What’s the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt! This is my favorite cheesecake, I bet you’ll love it too.

Strawberry Cheesecake
Yields 16
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Prep Time
15 min
Total Time
5 hr 45 min
Prep Time
15 min
Total Time
5 hr 45 min
Crust and Filling
  1. 1/2 cup chocolate wafer crumbs (about 10 wafers)
  2. 2 pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
  3. 2/3 cup sugar
  4. 2 eggs
  5. 2 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
  6. 2 Tbsp all-purpose flour
  1. 1 bag (10 to 12 oz) frozen whole raspberries, thawed
  2. 3 Tbsp sugar
  3. 1 cup quartered fresh strawberries
  1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
  2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
  3. Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
  4. Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
  1. Serving Size: 1 Serving
  2. Calories 190, Total Fat 8g, Cholesterol 50mg, Sodium 160mg, Total Carbohydrate 23g, Protein 5g, Vitamin A 10%, Vitamin C 10%, Calcium 6%, Iron 2%
Christmas Kitchen https://christmaskitchen.org/
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