Dessert
Strawberry Swirl Cheesecake
Strawberry jam melts into creamy swirls through a light, lemon-kissed filling of reduced-fat cream cheese and vanilla Greek yogurt. Each silky slice balances tangy brightness with sweet berry richness over a crisp graham cracker base.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 9
Nutrition per Serving
- Calories
- 133
- Protein
- 6g
- Carbs
- 15g
- Fat
- 6g
- Fiber
- 1g
- Sugar
- 9g
- Sodium
- 135mg
Ingredients
- cooking spray
- 1/2 cup crushed graham cracker crumbs
- 1 tbsp light butter (softened)
- 8 oz package reduced fat cream cheese (softened)
- 1/4 cup sugar
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- 1/4 cup strawberry jam (I used sugar free)
Instructions
- Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.
- Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
- Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
- Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.
- Stir jam until smooth. Drop by small spoonfuls over surface of filling.
- Using a knife, swirl jam gently through filling to create marble effect.
- Bake 25 to 30 minutes or until center is almost set. Cool to room temperature.
- Chill a few hours in the refrigerator.