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Strawberry Swirl Cheesecake

Guilt-Free Strawberry Swirl Cheesecake That's Pure Bliss

This Strawberry Swirl Cheesecake is a light, indulgent dessert that's perfect for celebrations and easy to make ahead.
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Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 can Cooking Spray A light coating keeps your cheesecake from sticking to the pan.
  • 1 cup Crushed Graham Cracker Crumbs Provides a crunchy base; substitute with crushed nuts for gluten-free.
  • 4 tablespoons Light Butter Adds richness to your crust; unsalted is preferable.
For the Cheesecake Filling
  • 8 ounces Reduced Fat Cream Cheese Ensures creamy goodness while keeping calories in check.
  • 1/2 cup Sugar Sweetens the filling; consider using a sugar alternative.
  • 1 cup Fat-Free Vanilla Greek Yogurt Enhances creaminess with a tangy bite.
  • 4 large Egg Whites Binds the ingredients together.
  • 2 tablespoons Lemon Juice Brightens up the flavors; fresh juice is always best.
  • 1 teaspoon Vanilla Extract Infuses delightful aroma; opt for pure extract.
  • 1 tablespoon All-Purpose Flour Stabilizes the cheesecake; gluten-free blends work.
  • 1/2 cup Strawberry Jam Adds sweetness and creates beautiful swirls.

Equipment

  • 8-inch baking pan
  • Electric mixer
  • Spatula
  • Knife or Skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Coat your 8-inch baking pan generously with cooking spray.
  3. In a medium bowl, combine crushed graham cracker crumbs and melted light butter. Press firmly into the bottom of your prepared baking pan.
  4. Beat the reduced-fat cream cheese, sugar, and vanilla extract together until smooth and creamy.
  5. Gradually mix in fat-free vanilla Greek yogurt, egg whites, lemon juice, and all-purpose flour.
  6. Pour the cheesecake filling over your prepared crust, using a spatula to spread it evenly.
  7. Spoon dollops of strawberry jam over the cheesecake filling and swirl gently with a knife or skewer.
  8. Bake for 25-30 minutes; the center should remain slightly jiggly but not liquid.
  9. Once baked, cool to room temperature for about an hour, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For the best flavor and texture, chill your cheesecake overnight. Store leftovers in an airtight container or freeze for up to two months.

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