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Low-Calorie Blackberry Lemon Cheesecake - Bright, Creamy, and Guilt-Friendly

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/4 cups finely crushed light graham crackers (about 10 sheets) or low-fat digestive biscuits
  • 2 tablespoons granulated zero-calorie sweetener that measures like sugar
  • 4 tablespoons melted light butter or a neutral oil (such as canola)
  • Pinch of fine sea salt
  • For the blackberry swirl: 1 1/4 cups fresh or frozen blackberries
  • 1–2 tablespoons granulated zero-calorie sweetener (to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
  • For the filling: 16 ounces light cream cheese, softened to room temperature
  • 1 cup nonfat or 2% plain Greek yogurt
  • 1/2 cup granulated zero-calorie sweetener that measures like sugar
  • 2 large eggs, room temperature
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • To finish (optional): Extra blackberries and thin lemon slices for garnish
  • Light whipped topping or a dollop of Greek yogurt
  • Equipment: 8- or 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer with paddle)
  • Fine mesh strainer (optional, for smoother blackberry sauce)
  • Baking sheet and heavy-duty foil for leak protection

Method
 

  1. Prep the pan. Heat the oven to 325°F (165°C). Line the bottom of a springform pan with parchment. Wrap the outside with foil in case of leaks. Lightly mist the inside with nonstick spray.
  2. Make the crust. In a bowl, stir crushed crackers, sweetener, salt, and melted light butter until evenly moistened. Press firmly into the bottom of the pan with the base of a measuring cup for a compact layer. Bake for 8–10 minutes, then set aside to cool slightly.
  3. Cook the blackberry swirl. In a small saucepan, combine blackberries, sweetener, and lemon juice. Cook over medium heat, stirring and gently mashing, for 4–5 minutes until juicy. Stir in the cornstarch slurry and simmer 30–60 seconds until slightly thick. Take off heat. For a smooth texture, push through a strainer to remove seeds. Cool to room temperature.
  4. Mix the filling. In a large bowl, beat light cream cheese with sweetener on medium speed until smooth and fluffy, about 2 minutes. Add Greek yogurt, lemon zest, lemon juice, vanilla, cornstarch, and salt. Mix on low until combined. Add eggs one at a time, mixing on low just until incorporated. Do not overmix—too much air causes cracks.
  5. Assemble. Pour the filling over the crust and smooth the top. Drizzle spoonfuls of blackberry sauce over the surface. Use a skewer or butter knife to gently swirl. Reserve a little sauce for serving if you like.
  6. Bake gently. Place the pan on a baking sheet. Bake at 325°F (165°C) for 40–55 minutes, depending on pan size. The edges should be set and the center should still jiggle slightly like gelatin. Do not bake until completely firm.
  7. Cool slowly. Turn off the oven, crack the door, and let the cheesecake rest inside 30 minutes. Move to a rack and cool fully to room temperature.
  8. Chill. Cover and refrigerate at least 6 hours or overnight. This helps it set and deepens the lemon-blackberry flavor.
  9. Serve. Run a thin knife around the edge before releasing the springform. Slice with a warm, clean knife. Garnish with fresh blackberries, a light dollop of Greek yogurt or whipped topping, and an extra drizzle of sauce if desired.