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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


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


  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 1/4 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 Tbsp 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.