Best 3 Light Lemony Berry Cheesecake Recipes

Indulge in a delightful culinary journey with our exquisite Light Lemony Berry Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert features a creamy, velvety cheesecake filling swathed in a refreshing lemon glaze, all nestled atop a crisp graham cracker crust. But that's not all! Embark on a flavor adventure with our carefully curated collection of additional cheesecake recipes, each offering a unique twist on this classic treat. From the tangy zest of our Key Lime Cheesecake to the rich, decadent indulgence of our Chocolate Truffle Cheesecake, there's a cheesecake here to satisfy every craving. So, prepare to be captivated as we unveil the secrets behind these culinary masterpieces, ensuring that your next cheesecake endeavor is an unforgettable experience.

Let's cook with our recipes!

LIGHT CITRUS CHEESECAKE

Light Citrus Cheesecake image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 12 servings

Number Of Ingredients 10

Ingredients

Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
1/4 cup sugar
3 (8 oz.) packages low fat cream cheese (NOT tub cream cheese)
2 tablespoons Pillsbury BEST® All Purpose Flour
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
3/4 cup fat free, cholesterol free egg substitute product

Steps:

HEAT oven to 325 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray. Combine graham cracker crumbs and sugar. Sprinkle evenly on bottom of pan. BEAT cream cheese until fluffy in large bowl. Slowly add flour, mixing well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product. Mix just until blended. Pour filling into pan. BAKE 40 to 45 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Cool completely. Chill.
Calories 271,Total Fat Grams11.2,Calories From Fat 271,Saturated Fat Grams 6.5,Saturated Fat Grams Pct DailyValue 33,CholesterolMilligrams 35,SodiumMilligrams 265,Sodium Milligrams Pct Daily Value 11,Potassium Milligrams 160,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 30.8,Total Carbohydrates Grams Pct Daily Value 10,Dietary Fiber Grams 0.3,Dietary Fiber Grams Pct Daily Value 1,Sugars Grams 25.6,Protein Grams 10.5,Protein Grams Pct Daily Value 21,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 4,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 11,Magnesium Pct Daily Value 3,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

LEMON BLUEBERRY CHEESECAKE

Lemon Blueberry Cheesecake image

Provided by Valerie Bertinelli

Categories dessert

Time 35m

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 pints blueberries
1 tablespoon granulated sugar
1 tablespoon lemon zest plus 2 tablespoons lemon juice
1 pint (2 cups) heavy cream
3 tablespoons powdered sugar
2 teaspoons vanilla bean paste
One 8-ounce block cream cheese, softened
1 cup prepared lemon curd
Zest of 1 lemon plus 2 tablespoons lemon juice
10 to 12 amaretti cookies, crushed
2 cups prepared lemon curd
Lemon zest, for garnish

Steps:

For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.

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.

Tips:

Use fresh lemon juice and zest. This will give the cheesecake a bright, citrusy flavor. Freshly squeezed lemon juice produces superior flavor over bottled or concentrated juice. If possible, zest your lemons before juicing them. This will give you more flavorful zest and allow you to adjust acidity using the juice. Frozen lemons are easier to zest. Make sure to thaw them slightly before zesting and juicing.
Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly. Cheesecake sets up with refrigeration; avoid the temptation to overmix for the sake of a smooth batter. A few small lumps are fine.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. Water bath creates a humid environment that prevents the top of the cheesecake from cooking too quickly. This helps prevent cracks and keeps the cake smooth and creamy.
Make sure the cheesecake is completely cool before serving. This will help to prevent the cheesecake from falling apart. Chill the cheesecake overnight or for at least 4 hours before serving. This will help the cheesecake to set properly and develop its flavors.
Serve the cheesecake with fresh berries and lemon zest. This will add a pop of color and flavor to the cheesecake. Using fresh, colorful berries is a great way to garnish a cheesecake. Berries can be served whole or sliced, depending on your preference.

Conclusion:

This light and lemony berry cheesecake is the perfect summer dessert. It's easy to make and always a hit with guests. The combination of lemon and berries is refreshing and delicious. You can make this cheesecake ahead of time, making it a great option for busy weeknights. So next time you're looking for a delicious and easy-to-make dessert, give this light and lemony berry cheesecake a try.