Homemade Strawberry Cake Cheesecake

Treat yourself to a guilt-free dessert with this Homemade Strawberry Cake Cheesecake! Featuring a crisp graham cracker crust, a rich vanilla cheesecake base, and a luscious, vibrant strawberry layer, this lightened-up recipe delivers a sweet berry burst in every single bite. Perfect for summer gatherings, holidays, or a healthy weekend treat!

Homemade Strawberry Cake Cheesecake

A Sweet and Luscious Berry Burst

This stunning double-layer cheesecake combines the creamy indulgence of a traditional vanilla cheesecake with a vibrant, refreshing strawberry mousse-like layer on top. It’s light, packed with real fruit flavor, and beautifully balanced to keep it fitness-friendly without sacrificing taste.

• Prep time: 30 minutes

• Bake time: 50 minutes

• Chilling time: 4-6 hours (or overnight)

• Servings: 12 slices

Ingredients

For the Graham Crust:

• 1 ½ cups graham cracker crumbs (or light digestive biscuits)

• 3 tbsp melted light butter or coconut oil

• 1 tbsp honey or zero-calorie granulated sweetener

For the Vanilla Cheesecake Layer:

• 16 oz (2 blocks) light cream cheese, softened

• ½ cup Greek yogurt (0% fat, plain)

• ½ cup zero-calorie granulated sweetener (like Erythritol or Stevia blend)

• 2 large eggs

• 1 tsp pure vanilla extract

For the Strawberry Layer:

• 1 cup fresh strawberries, pureed

• 8 oz light cream cheese, softened

• ½ cup heavy whipping cream (or a light whipped topping alternative)

• ¼ cup powder sweetener (adjusted to taste)

• 1 tsp unflavored gelatin powder (dissolved in 2 tbsp warm water to set the layer)

For the Garnish:

• Fresh strawberry halves

• Light whipped cream rosettes

• Fresh mint leaves

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Spray a 9-inch pie dish or springform pan with non-stick cooking spray.

2. In a medium bowl, mix the graham cracker crumbs, melted butter, and honey until it resembles wet sand.

3. Press the mixture firmly into the bottom and slightly up the sides of your dish.

4. Bake for 8–10 minutes until lightly golden. Set aside to cool completely.

Step 2: Bake the Vanilla Layer

1. Reduce the oven temperature to 300°F (150°C).

2. In a large bowl, beat the 16 oz of light cream cheese and sweetener together until smooth and creamy. Whisk in the Greek yogurt and vanilla extract.

3. Add the eggs one at a time, mixing on low speed just until combined (do not overmix, or the cheesecake will crack).

4. Pour the batter over the cooled crust. Bake for 40–45 minutes until the edges are set but the center still has a slight jiggle.

5. Remove from the oven and let it cool completely at room temperature, then chill in the fridge for 1 hour.

Step 3: Create the Strawberry Layer

1. In a small bowl, sprinkle the gelatin powder over 2 tablespoons of warm water. Let it sit for 5 minutes, then stir until fully dissolved.

2. Whip the heavy cream and powdered sweetener together until stiff peaks form. Set aside.

3. In a separate bowl, beat the remaining 8 oz of cream cheese and fresh strawberry puree together until smooth. Slowly mix in the dissolved gelatin mixture.

4. Gently fold the whipped cream into the strawberry mixture until completely incorporated and uniform in pink color.

5. Spread the strawberry mixture evenly over the chilled vanilla cheesecake layer. Smooth the top with a spatula.

Step 4: Chill and Serve

1. Place the cheesecake in the refrigerator for at least 4 to 6 hours (or overnight) until the strawberry layer is completely set.

2. Before serving, pipe rosettes of whipped cream around the border. Top each rosette with a fresh strawberry half and a tiny mint leaf.

3. Slice with a warm, clean knife and enjoy!

Nutrition Facts (Per Slice)

• Calories: ~195 kcal

• Protein: 6g

• Net Carbs: 14g

• Fat: 11g