A low-fat cheesecake swirled with strawberry jam on a graham cracker crust — an easy, impressive, and indulgent dessert that works well for brunch, dinner parties, holidays, or a special treat any day of the week.
Strawberry Swirl Cheesecake
This lighter cheesecake uses reduced-fat cream cheese and fat-free Greek yogurt for a tangy, creamy filling with fewer calories than traditional recipes. I experimented with fat-free vanilla Greek yogurt and was pleased with the results: the texture is smooth and slightly tangy, and the strawberry swirl adds a bright, fruity contrast. If you prefer a sweeter dessert, add an extra tablespoon of sugar to the batter. You can use your favorite jam flavor — sugar-free strawberry was used here, but mixed berry, raspberry, or apricot all work beautifully.
Ingredients
- Cooking spray
- 1/2 cup crushed graham cracker crumbs
- 1 tbsp light butter, softened
- 8 oz reduced-fat cream cheese, softened
- 1/4 cup sugar (add another tablespoon if you like it sweeter)
- 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 (sugar-free works well)
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat an 8-inch square baking pan with cooking spray.
- In a small bowl, mix the graham cracker crumbs and softened light butter with a fork until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- In a medium bowl, gently beat the softened reduced-fat cream cheese with the sugar and vanilla extract until smooth using an electric mixer on low to medium speed.
- Gradually add the fat-free vanilla Greek yogurt, egg whites, lemon juice, and flour to the cream cheese mixture. Mix only until combined — do not overbeat.
- Pour the filling over the prepared graham cracker crust and spread evenly.
- Spoon small dollops of strawberry jam across the surface of the filling. Stir gently with a knife to create a marble or swirl effect. Work lightly so the swirl looks pretty without over-mixing the jam into the filling.
- Bake for 25 to 30 minutes, or until the center is almost set (it will still have a slight jiggle). Remove from the oven and cool to room temperature.
- Refrigerate for several hours or overnight to firm up. Chill before slicing for clean slices and best flavor.
Yield and Nutrition (per serving)
Yield: 9 servings — Serving size: 1 slice
- Calories: 133 kcal
- Carbohydrates: 15 g
- Protein: 6 g
- Fat: 5.5 g (Saturated Fat: 3 g)
- Cholesterol: 16 mg
- Sodium: 135 mg
- Fiber: 0.5 g
- Sugar: 8.5 g
Tips and Variations
- Jam options: Swap strawberry jam for raspberry, blackberry, apricot, or mixed berry to change the flavor profile. For a less sweet swirl, use a reduced-sugar or sugar-free jam.
- Sweetness: If you prefer a sweeter cheesecake, increase the sugar in the filling by one tablespoon. Taste the batter before baking to adjust sweetness as desired.
- Texture: Do not overmix the batter once the yogurt and egg whites are added — overbeating can incorporate too much air and affect the texture and cracking. Mixing just until combined yields a smooth filling.
- Crust substitutions: For a crunchier crust, add a tablespoon of finely chopped nuts or use gluten-free graham crumbs if needed. You can also press crumbs into a round springform pan instead of a square pan for a more traditional cheesecake shape.
- Serving: Let the cheesecake chill thoroughly before slicing. Warm a knife under hot water and wipe it dry between slices for neat portions.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to one month; thaw in the refrigerator before serving. Individual slices can be stored in an airtight container to preserve freshness.
Make-Ahead and Serving Suggestions
This cheesecake can be made a day ahead, which allows the flavors to meld and the texture to firm up for cleaner slices. Serve plain, with a dollop of light whipped cream, a few fresh strawberries, or a light dusting of powdered sugar. It pairs well with coffee or a light dessert wine.
Final Note
If you try this recipe, please consider leaving a rating and comment to share what you liked or how you customized it. Your feedback helps refine recipes and makes it easier for others to choose their next favorite dessert.
More Cheesecake Recipes
- Cranberry Swirl Cheesecake
- Maple Pecan Cheesecake Shooters
- No Bake Cheesecake
- Low Fat No Bake Strawberry Cheesecake