I have to be honest. When I come across a recipe that says “guiltless” or “skinny”, I don’t really expect the results to be very good. I was pleasantly surprised by how good this turned out though. My husband even had a piece and his only complaint was that there needed to be more butter. Butthead.
I reminded him that this was supposed to be a low cal/low fat cheesecake. He said “oh…okay” and finished the rest. So, while this cheesecake isn’t going to be like the fat ladden ones, it will hit the spot. A piece has approx. 165 calories and 8 grams of fat.
- cooking spray
- 1 cup crushed graham cracker crumbs (6 sheets)
- 2 tbsp light butter, softened
- 8 oz package reduced fat cream cheese, softened
- 1/4 cup sugar
- 6 oz fat-free vanilla Greek yogurt
- 2 large egg whites
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- 1/4 cup sugar free strawberry jam
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. The mixture will be a little lumpy. Pour over graham cracker crust.
Stir jam in a small bowl 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. Cut into 9 pieces and serve.