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Low-Calorie Strawberry Vanilla 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: 1 cup finely crushed light graham crackers (or low-sugar digestive biscuits)
  • 2 tablespoons granulated zero-calorie sweetener (like erythritol or allulose)
  • 3 tablespoons light butter, melted (or coconut oil for a dairy-free crust)
  • 1/4 teaspoon fine salt
  • For the cheesecake filling: 16 ounces (450 g) light cream cheese, room temperature
  • 1 cup nonfat or low-fat plain Greek yogurt, room temperature
  • 2 large eggs, room temperature
  • 1/2 cup granulated zero-calorie sweetener (erythritol, allulose, or monk fruit blend), to taste
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch (or arrowroot)
  • 1/4 teaspoon fine salt
  • 1–2 tablespoons lemon juice (optional, for brightness)
  • For the strawberry topping: 2 cups fresh strawberries, hulled and sliced (or thawed frozen)
  • 2–3 tablespoons granulated zero-calorie sweetener, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for a thicker sauce)
  • 1/2 teaspoon vanilla extract
  • Equipment: 9-inch springform pan, parchment paper, mixing bowls, hand or stand mixer, spatula

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly spray the sides with nonstick spray. Preheat oven to 325°F (160°C).
  2. Make the crust: In a bowl, combine crushed graham crackers, sweetener, salt, and melted butter. Stir until the crumbs look like damp sand. Press firmly into an even layer in the pan. Bake for 8 minutes, then cool while you make the filling.
  3. Beat the cream cheese: In a large bowl, beat light cream cheese until smooth and fluffy, about 1–2 minutes. This step helps avoid lumps.
  4. Add yogurt and sweetener: Mix in Greek yogurt and sweetener until fully combined. Scrape the bowl to catch any bits stuck to the sides.
  5. Flavor and thicken: Add vanilla, cornstarch, salt, and lemon juice if using. Mix on low until just combined. Avoid overmixing to keep air out.
  6. Finish with eggs: Add eggs one at a time, beating on low after each just until incorporated. The batter should be silky and pourable.
  7. Fill and smooth: Pour the batter over the cooled crust. Tap the pan lightly on the counter to pop surface bubbles. Run a spatula over the top to level.
  8. Bake gently: Bake at 325°F (160°C) for 35–45 minutes. The edges should look set, and the center should have a slight jiggle the size of a quarter. Do not overbake.
  9. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move to a rack and cool to room temp.
  10. Chill to set: Cover and chill at least 6 hours, ideally overnight. This is when the creamy texture develops fully.
  11. Make the strawberry topping: In a small saucepan, combine strawberries, sweetener, and lemon juice. Cook over medium heat for 4–6 minutes, stirring, until juicy and soft. For a thicker sauce, stir in the cornstarch slurry and simmer 1 minute. Remove from heat and stir in vanilla. Cool completely.
  12. Top and serve: Release the springform ring, slide the cheesecake onto a plate, and spoon the cooled strawberry topping over the center. Slice with a hot, clean knife for neat edges.