Strawberry Swirl Cheesecake

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A low fat cheesecake swirled with strawberry jam on a graham cracker crust, a perfect easy-to-impress, decadent treat for any occasion.

Strawberry Swirl Cheesecake – A low fat cheesecake swirled with strawberry jam on a graham cracker crust.Strawberry Swirl Cheesecake

A great low fat dessert for any brunch, dinner party or special occasion like Valentine’s day coming up. I also love Chocolate Raspberry Cheesecake, 5 Ingredient Chocolate Cheesecake Cups, Gluten Free Flourless Cheesecake Brownies and Lemon Cheesecake Yogurt Cups.

I was experimenting with cheesecake and fat-free Greek yogurt this week with fabulous results. Personally, I thought it could have used a touch more sugar, but my husband disagreed, so I’ll leave it up to you to decide if you want to add another tablespoon of sugar to your batter.

This can be made with your favorite flavored jam, I used sugar free Strawberry but the possibilities are endless. I have a jar of mixed berry jam I can’t wait to use to make another batch.

Strawberry Swirl Cheesecake – A low fat cheesecake swirled with strawberry jam on a graham cracker crust.
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4 from 5 votes
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Strawberry Swirl Cheesecake

133 Cals 6 Protein 15 Carbs 5.5 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 9 servings
COURSE: Dessert
CUISINE: American
A low fat cheesecake swirled with strawberry jam on a graham cracker crust, a perfect easy-to-impress, decadent treat for any occasion.


  • cooking spray
  • 1/2 cup crushed graham cracker crumbs
  • 1 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt, I used Chobani
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1/4 cup strawberry jam, I used sugar free


  • Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.
  • Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.
  • Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.
  • Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. Do not over beat. Pour over graham cracker crust.
  • Stir jam until smooth. Drop by small spoonfuls over surface of filling.
  • Using a knife, swirl jam gently through filling to create marble effect.
  • Bake 25 to 30 minutes or until center is almost set. Cool to room temperature.
  • Chill a few hours in the refrigerator.


Serving: 1slice, Calories: 133kcal, Carbohydrates: 15g, Protein: 6g, Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 135mg, Fiber: 0.5g, Sugar: 8.5g
WW Points Plus: 4
Keywords: easy low fat strawberry cheesecake recipe, healthy cheesecake recipe, low fat cheesecake, strawberry cheesecake, Strawberry Swirl Cheesecake

Strawberry Swirl Cheesecake – A low fat cheesecake swirled with strawberry jam on a graham cracker crust.

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  1. You say softened butter but I always melt butter when combining to graham cracker crumbs for crust. Want to make sure I’m doing this correctly. Should I just leave it out until it’s really soft and malleable or should I melt the butter to a liquid?

    Thanks. Can’t wait to try it.

  2. Hi, What is the per serving size in grams ? its 133 calories, what should be the weight of per slice in grams?

  3. GINA, do you hunk using white whole wheat flour would be ok in the filling?

  4. Delicious! Made it for Xmas Day and had lots of comments including “best cheesecake ever!”.  Making another one now! The only changes I made was to use a whole packet of Malt biscuits, added a bit more sugar and less lemon juice.  Thanks Gina!

  5. Have been craving cheesecake like crazy.  Found this on your website and decided to make it. After reading comments decided to cut lemon juice in half and up the sugar to 1/3 cup. Turned out perfect. Totally satisfied my craving for cheesecake without breaking the diet bank. Thank you so much for your creative recipes. You’re a lifesaver.

  6. I doubled the recipe and baked it in a 9 inch cheesecake pan wiith a removable bottom. I baked it for about 55 minutes total. I also made a raspberry sauce (sugar, frozen raspberries, corn starch to thicken and water) and it was really good. You could make any type of sauce or topping (or eat it plain). It’s a really good recipe and don’t think it needs more sugar if you are gong to add a fruit topping. If you plan on eating it plain, I do think you should add another 1/4 or 1/3 cup of sugar to the base mix. Made this for my daughter’s birthday cake and she loved it. I never told her it was a “skinny” cheesecake. I persoanlly find traditional recipes much too rich and won’t order them in restaurants for e.g..

  7. Has anyone ever tried this with flavored yogurt, like strawberry for example?

  8. I made this with lemon curd, it was really nice! Needed a touch more sugar with the lemon curd as it was quite tart, and a bit more butter to hold the base together, but it made for a delicious easy dessert that took about 10 minutes to throw together and only one bowl to wash up (I did the lot in the food processor). Has a nice texture, too.

  9. Will. Sugar replacement t work?  Truvia Splenda  ?..

  10. Well my first Gina recipe that I didn’t care for.  I didn’t like the flavor.  I love real cheesecake but thought this was too sour tasting.  I also think it’s just too flat, I guess I just like mine w a little more substance. 

  11. Gina, do you think this recipe can be doubled and made in a springform pan? Looking to make a skinny thicker cheesecake

  12. Can this cheesecake be made with Splenda or Truvia?

  13. Every year when my birthday rolls around, I get this incredible urge for cheesecake. Since I am maintaining weight lost on Weight Watchers, I’ve been checking the freestyle points for cheesecake on some of our favorite restaurants, Most are higher than I hope to use on my whole day. I also want to have a meal. I just remembered your fabulous Strawberry Swirl Cheesecake I used in the past. Have decided to make it today and have it tomorrow on my birthday. No need to fuss on my birthday and only 5 freestyle points.

  14. Hi Gina, can I just use the egg whites in the box?

  15. The recipe for raspberry Chocolate cheesecake looks really good. Could I use full fat yogurt and cream cheese? Would this change the texture of the cheesecake? I know it would increase the calories.

  16. Made this for a dinner party and it was delicious!! Used fresh strawberries on top instead of attempting the swirling. So yummy, will be making it again next wk for a small get together!

  17. I tweaked this a bit based on what I had on hand- goat cheese, plain greek yogurt, and subed the lemon for lime juice with some lime zest. Homemade blackberry jam on top. Whoa, this was amazzzinggg! Love it. Thank you <3

  18. I would love to use this as part of a roundup I am putting together. I would use a small picture as part of a collage and then a link to this post. Please let me know if this is something you would like me to do. Thanks a million!

  19. Made this gluten and dairy free using pre made 8" gluten free ginger snap crust, tofu based cream cheese, and plain lactose free yogurt. Fat grams were about double because there aren't fat free versions of dairy free cream cheese and yogurt, but…. OMG! Totally delicious! Recipe amounts fit the 8" crust perfectly and baking for 30 min was just right! Love your recipes and they have all been easily adaptable to our gluten and dairy free diet!