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Wow. This was uh-mazing! This was my first experience baking a cheesecake and it turned out perfectly. I am not sure what made this cheesecake taste so good. Maybe it was the greek yogurt in it, or maybe even the raspberry jam swirled throughout. Whatever it was I couldn’t even believe that it tasted so awesome and turned out so good. My hubby kept sneaking more and more from the fridge. He loved it. The kids loved it. And I got to eat a whole slice for 149 calories for dessert and I didn’t even have to feel guilty about it. This made preparing for my cruise a little bit easier.
Raspberry Swirl cheesecake square with a chocolate drizzle, 2 raspberries on top and a sprinkle of powdered sugar on a white plate. A small square white bowl of raspberries is beside the cheesecake. A fork with a bite of cheesecake lays beside the piece.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  This was actually pretty easy to make. I used reduced fat graham crackers which also helped reduce the calories. For easier cutting and removal, I did bake my cheesecake on parchment paper. This was so so good!

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Skinny Raspberry Swirl Cheesecake

By: Alyssa Rivers
Wow. This was uh-mazing! This was my first experience baking a cheesecake and it turned out perfectly.
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigerate: 3 hours
Total Time: 3 hours 40 minutes
Servings: 9 Servings



  • Crush graham cracker crumbs. Can place them in a gallon size ziplock bag and use a rolling pin to crush, or food processor. Melt the butter and mix together until evenly moistened.
  • Coat an 8x8 square baking pan with cooking spray and preheat your oven to 350 degrees. Press graham cracker crumbs evenly in the bottom of the pan.
  • In an electric mixer blend cream cheese, sugar, and vanilla until smooth. Gradually beat in the fat free yogurt, egg whites, lemon juice and flour just until blended. Do not over-mix. Pour over the graham cracker crust.
  • Stir your jam until smooth. Drop by small spoonfuls over the cheesecake surface. Using a knife, swirl the jam throughout the cheesecake to create a marble effect.
  • Bake 25 to 30 minutes or until the center is almost set. Don't let the edges get too brown. Cool at room temperature and chill a few hours in the refrigerator.
  • Melt your chocolate chips in microwave and barely drizzle the top with the melted chocolate.


Calories: 149kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 16mgSodium: 170mgPotassium: 106mgFiber: 1gSugar: 15gVitamin A: 166IUVitamin C: 2mgCalcium: 43mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Oh my. goodness! I’ve been keeping my eye out for a recipe like this to try… I’m all about saving the calories 🙂 xoxo~ Ruthie