Description
This Healthy Strawberry Swirl Cheesecake is a lighter version of the classic, made with Greek yogurt and reduced-fat cream cheese for a rich, creamy texture with less guilt. The naturally sweet strawberry swirl adds fruity flair to every slice—perfect for spring gatherings or a wholesome dessert any time.
Ingredients
Units
Scale
- For the Crust:
- 1 cup graham cracker crumbs (or almond flour for GF)
- 2 tablespoons coconut oil or melted butter
- 1 tablespoon honey or maple syrup
- For the Filling:
- 8 oz reduced-fat cream cheese, softened
- 1 cup plain Greek yogurt
- 2 eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder
- For the Strawberry Swirl:
- 1/2 cup fresh or frozen strawberries
- 1–2 teaspoons honey
- 1 teaspoon lemon juice
Instructions
- Preheat Oven:
- Preheat to 325°F (160°C). Grease or line a 9-inch springform pan.
- Make the Crust:
- Combine graham crumbs, oil, and honey. Press into the pan and bake for 8–10 minutes. Cool slightly.
- Make Strawberry Swirl:
- Blend or mash strawberries with honey and lemon juice. Simmer briefly on the stove (optional) to thicken, then cool.
- Make Filling:
- In a bowl, beat cream cheese and Greek yogurt until smooth. Add eggs, honey, vanilla, and cornstarch. Mix until just combined.
- Assemble:
- Pour filling over crust. Drop spoonfuls of strawberry puree on top and swirl gently with a knife.
- Bake:
- Bake for 40–45 minutes until just set in the center. Turn off oven, crack door, and cool gradually.
- Chill:
- Refrigerate for at least 4 hours (overnight best) before slicing.
Notes
- Use light ricotta or dairy-free cream cheese for variations.
- Freeze extra strawberry sauce to use as a topping.
- Can be made in mini jars or muffin tins for portion control.
Nutrition
- Calories: 210 kcal
- Sugar: 10g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg
