Skinny Vanilla Bean Cheesecake

By Renee's Kitchen Adventures

adapted from Allrecipes

Skinny Vanilla Bean Cheesecake

Rich tasting lower fat and calorie cheesecake that is so creamy and smooth, you will swear it was the real deal!


  • For graham cracker crust:
  • 1 cup graham cracker crumbs
  • 1 TBS granulated sugar
  • 1/4 cup unsalted butter, melted
  • pinch of kosher salt
  • For the cheesecake:
  • 2 - 8 oz. packages of reduced fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 tsp. vanilla bean paste
  • 3 large eggs, at room temperature
  • 2 cups non-fat, plain Greek yogurt


  1. Heat oven to 350 degrees F. Cut a circle of parchment to fit in the bottom of a 9" springform pan. Place parchment circle in bottom and spray pan with cooking spray on parchment and up sides. (the parchment will allow you to remove the cake from the pan and place on a serving patter)
  2. In small bowl, combine the crust ingredients with a fork. Pour into prepared pan, and press down into pan. If you like a crispier crust, bake for 5-7 minutes and allow to cool. If you don't mind a softer crust, you can skip pre-baking it.
  3. In large bowl, combine the cream cheese, sugar and vanilla bean paste until combined. Add in the eggs and mix until JUST COMBINED. Do not over mix! Fold in the Greek yogurt until just combined. Pour onto crust in pan. Smooth out the top with a spatula.
  4. Bake for 30 minutes and then turn oven off. Do not open oven door. Allow cake to sit in oven for another 30 minutes. Cheesecake should be set, but not firm in the middle. Remove cake to wire rack and allow it to cool to room temperature.
  5. Put cake in refrigerator and chill for at least 8 hours or overnight. Serve with fruit or whipped topping and store leftovers in refrigerator.

Yield: 16 servings

Prep Time: 00 hrs. 15 mins.

Cook time: 01 hrs. 00 mins.  (8+ hours chill time)

Total time: 1 hrs. 15 mins.

Tags: cheesecake, #fifteencheesecakes, dessert, vanilla, vanilla bean