Light Red White Blue Cheesecake Yogurt Base
A lighter take on classic cheesecake using Greek yogurt, ricotta, and reduced-fat cream cheese instead of traditional heavy cream cheese. This version skips the crust and relies on crushed graham crackers sprinkled on top, keeping calories minimal while maintaining creamy texture. Topped with fresh strawberries and blueberries for a patriotic finish. Perfect for summer gatherings, holiday celebrations, or anyone seeking a lower-fat cheesecake without sacrificing flavor. The tartness of yogurt and lemon juice balances sweetness from the calorie-free sweetener.
Ingredients
- ½ cup reduced-fat cream cheese, room temperature
- 2 cups light/low-fat ricotta cheese
- ½ cup fat-free plain Greek yogurt
- ½ cup egg whites
- ¼ cup all-purpose flour
- 3 tbsp Truvia spoonable calorie-free sweetener, or another no-calorie granulated sweetenerother granulated sweetener (stevia, erythritol)1:1vegan-friendly
none
- 2 tsp vanilla extract
- 1 ½ tsp lemon juice
- ½ tsp baking powder
- ¼ tsp salt
- 4 low-fat graham crackers, 1 sheet, finely crushedregular graham crackers1:1higher fat
none
- 1 cup sliced strawberries
- 1 cup blueberries
Instructions
- 1
Preheat oven to 325 degrees and spray a 9" springform cake pan with nonstick spray.
- 2
Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.
- 3
Stir cream cheese in a large bowl until smooth, then add ricotta cheese.
- 4
Beat with an electric mixer at medium speed until smooth, 1-2 minutes.
- 5
Gradually add all remaining cheesecake ingredients while beating until smooth, another 1-2 minutes.
- 6
Pour mixture evenly into the cake pan.
- 7
Bake until firm and light golden brown, about 50 minutes.
- 8
Cool completely, about 1 hour.
- 9
Refrigerate until chilled, at least 3 hours.
- 10
Top with crushed graham crackers and fruit, release springform, slice, and serve.
Tips
Room temperature cream cheese ensures smooth mixing. If cold, microwave for 10-15 seconds before starting.
Do not overbake. The cheesecake should jiggle slightly in the center when gently shaken; it will set as it cools.
Skipping a traditional crust keeps calories low. Top with graham crackers just before serving to maintain crunch.
Good to Know
Refrigerate in an airtight container for up to 4 days. Do not freeze; the texture of the cheesecake and fresh berries will suffer.
Prepare the cheesecake through cooling and chilling 1 day ahead. Add graham cracker topping and fresh berries just before serving.
Serve chilled, directly from the refrigerator. Slice with a sharp, wet knife, wiping clean between cuts for neat portions.
Common Mistakes
Do not skip foil wrapping the pan bottom to avoid water from the oven bath dripping into the cheesecake.
Do not overbake to avoid a dry, rubbery texture.
Do not add berries until serving to avoid soggy cheesecake.
Substitutions
Vegan Options
none
General Alternatives
none
none
FAQ
Can I use full-fat cream cheese and ricotta instead?
Yes. The texture will be richer but the baking time may increase slightly. Watch for light golden browning. Calories will be higher.
What if I don't have Truvia?
Use any granulated calorie-free sweetener in equal amounts. Stevia, erythritol, and monk fruit work well. Taste and adjust if needed, as sweetness intensity varies by brand.
How long can I keep the cheesecake in the fridge?
Up to 4 days in an airtight container. The longer it sits, the slightly more liquid the berries release. Add fresh berries just before serving for best texture.