Skinny Cranberry Swirl Cheesecake Squares
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! I'm so excited to share these with you, they turned out even better than I expected!
Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! I'm so excited to share these with you, they turned out even better than I expected!
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 2 egg whites
- 1 tablespoon flour
- 3/4 cup fresh cranberries
- 8 oz 1/3 less fat cream cheese
- 1/2 teaspoon fresh orange zest
- 3 oz gingersnap crumbs (from 12 gingersnap cookie i used nabisco brand)
- 1 oz pecans crushed
- 1 1/2 tablespoons light butter melted
- 6 oz nonfat greek yogurt (chobani)
- Carbohydrate 3.14589376615884 g
- Cholesterol 2.47333333333333 mg
- Fat 3.57742908611889 g
- Fiber 0.756172694854089 g
- Protein 1.22205680759384 g
- Saturated Fat 0.996548391953333 g
- Serving Size 1 1 serving (97g)
- Sodium 3123.83517557875 mg
- Sugar 2.38972107130475 g
- Trans Fat 0.188662489402779 g
- Calories 47 calories
Step-by-step
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
- Line an 8x8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.
- Combine the cranberries, sugar, water, and orange zest in a small saucepan.
- Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes.
- Remove from the heat, allow to cool as you prepare the remaining ingredients.
- Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl.
- Stir together to moisten the crumbs, then pour into the prepared baking pan.
- Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
- Beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth.
- Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
- Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
- Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water.
- Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
- Bake the cheesecake in the preheated oven for 25 minutes.
- Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled.
- Once chilled, cut into squares and serve.
My Festive Skinny Cranberry Swirl Cheesecake Squares
The holidays are a time for celebration, family, and of course, delicious treats! But let's be honest, sometimes those holiday treats can leave us feeling a little…full. This year, I decided to create something that satisfied my craving for a rich, decadent cheesecake without the guilt. Enter: my Skinny Cranberry Swirl Cheesecake Squares! These little bites of heaven are surprisingly light, yet incredibly flavorful, making them the perfect addition to any holiday gathering (or a quiet night in with a cup of tea!).
I've always loved cheesecake, that creamy, dreamy texture, the tangy sweetness. But traditional cheesecakes are often loaded with sugar and fat. So, I set out on a mission to create a healthier version that didn't compromise on taste. And let me tell you, these squares are a testament to the fact that you can absolutely have your cake (or cheesecake) and eat it too! The secret lies in using Greek yogurt to lighten up the filling, and a clever cranberry swirl to add a burst of festive flavor. The gingersnap pecan crust adds a delightful crunch that perfectly complements the creamy filling. It’s the perfect balance of sweet, tart, and crunchy – a true holiday masterpiece.
The Inspiration: The idea for these cheesecake squares came to me while I was browsing through holiday recipe websites. I was looking for something festive, yet lighter, something I could enjoy without feeling overly indulgent. I saw several cranberry recipes and some healthier cheesecake recipes, but none that combined the two in a way that felt truly unique and satisfying. That’s when the lightbulb went off! I knew I had to create my own version that incorporated all my favorite elements.
Making the Magic Happen: The process of making these cheesecake squares is surprisingly simple. It's all about layering the flavors and textures for maximum impact. The gingersnap pecan crust is a breeze to make - just combine crushed gingersnaps, pecans, and a touch of melted butter. The cranberry swirl adds a beautiful pop of color and a delightful tartness that perfectly balances the sweetness of the cheesecake filling. The cheesecake itself is incredibly creamy and rich, thanks to the combination of cream cheese and Greek yogurt.
Perfect for Sharing (or Not!): These cheesecake squares are perfect for sharing with friends and family during the holidays. Their beautiful appearance and delightful taste are sure to impress your guests. However, I won't lie, it's also incredibly easy to sneak a few squares (or maybe more) for yourself. They're that good!
Beyond the Holidays: While these cheesecake squares are perfect for the holidays, they're honestly so delicious that you can enjoy them year-round. Think spring picnics, summer barbecues, or even a cozy night in during winter. They're versatile enough to fit any occasion.
A Note on Ingredients: I used Nabisco gingersnap cookies for the crust, but you can use any brand you prefer. I also opted for Chobani nonfat Greek yogurt, but feel free to use your favorite brand. The key is to find ingredients that you enjoy and that fit your dietary preferences.
The Verdict: These Skinny Cranberry Swirl Cheesecake Squares are a true winner. They're delicious, beautiful, and surprisingly healthy. They're a perfect example of how you can enjoy decadent treats without sacrificing your health goals. So, go ahead and indulge! Your taste buds (and your waistline) will thank you.
Happy Baking!
