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Cheesecake is a deliciously rich and creamy dessert that hits the spot day or night, all year round. One of the reasons why it’s so good is because it’s not overly sweet; the cream cheese gives it a slight bite, but when served with fresh berries and strawberry puree, it’s heaven.

In order to get that flavor, however, the traditional recipe calls for a lot of heavy ingredients, so it ends up being a dessert that’s not awesome for people watching their figures. Don’t worry, though, we’ve got a solution; this recipe is low-fat, but still tastes like the original! Now you can indulge without worry you won’t even taste the difference!

Strawberry Cheesecake

Yields 1, 9-inch pie


  • 1 cup reduced-fat graham crackers, crushed
  • 3 tablespoons unsalted butter, melted
  • 4 cups fat-free cottage cheese
  • 2 cups sugar
  • 2 (8 oz) packages fat-free cream cheese, room temperature
  • 3 eggs whites
  • 2 eggs
  • 1 1/4 cup sugar-free strawberry jam
  • 1/2 cup low-fat, plain, Greek yogurt
  • 1/4 cup all-purpose flour
  • 2 teaspoons lemon zest
  • 1-2 teaspoon vanilla
  • 1/4 teaspoon salt
  • fresh berries, garnish
  • cooking spray


  1. Preheat oven to 325º F and coat a 9×3-inch springform baking pan with non-stick cooking spray.
  2. Pulse graham crackers in food processor and drizzle in melted butter. Should become a sand-like mixture. Press graham crackers into the bottom of pie pan in a thin layer.
  3. Drain cottage cheese in a cheesecloth-lined sieve for 10 minutes before using. Discard liquid. Place in food processor and blend until smooth.
  4. In a mixer on low-medium speed, beat sugar, vanilla and cream cheese until smooth.
  5. Slowly add in flour, yogurt, eggs, lemon zest and salt. Mix until smooth and add cottage cheese.
  6. Pour mixture into pie pan and bake for 90 minutes, or until almost set. Turn heat off and let cool in closed oven for 1 hour. Remove and refrigerate for 4-8 hours.
  7. In a saucepan, heat strawberry jam on medium-low until it liquefies and reduces, around 10 minutes. Pour jam through a strainer to remove seeds. Place cheesecake on serving dish and drizzle strawberry puree on top. Garnish with fresh berries.

Recipe adapted from My Recipes

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