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Home » Recipes » Cakes

19 April, 2013 By Mary | 18 Comments

Skinny Raspberry Cheesecake

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skinny raspberry cheesecake

Don't tell Derek I made him a healthy cheesecake for his birthday... but I totally did.

Sorry I'm not sorry!

skinny raspberry cheesecake

Despite this being a lightened-up cheesecake, it just might be the best I've ever made! I used two blocks of normal cream cheese, two blocks of neufchâtel, and one cup of Chobani Non-fat Plain Greek yogurt. WINNER! This is a really creamy cheesecake, and with a thick raspberry swirl throughout, you just can't go wrong.

skinny raspberry cheesecake

I bought the Chobani with the intent to make a lighter creamy pasta sauce, which I think I'll do today, but in a stroke of genius decided it had to go into the cheesecake, too! Totally worth it, healthy, delicious, and creamy. Highly recommended!

skinny raspberry cheesecake

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skinny raspberry cheesecake

Skinny Raspberry Cheesecake

  • Author: by Mary
  • Prep Time: 20 mins
  • Cook Time: 85 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 10 1x
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Ingredients

Units Scale
  • 5 Tbsp unsalted butter, melted, plus butter for pan
  • 12 graham crackers
  • ¼ cup sugar
  • ¼ tsp coarse salt
  • 16 oz cream cheese, room temperature
  • 16 oz neufchâtel cheese, room temperature
  • 1 ½ cups sugar
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 tsp vanilla
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup Chobani non-fat plain Greek yogurt, room temperature
  • 2 cups fresh or frozen raspberries
  • 2 Tbsp sugar

Instructions

  1. Preheat the oven to 375 F, and liberally butter a 9" springform pan.
  2. In a food processor, blend the crackers until fully ground. Add the ¼ cup sugar, plus salt, and blend to combine. Add the melted butter, blend to combine.
  3. Press the graham cracker mixture into the prepared pan and halfway up the sides. Bake for 12-14 minutes, or until golden-brown.
  4. When the crust is done, remove from the oven and reduce oven temperature to 325 F.
  5. In a stand-mixer, cream the cream cheese and neufchâtel together until very smooth.
  6. Add the sugar, lemon zest, lemon juice, and vanilla. Blend until smooth.
  7. Add the eggs, one at a time, mixing until incorporated.
  8. Mix in the Greek yogurt until smooth.
  9. Pour the batter into the prepared crust.
  10. With a fork, mash the raspberries into a pulp. Add the 2 tablespoon sugar and mix until smooth.
  11. Transfer the raspberries to a pastry bag, put the tip halfway down into the batter of the cheesecake, and pipe the raspberries around the entire cheesecake under the surface. Use a knife to lightly swirl the raspberries into the batter.
  12. Bake for 75-85 minutes, until the edges are set and the center is still slightly jiggly.
  13. Let the cake cool for two hours at room temperature before refrigerating overnight.
  14. If desired, top the cheesecake with whipped cream and extra raspberries.

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Reader Interactions

Comments

  1. Gretchen says

    April 19, 2013 at 4:10 pm

    That is so beautiful! I am going to make that!

    Reply
  2. Dina says

    April 20, 2013 at 7:05 am

    lovely cheesecake!

    Reply
  3. Lori says

    April 20, 2013 at 11:14 am

    One of the most Beautiful cakes I have seen...Beautiful Work!

    Reply
  4. Ashley | Spoonful of Flavor says

    April 20, 2013 at 11:45 am

    This looks absolutely divine!

    Reply
  5. Fiona Bryant says

    April 22, 2013 at 5:10 am

    How is this skinny? Lots of sugar and cream cheese, butter and biscuit base... is there another version?

    Reply
    • Mary says

      April 22, 2013 at 9:11 am

      By replacing cream cheese with neufchatel, and sour cream with greek yogurt, this cake is nearly 1000 calories less than it would be. You could replace ALL of the cream cheese with neufchatel, if you want. No cheesecake is going to be calorie-free or "healthy", but this is a lighter alternative to the norm!

      Reply
  6. Julia says

    July 03, 2013 at 8:59 am

    Thank you for posting such a beautiful cheesecake. I've never heard of the "plunge-to-fill" technique but plan to try it very soon.

    Reply
  7. Nyameka says

    August 15, 2013 at 3:14 am

    Hey, this cheesecake looks amazing and I love that its skinny cheesecake. We don't have Neufchâtel in South Africa, will it still come out great if I don't use it and what can I substitute it with? Thank you

    Reply
    • Mary says

      August 20, 2013 at 5:43 pm

      Hi Nyameka - you could substitute normal cream cheese and it would be fine, or you could (maybe) try using plain yogurt for half of it... I haven't tried it with the higher ratio of yogurt to cream cheese, but if you do let me know how it works!

      Reply
  8. Kristin says

    June 13, 2014 at 3:24 am

    How do you keep the top of your cheesecake from cracking?

    Reply
    • Mary says

      June 13, 2014 at 3:38 am

      I use a few methods: the water bath (for moisture and for a more constant/gradual temperature) and allowing the cheesecake to cool in the (turned off and cracked open) oven for an hour after baking. Then I let it cool to room temperature before refrigerating it. This allows for the gradual cooling, which usually prevents cracks. IF I do get cracks, I take a smooth metal spatula and dip it in hot water before gently smoothing the cracks over. It works surprisingly well!

      Reply
  9. Lindsey says

    August 13, 2014 at 2:18 pm

    How do you get the top to look like that?

    Reply
    • Mary says

      August 14, 2014 at 3:00 am

      Put a few drops of the raspberry on top and use a knife (or handle of a spoon/fork) to swirl! A little bit goes a long way, so start small...

      Reply
  10. Kari says

    December 06, 2014 at 6:48 am

    Hi do you have the nutrition fot this? The calories? Thank you.

    Reply
    • Mary says

      December 07, 2014 at 2:44 am

      Hi Kari — I'm sorry I don't have that info... feel free to plug the recipe into a calculator! Enjoy!

      Reply
  11. Jessica says

    January 25, 2016 at 9:55 pm

    Wow, made this cheesecake, it was amazing! Decorated beautifully and tastes great! I needed more crust though.

    Reply
    • Mary says

      January 26, 2016 at 6:56 pm

      Thanks, Jessica! Glad you liked it! Xo

      Reply

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