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Skinny Cheesecake Recipe

Skinny Cheesecake

Creamy baked cheesecake made with fat free cottage cheese and nonfat cream cheese

Prep Time
3 ¼
Total Time
3.3 of 5 (57 ratings) Review This Recipe | See All Reviews
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  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup graham cracker crumbs
  • 1-1/2 cups fat free small curd cottage cheese
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 4 ounces fat free cream cheese, softened (4 oz = 1/2 of 8-oz pkg)
  • 1/4 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • Assorted fresh fruit, optional

Nutrition Information

Total Fat
Serving Size: 9 servings (1 wedge each)
View Complete Nutrition Information >


  1. Preheat oven 325°F. Spray bottom and sides of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto bottom and up sides of baking dish.
  2. Place cottage cheese and Egg Beaters in blender container; cover. Blend until smooth. Add sugar, cream cheese, lemon peel and juice; cover. Blend until smooth. Pour into prepared baking dish.
  3. Bake 50 minutes, or until center is set and top is lightly browned. Cool in dish on wire rack; cover. Refrigerate at least 2 hours or until chilled. Cut into 9 squares to serve. Garnish with fruit, if desired.

Cook's Tip

Great served with Reddi-wip® Fat Free Dairy Whipped Topping
Nutrition Information close
Amount per Serving
Calories 120  
  % Daily Value*
Total fat 1 g 1%
Saturated fat 0 g 1%
Cholesterol 4 MG 1%
Sodium 301 MG 13%
Carbohydrate 19 g 6%
Dietary fiber 0 g 1%
Sugars 15 g
Protein 9 g
Vitamin A   6%
Vitamin C   1%
Calcium   9%
Iron   4%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
2 Reviews for Skinny Cheesecake
If you think it needed more cream cheese and was too eggy, might first just add the other 4 oz of non fat cream cheese (it will raise the calories). The egg holds it all together so not sure if that will affect it but the cheese may temper that egg flavor. After a 2nd time could then try to reduce the egg beater. I suggest you check the blender cheesecake which is also a "skinny" cheesecake. It does use a bit less egg. Sounded easy to do though does take more time to set up in refrigerator. That could possibly be because of the egg. Sorry to answer here but thought I might help.
Apr 19, 2013
I thought the recipe was a little eggy and could have used some more fat free cream cheese. Has anyone tried a version if this with less egg and more cream cheese?
Apr 08, 2013

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