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Skinny Strawberry Cheesecake Sheet Cake

A delightful and lighter version of the classic strawberry cheesecake in a sheet cake form, perfect for gatherings or a sweet treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 3 hours 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham crumbs
  • 1/4 cup butter (melted)
Filling Ingredients
  • 16 oz reduced-fat cream cheese
  • 1/2 cup sugar substitute For sweetness
  • 3 pcs eggs Room temperature
  • 1 tsp vanilla
Topping Ingredients
  • 2 cups fresh strawberries (sliced) Use fresh, ripe strawberries

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a mixing bowl, combine the graham crumbs and melted butter. Mix until the crumbs are well-coated and moistened.
  3. Press the graham crumb mixture firmly into the bottom of a 9x13 pan. Bake for 10 minutes until lightly golden. Remove and set aside to cool.
Making the Filling
  1. In a large bowl, beat the reduced-fat cream cheese and sugar substitute until smooth and creamy.
  2. Adding one egg at a time, mix thoroughly after each addition.
  3. Mix in the vanilla extract until well combined.
Baking the Cake
  1. Carefully pour the cream cheese mixture over the cooled graham cracker crust in the pan.
  2. Bake in the preheated oven for 25-30 minutes, or until the center is set (should have a slight jiggle but not be liquid).
Cooling and Chilling
  1. Once baked, allow the cheesecake to cool completely at room temperature.
  2. Cover and refrigerate for at least 3 hours to firm up.
Serving
  1. Slice the fresh strawberries and spread them evenly over the top of the chilled cheesecake.
  2. Slice into squares to serve and enjoy!

Notes

This cheesecake pairs well with whipped cream or a fruit salad, and can also serve as a sweet breakfast treat. Leftovers should be kept in an airtight container in the refrigerator for up to 5 days.