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Rhubarb-Topped Cheesecake


  • 3/4 cup graham cracker crumbs (about 10 squares)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons reduced-fat margarine, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 3/4 cup sugar
  • 1 cup egg substitute
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 3 cups diced fresh or frozen rhubarb
  • 1 cup sugar
  • 2 tablespoons plus 1/2 cup cold water, divided
  • 1 tablespoon cornstarch
  • Red food coloring, optional


  • 1. In a small bowl, combine cracker crumbs and cinnamon; stir in margarine. Press onto the bottom of a 9-in. springform pan; set aside.
  • 2. In a large bowl, beat the cream cheese, yogurt and sugar, until smooth. Gradually add egg substitute; beat on low speed just until combined. Stir in lemon zest and juice. Pour filling over crust.
  • 3. Bake at 350° for 35-40 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. Cover and refrigerate overnight.
  • 4. In a large saucepan, combine the rhubarb, sugar and 2 tablespoons water. Bring to a boil. Reduce heat; simmer until rhubarb is tender, about 10 minutes. Combine cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Cover and refrigerate until cool. Spoon over slices of cheesecake.

Nutrition Facts

1 piece: 259 calories, 7g fat (0 saturated fat), 14mg cholesterol, 272mg sodium, 42g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 fruit.


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