it to come to room temperature.
  • Refrigerate the cheesecake for at least two to four hours or preferably overnight before unmolding.
  • Decorate it in different ways!
  • used some whipped cream and fresh blueberries.
  • added strawberry jam and fresh blueberries.
  • used half cut strawberry.
  • melt chocolate with ¼ tsp oil and make chocolate glaze.

Recipe Video


  • *Please note that all the ingredients should be at the room temperature.
  • If you are vegan, you can replace with vegan coconut cream and vegan condensed milk.

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