I love strawberry cheesecake but not the calories….
I have always propagated healthy cooking and ever since I gave up gluten, my aim is to cook meals that are filling and wholesome, including desserts. As it is we eat really less sweets, and whatever little we ate, I thought why not prepare those scrumptious desserts from my neighboring french bakery for the same taste but half the calories. Well, at least my first attempt at whipping up this world-famous strawberry cheesecake was successful. The original recipe called for cream cheese, but I halved the amount and substituted the other half with non-fat greek yogurt, thereby slashing the calorie count to half. It tastes equally good and has become my low-cal guilty pleasure.
Keep reading for the ingredients and baking instructions.
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CRUST
- 6 graham crackers
- 2 1/2 tablespoons melted butter
CHEESECAKE
- 6 ounces low fat cream cheese, room temperature
- 6 ounces strawberry flavored non-fat Greek yogurt
- 1/3 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons all purpose flour
- Pinch of salt
STRAWBERRY TOPPING
- 3 ounces fresh strawberries, hulled
- 2 tablespoons granulated sugar (use a little more if your strawberries aren’t very sweet)
- 1 cup 2% plain Greek yogurt
- 1/2 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 350 degree F. Line an 8×8 baking dish with two sheets of parchment paper creating a sling so the bars are easy to remove. Spray lightly with cooking spray
- Put the graham cracker in a ziploc bag and using a rolling pin smack and roll to ground it fine. Add in the melted butter and mix until the crumbs are moistened. Dump the mixture into the prepared baking dish and use your hands or the bottom of a glass to firmly press them into an even layer. Bake until the edges start to brown, about 5-7 minutes. Remove from the oven and set aside to cool while you prepare the filling.
- In the bowl of a food processor add in the cream cheese, strawberry Greek yogurt, sugar, vanilla and salt. Process until smooth, scraping down the sides of the bowl as needed. Add in the eggs and process until fully incorporated. Add in the flour and process until incorporated, scraping down the sides of the bowl once.
- Pour the cheesecake mixture over the cooled crust and bake until the center is almost set, about 25-30 minutes.
- Clean and dry out the bowl of the food processor and add in the strawberries and sugar. Purée until smooth. Add in the Greek yogurt and vanilla and purée again.
- Remove the cheesecake from the oven and pour the strawberry topping over the cheesecake making sure to completely cover it. Return to the oven and bake until the topping is just set, say about 15-20 minutes.
- Remove from the oven and let it cool completely. When thoroughly cooled cut into bars and serve chilled with a slice of strawberry on top. Enjoy your low-cal strawberry greek yogurt cheesecake bars without any guilt.
SHOP MY DINNERWARE
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