Strawberry Cheesecake with Double-Berry Sauce

Health score
1%
Strawberry Cheesecake with Double-Berry Sauce
345 min.
16
111kcal

Suggestions


Indulge in the delightful flavors of our Strawberry Cheesecake with Double-Berry Sauce, a dessert that promises to impress your family and friends. This luscious cheesecake combines the creamy richness of Yoplait® 99% Fat Free strawberry yogurt with the classic taste of chocolate wafer crumbs, creating a perfect balance of sweetness and texture. With a preparation time of just over five hours, this dessert is well worth the wait, as it allows the flavors to meld beautifully while ensuring a smooth and creamy consistency.

What sets this cheesecake apart is the vibrant double-berry sauce made from thawed raspberries, which adds a tangy contrast to the sweet, creamy cheesecake. Topped with fresh strawberries, this dessert not only looks stunning but also offers a burst of fruity freshness in every bite. Whether you're celebrating a special occasion or simply treating yourself, this Strawberry Cheesecake is sure to be a crowd-pleaser.

With 16 servings, it's perfect for gatherings, and at just 111 calories per slice, you can enjoy a guilt-free indulgence. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 0.5 cup chocolate wafer crumbs ( 10 wafers)
  • 0.7 cup sugar 
  •  eggs 
  • cups strawberry yogurt fat free 99% yoplait® (from 2-lb container)
  • Tbsp flour all-purpose
  • 10 oz raspberries whole frozen thawed
  • Tbsp sugar 
  • cup strawberries fresh quartered

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • springform pan

Directions

  1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray.
  2. Sprinkle crumbs over bottom of pan.
  3. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
  4. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth.
  5. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
  6. Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed.
  7. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
  8. Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth.
  9. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.

Nutrition Facts

Calories111kcal
Protein8.62%
Fat11.68%
Carbs79.7%

Properties

Glycemic Index
20.67
Glycemic Load
9.56
Inflammation Score
-1
Nutrition Score
3.2678261243779%

Flavonoids

Cyanidin
8.26mg
Petunidin
0.06mg
Delphinidin
0.26mg
Malvidin
0.02mg
Pelargonidin
2.41mg
Peonidin
0.03mg
Catechin
0.51mg
Epigallocatechin
0.15mg
Epicatechin
0.66mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.11mg
Naringenin
0.02mg
Kaempferol
0.06mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:110.51kcal
5.53%
Fat:1.48g
2.28%
Saturated Fat:0.48g
3%
Carbohydrates:22.73g
7.58%
Net Carbohydrates:21.17g
7.7%
Sugar:18.38g
20.43%
Cholesterol:23.29mg
7.76%
Sodium:45.35mg
1.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.46g
4.92%
Vitamin C:9.93mg
12.04%
Manganese:0.19mg
9.31%
Fiber:1.57g
6.27%
Vitamin B2:0.1mg
6.17%
Phosphorus:47.71mg
4.77%
Calcium:43.36mg
4.34%
Vitamin B12:0.21µg
3.52%
Selenium:2.34µg
3.34%
Potassium:110.89mg
3.17%
Folate:11.83µg
2.96%
Iron:0.48mg
2.69%
Copper:0.04mg
2.13%
Magnesium:7.79mg
1.95%
Vitamin E:0.26mg
1.76%
Vitamin B5:0.17mg
1.71%
Vitamin B1:0.02mg
1.63%
Vitamin K:1.68µg
1.6%
Vitamin B3:0.3mg
1.5%
Zinc:0.2mg
1.36%
Vitamin B6:0.03mg
1.28%