Raspberry Almond Cheesecake for Two*

I truly believe that almost any recipe should be able to be made healthier and you should not have to forgo flavor. Now some things, like the infamous Salsa Verde Sour Cream Enchiladas, are not meant to be anything but the equivalent of rubbing butter directly onto your thighs. However some things like Cheesecake, can be made in under 200 calories. And better yet, can be made just for two, so there are no leftovers. And even better then all that, cheesecake can be made ass friendly without losing any flavor…which is really all that matters.

This Raspberry Almond Cheesecake For Two was awesome. And I don’t like to go bragging, wait–who am I kidding, holy crap Batman! I made a “diet” cheesecake that was so delicious Jorge ate 75% of it! Which is seriously amazing since the man can walk by all the Peeps and Cadbury Eggs at the grocery store without even batting an eye…while I stand there having to wipe the drool off my chin. Which, by the way, I really wish Easter would go ahead and be over so I could make it through the store without having a meltdown from Cadbury Egg desires. One cool thing about this cheesecake, it is easily adapted to any tastes or flavors!  The Almond Raspberry combo was absolutely delicious and helped to make it feel more decadent, but you could easily change it to your favorite flavor. It is the perfect size for two, but can easily be made into individual portions for a party…or if you had an extra bad day, you could serve it just for one person. 😉  I plan on making this again and again and again….and again.


Raspberry Almond Cheesecake for Two

Yield: 2 Servings

Recipe note: If adapting this recipe to another flavor, make sure to stay true to the 1 to 2 ratio with the cream cheese and Greek yogurt.


You will need:
2 low fat honey graham craker, crushed
4 oz fat free cream cheese, room temperature (or low fat, for a few more calories)
2 oz Greek yogurt
1 teaspoon almond extract
2 tablespoons powdered sugar
3 tablespoons sugar free raspberry preserves
1/2 cup raspberries


Cream together cream cheese and Greek yogurt until well combined. Mix in almond extract and powdered sugar until well combined. Layer cream cheese mixture on top of the graham cracker layer.

Top cream cheese layer with raspberry preserves. This may look a little messy, but no worries, just go ahead and cover up any mess with a layer of the fresh raspberries.

Lastly sprinkle with any remaining crumbs of graham crackers and refrigerate for 1 hour before eating (or up to 24 hours).

Nutrition Facts: Calories: 198 Fat: 0.9 Carb: 38.5 Fiber: 2.6 Protein: 11
Weight Watchers Points Plus: 5 points

A Novice Chef Blog Original

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28 Responses to “Raspberry Almond Cheesecake for Two”

  1. 1

    Jenelle — March 28, 2011 @ 5:14 am

    OMG I am totally making this ASAP! I could taste the creamyness just reading your post. Is there anyway I can thank you for sharing this deliciousness in a glass??? Thank you!!

    • Jessica replied: — March 28th, 2011 @ 8:56 pm

      Yes! You can make it and let me now what you think! 😉

  2. 2

    Happy When Not Hungry — March 28, 2011 @ 5:34 am

    This looks delicious! I love the small portion size and the fact that you served it in a margarita glass. How delicious!

  3. 3

    mom — March 28, 2011 @ 8:14 am

    That looks beautiful and sounds yummy! Also, I like the fact that I have most of the things already to make it and don’t have to buy a bunch.

    I’ll make it and give it to your Dad for the test; however, I will NOT tell him what’s in it! LOL!
    Love you

    • Jessica replied: — March 28th, 2011 @ 8:56 pm

      LOL! I doubt he would eat it anyways! 😉

  4. 4

    Caelyn — March 28, 2011 @ 9:25 am

    I love this! I live alone so I’m always trying to cut down recipes so I don’t eat them all, but this makes it so easy. Thanks for posting :)

  5. 5

    Julie @ Willow Bird Baking — March 28, 2011 @ 9:31 am

    And it’s so pretty, too!

  6. 6

    The Teacher Cooks — March 28, 2011 @ 10:33 am

    This cheesecake looks delicious and I liked even better when I read the number of calories per serving.

