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

5
6
5
SP
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.

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1slice, Calories: 133kcal, Carbohydrates: 15g, Protein: 6g, Fat: 5.5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 135mg, Fiber: 0.5g, Sugar: 8.5g
Blue Smart Points: 5
Green Smart Points: 6
Purple Smart Points: 5
Points +: 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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193 comments

  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!

  20. Your recipe got my family's approval! Thanks so much!

  21. Well, this is in my oven right now for Easter tomorrow. I had to double the crust recipe, because the 1/2 cup didn't even cover the bottom of my glass 8" pan, and my jam kinda sank underneath the surface, so didn't look as pretty and swirly as the picture, but hopefully it will still taste great!

  22. Made this for date night a few months ago, amazingly simple and very yummy. Thanks for the recipe!

  23. Made this for an extended family dinner tonight. We are trying to eat healthier after my dad's recent heart attack. Everyone loved it and went on and on about how delicious it was. My dad was so grateful for something better for him, thank you!

  24. We loved it!!!!! Even my 9 year old. Thank you

  25. This was delicious! Made it for my husband's birthday tonight. The lemon juice really adds to this.

  26. This was amazing. Mine didn't look as pretty, but it tasted great. Didn't taste "skinny" at all.

  27. What a great recipe! My wife loves Strawberry Cheesecake, so I made one for her on her birthday. She loved it!

  28. Just made this last night…I used blueberry jam and added a bit of lemon zest….so good. Throughout the night my 18 year old son went back for another piece…he loved it!!!

  29. I made this today for Valentines Day and my husband had absolutely no idea that it was a skinny version of cheesecake we both loved it!

  30. I've made these three times now! I used strawberry preserves the first time, blackberry jam the second time, and I just finished making batch with raspberry jam! These are delicious! Thank you so much for sharing all of your amazing recipes with us!

  31. I made this today. Its georgous. Would it still taste as good if I put it in the freezer? I'm afraid I'll eat it all.

  32. OH…I didn't mention–I'm GF so I used Kinnikinnik graham cracker style crumbs for the crust and King Arthur's multi-purpose GF flour with perfect results. You can't tell it's GF or lowfat at all!

  33. Oh my. These. Were. Sinful. How do you do it?!

  34. I made this for Superbowl Sunday and it was sooo tasty. I already ate everything, but I had to eat one of these. My didn't look very pretty. I'll work on that next time. I was really surprised how it taste like full fat cheesecake deliciousness!

  35. Are the Weight Watcher points calculated using sugar free jam or regular because I do not like artificial sweeteners so would prefer to use regular jam???

  36. I absolutely love this recipe and it was a huge hit at my Christmas dinner!! I used boysenberry instead of strawberry jam. I'll be making this again soon. Thank you so much for all your wonderful recipes!

  37. These tasted so good. My whole house loved them. Even my 3 year old. I made it with low sugar (not sugar free) jam. I am going to attempt to make the entire recipe again (without the jam, graham crackers, and butter) and pour it over low fat betty crocker brownie mix.

  38. Do you think this would work as a plain cheesecake if I just left out the jelly? Thank you 🙂

  39. Do you think I could make this and freeze it? I dont think it would make it in a 3 hour car ride in a cooler unless it was frozen. Thoughts?

  40. I made this last weekend and I have never been more satisfied in my life. It's so delicious and you can't even tell that it's low fat. It doesn't miss out on the taste – very fulfilling but I had more than one slice! I actually compared the calories to Cheesecake Factory and I was amazed. If you ate the full 9 servings you'd still be better off than eating ONE SLICE of Cheesecake from the Cheesecake factory! Worth the try!

  41. Found this site on pinterest and I am impressed by the beauty of this cake. The swirls look wonderful!

  42. I love this site! This cheesecake is amazing. I used blackberry simple fruit to swirl and I used only 1/4 cup sugar. This certainly rivals any full fat cheesecake out there. Thanks Lisa.

  43. Amazing! And it was so pretty! Used a 1/3 cup sugar and only 1 T. of lemon juice. Everyone loved it, and no one had any idea it was a lower calorie cheesecake! My sister and I both love your site! Thanks for all your hardwork! I'm thinking about trying this again with chocolate graham crackers and a little bit of melted chocolate instead of strawberry. What do you think?

