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  • PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake

PHILADELPHIA 3-STEP Low-Fat Berry Cheesecake

(22) 19 Reviews
Prep Time
Total Time

10 servings

Do you need an excuse for cheesecake? How about this: The fresh berries that top this low-fat dessert are a good source of vitamin C. And did we mention it’s delicious?

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What You Need

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Make It

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  • Heat oven to 300°F.
  • Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour into pie plate.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.

How to Soften Cream Cheese

Place 1 completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. Add 15 sec. for each additional package of cream cheese.


  • 10 servings

Healthy Living

  • Low fat
  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diet Exchange

  • 2 Carbohydrate
  • 1 Meat (L)

Nutrition Bonus

Cheesecake lovers delight in this tasty low-fat treat. As a bonus, the berries team up to provide a good source of vitamin C!

Nutritional Information

Serving Size 10 servings
Calories 170
Total fat 2.5g
Saturated fat 1g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 22g
Protein 13g
% Daily Value
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 35 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • KPYoga |

    Okay I have to say I was a skeptic but because the website is Kraft and they make the Philadelphia cream cheese I went ahead a made it withe the fat free cream cheese. First I think I blended too much with the mixture so it was a little liquidity, so next time I won't mix as much. That being said I cooked for an hour to make sure the middle was cooked all the way thru and I refrigerated over night. Cheesecake is always better the next day with a full day in the fridge. It taste pretty good almost like the real thing. I feel good about the recipe and that I didn't cheat on my diet.

  • kmburke12 |

    This was delicious and easy to prepare, and I love the fact that it is healthier for me.

  • chefcarrie4 |

    Since I'm a big fan of cheese cake and trying to keep my weight down, I'm so glad someone came up with a low fat recipe. I really enjoyed it. But, just one thing...I bought two packages of cream cheese instead of three in error. Oops! Well, I decided to experiment and use the two packages to see how it would turn out. It still came out pretty good. Love the lemon zest flavor. Will make this again using three packages of cream cheese next to see what teh difference in taste and texture will be.

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