Low-Fat Raspberry Cheesecake

These raspberries are a very rich and flavorful addition to the creamy cheesecake texture. Blueberries and strawberries also make amazing choices.

Serves: 8Hands-on: 20 minutesTotal: 9 hoursDifficulty: Easy

Serves: 8


  • 3 packages (8 oz.) fat-free cream cheese, softened
  • 3⁄4 cup Splenda
  • 1 tsp. vanilla extract
  • 3⁄4 cup Egg Beaters
  • 1 1⁄2 cups frozen raspberries
  • 1 prepared or homemade graham cracker crust


  • In an electric mixer, combine cream cheese, Splenda, and vanilla on medium speed. Add Egg Beaters and mix until well blended.
  • Gently fold raspberries into mixture. Pour mixture into crust. Bake at 350°F for 40 minutes or until center is almost set.
  • Cool and refrigerate for 2 hours or overnight.