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Light Lemon Cheesecake

 Light Lemon Cheesecake
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
12 ServingsPrep: 20 min. Bake: 70 min. + chilling


  • 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 egg whites
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 8 strawberries, sliced
  • 2 medium kiwifruit, peeled and sliced


  • Sprinkle graham cracker crumbs on the bottom and up the sides of a
  • 9-in. springform pan well coated with cooking spray; set aside.
  • In a large bowl, beat the cream cheese, sugar and salt until smooth.
  • Add egg whites; beat on low speed just until combined. Stir in the
  • lemon juice, vanilla and lemon peel.
  • 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. Yield: 12

2 of 2

Light Lemon Cheesecake (continued)

Directions (continued)

  • servings.
Nutritional Facts: One piece equals 300 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 522 mg sodium, 42 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 fat-free milk, 1 fruit, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.