A Spectacular, Skinny Cranberry Cheesecake

The crimson center of this scrumptious dessert is beautifully set off by the sharp combination of sweet and tart flavors from the sugar and cranberries. It makes a wonderful finale for your holiday dinner. Each slice has 266 calories and 12 grams of fatThe full fat recipe has an shocking 674 calories and 36 grams of fat for just one slice!
A Spectacular, Skinny Cranberry Cheesecake

Helpful Tips About this Recipe

Makes 12 servings (each serving 1/12 of cheesecake, 1 slice)

Shopping Tips

You’ll need 1 entire can of whole-berry cranberry sauce for this recipe.  Ocean Spray Whole-Berry Cranberry Sauce is the brand I used.
You’ll find graham cracker crumbs boxed in the baking aisle of most supermarkets.

Prep Tip
To make your own crumbs, place the graham crackers in a plastic bag and seal.  Using a rolling pin, crush the crackers into crumbs.  You can also break up crackers and pulse in a blender to form crumbs (14 graham cracker squares = 1 cup of graham cracker crumbs).

Weight Watchers POINTS PLUS
SKINNY FACTS: for 1 slice
266 cal, 12g fat, 6g protein, 33g carbs, 1g fiber, 319mg sodium, 8g sugar


A Spectacular, Skinny Cranberry Cheesecake

A Spectacular, Skinny Cranberry Cheesecake

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Prep Time 25 minutes
Bake Time: 45 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 266 kcal


Ingredients for Crust:

  • cups graham cracker crumbs
  • tablespoons reduced- fat butter or Smart Balance Light spread, melted

Ingredients for Filling:

  • 2 (8 oz.) packages reduced-fat cream cheese (I like Philadelphia 25% less fat)
  • 1 cup canned whole-berry cranberry sauce

Ingredients for Topping:

  • 1 cup canned whole-berry cranberry sauce
  • cup golden brown sugar
  • teaspoons cornstarch
  • 1 teaspoon vanilla

Ingredients for Final Topping:

  • cup all purpose flour
  • 2 teaspoons reduced-fat butter or Smart Balance Light
  • ½ cup chopped walnuts


  • Preheat oven to 350 degrees.  Coat a 9” spring form pan with cooking spray.
  • To make crust: In a medium bowl, mix together graham cracker crumbs and melted butter.  Press crumbs into bottom of the pan.  Set aside.
  • To make filling: With an electric mixer, whip cream cheeses until smooth.  Add cranberry sauce and mix until well combined.  Spread over crust.
  • To make topping: In a small bowl mix together the remaining cranberry sauce, brown sugar, cornstarch and vanilla.  Spread evenly over the top of the filling.
  • Bake for 35 minutes.  Meanwhile, prepare the final topping.
  • To make final topping: In a small bowl, combine the flour, walnuts and butter until crumbly. Remove the cheesecake from the oven.  Sprinkle  topping over the baked torte.  Bake for 10 minutes more.   Remove from oven.
  • Cool completely and refrigerate. Chill at least 6 hours or overnight before serving.


Serving: 1sliceCalories: 266kcalCarbohydrates: 33gProtein: 6gFat: 12gSodium: 319mgFiber: 1gSugar: 8gPlus Points: 7
Tried this recipe?Let me know how it was!


  1. Sorry that I missed your question, Eileen. Since I’ve only made this recipe with cream cheese, I don’t know how it would be using a tofu substitute or another substitute. If you try it, I’d love to hear how it turned out
    All the best,

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