  7. 7

    Joanne — March 28, 2011 @ 12:51 pm

    The Cadbury eggs are starting to get to me as well. I’m not even usually a chocolate bar fanatic. But I swear I hear them calling to me every time I walk past the candy aisle in the store. Sigh.

    LOVE that this cheesecake is ass-friendly! I need more of that in my life!

    • Jessica replied: — March 28th, 2011 @ 8:56 pm

      Me too girl, me too!

  8. 8

    Kim — March 28, 2011 @ 1:36 pm

    Looks great! The only problem I have with this is that is says Cheesecake for Two. What if I don’t want to share though?! :)

    • Jessica replied: — March 28th, 2011 @ 8:57 pm

      It’s ok…I can’t lie, I have made it just for me too 😀

  9. 9

    ErinsFoodFiles — March 28, 2011 @ 2:56 pm

    CUTE! Looks delicious!

  10. 10

    Rebecca — March 28, 2011 @ 3:55 pm

    That looks and sounds so yummy! Do you think I could try substituting the cream cheese with non-dairy cream cheese (such as tofutti’s) and soy or almond yogurt for the Greek yogurt to make a dairy free version? It really sucks that I’m lactose intolerant. I SO miss cheesecake! Do you think my idea would work? I guess I could try it out. :-)

    • Jessica replied: — March 28th, 2011 @ 8:58 pm

      I honestly have no clue…nor do I have any experience with Tofutti! I think it is definitely worth a shot though! You really have to let me know what happens!

  11. 11

    Laura — March 28, 2011 @ 5:43 pm

    Um, hello. You are brilliant.
    My thighs thank you for this.

  12. 12

    angie — March 28, 2011 @ 8:13 pm

    Oh WOW!!!! :) definitely adding this to my MUST TRY list!

  13. 13

    Anna Johnston — March 29, 2011 @ 4:08 am

    Had a good giggle at the rubbing butter onto ones thighs statement! :) Very amusing! I’m a total fan of this dish, there may be a problem in making enough for 2, Ill eat both servings.
    To answer Rebecca’s Question, should be fine to substitute with a non dairy ingredient, it is all layered, your not using the ingredients to set etc. Would be cool to hear how it goes?

  14. 14

    CaSaundra — March 29, 2011 @ 8:43 am

    Yum!! I am all about healthier desserts made in smaller portions. And when cheesecake is involved, count me in for sure!

  15. 15

    Jenelle — April 10, 2011 @ 11:33 am

    I made your cheesecake for two the other night for me and my honey. We both went total gaga over it! you can check it out on my blog if you like http://oneapron.blogspot.com/2011/04/cheesecake-for-two-in-new-apartment-for.html (I just gave my food blog a face lift as well!)

    Thanks again for the amazing recipe!


    • Jessica replied: — April 11th, 2011 @ 3:22 am

      Yum! Your’s looks fabulous Janelle! I am so glad you enjoyed it as much as we do! 😉

  16. 16

    Rebecca — April 11, 2011 @ 1:30 am

    I finally tried making a dairy-free version and guess what? It turned out pretty darn good! I used Tofutti’s “Better Than Cream Cheese” along with soy yogurt that had some honey in it. I also ended up using strawberries because they were on sale (can’t resist a good sale). Thanks for the great recipe! I’m very happy that I can make a dairy-free version that even my husband likes! :-)

    • Jessica replied: — April 11th, 2011 @ 3:23 am

      Oh yay! That is awesome news! And I love that your daughter even helped out. That makes it just that much more fun! :-)

  17. 17

    Rebecca — April 11, 2011 @ 1:32 am

    I should probably also add that my 5 year old daughter had a blast helping me make it. :-)

  18. 18

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  19. 19

    Darci — February 13, 2012 @ 10:19 pm

    So I am wanting to make this for me and my honey for valentine’s, but am not quite sure if your recipe calls for plain greek yogurt or vanilla greek yogurt. I’m sure either would work, but just wondering which you used. Can’t wait to try it!

    • Jessica replied: — February 21st, 2012 @ 12:37 am

      Sorry I didn’t specify!!

      I used plain, non fat greek yogurt…but I am sure vanilla would be ok too!

  20. 20

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