Healthy Cheesecake


5 from 1057 votes
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This healthy cheesecake is so smooth, rich, and creamy, you won’t believe it’s made with Greek yogurt! No sugar and no butter needed, it’s elegant and guilt free! Less than 100 calories per serving. 

healthy cheesecake

Healthy Cheesecake

When it comes to healthy desserts, my favorite recipes to make are a chocolate cake, flourless brownies, and this healthy cheesecake. 

Over the past year or so, I’ve kind of let things slip in the healthy eating department. Too much work and too little exercising, and I’ve found myself craving more and more sweets. The sad reality is, I work with desserts every day so I have an abundance of them on hand. 

Luckily, I’m not the kind of person who deprives themselves. I know I like something sweet after dinner, so I’m now opting to make smarter choices. Giving healthier makeovers to some of my favorite desserts has really helped me get back on track. While I typically enjoy something chocolate based, I’ve recently loved making a healthier version of my favorite cheesecake. 

I’ve been meaning to share a healthy cheesecake recipe for quite some time. It’s the perfect quick and easy dessert to make when I’m trying to be good but NEED something sweet. It uses healthy and wholesome ingredients but tastes incredible.

No sugar and no butter are needed, but you’d never tell. The texture is extra smooth and creamy, and incredibly rich. It’s sweet and with a subtle vanilla flavor, without being overpowering. 

My sister, who has the world’s biggest sweet tooth, came over for dessert and she could NOT believe this cheesecake was healthy- She thought it had to be full of fat and sugar!

How do you make a healthy cheesecake

The Ingredients

  • Cookie crust– A simple combination of homemade, crushed up sugar free cookies mixed with melted butter. 
  • Greek yogurt– Non fat or low fat Greek yogurt. Try to use a brand that is naturally thick, so it will give the cheesecake some extra stability.
  • Cream cheese– Not fat cream cheese, preferably from a block, not a spread. The latter often has added water or liquids in it, which can affect the overall texture and cooking time of the cheesecake. 
  • Eggs– Room temperature. 
  • Granulated sweetener of choice– Any granulated sweetener can be used. To keep the calories and carbs down, I opted to use erythritol. 
  • All purpose flour– Thickens the filling so it does not fall apart once it is out of the oven. 
  • Vanilla extract– Just a dash to give a light vanilla flavor throughout. 
  • Salt– Balances the other ingredients and brings out the sweetness. 

The Instructions

Start by preparing the crust by mixing the crushed up cookies with the melted butter. Transfer the mixture into a springform cake pan and refrigerate it while you prepare the filling. Next, add the cheesecake filling ingredients into a high speed blender and blend well, until smooth. Transfer into the cake pan and spread out until even on top.

Now, place the cheesecake into the oven and bake at 170C/325F for 45-50 minutes, or until it has set in the middle. Remove the cheesecake from the oven and let it cool to room temperature, before refrigerating it for at least 4 hours, to firm up. 

low calorie cheesecake

Tips to make the best low calorie cheesecake

  • If you’d like this to be a crustless cheesecake, omit the crust and bake it in a lined square pan for 35-40 minutes, or until the center is cooked.
  • Once the cheesecake is out of the oven, cover it completely, to avoid any cracking on top. 
  • I used homemade sugar free cookies for the crust, to cut the calories and sugar. You can use a pre-made crust or even a graham cracker crust if you prefer. 

Storing and freezing Greek yogurt cheesecake

  • To store: Cheesecake must always be stored in the refrigerator, covered. It will keep well for up to 2 weeks. 
  • To freeze: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months. 
Greek yogurt cheesecake

More healthy dessert recipes to try

healthy cheesecake

Healthy Cheesecake

5 from 1057 votes
This healthy cheesecake is so smooth and creamy, you won't believe it is made with Greek yogurt! No sugar and low in calories, it's an impressive dessert!
Servings: 12 servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes


For the crust

For the filling


  • Preheat the oven to 170C/325F.
  • In a mixing bowl, add your crushed cookies, sweetener, and melted butter and whisk together until combined. Transfer into a greased 8-inch springform cake pan.
  • Add the cheesecake filling ingredients into a high speed blender and blend until smooth. Transfer onto the cheesecake crust.
  • Place the cheesecake in the oven and bake for 45-55 minutes, or until the middle is set.
  • Remove the cheesecake from the oven and let it cool completely, before refrigerating for at least 4 hours, to firm up.


TO STORE: Cheesecake must always be stored in the refrigerator, covered. It will keep well for up to 2 weeks. 
TO FREEZE: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.


Serving: 1servingCalories: 93kcalCarbohydrates: 9gProtein: 6gFat: 4gSodium: 166mgPotassium: 98mgFiber: 1gVitamin A: 155IUCalcium: 35mgIron: 1mgNET CARBS: 8g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. Fantastic recipe! Have made 3 times & it came out flawlessly every time. Easy to prep – wonderful texture & flavor.

    1. Not sure, I’ve only tried it as written. You could try increasing the ingredients and seeing what happens.

  2. Hi Armando, I made your cheesecake it was fantastic, everyone love it. I also made your sugar free muffins with ground gf oats, my daughter doesn’t like oatmeal but she couldn’t tell the difference and she said they were fantastic.Thank you!

  3. 5 stars
    Ok so there in the oven now can’t wait until there done made them into large cupcake cups.I added a splash of lemon juice..I just put cookie mix on the bottom.I used unsalted butter

  4. 5 stars
    I made this recipe but my calculations for calories is more than what this recipe has. It is great though!

  5. So good! I used Greek yogurt I stead of sour cream and added lemon zest to both the crust and filling and lemon juice to the filling.

  6. Just found your site, Arman, and I can’t wait to try out so many of your recipes. My husband has to eat Gluten Free so I’m always trying to improve on old recipes. Could you please include “Sugar gms” with the nutritional info? I follow Weight Watchers program and to find out how many points, I need the sugar info. If this is possible, I would so appreciate it. Thanks for all of your ideas and recipes!
    Mary C

  7. 5 stars
    OH MY GOODNESS! It’s so good. I used Splenda’s Magic Baker Sweetener and there is almost no difference! The cookie crust is what really pulls it together so don’t skip it!

    I don’t have an 8 inch springform pan but I ended up with about 950g in filling. I had 3 4″ springform pans and each took about 200g filling. For the crust I used; It was 120g Graham Cracker crumbs, 56g Countrycrock Light Buttery Spread (melted), and 30g Sweetener (same as above). This gave me 3 good sized cheesecakes.

    I still had 350g filling left so I whipped up some more crust, 40g Graham Cracker Crumbs, 18g for the Buttery Spread, and 2 ½ tsp Sweetener. This allowed me to make 6 cupcake cheesecakes in paper liners.

    The versatility of this recipe is amazing and even though, I didn’t use the crust recipe provided, was def worth it!

    Tips: I have a sweet tooth so buying a sugar free strawberry glaze and cutting up some strawberries makes it so luxurious.

  8. Arman, this is such a spectacular looking cheesecake! I love that you made this with erythritol! My mom is diabetic and I am going to make this one for her – thanks for the recipe, glad I caught it on FB!