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Low-Calorie Strawberry Cheesecake - Light, Creamy, and Fresh

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 3/4 cup graham cracker crumbs (about 6 full sheets)
  • 1/2 cup fine almond flour
  • 2 tablespoons granulated sweetener (e.g., erythritol or sugar)
  • 3 tablespoons light butter or coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the filling: 12 ounces light cream cheese, softened (reduced-fat, not fat-free)
  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup granulated sweetener or sugar (adjust to taste)
  • 2 large eggs, room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Optional: zest of 1 lemon for brightness
  • For the strawberry topping: 2 cups fresh strawberries, hulled and sliced (divided)
  • 2–3 tablespoons granulated sweetener or sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
  • Pinch of salt
  • Equipment: 9-inch springform pan, mixing bowls, hand mixer or stand mixer, spatula, parchment paper, foil, baking sheet

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly mist the sides with cooking spray. Wrap the outside with foil to catch any seepage.
  2. Make the crust. Combine graham crumbs, almond flour, sweetener, melted light butter, vanilla, and a pinch of salt. Stir until it looks like damp sand and clumps when pressed.
  3. Press and pre-bake. Press the crust evenly across the bottom of the pan and slightly up the sides. Use the bottom of a measuring cup to compact it. Bake for 8–10 minutes until set and lightly golden. Cool while you make the filling.
  4. Beat the cream cheese. In a large bowl, beat light cream cheese until smooth and lump-free, about 1–2 minutes. Scrape down the bowl.
  5. Add yogurt and sweetener. Mix in Greek yogurt and sweetener until smooth. Avoid overbeating to limit air bubbles.
  6. Finish the batter. Beat in eggs one at a time on low, then add cornstarch, vanilla, lemon juice, salt, and optional zest. Mix just until combined and silky.
  7. Fill and smooth. Pour the batter over the cooled crust. Tap the pan gently on the counter to release air bubbles. Smooth the top with a spatula.
  8. Bake low and slow. Set the pan on a baking sheet. Bake at 325°F for 35–45 minutes. The edges should be set, and the center should still jiggle slightly like gelatin.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Move it to a rack and cool to room temperature.
  10. Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. This step improves texture and flavor.
  11. Make the strawberry topping. In a small saucepan, add 1 1/2 cups sliced strawberries, sweetener, lemon juice, and a pinch of salt. Cook over medium heat for 4–6 minutes until juicy and just softened. Stir in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat and fold in the remaining 1/2 cup fresh strawberries for contrast. Cool completely.
  12. Assemble and serve. Release the cheesecake from the pan and transfer to a serving plate. Spoon the cooled strawberry topping over the top. Slice with a sharp knife wiped clean between cuts. Enjoy chilled.