  44. Gina, would i be able to spray Pam with the crackers rather than use butter? or am i totally crazy? Ps. I LOVE THIS SITE. you are truely god sent.

  45. Would this turn out good if I used regular vanilla greek yogurt (not fat free, couldn't find it) and fat free cream cheese (instead of low fat)?

  46. I am going to give this one a try this week, but since I have a box full of Nilla Wafers left over from your Lemon Cheesecake Yogurt Cups, could I use those instead? How many do you think it would take to form the crust?

    • Used the Nilla Wafers and they were perfect! Crushed them up in the food processor, used Sugar Free Blueberry Jam and added frozen blueberries while cooking. Perfection!

  47. This was so delicious! Everyone LOVED it! Thanks so much!

  48. This looks beautiful! Gina, do you think it would work if instead of making the graham cracker crust, I baked it in the 9 inch reduced fat already made granham cracker pie crust? For 8 servings, I'm thinking it be 5 pts a slice? Thank you for all you do

  49. I made this last night and it was great! My boyfriend isn't a big fan of strawberry (which is a shame)but he loves the key lime cheesecake at the cheesecake factory. I substituted lime juice for lemon juice and then added the zest of about three key limes and the juice from two of them. He thought the lime flavor could have been even more intense so I would probably add a bit more zest and lime juice in the future. It was still great though!

  50. I absolutely loved it!! I thought it was great… It did the trick for me!!

    • Just made this recipe b/c I was having a serious cheesecake craving! I substituted Splenda for the sugar, omitted the lemon juice (b/c no one in my house cares for it in cheesecake) and added 1/2 tsp. almond extract. It turned out great…nice and creamy and with the the preserves, just the right amount of sweetness. If I was going to omit the preserves, though, I would add extra Splenda. Also, next time I will probably blind bake the crust to get it a little crisper since it bakes less time with Splenda. Also, make sure to eat at room temperature for the best texture!

  51. THIS RECIPE WAS AMAZING!!! I made it for valentine's day last night with some strawberries on the side and my boyfriend was blown away and said it was comparable to "his mom's cheesecake" which is a huge deal. I told him it was skinny which wow-ed him even more.

    It was also really easy to make. The store was out of SF strawberry so I did it with raspberry and it was just as delicious!!

    Thanks Gina!

  52. This cheesecake recipe is pretty good. The only thing I'd change for next time is cutting back the lemon juice to 1 TBSP instead of 2. It was a little too tart than I'm used to in cheesecake, but the texture was perfect!

  53. Wonderful cheesecake recipe!! I used a premade low fat graham crust (had one that needed used). Instead of greek yogurt, I used Weight Watchers vanilla yogurt. So good. I will definitely be making this again and again. Thanks!!

  54. I made these tonight and wow! Everyone loved them and they went so fast! I doubled the reciepe and made it in an 8 x11 pan and used grape sugar free jelly. The only problem I had was that the graham cracker crust was a little crumbly but I don't know why. Maybe more butter?

    But thanks for this! They are great and I love your site.

  55. What I changed:

    Changed sugar amount from ¼ cup to ½ cup per her review that it wasn’t sweet enough
    Used real butter instead of light
    Used regular cream cheese instead of light because it is what I had
    Used Low Sugar Strawberry Jam instead of Sugar Free

    I put the ingredients into the Weight Watchers Recipe Builder and the points only went up to 5 (from 4).

  56. DELISH! So happy I gave this a try tonight. I didn't have any lemon juice, so I used orange, and used one egg instead of two egg whites (I only had one egg left, thanks fiance). These came out great. I second one a previous poster said about having difficulty getting the crumbs to cover the whole bottom of the pan. It barely did, but I made it work. Excited to try this with other jams!

  57. I just made these tonight and all I can say is WOW! Thank you , thank you, thank you!!! So yummy and satisfying…what a great diet friendly late night snack. Looking forward to trying more of your dessert recipes.

