Light Lemony Berry Cheesecake Recipe

Name: Light Lemony Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute); 2 cups (480 ml) light cottage cheese; 1 (8-ounce/225-g) package light cream cheese; 3 large eggs; 3/4 cup (150 g) sugar, plus a little more for the berries; 1 tablespoon grated lemon zest; 1/4 cup (60 ml) fresh lemon juice; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; Sliced strawberries, raspberries, and blackberries

Servings: persons

Nonstick cooking spray
3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
2 cups (480 ml) light cottage cheese
1 (8-ounce/225-g) package light cream cheese
3 large eggs
3/4 cup (150 g) sugar, plus a little more for the berries
1 tablespoon grated lemon zest
1/4 cup (60 ml) fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Sliced strawberries, raspberries, and blackberries

1
Preheat the oven to 375 degrees F (190 degrees C).
2
Spray a 9-inch (23-cm) springform pan with cooking spray.
3
Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan.
4
Spray the crust with cooking spray.
5
The crust will not be very thick.
6
In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth.
7
Pour into the crust and bake for 40 minutes.
8
Let cool completely.
9
Chill in the refrigerator for at least 4 hours, or up to overnight.
10
Toss the berries with a pinch of sugar.
11
Serve the cheesecake cold, topping each slice with some of the berries.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Nonstick cooking spray, 3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute), 2 cups (480 ml) light cottage cheese, 1 (8-ounce/225-g) package light cream cheese, and more.

Yes, Light Lemony Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Lemony Berry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions