Lightened up Fresh Raspberry Cheesecake is an easy yet delicious recipe, made with low-fat cream cheese, yogurt, and fresh raspberries.
My kids are obsessed with raspberry sauce. They would eat it every morning on top of waffles or pancakes if I would let them. Actually, they would eat it all by itself with just a spoon in hand. So lately I have been a raspberry sauce machine. Since raspberries are in season they are cheap. Yahoo! I love that they are 99 cents at our local grocery store, so I have stocked up.
There were a couple of pints that were about to turn bad, so I decided to make a raspberry cheesecake with them. But not a traditional cheesecake, as they are sometimes just too rich and creamy. I was looking for something lighter, made with fresh raspberries.
I found this recipe for Fresh Cherry Cheesecake Bars on Cooking Light and loved it. But I am not a big cherry fan, plus I had those raspberries to use, so I changed the recipe just a bit to make this delicious Fresh Raspberry Cheesecake. And it is OH SO good! I was surprised actually with just how wonderful it was. My kids loved it as well. But my husband was the ultimate judge and he took one bite, then another, then another and then another. Obviously, he hated it. LOL, just kidding. It was a winner. Then I told him what it was made with and he ate another whole piece.
Now after make this lightened up Fresh Raspberry Cheesecake I will never make a traditional cheesecake again! It’s creamy, light and refreshing. This Fresh Raspberry Cheesecake has everything I want in a fresh fruit cheesecake. Enjoy! XOXO San
How do you make Fresh Raspberry Cheesecake?
Raspberry Filling
Place raspberries, 2 tablespoons sugar, 2 tablespoons water in a small saucepan. Bring to a boil.
Reduce heat, and simmer while whisking in lemon juice and cornstarch. Cook an additional 1-2 minutes or until thickened.
Spoon mixture into a bowl and set aside.
Crust
Preheat oven to 350°. I used a 9-inch spring form pan, but you can use a 8×8 or 9×9 square pan as well. If you are using a square pan, line with parchment paper, set aside.
Place flour, powdered sugar, and salt in a food processor; pulse to combine. Then add chilled butter, and milk. Pulse 10 times or until mixture resembles coarse crumbs.
Pour mixture into your choice of baking dish, then press the mixture into the bottom of the pan. Set in oven and bake at 350° for 22-25 minutes or until light golden brown. Allow the crust to completely cool.
Cheesecake
Reduce oven temperature to 325 degrees.
Place cream cheese, yogurt, powder sugar, ½ cup sugar, vanilla, and egg in clean food processor and process until smooth.
Evenly spread cream cheese mixture over cooled crust. Add dollops of raspberry mixture over cheesecake then swirl together with a knife.
Bake at 325° for 40-43 minutes or until set. Cool on a wire rack. Cover and chill at least 3 hours. Serve when chilled and enjoy!
Be sure to try these other delicious cheesecake recipes: Fudge Brownie No-Bake Raspberry Cheesecake, and White Chocolate Raspberry Truffle Cheesecake.
Don’t forget to pin these Fresh Raspberry Cheesecake to your favorite Pinterest board for later.
Light Fresh Raspberry Cheesecake
Ingredients
Raspberry Filling
- 12 ounces fresh raspberries
- 2 tablespoons water
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1/2 teaspoon cornstarch
Crust
- 1 cup flour
- 3 tablespoons powdered sugar
- 1/8 teaspoon salt
- 5 tablespoons chilled unsalted butter
- 3-4 teaspoons fat-free/low fat milk
Cheesecake
- 8 ounces low-fat cream cheese
- 6 ounces light vanilla yogurt I used Yoplait light
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
Instructions
Raspberry Filling
- Place raspberries, 2 tablespoons sugar, 2 tablespoons water in a small saucepan. Bring to a boil.
- Reduce heat, and simmer while whisking in lemon juice and cornstarch. Cook an additional 1-2 minutes or until thickened.
- Spoon mixture into a bowl and set aside.
Crust
- Preheat oven to 350°. I used a 9-inch spring form pan, but you can use a 8x8 or 9x9 square pan as well. If you are using a square pan, line with parchment paper, set aside.
- Place flour, powdered sugar, and salt in a food processor; pulse to combine. Then add chilled butter, and milk. Pulse 10 times or until mixture resembles coarse crumbs.
- Pour mixture into your choice of baking dish, then press the mixture into the bottom of the pan. Set in oven and bake at 350° for 22-25 minutes or until light golden brown. Allow the crust to completely cool.
Cheesecake
- Reduce oven temperature to 325 degrees.
- Place cream cheese, yogurt, ½ cup sugar, vanilla, and egg in clean food processor and process until smooth.
- Evenly spread cream cheese mixture over cooled crust. Add dollops of raspberry mixture over cheesecake then swirl together with a knife.
- Bake at 325° for 40-43 minutes or until set. Cool on a wire rack. Cover and chill at least 3 hours. Serve when chilled and enjoy!
Notes
Cheesecake is one of my favorite desserts, and I love raspberries on their own. Combining the two is such a winning move because it makes for such a stunning dessert! No wonder your kids love the raspberry sauce so much!
I adore raspberries on cheesecake! This is gorgeous, Sandra! Pinned!
I’m making this cheesecake this eve and the way the ingredients is laid out is somewhat confusing. You method for the cream cheese mixture mentions two sugars. One confectioners and other granular. In the Ingredients list confectioners sugar is only mentioned once and yet in the method it is used twice. Error?
My cheesecake is leaking out of the spring form pan.. not suppose to be happening I’m sure:( please edit and see if your recipe is correct.
Thank you!
M
2 tbsp of granular sugar is used in the raspberry filling, and the other 1/2 cup of granular sugar is in the cheesecake filling. The only confectioner’s sugar in the recipe is the 3 tbsp used in the crust. I’m not sure why it would be leaking, was it butter from the crust or the filling?
Hello, do you know if your raspberry sauce can be frozen? My local store has them on sale for .99 a package and I would like to make the sauce and freeze it for Thanksgiving use.
I have never frozen it but my mother-in-law does, she freezes in airtight containers (no idea for how long) and then when she goes to use just let’s it defrost at room temp and reheats. Hope this helps.
Can you use frozen raspberries??? They aren’t in season right now but want to make this????
I haven’t tried this with frozen raspberries, but you can give it a try if you’d like. Just make sure to drain them once thawed and pat them dry, otherwise they might add a bit more liquid than fresh would. Let us know if it turns out well!