Light Fresh Raspberry Cheesecake

Lightened up Fresh Raspberry Cheesecake is an easy yet delicious recipe, made with low-fat cream cheese, yogurt, and fresh raspberries.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 195kcal

Author Sandra

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.

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.

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!

Recipe adapted from Cooking Light Total time does not include the time to chill.