  58. Hi Gina! We don't have vanilla greek yogurt, may you please give me an alternative to make one? 🙂 i'm a recipe freak so, i kinda like to find the "closest" alternative. thanks for this wonderful recipe! 🙂

  59. Gina,

    First of all…wow. This was awesome. Second, can you please tell me which brand of jam to use? I used SF Smucker's and after I stirred it, it kind of fell into the batter before I could swirl. Not a huge deal as it still tasted and looked great, but I need some tips.

    My husband hates yogurt and had two pieces! 🙂 Try this everyone – you will LOVE it. Oh and spreadable land of lakes light worked really well for the butter – it's soft already.

  60. Gina-

    I have made a dozen of your recipes and they are all delicious! I made 2 batches of this cheesecake (1 for the fam and 1 for work). It turned out delicious! The one I took to work disappeared in 20 minutes lol. I only made slight changes by using fat free cream cheese, low fat graham crackers, 0% yogurt and sugar free strawberry topping…which turned out to be 109 cals per slice w/ 2g of fat. Who says you can't eat cheesecake on a diet :))

  61. I made this as well and loved it but my ended up cracking a lot as well. Any experienced bakers out there know a solution? One cheesecake recipe I read said to allow the cheesecake to cool for 1/2 hr in the oven to avoid cracking. Any input would be great. Ours tasted great but didn't look nearly as pretty as Gina's. I wish I were a better baker!!

    • I read this online:

      Perfect cheesecakes are crack-free. You can achieve this by using a spring form pan, baking cheesecake in a water bath, and baking it slow. A spring form pan allows you to easily remove the sides of the pan, no unmolding necessary. A water bath helps ensure even baking and less chance of cracks. Baking a cheesecake slowly and at a consistent temperature will make a much creamier and uniform cheesecake.

  62. First time making a cheesecake & it was amazing!

  63. I thought I'd chime in and say that I made this totally egg-less. Instead of the egg whites, I put in 1 tbsp of water, 1 tbsp of canola oil, and .5 tbsp of baking powder, mixed before adding to mixture. I live at 9000 ft., so if you don't double the baking powder. It turned out wonderful!

  64. I made this tonight but I only added 1 tbsp of lemon juice because my husband and daughter(7) said it was too tart the first time. It was very good.

    Thank you for all the great recipes!!

  65. I made these with sugar free raspberry jam and they were excellent. Thanks Gina!

  66. I think it would be great!

  67. Hey Gina! Question: What if I made the Strawberry Rhubarb compote and used that instead of the jam? Would that work? What do you think? 🙂 Just wondering cuz I LOVE RHUBARB!! 🙂
    -Kassie

  68. I just made this today, with a fresh strawberry sauce instead of jam. SO GOOD!

  69. This recipe was AWESOME!!!!!!! Thanks!!

  70. This looks amazing. I love cheesecake and strawberries, however I'll have to make it with raspberries I think, as my boyfriend does not like strawberries at all. I think I will make it for July 4th.

  71. I bought that plate at Home Goods!

  72. Hi Gina! I am dying to make this, and I'm also dying over your white plate in the picture… where are they from??

  73. I just made this and it is delicious! I used neufchâtel cheese as my grocery store only had full fat cream cheese.

  74. I just made these for a family dinner and they were a huge hit! Delicious!

  75. This one is a little too good for those of us who have trouble with portion control. I ate almost the entire cake in 24 hours! So I won't be making this again unless I am bringing it to a gathering.
    I had some of your low fat chocolate chip cookies sitting around, so I crushed them up and used them as the crust, which was quite decadent tasting. I also subbed coconut palm sugar and fat free fruit juice sweetened vanilla yogurt. So incredibly delicious. This one is dangerous for me.

  76. I'm so happy everyone is enjoying this! Nina, I wish I had an answer for you, I'm not quite sure.

  77. This was the very first time I have ever made cheesecake.I made two and both were devoured instantly! I am now the official cheesecake maker and I don't feel a single bit guilty about eating more than one piece 🙂
    The only thing I did differently was use greek yogurt with honey (only because my hubby bought the wrong kind by mistake) and fat free cream cheese.
    I have used several recipes from this website and they have all turned out to be delish and have become favorites!
    Thank You so much for sharing!

  78. Gina, my cheesecake is cooling right now! I'm so excited to serve this tomorrow for Easter.

    One question, soon after I removed the dish from the oven, the cheesecake cracked a LOT. What did I do wrong? I'll be covering it with fresh strawberries anyway, but any thoughts so I avoid this in the future?

