Low-fat Cheesecake with a Chocolate Pretzel Crust

02.05.2014 / Blog Posts Health and Wellness

Kimberly Young, MA; Founder of Healthy Little Cooks and author of 5-Minute Lunchbox

Last week, I found myself wanting a piece of cheesecake, but didn’t have the traditional graham crackers most people would use as a crust.  So I raided my pantry and came up with a fun and low-fat chocolate pretzel crust that tasted just as good. 

Using a combination of low-fat and regular cream cheese with Greek yogurt, this recipe is a healthier version of the familiar (yet artery-clogging!) original.


1 cup crushed pretzels
1 1/4 cup crushed animal crackers**
1/2 cup unsweetened apple sauce
1/3 cup unsweetened cocoa powder
2 tablespoons melted earth balance or margarine
3 tablespoons sugar

2 8-ounce packages of low-fat cream cheese, softened
1 8-ounce package of regular cream cheese
1 8-ounce container of fat-free vanilla Greek yogurt
2/3 cup sugar
4 eggs
2 tablespoons of flour
1 teaspoon vanilla extract
**NOTE: I only had one cup of pretzels in my house, so I improvised with animal crackers to pick up the slack. If you don’t have animal crackers, then use 2 ¼ cup pretzels.

Pre-heat the oven to 300 degrees.

Crust:  Finely crush pretzels and animal crackers with a rolling pin or food processor.  Then combine with the remaining crust ingredients and mix well.  With a spatula or your hands, press pretzel mixture firmly into the bottom of a 9x9 square pan.

Filling:  In a medium bowl, beat the cream cheese, Greek yogurt, flour and sugar until mixed thoroughly.  Add eggs, one at a time.  Add vanilla and mix well.

Pour cheesecake mixture over the pretzel mixture in the square pan. 

Bake on 300 for 75-90 minutes or until center is set. Cool for 30-60 minutes on the counter. Cover and cool in the refrigerator for another 3-5 hours and enjoy! 

** Photography Disclaimer- All pictures are copyright of Healthy Little Cooks, LLC **

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