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Low-Calorie Mixed Berry Cheesecake - Light, Creamy, and Refreshing

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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 cup graham cracker crumbs (use reduced-fat if available)
  • 1/4 cup almond flour (adds nutty flavor and helps reduce overall carbs)
  • 2 tablespoons granulated sweetener (like allulose or erythritol), or sugar
  • 3 tablespoons melted light butter (or 2 tablespoons coconut oil)
  • Pinch of salt
  • For the filling: 16 ounces reduced-fat cream cheese (room temperature)
  • 1 cup plain nonfat Greek yogurt
  • 2 large eggs (room temperature)
  • 1/2 cup granulated sweetener (like allulose) or 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch (or arrowroot)
  • Pinch of salt
  • For the berry topping: 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
  • 2 tablespoons water
  • 1–2 tablespoons granulated sweetener or sugar, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional, for thicker sauce)
  • Equipment: 8- or 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer)
  • Foil for wrapping pan (if using a water bath)

Method
 

  1. Prep the pan and oven: Preheat oven to 325°F (165°C). Lightly grease an 8- or 9-inch springform pan and line the bottom with parchment for easy release.
  2. Make the crust: In a bowl, mix graham crumbs, almond flour, sweetener, melted light butter, and a pinch of salt until it resembles damp sand. Press firmly into the bottom of the pan using the bottom of a glass.
  3. Par-bake the crust: Bake for 8–10 minutes until set and lightly golden. Let it cool while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat reduced-fat cream cheese on medium speed until completely smooth and fluffy, about 2 minutes. Scrape the bowl well.
  5. Add sweetener and flavor: Mix in the granulated sweetener, vanilla, lemon zest, lemon juice, and salt. Beat until smooth, then add Greek yogurt and mix just until combined.
  6. Incorporate eggs and starch: Add eggs one at a time on low speed, mixing just until blended. Sprinkle in cornstarch and mix on low until no streaks remain. Avoid overmixing to reduce air bubbles.
  7. Fill the pan: Pour filling over the cooled crust. Tap the pan gently on the counter a few times to release air bubbles.
  8. Optional water bath: For an extra-smooth top, wrap the outside of the springform with foil and place it in a larger pan. Pour hot water into the outer pan to come halfway up the sides.
  9. Bake: Bake at 325°F for 35–45 minutes, until the edges are set and the center has a slight jiggle. The top should not brown deeply.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then remove and cool to room temperature.
  11. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.
  12. Make the berry topping: In a small saucepan, add 1 cup berries, water, sweetener, and lemon juice. Cook over medium heat for 4–6 minutes, stirring, until berries break down. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer 1–2 more minutes. Off heat, fold in the remaining 1 cup fresh berries. Cool completely.
  13. Assemble and serve: Run a thin knife around the cheesecake edges, release the springform, and spoon the berry topping over the top. Slice with a warm, dry knife for clean edges.