    Thanks for all you do! Love your site and am hoping you make a smart phone app.
    -Nina

  79. I made these a few weeks ago with some locally made reduced-sugar Sand Plum Jelly. The only thing I did wrong was not get the butter soft enough so the crust was crumbly.

    After I posted the pictures on Facebook my family requested them for Easter but my mom wants lemony. I think I will try to top them with lemon curd or something lemony.

  80. So happy you liked them Tracy.

    Anna, I'll have to try a chocolate version to be sure.

  81. I'm not a big fan of fruit-flavored cheesecake. Do you think I could sub the 1/4 cup of preserves for 1/4 cup unsweetened cocoa powder and it would turn out well as a chocolate cheesecake?

  82. I made these last week, and they were every bit as delicious as they look in the photo! Not only that, they were very easy to whip up. These bars are a perfect light and fruity dessert for spring/summer, and I will definitely be making them again and again!

  83. Perhaps you taste a little of the yogurt. I've never used Dannon, not sure if that would change the taste. I don't think you did anything wrong though.

  84. I made this last night after reading all of the great reviews! I tasted it after about 3 hours in the fridge and it was pretty tart. I felt like I could taste the greek yogurt. I waited until this morning and had a taste too. The tartness had gone down, but I could still taste it…although it was more of an after taste. Still felt like I could taste the yogurt. Did I use too much? I ended up using 3/4 cup of vanilla, nonfat greek (Dannon). The only other thing that I did was actually squeeze the lemon juice out of the lemon, instead of using the store bought lemon juice.

    Did I do something wrong? Or does everyone taste this little bit of tartness?

  85. LOVE this recipe!! I made it once using raspberry jam and zwieback cookies (didn't have graham crackers in the house). Today, I made it again, doubling the recipe, adding unsweetened cocoa powder to half of the filling and baking it in a 9×13. Such a versatile recipe that is perfect for a cheesecake lover such as myself!

  86. Had to use a 9" pie plate, but that didn't affect the taste at all! No Jam in the house, so I used the strawberry pie filling I had leftover from the strawberry squares that I tried.

  87. It depends how much you fill each cup but I'm guessing it may be the same cook time. Do the toothpick test.

    You can match the chocolate in the swirl but you don't have to. Cherry preserves might be nice with chocolate.

  88. Yum, Gina! This is THE BEST! I have made it several times. quick question – a few weeks back you had posted a link to some "non-skinny" cheesecake cups that used girl scout cookies for a crust…..my GS cookies have been delivered & I have been thinking about that recipe 😉 How long would you bake this cheesecake if it were portioned into 9 cupcakes? Would you alter the flavors to match the chocolate & caramel of the cookies? Figured I would ask the expert 😉 THANKS!

  89. Kathy yes, it would increase the points. I've never baked a no-bake crust.

  90. Would the baking time change if you used a pre-made pie crust? I have tried making my own crust in the past and didn't like the way it turned out. I am sure the points would change.

  91. 6th skinnytaste.com recipe in 4 weeks and another HUGE hit! One tip with the crust is to use the bottom of a measuring cut to smash the crushed graham crackers down in to the pan. With the sugar free jam, I would cut the lemon juice to 1.5TB and I might be willing to take the hit on regular strawberry jam to cut it with the full 2TB of lemon juice. SO GOOD!

  92. Gina, I ended up trying it with the splenda ad it did work perfectly! Also, I bought a store bought graham cracker pie crust, keebler low fat (I HATE pressing the grahams into the baking dish…ugh) and it came out fantastic! Thanks for the amazing recipe! I LOVE cheesecake, but regular is a diet killer!

  93. I made this yesterday for a Mom's Nite In. I have a 9 in square pan so I increased the amount of graham crackers and light butter to accommodate the increased pan size but the crust didn't really come together so I had a hard time forming it to the pan (it was just too dry to hold together). That created a huge problem for me when I attempted to spread the batter over it (which was somewhat thick) and the crumbs became dispersed throughout the batter. The good news is that during the baking process, the crust did harden and the flavor (of both the crust and the cheesecake) was great. I used sour cherry preserves and only wish my swirling technique was anywhere near yours!

