This Low-Fat Refined Sugar-Free Cheesecake is a lighter take on classic cheesecake, made with a creamy combination of Greek yogurt and light cream cheese, a simple refined sugar-free cookie crust, and fresh strawberries.

Instead of using regular white sugar, this cheesecake is naturally sweetened with honey, while the fresh strawberries add plenty of fruity flavor. A homemade strawberry sauce is drizzled over the top just before serving, making this cheesecake both fresh and beautiful.

The filling is creamy and smooth without being as heavy as a traditional cheesecake. The combination of yogurt and light cream cheese gives it a lovely tangy flavor that works especially well with the sweet strawberries.

If you’re looking for a refined sugar-free dessert or a lighter cheesecake for spring and summer, this is a great one to try. It’s still a proper cheesecake, creamy, satisfying, and delicious, but with a lighter ingredient list than many classic versions.

Why You’ll Love This Low-Fat Cheesecake

• Lighter than traditional cheesecake – made with light cream cheese and yogurt.
• No refined sugar – honey is used instead of regular granulated sugar.
• Creamy and smooth – Greek yogurt adds a lovely tangy flavor and creamy texture.
• Fresh and fruity – strawberries complement the creamy cheesecake beautifully.
• Beautiful presentation – fresh berries and strawberry sauce make it perfect for entertaining.
• Great for spring and summer – fresh, light flavors make this especially nice for warmer days.
• Easy to make ahead – cheesecake benefits from chilling before serving.

What Makes This Cheesecake Low-Fat?

This recipe uses light cream cheese and Greek yogurt instead of relying entirely on full-fat cream cheese and heavy dairy ingredients.

Greek yogurt also gives the filling a naturally creamy texture and a little tanginess, while helping keep the cheesecake lighter.

What Makes This Cheesecake Refined Sugar-Free?

Instead of granulated white sugar, this recipe uses honey as the sweetener.

Ingredients You’ll Need

For the Crust

• Refined sugar-free cookies – create the base for the cheesecake while keeping the recipe free from refined sugar.
• Melted butter – helps bind the cookie crumbs together.

For the Cheesecake Filling

• Light cream cheese – provides the classic cheesecake flavor and creamy texture.
• Greek yogurt – makes the filling lighter while adding a pleasant tanginess.
• Honey – naturally sweetens the filling without using refined sugar.
• Eggs – help the cheesecake set as it bakes.
• Vanilla extract – enhances the flavor.
• Lemon juice – adds brightness and balances the sweetness.

For the Strawberry Topping

• Fresh strawberries – add freshness, color, and natural sweetness.
• Honey – sweetens the strawberry sauce.
• Lemon juice – brings out the strawberry flavor and balances the sweetness.

Tips on how to make this Low-Fat Refined Sugar-Free Cheesecake

For this low-fat cheesecake recipe I have used 2% fat Greek Yogurt and I must say it worked just great. Lately, I love using Greek yogurt in various dessert recipes. Besides being a great choice for a low-fat ingredient I am always pleased with the flavor and texture it brings. This cheesecake recipe is healthier with fewer calories per slice, but with the same creamy texture as the classic one.

As for the sugar, I use honey or maple syrup instead of refined sugar, for the cream cheese layer. I also use orange juice for the strawberry sauce. Depending on how sweet or tart the strawberries are, feel free to add some honey at the end, if you need the sauce a bit sweeter.

This cheesecake is really easy and quick to prepare. The cookie crust comes in no minute. The yogurt cream cheese can be easily prepared using a hand mixer or a food processor. Also, the strawberry sauce is ready in less than 10 minutes. You can use fresh or frozen strawberries for the sauce. Using a refined sugar-free fruit sauce instead of chocolate or caramel sauce makes this cake a healthier dessert choice for all year round.

This Low Fat Refined Sugar Free Cheesecake has quickly become a favorite family dessert and is a great idea for whenever you are craving sweets and cakes but need to stay away from fat and refined sugar.

Can I Use Regular Cream Cheese?

Yes, if you don’t specifically need the cheesecake to be low-fat.

Using full-fat cream cheese will give the cheesecake a richer and slightly denser texture, but it will no longer have the same low-fat positioning.

If you’re making this recipe specifically because you want a lighter cheesecake, stick with the light cream cheese.

Can I Use a Different Yogurt?

Greek yogurt works best because it is thick and creamy.

If using regular yogurt, make sure it is thick enough. A very thin yogurt contains more liquid and can make the cheesecake filling softer.

Can I Use Maple Syrup Instead of Honey?

Yes, maple syrup can be used as an alternative natural sweetener.

Keep in mind that it will slightly change the flavor of the cheesecake. Honey gives the filling a subtle floral sweetness, while maple syrup adds a deeper caramel-like flavor.

Can I Use Frozen Strawberries?

You can use frozen strawberries for the strawberry sauce, especially when fresh strawberries aren’t in season.

For the topping, however, I recommend fresh strawberries. Frozen berries become soft and watery after thawing and won’t give you the same attractive finish.

Can I Make This Cheesecake Without the Strawberry Topping?

Absolutely.

The cheesecake itself has a mild, creamy flavor and can be served with other fresh fruit or berries.

Try:

• Blueberries
• Raspberries
• Blackberries
• Peaches
• Mixed berries

The strawberry sauce can also be replaced with another fruit sauce.

How Do I Store This Cheesecake?

Keep the cheesecake covered and refrigerated.

Because the filling contains dairy and eggs and the topping contains fresh strawberries, it should not be left at room temperature for extended periods.

For the best texture and flavor, serve it chilled.

Can I Freeze This Cheesecake?

The cheesecake itself can generally be frozen, but I would freeze it without the fresh strawberry topping.

Wrap it well, thaw it slowly in the refrigerator, and add fresh strawberries and strawberry sauce after thawing.

Frequently Asked Questions

Is this cheesecake sugar-free?

No. It is refined sugar-free, not sugar-free. The recipe uses honey, which naturally contains sugar, and strawberries also contain natural sugars.

Is this cheesecake low-fat?

It is made with light cream cheese and Greek yogurt to reduce the fat compared with many traditional cheesecake recipes. The exact nutritional values depend on the products used.

Can I make this cheesecake ahead of time?

Yes. Cheesecake is actually ideal for making ahead because it needs time to cool and chill. You can prepare it the day before serving and add the fresh strawberry topping before serving.

How long should I chill the cheesecake?

Chill it until completely set and cold. For the best texture, I recommend making it several hours ahead or the day before.

Can I use other berries instead of strawberries?

Yes. Raspberries, blueberries, blackberries, or a combination of berries would all work well with the creamy yogurt cheesecake.

Hope you will try this delightful cheesecake. Make sure to tag me on Instagram if you do as I like seeing how it turns out for you.

More Cheesecake Recipes

If you love lighter cheesecakes made with yogurt and fruit, try my Banana Raspberry Yogurt Cheesecake, a naturally refined sugar-free dessert with an oatmeal crust, creamy banana-yogurt filling, and raspberry swirl.

For a smaller, gluten-free option, try these Gluten-Free Mini Raspberry Cheesecakes, naturally sweetened and perfect when you want individual portions.

If you’re looking for a more traditional version, my Classic Cheesecake is rich, creamy, and perfect served plain or topped with fresh fruit.

For another fruity cheesecake, try my Blueberry Cheesecake, topped with juicy blueberries and a buttery crisp topping.

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