Low Calorie Strawberry Yogurt Cheesecake (Light Version)

You want cheesecake… but without the heavy guilt?

I get it. Cheesecake is one of those desserts that looks like it should be illegal if you’re counting calories. Cream cheese, sugar, buttered crust… it’s basically dessert heaven, but also a diet nightmare.

Enter Low Calorie Strawberry Yogurt Cheesecake — creamy, tangy, fruity, and light enough to enjoy without feeling like you’ve committed a crime against your diet.

This is the cheesecake that says, yes, you can indulge… and still feel good about it.

Why This Recipe is Awesome

This cheesecake is basically proof that you don’t need heavy cream or a sugar bomb to enjoy dessert.

Here’s why it rocks:

• Low calorie but still creamy and satisfying
• Made with Greek yogurt for protein and tang
• Sweet, fruity, and lightly indulgent
• No-bake (mostly) – easy, stress-free, and fast
• Perfect for parties, snack time, or solo dessert therapy

Plus, it’s gorgeous with fresh strawberries on top — no fancy plating skills required. You’ll look like a dessert genius.

Ingredients You’ll Need

Keep it simple. Minimal ingredients, maximum flavor.

Crust:

• 1 cup graham cracker crumbs (or digestive biscuits)
• 2 tablespoons coconut oil or light butter – just enough to bind
• 1–2 tablespoons honey or maple syrup – optional for sweetness

Filling:

• 1 cup low-fat Greek yogurt – creamy, protein-rich base
• 4 oz (½ cup) low-fat cream cheese – light but creamy
• 2–3 tablespoons honey or maple syrup – adjust to taste
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract – optional, adds subtle depth

Topping:

• 1 cup fresh strawberries – sliced or halved
• Optional: a few extra berries for garnish

That’s it — simple, fresh, and easy to handle.

Step-by-Step Instructions

1. Prep the Pan

Line a small springform pan (6–8 inches) with parchment paper or lightly grease it.

This keeps the cheesecake from sticking and makes slicing easier.

2. Make the Crust

In a small bowl, combine graham cracker crumbs, coconut oil, and honey.

Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan.

Optional: chill the crust for 10 minutes to firm it up before adding the filling.

3. Make the Filling

In a medium bowl, beat together Greek yogurt, cream cheese, honey, vanilla extract, and almond extract.

Mix until smooth, creamy, and well combined. Taste for sweetness — you can adjust if needed.

4. Assemble the Cheesecake

Pour the filling over the crust and smooth the top with a spatula.

Arrange sliced strawberries on top in any pattern you like — neat rows, random placement, or fancy spiral, your choice.

5. Chill

Refrigerate for at least 3–4 hours, or until the cheesecake is firm.

No baking needed! Patience is key here — the fridge does all the work.

6. Serve

Remove from the pan carefully using the parchment paper. Slice with a sharp knife.

Optional: garnish with a drizzle of honey or a few extra berries for a polished look.

Common Mistakes to Avoid

• Skipping chilling time – cheesecake needs to firm up; cutting too early = messy slices.
• Using cold cream cheese straight from the fridge – it can create lumps. Let it soften slightly.
• Over-sweetening – Greek yogurt and strawberries add natural sweetness. Taste before adding more syrup.
• Pressing the crust too lightly – it needs to hold the filling without crumbling.
• Using watery strawberries – drain or pat dry to prevent soggy cheesecake.

Alternatives & Substitutions

• Crust options: Use crushed oats, almond flour, or low-calorie cookies instead of graham crackers.
• Dairy-free: Use plant-based yogurt and cream cheese alternatives.
• Fruit variations: Swap strawberries for raspberries, blueberries, or mixed berries.
• Extra flavor: Add ½ teaspoon lemon zest or orange zest for a bright twist.
• Protein boost: Stir in 1 tablespoon vanilla or strawberry protein powder to the filling.

This cheesecake is versatile and forgiving — make it your own while keeping it light.

FAQ (Frequently Asked Questions)

1. Is this cheesecake actually low calorie?

Yes. Greek yogurt, light cream cheese, and minimal sweetener keep it light while still creamy.

2. Can I make it ahead of time?

Absolutely! Make it a day ahead and chill overnight for best texture.

3. Can I freeze it?

Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.

4. Can I use store-bought whipped cream instead of yogurt?

Not really — it’ll be higher in calories and less tangy. Greek yogurt keeps it light and balanced.

5. How long will it last in the fridge?

Up to 3–4 days in an airtight container.

6. Can I make mini cheesecakes?

Yes! Use muffin tins or small cups for individual servings. Adjust chilling time slightly.

7. What if my cheesecake cracks?

Low-fat filling is less prone to cracking, but if cracks appear, top with extra strawberries or a drizzle of honey.

Final Thoughts

Low Calorie Strawberry Yogurt Cheesecake is creamy, tangy, and light enough to enjoy without guilt.

It’s easy to make, visually impressive, and customizable to your flavor preferences.

Whether for a party, snack, or solo indulgence, it satisfies that cheesecake craving without overloading your calorie budget.

So whip up the filling, press the crust, chill patiently, and slice into creamy, fruity perfection.

Strawberries on top, Greek yogurt in the middle, light sweetness everywhere — happiness in every bite.