Strawberry Cheesecake
Lightened up, but still delicious, this strawberry cheesecake is so simple to make you will want to make it more often than just special occasions.
Servings: 8 servings
Calories: 141kcal
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons butter melted
- ¼ teaspoon ground cinnamon
- 1 tablespoon plus 3⁄4 cup unrefined sugar divided use
- 1 8-ounce package cream cheese
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice about 1⁄2 medium lemon’s worth
- 2 eggs
- 3 cups strawberries
Instructions
- Preheat the oven to 325°F. Grease a 9" pie pan or springform pan and set aside.
- In a small bowl, mix together graham cracker crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
- While baking, place strawberries in a high speed blender or food processor until smooth. Add cream cheese, Greek yogurt, remaining sugar, vanilla extract, and lemon juice in a medium bowl with an electric mixer on medium speed.
- When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth.
- Pour into the pie pan and bake for 60 minutes until the edges are golden brown.
- The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight.
- Serve cold.
Notes
To store: Place in the refrigerator in an airtight container for up to 3 days.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 129mg | Potassium: 156mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 32mg | Calcium: 53mg | Iron: 1mg