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Strawberry Cheesecake with Double-Berry Sauce

(7)
  2 reviews
  • 15 min prep time
  • 5 hr 45 min total time
  • 9 ingredients
  • 16 servings
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Berries mingling atop a lower-calorie cheesecake burst with flavor in this brunch or dessert show-stopper.

Ingredients

Crust and Filling

1/2
cup chocolate wafer crumbs (about 10 wafers)
2
packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup sugar
2
eggs
2
cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2
tablespoons all-purpose flour

Topping

1
bag (10 to 12 oz) frozen whole raspberries, thawed
3
tablespoons sugar
1
cup quartered fresh strawberries

Steps

  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
  • 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and the eggs; beat on medium about 2 minutes or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 minutes. Cover; refrigerate at least 3 hours. Carefully remove side of pan.
  • 4 Meanwhile, in food processor, place raspberries and 3 tablespoons sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
  • 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
  • 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and the eggs; beat on medium about 2 minutes or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
  • 3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 minutes. Cover; refrigerate at least 3 hours. Carefully remove side of pan.
  • 4 Meanwhile, in food processor, place raspberries and 3 tablespoons sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.

Expert Tips

This amazing cheesecake contains less than half the fat and calories of most other cheesecakes. The secret? Yogurt!

For a fancy presentation, drizzle the dessert plate with strawberry sauce in a zigzag or spiral pattern before adding a slice of cheesecake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
160mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
7%
Sugars
18g
18%
Protein
5g
5%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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