    I may try blind baking the crust first next time and will work on the ratio of graham crack crumbs to light butter.

    The mom's LOVED it and isn't that what really matters 🙂

  94. I haven't tried it with fat free. I'm not a fan so I never buy it. Let me know how it comes out if you try it!!

  95. I think I have fat free cream cheese and regular in the fridge, do you think the fat free would work.. It's Philadelphia brand

  96. WOW! I made this cheesecake this afternoon and it was ready for dessert. Very hard to eat jut one piece!

  97. I'm sure it would work, I think you would use half the amount as called for int his recipe of the splenda blend.

  98. Hi Gina,
    Just wondering if you have any idea how this would turn out if I used splenda granulated in place of sugar. I dont need to know calories or points or anything, just your expert opinion if it would work and still set. I'm pretty sure it would cut the calories atleast a little bit…and I am trying to cut as many as possible!
    Thanks so much!
    carrie

  99. Hmm, Easter? Mother's Day? Spring! lol

  100. This is so delish! My husband, 3 year old son, and I all enjoyed it. I'm currently trying to find an excuse to make it again :). Thanks!

  101. If you used an 8 x 8 baking pan, you should have had enough.

    • I had to double the recipe for the graham cracker crumbs base as well! I used an 8×8 glass dish and followed the recipe almost to a tee, which I almost never do! ha! I was making it for my family so I needed to make sure it would turn out well. It is chilling right now, so hopefully my parents like it, my mom is a tough judge. I'll report back later!

  102. It is obviously ME since no one else has mentioned this, but I do not see how 1/2 cup of crumbs covers the bottom of the pan, no matter how thin you make it. What am I doing wrong? Other than that, YUM!!

  103. this cheesecake was so delish!!!! thanks so much for sharing your recipes with us:)

  104. This was awesome! I made it yesterday and tried a piece after it had been in the refrigerator for about an hour. It wasn't bad–WW friendly cheesecake won't taste like the real thing–that was my thought. After reading the posts on here about how it was better the next day I decided to try a little first thing this morning. WOW! You were all right! The tartness was gone and I could totally taste the strawberry! Absolutely delicious! I can't wait to make this for many family gatherings to come!!! 🙂

  105. Omigosh. This looks incredibly good. I love cheesecake and will definitly give this a try. Our friend Darla, above, led me to your blog and I'm so glad she did. I'll be back for more yummy recipes like this.

    Jackie

  106. JM – It's smart to always check your points whenever you make a recipe from any site, there is always a chance of human error, but I usually get emails if someone noticed a discrepancy.

    Darla – thanks!

  107. Hey Gina, I made this recipe and it is delish. I do not think it required any more sugar. It was just perfect. Mine did not look as good as yours. I hope it's okay to post a review on my blog. Here's the link – http://mywinningyear2011.blogspot.com/2011/03/will-you-ever-be-able-to-eat-cheescake.html

  108. I am a member of Weight Watchers and today at a meeting your site was brought up. The counselor was not familar with the site but did say to make sure we re- did the points because she did not think the site was Weight Watcher approved. Any comments on this,I actually like this site. First time I looked at it but if it is weight watcher friendly and the pts are on target,works for me! Always looking for a diff way to do food. Thank You Jm

  109. I made this on Sunday and could not wait for it to chill completely before we dove in. It was delicious! Last night, we had a slice after it HAD chilled overnight and couldn't believe how much more delicious it was! Great recipe! (again!!!)

  110. I'm not sure if the points change without the jam, you'd have to see on recipe builder.

  111. I made this over the weekend and it was fantastic. I did not use the jam, would this still be 4+ points? Instead I topped it with fresh strawberries…fantastic!

  112. I love how pretty this is with the swirls! So many flavor combos… and only 4 points+! I can't wait to try this one!

  113. These were great. Better than the Weight Watchers desserts I have been buying and no preservatives. Thanks so much. We loved it.

  114. Gina, this was excellent. Thanks so much for sharing this recipe.

  115. LOve this and love you, Gina. My 3 year old daughter and I just made this. Looks gorgeous and I'll bet it tastes amazing! I can feel good about feeding this as dessert to my little ones and to my picky hubby that will never know it's low fat :).

