Apricot Cheesecake

Total Time
1 hr 50 min
20 min
1 hr 30 min
You will never believe that this creamy yet tangy cheesecake is a low calorie treat!


reduced-fat cinnamon honey graham cracker(s)

22 small, squares, (or 11 whole)


3 Tbsp

dried apricot halves

cup(s), finely chopped

apricot preserves


1% low fat cottage cheese

2½ cup(s)

Neufchâtel cheese

6 oz

fat-free cream cheese

6 Tbsp

lemon zest

1 Tbsp, grated

vanilla extract

2 tsp


1 cup(s)


1 large

egg white(s)

3 large


  1. Preheat oven to 350° F. In a food processor, crush the graham crackers; pulse in the honey. Transfer to a 9-inch springform pan, pressing over the bottom and 1 inch up the sides. Refrigerate until chilled, about 15 minutes.
  2. In a small nonstick saucepan, combine apricots and preserves. Bring to a simmer; remove from heat and let stand 10 minutes.
  3. In the food processor, blend cottage cheese, Neufchatel, cream cheese, lemon zest and vanilla until smooth, 1-2 minutes. Add sugar, egg and egg whites; process until just blended. Reserve 1 cup of batter in food processor; pour remaining batter into pan.
  4. Scrape apricot mixture into processor and puree. Spoon the apricot mixture over batter in dollops. With blunt side of knife, swirl in a decorative fashion. Bake until cheesecake is almost set in center, about 45 minutes. Turn off the oven, prop open oven door with a wooden spoon and let cheesecake cool in oven 30 minutes; cool completely on rack. Refrigerate, covered, up to 1 day.

A happier, healthier you starts here