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Lighter Raspberry Cheesecake

Enjoy a lighter take on the classic cheesecake with this raspberry version. The crust is made with almonds and dates and the filling is a combination of Greek yogurt and cream cheese, making for a healthier yet still indulgent dessert.

Tasty Team
91% would make again
Lighter Raspberry Cheesecake

Ingredients

for 6 servings

  • 10 graham crackers
  • 3 tablespoons milk
  • 16 oz reduced fat cream cheese (455 g), room temperature
  • ⅓ cup honey (110 g)
  • 2 cups greek yogurt (570 g)
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons cornstarch
  • 3 cups raspberry (375 g)

Nutrition Info

  • Calories 450
  • Fat 28g
  • Carbs 32g
  • Fiber 4g
  • Sugar 19g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Place graham crackers in a plastic bag and crush with a rolling pin until fine.
  2. Preheat oven to 350°F (180°C).
  3. In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
  4. Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
  5. Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
  6. In a large bowl, whisk the cream cheese until there are no lumps.
  7. Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
  8. Pour the cheesecake batter into the graham cracker crust. Spread evenly.
  9. Bake for about 1 hour, then cool for about 30 minutes.
  10. Top with fresh raspberries in a ring pattern on the top of the cheesecake.
  11. Chill until the cheesecake has set, 2-4 hours.
  12. Unmold, slice, then serve!
  13. Enjoy!
  14. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Lighter Raspberry Cheesecake