  116. I was skeptical too until I tasted it!

  117. SO yummy! I'm a huge cheesecake fan, and I was a bit skeptical about this one. I was thrilled with the outcome. So, so good! Honestly, I am in love with this website in general. I have finally found a site that's helping me stick to my diet without getting bored with my food. Thanks!!

  118. Chaney, I like easy when it comes to baking, so most of my baked recipes are pretty simple.

    Mary, yes I wanted to make sure the portions were generous, and using Fat Free Greek yogurt allowed me to achieve that.

  119. I made this last night, and was so surprised at how easy it was! It was a very rewarding feeling to know that I had made such a delicious dessert from scratch- since I've very new to this baking business.
    Thanks so much!

  120. Made this tonight and it was amazing! We all loved it so much! I am making it again this weekend for my Moms Night In party. Can't wait to bring such a good treat!! Thanks!

  121. This is so beautiful, I think I'm going to cry!

  122. I made this! it came out great…looked beautiful and tasted heavenly! and the 1/9 piece was generous. Thanks again Gina!

  123. I'm so happy you all like it!

  124. Made this last night – it was phenomenal! Love your recipes!

  125. That looks positively delicious!

  126. This looks so good! I'll have to make it for the next special occasion we have!

    Thanks for the recipe!

  127. Sue, they are cookies/buscuits.

  128. Excuse me while I wipe the drool from my chin. That looks incredible. I am a huge, huge cheesecake fan, and am so excited about trying your version. Can you tell that there is yogurt in it?

  129. This was the 2nd recipe of yours I made today. So delicious. Thank you so much for all your work with getting the points, etc. figured out.

  130. I made this today, one word, AMAZING! Thanks for a great, easy to make recipe that fits into my low carb/high protein/low fat world!

  131. I just made this and it tastes great!

  132. can you describe graham crackers please, we don't have those here, I've seen them in a lot of recipes.

  133. Wow! This looks so, SO good. Thank you!

  134. MoBecca, that would be Delicious and very healthy, but it might increase the points.

    Gabita, plain fat free yogurt would work too!

  135. Gina!!! this looks amazing, can´t wait to try it, would it work with regular fat free yogurt!? I can´t find Greek Yogurt here!

  136. I have been looking for a healthier Cheesecake. For weight watchers, would it help to substitute almonds crushed in the food processor in place of the gramcrackers. I have used the almonds and like them much better, but I am not sure if that helps the points.

  137. I'm not a huge cheesecake fan but this looks delicious!

  138. Lori, I'm sure you can have fun with this!

  139. Love it- it's pretty and it looks delicious too. I'm a cheesecake fanatic, so on WW this is a must-try for me!

  140. Made this last night and it's AWESOME! Totally satisfied my craving for cheesecake. Thank you so much!

  141. Thanks Britt!

    I only post the ones that get two thumbs up in my house!!

  142. I just made these last night – super easy to prep, and easy to bake! I wasn't sure what to expect with a dessert that isn't really too bad for you, but my boyfriend and I were SHOCKED at how unbelievably good this recipe is!! I sent it to my mom and sister for them to try.

    Gina, I love your blog, I keep making all your awesome recipes and all of them have been a hit so far. You have a great talent; my stomach (and my thighs) appreciate you!

  143. Laura, yes let it chill in the refrigerator and serve cold.

  144. I love it. A cheesecake that's low point and not made of cool whip 😉

  145. I made this but switched it out for blackberry preserves and it was amazing. I also switched it up and made a heavy chocolate whipped topping for the top of the cheesecake. Thank you for the recipe!

  146. hi, first off, what is light butter?
    second, i made this, it seemed too soft, does it have to sit overnight.
    thanks
    laura

  147. Yes, 3 rows of three makes 9 pieces. I used an 8 inch square pan, glass should work fine. I'm not sure how low fat graham crackers effect the points.

    Without the crust it's 3 points plus.

    Jolanda, yes very easy!

    Let me know what you all think! And by the way, if you are new here, I have a lot on no-bake cheesecakes, I'll add the link above so you can have more cheesecake options.

