Creamy Strawberry Cheesecake

This creamy baked cheesecake, made with low-fat cottage cheese and reduced-fat cream cheese, is topped with an easy strawberry sauce and sliced strawberries.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
  • 2 Tbsp. butter or margarine, melted
  • 1 cup sugar, divided
  • 1 container (24 oz.) reduced-fat cottage cheese
  • 2 cups cholesterol-free egg product, divided
  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • ½ tsp. almond extract
  • 2 cups sliced strawberries, divided

Nutrition facts

Recipe Tips


Heat oven to 325°F.


Combine graham crumbs, butter and 2 Tbsp. of the sugar; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.


Blend cottage cheese and 1/2 cup egg product in blender or food processor until well blended; set aside.


Beat Neufchatel cheese, almond extract, remaining egg product and 3/4 cup of the remaining sugar in large bowl with mixer until well blended. Add cottage cheese mixture; mix well. Pour over crust.


Bake 1 hour 20 min. or until cheesecake is puffed and center is almost set. Cool 15 min. Carefully run metal spatula or knife around rim of pan to loosen cheesecake; remove rim. Refrigerate cheesecake 3 hours.


Place 1 cup of the strawberries and the remaining sugar in blender; blend until smooth.


Arrange remaining strawberry slices on top of cheesecake; drizzle with strawberry purée. Refrigerate until ready to serve.