Raspberry cheesecake

PersonalPoints™ per serving
Total Time
50 min
0 min
50 min
This rich and creamy cheesecake tastes remarkably like the full-fat version. Using reduced-fat graham crackers, fat-free cream cheese, and egg substitute make all the difference in calories but doesn't sacrifice any of the flavor. And don’t worry if your cake cracks: Cracking is characteristic of cheesecakes after they are baked, especially when using fat-free ingredients like we call for here. However, spooning lots of fresh, colorful berries on top hides the cracking and presents beautifully. To make it even more convenient, this cheesecake is better made one or even two days ahead and kept in the refrigerator. Top with the raspberries just before serving.


Reduced-fat cinnamon graham crackers

10 small piece(s)

Canned sweetened applesauce

2 Tbsp

Regular butter

1 Tbsp

Fat-free cream cheese

16 Tbsp


¼ cup(s)

Regular liquid egg substitute

1 cup(s)

Fresh lemon juice

1 Tbsp

Vanilla extract

1 tsp

Fresh raspberries

2 cup(s)

Powdered sugar (confectioner's)

1 tsp


  1. Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Place the graham crackers in a large zip-close plastic bag. Crush the crackers with a rolling pin until fine crumbs form. Transfer the crumbs to a bowl. Stir in the applesauce and butter until blended.
  2. Scatter the crumb mixture evenly over the bottom of the pan. Refrigerate the pan until ready to use.
  3. With an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Gradually beat in the granulated sugar until well blended. Beat in the egg substitute, lemon juice, and vanilla until combined. Pour the filling evenly onto the crust.
  4. Bake the cheesecake until a knife inserted into the center comes out clean, 45–50 minutes. Cool completely on a rack. Refrigerate, covered, at least 12 hours or up to 3 days before serving.
  5. Remove the sides of the pan. Top the cheesecake with the raspberries, and sprinkle with confectioners’ sugar just before serving.