  148. This was Great!!! I think I might add a little more jam, I would like a little more strawberry…recipe was quick and easy. I was so proud that I made cheese cake from scratch!!!

  149. @ Kaitlin it would be cut into 3 rows of 3 🙂

    This looks amazing been cooking from your blog for at least 6 months. Thanks it's been fun dieting,I'm always excited to see what you come up with next.

  150. Katilins47 – You would just make three cuts in each direction. Then, you have 9 pieces.

    • I think it would only be two cuts in each direction… giving you 3 pieces on each side. Three cuts would give you 16 pieces.

  151. I have been thinking (aka fantasizing) about cheesecake lately. Thanks for the recipe. Very timely 🙂

  152. Anonymous, the recipe says an 8 inch square baking pan.

    Does anyone know how you would cut it to get 9 servings?? Seems weird to cut a square into an odd number of pieces.

  153. I would love to make this TODAY…anyone know what size the pan is?

  154. Cannot wait to try this. Would using Reduced Fat graham crackers (and you might want to add "graham" in front of "cracker" in the ingredients list) change the PP value?

    And, like crustless, pumpkin pie filling, I bet this could work without a crust (and you could probably have a bigger serving with the same PP value). Hmmm….I have black cherry preserves and will be making this!

  155. So beautiful! And fat free…died and gone to heaven!

  156. Gina, great job as usual. Beautiful swirls!

  157. Oh, girl! Now you are speaking my language. I make cheesecake every year for Christmas and always just have a tiny slice because it's so fattening. I can't wait to try this!

  158. I came off sugar a few years ago. Withoug sugar, my weight balanced out and my headaches went. But still I was looking for the “missing piece of the jigsaw”.
    🙂

  159. This looks great! I can't wait to try it. What size and type of pan are you using? Would a glass dish work?

  160. Well, this just looks delish!

  161. Gina,
    I am wondering what the points/calories would be without the graham cracker/butter crust. I could definitely eat this with no crust.

    Mary

  162. Fabulous cheesecake. Great swirl design and such a simple recipe.

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  163. Oh yum! Going to make this today with some homemade sugar free freezer jam I made last summer!

  164. This looks awesome!! I am making a low fat peanut butter cheesecake with a chocolate crust this week!!! Hope it turns out well!

  165. Gina,
    That looks fantastic! What size of pan are you using?

  166. OMG, this look divine, I can't wait to try it! 🙂
    Thank you for sharing!!

  167. National White Chocolate Cheesecake day, lol! I had no idea. The possibilities are endless and I have nothing but time, so I will work on making more varieties in the future.

    And yes rosemary, raspberry jam sounds delish!

  168. The strawberry swirl looks gorgeous! I love low-guilt cheesecake:-)

  169. This is TOTALLLLLLLY what I am making next 😀

  170. Gina…I'd love it if you came up with a SKINNY version of what I made today, mentioned earlier. I haven't posted the recipe yet, but will tomorrow in honor of National White Chocolate Cheesecake day…YES it is really a national food holiday! LOL. That would be awesome! Or honestly even a marble one as others said! Or plain chocolate…oh the possibilities are ENDLESS!

    I'd also love to know how you come up with so many FABULOUS skinny recipes! It's amazing…and I am so glad to have you as a resource! 🙂 Thank you!

  171. I can't wait to make this!!

  172. Oh my this looks wonderful!!

  173. I imagine chocolate graham crackers would be divine with raspberry jam.

  174. This is going to be a hit in our house!

  175. I would LOVE it if you came up with a chocolate marble cheesecake!

  176. how on earth do you come up with all of these recipes…i've been racking my brain trying to find something i can eat…which doesnt help i'm a picky eater and dont eat meat seafood and poultry..lol

    this looks awesome! i cant wait to try it

  177. Ah! I just made a non- skinny white chocolate strawberry swirl cheesecake today for my bonus son's birthday tomorrow. Sadly I will probably have A bite, wish I'd seen this! I'll try this next time!!!

  178. Wow! I can't wait to try this. I love cheesecake and this looks really good and won't be blowing my diet to eat it.

  179. This looks awesome! My boyfriend is a LOVER of strawberry cheesecake, so i'm very excited to try this version. Thanks for all of your wonderful recipes!