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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 needed, it’s elegant and guilt free! Less than 100 calories per serving.
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.
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.
More healthy dessert recipes to try
Healthy Cheesecake
Ingredients
For the crust
- 1 recipe Sugar free cookies crushed
- 1/2 cup granulated sweetener of choice I used erythritol
- 1/3 cup butter vegan or standard
For the filling
- 1 cup non fat cream cheese
- 2 cups non fat Greek yogurt
- 2 large eggs
- 2/3 cup granulated sweetener of choice I used erythritol
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- 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.
Anyway to make it vegan?
Love this
Can it be make with egg replacer for people with egg allergies?
You could try and see!
Best cheesecake EVER! I cut the sweetener to 1/2 cup. 😊
Made this for an office birthday and everyone loved it.
Thanks, Melody!
Just fantastic, thank you very much for recipe! Also, I’ve changed crust to oatmeal cookies crust and add to filling little bit sourcream.
Love that addition!
It was great, I used Danon Light and Fit, 90 calories a serving and Philadelphia Less Fat cream cheese which did add a small amount of extra calories, I also used lemon zesty instead of vanilla flavor and I’m telling you it was delicious. As a weight watchers member this is a win win.
I was a little skeptical but I made this without the crust and it is simply delicious! I used my springform pan even though you said if making without a crust to use a square pan; I added parchment paper to the bottom and sprayed the sides with Pam. Crushed some fresh blueberries as a topping and WOW. If I had not made this myself, I would have said no-way this is healthy and with Greek yogurt. This is definitely a dessert for holidays.
good good
My family loves this! It feel like cheating, but it’s not. I use fage vanilla yogurt which adds richness and texture. This is always in rotation in our dessert menu
LOVE Fage! I’m so gutted it isn’t available in Australia haha!
The first time I made this, I ran out of yogurt, so I blended up some cottage cheese and added that in. It worked perfectly.
This recipe is exceptionally good! I sprayed my pan with Pam and then dusted it with almond flour for a “crust”. We will be making this again!!
I didn’t think this would be as good as it was!
Literally amazed at this recipe, it was so good. I melted dark chocolate on top. Making it again this weekend, and I’m going to try for lemon.
This did come out good… but for me it tasted more like yogurt than cheese cake which was disappointing for me personally, so next time I make it I’ll be adding more non fat cream cheese in it, instead of one cup.
What can I use instead of eggs? Ground flax perhaps?
Wowwww this turned out sooooo good THANK YOU!!!
Thanks, Farzana!
My husband and me loved your incredible recipe!!!!
I used coconut oil instead of butter for the crust and whole wheat flour for the filling.
I used 3 muffin trays to make 18 individual cheesecakes, baked them for 25 min. and froze them in a Ziploc bag. We have been enjoying them, once in a while for a month and we still have some more! We trayed them with different home made jams: strawberry, raspberry and guava and all were sooooo delicious!!!
Thank you very much.
I’m currently baking it as well speak. I placed the spring form pan on a sheet pan because it seemed too fragile to place directly on the rack. Do you think that’s OK? I guess I’ll find out. Crossing my fingers 🤞
Yes it is fine 🙂