Lite Cranberry Swirl Cheesecake Squares

Serving Size: 9

Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.

Recipe by: Skinnytaste

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time47

Recipe Serving Size9

Cooking Tools Required

8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

Ingredients

For the Cranberry Sauce:

3/4 cup fresh cranberries
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/4 cup water
1 orange small, zested

For the Crust:

3 ounce gingersnap cookie about 12 cookies
1 ounce pecans
1 1/2 tablespoon light butter melted

For the Cheesecake:

8 ounce reduced-fat cream cheese
1/4 cup granulated sugar To reduce carbs, use monk fruit
1/2 teaspoon pure vanilla extract
6 ounce 0% Greek yogurt
2 egg white use whites only
1 lemon juiced, use 2 tablespoons
1 tablespoon all-purpose flour

Instructions

Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
Bake the cheesecake in the preheated oven for 25 minutes.
Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

Reheating Instructions

Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

Nutrition