9 light cheesecake recipes

Healthy&Taste: Dufflet's Light Lemon Cheesecake recipe

A feather-light cheesecake lightened with whipped egg whites for an airy texture, on a cinnamon zwieback crust, finished with a sour cream, crumb, and almond topping. Far lighter than dense New York style.

Place plain, nonfat yogurt into cheese cloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain 2 to 24 hours, covered and refrigerated, until cheese reached desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.

A lighter cheesecake made with blended cottage cheese instead of cream cheese, finished with a tangy yogurt topping. Higher in protein, lower in fat, and easy to make sugar-free.

No-bake individual lemon cheesecakes with reduced-fat cream cheese, low-fat yogurt, and halved seedless grapes. Set with gelatin and blended smooth in minutes. Light, tangy, and refreshing.

Microwave strawberry cheesecake lightened with stiffly beaten egg whites for an airy, mousse-like texture. A no-bake-style cheesecake on a zwieback crust with sour cream topping and fresh strawberries.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Lighter cheesecake made with cottage cheese and whipped egg whites, swirled with cocoa for marbled chocolate effect. Bakes in springform pan for 50 minutes, chills overnight.

No-bake chocolate cheesecake pie with whipped topping, caramel drizzle, and toasted pecans. Turtle-style dessert that comes together in 15 minutes.