Low-fat Raspberry Swirl Cheesecake

Low-fat Raspberry Swirl Cheesecake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 2.0 g
  • Cholesterol: 41.7 mg
  • Sodium: 222.4 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.4 g

View full nutritional breakdown of Low-fat Raspberry Swirl Cheesecake calories by ingredient

Number of Servings: 16


    16 low fat Nilla wafers - finely ground or crushed
    1 tablespoon butter

    2 8-ounce package fat free cream cheese, softened to room temperature
    2/3 cup sugar
    1 teaspoon vanilla extract
    2 tablespoons all-purpose or whole wheat flour
    teaspoon lemon zest
    2 eggs

    Raspberry Swirl:
    2 cups fresh or thawed raspberries
    1 tablespoon sugar
    1 egg, beaten


For crust:
Melt butter and mix thoroughly with cookie crumbs. Press into bottom of small, lightly greased spring form pan

For swirl:
In a sauce pan combine raspberries and sugar, stir over med-low heat until sugar is dissolved and sauce thickens a little. Chill, and stir in egg thouroughly.

For filling:
Beat cream cheese and sugar together until cream cheese is smooth. Add vanilla, mix. Add flour and, if desired, lemon zest, blend. Add eggs and beat until just combined.

Spoon 1 cup cheesecake filling into the middle of the prepared crust. Pour cup raspberry sauce into center of cheesecake, repeat layers using all filling and raspberry. Using knife or small spatula make wide swirls through filling to create a swirl or marble effect.

Bake in a 375 oven for 20-30 minutes - or until sides are set and center is nearly set. Turn oven off and allow cake to cool in oven with the door open until it is cool enough to touch to prevent cracking. Loosen sides from pan with a knife. Allow to cool to room temp, cover and chill in refrigerator at least 4 hours or overnight.