Rainbow Cheesecake


  • 1 tbsp butter
  • 1 cup graham cracker crumbs
  • 1-1/2 tsp granulated sugar
  • 8 ounces cream cheese
  • 8 ounces 1/3-less-fat cream cheese
  • 2 large eggs
  • 1/3 cup low-fat greek yogurt
  • 2 tsp vanilla extract
  • Multi-colored fruit for topping
  • Preheat the oven to 350°F (177°C). In a medium bowl, combine the butter, graham cracker crumbs, and 1-1/2 tsp of the sugar. Mix well.
  • Pour the mixture into a7-inch springform pan and press the mixture down to form an even crust. Place in the oven to bake for 8 minutes and then set aside to cool.
  • In a medium bowl, combine the cream cheese, reduced-fat cream cheese, and 2/3 cup of the sugar. Using a stand mixer with a paddle attachment or a hand mixer, mix on medium speed until the ingredients become light and fluffy, stopping periodically to scrape the sides of the bowl with a spatula.
  • Reduce the mixer speed to low and begin adding the eggs, one at a time, followed by the Greek yogurt and vanilla. Mix well. Pour the mixture over the cooled crust and cover loosely with aluminum foil.
  • Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Carefully lower the pan onto the steam rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (Low) and set the cook time for 35 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  • Carefully remove the lid, lift the pan out of the pot, and set aside to cool. Once cooled, cover and place in the refrigerator to chill for a minimum of 6 hours.
  • Arrange fruit in a rainbow pattern on top before slicing. Serve chilled.
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