Best 3 Light Lemony Berry Cheesecake Recipes

Light and airy, yet bursting with tangy lemon and sweet berry flavors, this low-calorie cheesecake is a refreshing and guilt-free treat that will satisfy your sweet cravings without weighing you down. Made with a combination of Greek yogurt, ricotta cheese, and fresh lemon and berries, this cheesecake is not only delicious but also packed with protein and nutrients. The creamy filling is nestled in a crispy graham cracker crust and topped with a luscious berry compote, making it the perfect dessert to enjoy on a warm summer day or as a special treat any time of year.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BLUEBERRY CHEESECAKE

Lemon Blueberry Cheesecake image

For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups fat-free cottage cheese
1/4 cup sugar
TOPPING:
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup water
1-1/3 cups fresh or frozen blueberries, divided
1 teaspoon lemon juice

Steps:

In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.

Nutrition Facts : Calories 171 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 8g protein.

LIGHT LEMONY BERRY CHEESECAKE

Light Lemony Berry Cheesecake image

Provided by Katie Lee Biegel

Categories dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 11

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

Steps:

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

LIGHT & EASY CHEESECAKE BARS

Light & Easy Cheesecake Bars image

Fresh hints of lemon in the tender crust and creamy filling of these berry-topped treats. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 10

Ingredients

1/3 cup butter, softened
1 cup sugar, divided
4 tablespoons lemon juice, divided
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 large egg
2 teaspoons grated lemon zest
18 fresh raspberries, halved

Steps:

Line a 9-in. square pan with foil; coat with cooking spray and set aside., In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown., Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust. , Bake 14-18 minutes longer or until filling is set., Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.,

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

Tips:

Use a springform pan with a removable bottom to make it easier to remove the cheesecake.
Make sure the cream cheese is softened to room temperature before you start mixing it. This will help to prevent lumps.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Chill the cheesecake for at least 4 hours before serving. This will help the cheesecake to set properly.
Serve the cheesecake with fresh berries and a drizzle of lemon curd.

Conclusion:

This light and lemony berry cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you prefer a classic cheesecake or something a little more unique, this recipe is sure to please everyone.