Low calorie strawberry cheesecake recipe
When the sun is out and the weather starts to warm up, you know you need to make homemade cheesecake! And what better flavor than the classic strawberry cheesecake that hits every time! This low calorie strawberry cheesecake has a simple, buttery cookie base with a strawberry infused filling and fresh strawberry puree topping.
Ingredients
Base:
- 70 g rich tea biscuits or graham crackers
- 30 g low-fat or light butter* melted
- 10 g stevia*
Strawberry puree:
- 150 g fresh strawberries
Cheesecake filling:
- 1 egg room temperature
- 70 g Philadelphia lightest* room temperature
- 250 g 0% fat greek yogurt room temperature
- 40 g stevia*
- 1 tsp vanilla
- 1 tsp lemon juice
- 30 g plain/all-purpose flour
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a 6-inch cake tin with parchment paper and set aside.
- In a medium bowl, crush the rich tea biscuits with a rolling pin until fine crumbs. You can also place them in a ziplock bag and crush that way. Add the melted butter and stevia into the biscuit/cookie crumbs and mix to combine.
- Transfer to the lined cake tin and bake for 10 minutes. Set aside.
- Make the strawberry puree by blitzing the fresh strawberries in a blender until completely smooth. Transfer to a small bowl and set aside.
- In a medium bowl, whisk together the stevia and egg until light and fluffy. Add the cream cheese, yogurt, vanilla and lemon juice and whisk to combine. Sift in the flour and whisk to combine.
- Add half of the strawberry puree to the cheesecake mixture and fold to combine. Pour the cheesecake filling over the cookie base.
- Using a tablespoon, scoop blobs of the strawberry puree and place over the cheesecake filling until you've used up all the puree. Using a chopstick or a toothpick, create swirls by lightly mixing the puree into the cheesecake.
- Bake for 50-55 minutes. Allow the cheesecake to cool to room temperature before transferring to the fridge to chill for at least 4 hours.
- Slice and enjoy!
Notes
*Stevia - I use a granulated stevia with a 1:2 ratio of stevia to sugar. If the sweetener you're using is a 1:1 ratio of sweetener to sugar, you will need to use 80g etc.
*Low-fat butter - I used Flora lighter which is a margarine. You can opt for any low-fat or light butter in a 1:1 ratio. You can also use regular butter but the calories will be higher.
*Philadelphia lightest - Can be subbed for an equal amount of 3% fat cream cheese. You can also sub for low-fat cream cheese with a slight increase in calories.
Nutrition
Serving: 1 SliceCalories: 140kcalCarbohydrates: 16.7gProtein: 8.3gFat: 4.5gSaturated Fat: 0.9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gCholesterol: 37mgSodium: 29.3mgPotassium: 98mgFiber: 1gSugar: 6.5gVitamin A: -6IU
Tried this recipe?Let us know how it was!