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Light Lemon Cheesecake

Total Time

Prep: 20 min. Bake: 70 min. + chilling


12 servings

My family loves cheesecake, but we don't care for the fat that usually comes with it. This pretty fruit-topped alternative offers a creamy texture and full flavor—without the guilt! —Deborah Lobe of Olympia, Washington


  • 3/4 cup reduced-fat cinnamon graham cracker crumbs (about 4 whole crackers)
  • 3 packages (8 ounces each) fat-free cream cheese
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1-2/3 cups sugar
  • 1/8 teaspoon salt
  • 9 large egg whites, room temperature
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 8 strawberries, sliced
  • 2 medium kiwifruit, peeled and sliced


  1. Sprinkle graham cracker crumbs on the bottom and up the sides of a 9-in. springform pan well coated with cooking spray; set aside.
  2. In a large bowl, beat the cream cheese, sugar and salt until smooth. Add egg whites; beat on low speed just until blended. Stir in the lemon juice, vanilla and lemon zest.
  3. Pour into prepared pan. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with strawberries and kiwi.

Nutrition Facts

1 slice: 300 calories, 8g fat (5g saturated fat), 26mg cholesterol, 522mg sodium, 42g carbohydrate, 1g fiber), 15g protein.

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