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

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the shortcake crust: 1 cup white whole wheat flour (or all-purpose flour)
  • 2 tablespoons granulated sugar (or a zero-calorie sweetener, to taste)
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 3 tablespoons cold light butter or light buttery spread
  • 1/3 cup low-fat milk (1% or skim), plus 1–2 teaspoons if needed
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon (optional, brightens the crust)
  • For the cheesecake filling: 12 ounces reduced-fat cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 1/2 cup powdered sugar (or powdered zero-calorie sweetener), sifted
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 packet (about 2 1/2 teaspoons) unflavored gelatin
  • 1/4 cup cold water
  • For the strawberry topping: 2 1/2 cups fresh strawberries, hulled and sliced
  • 2–3 tablespoons granulated sugar (or sweetener), to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch (optional, for a light glaze)
  • To finish (optional but nice): Light whipped topping or homemade lightly sweetened whipped cream
  • Extra lemon zest for garnish
  • Mint leaves for a fresh pop of color

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly spray the sides with nonstick spray.
  2. Make the shortcake crust: In a bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold light butter with a fork until sandy and pea-sized bits remain. Stir in milk, vanilla, and lemon zest just until a soft dough forms. If it’s dry, add another teaspoon or two of milk.
  3. Press and bake: Press the dough evenly into the prepared pan. Use damp fingertips or the bottom of a measuring cup to smooth it. Bake at 350°F (175°C) for 10–12 minutes, until set and lightly golden at the edges. Cool completely.
  4. Bloom the gelatin: Sprinkle gelatin over 1/4 cup cold water in a small bowl. Let sit 5 minutes to bloom. Microwave for 10–15 seconds until liquefied, then cool slightly. It should be fluid but not hot.
  5. Beat the filling: With a hand or stand mixer, beat cream cheese until very smooth. Add Greek yogurt, powdered sweetener, vanilla, and lemon juice. Beat until creamy, scraping down the bowl.
  6. Incorporate gelatin: With the mixer on low, slowly stream in the gelatin mixture. Beat just to combine. Taste and adjust sweetness if needed.
  7. Fill and chill: Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Chill at least 4 hours, or overnight, until set.
  8. Macerate the strawberries: Toss sliced strawberries with sugar and lemon juice. Let sit 15–20 minutes to release juices. For a light glaze, stir cornstarch into 1 tablespoon water, then fold into the berries. Microwave 20–30 seconds to slightly thicken, then cool.
  9. Top and serve: Run a thin knife around the pan edge and release the springform. Spoon strawberries and their juices over the cheesecake. Add light whipped topping, zest, or mint if you like. Slice with a sharp knife, wiping between cuts for clean slices.