Healthy Cheesecake

This healthy cheesecake recipe is the easiest healthy dessert for cheesecake lovers.

Packed with 12 grams of protein, no sugar, and gluten-free, this dessert will make all your family and friends ask for more.

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I am passionate about healthier desserts, especially anything that tastes like cheesecake.

Cheesecake is one of my favorite desserts but, let’s face it, it can easily be too high in sugar or lack proteins, leading to overeating.

For now, the best way I like to fix a cheesecake craving without guilt is to make single-serve keto cheesecake bites, Keto Mug Cheesecake, or keto chocolate cheesecake fat bombs.

But when I invite family and friends, I go for this healthy cheesecake recipe. It serves 16 slices. It’s packed with creamy vanilla flavor and so refreshing on hot days.

What Is A Healthy Cheesecake?

A healthy cheesecake is a cheesecake recipe that actually brings you nutrients and is made from wholesome, natural ingredients.

Healthy cheesecake is packed with proteins, and fiber, reduced in fat, and uses nuts and natural sweeteners.

Crust Ingredients

To make a cheesecake crust healthier, I opt for wholesome ingredients. We don’t use store-bought graham crackers that are loaded with sugar.

However, I can guarantee that my healthy cheesecake crust tastes like a healthy graham cracker crust.

• Almond Flour or oat flour. Both work well.
• Sugar-Free Crystal Sweetener like allulose or erythritol. This option keeps the calories to zero and doesn’t add sugar to the recipe. For a healthy crystal sweetener that is not low-carb, try coconut sugar or unrefined cane sugar.
• Unsalted Butter or melted coconut oil.

How To Make Healthy Cheesecake

The amazing fact about this healthy cheesecake is how ridiculously easy it is to make. You don’t need many steps or strong baking skills.

Making Homemade Graham Cracker Crust

1. Preheat the oven to 325°F (160°C).
2. To make the healthy crust, stir all ingredients into a large mixing bowl (photo 1). The mixture should look like a graham cracker crumb (photo 2). It should be a bit dry but hold together if pressed. If too dry, add a splash of extra melted butter or water.
3. Press the ingredients evenly into an 8-inch springform pan greased with coconut oil and lined with parchment paper on the bottom and sides (photo 3).
4. Prebake the crust in preheated oven at 325°F for 10 minutes (photo 4). Cool down at room temperature while preparing the filling. Increase the oven temperature to 350°F (180°C).

Filling Ingredients and Substitutions

To lighten up a cheesecake, I opt for sugar-free sweetener and low-fat cream cheese, and I replace some of the cream cheese with Greek yogurt.

A Greek Yogurt cheesecake is lighter than a traditional cheesecake. It contains more proteins, fewer calories and keeps you full for longer.

The ingredients you need for the filling are:

• Reduced Fat Cream Cheese – Feel free to use regular or dairy-free cream cheese if needed.
• Greek Yogurt – you can use dairy-free yogurt if preferred.
• Crystal Sweeteners – Look at the options above.
• Lemon Juice – to add the tangy taste.
• Large Whole Eggs – You must use eggs for this recipe. They bind the cheesecake and add proteins and texture.
• Vanilla Extract – for additional flavor.
• Cornstarch or xanthan gum. This helps the cheesecake filling firm up nicely.

Preparing The Filling

1. Add all the ingredients to a high-speed blender or food processor to make the filling (photo 1). Blend on medium speed for about 30 seconds until the mixture is smooth and creamy (photo 2).
2. Don’t blend too fast or too long to avoid adding too much air in the cheesecake filling (photo 3).
3. Pour the cheesecake batter over the cooled almond flour cheesecake crust (photo 4).

Baking The Cheesecake

Bake the healthy cheesecake in the oven at 350°F (180°C) for 45 to 55 minutes or until the sides of the cheesecake or set and golden brown.

The center should be a bit jiggly, and that’s normal.

Stop the oven, open the oven door, and keep the cheese in the oven for 1 hour.

Then, transfer the cheesecake to the fridge in its pan for 8 hours or overnight. I like to press a piece of plastic wrap on the top of the cheesecake to prevent the top from drying out.

Healthy Cheesecake Toppings

The next day, release the cheesecake on a cake stand. Slice it into 16 portions and serve with healthy toppings.

• Raspberry Coulis
• Raspberry Chia Seed Jam
• Fresh fruits like blueberries, strawberries, or raspberries
• Whipped cream
• A dollop of Greek yogurt
• Drizzle of honey or sugar-free maple syrup
• Melted Chocolate Chips

Allergy Swaps

Below are some options for you to try if you are allergic to the ingredients used in this recipe.

• Dairy-Free – You can replace butter with light olive oil or melted coconut oil. Soft dairy-free cream cheese and plain dairy-free yogurt work well.
• Low-Carb – Use a low-carb sweetener and replace the cornstarch with xanthan gum.
• Nut-Free – Replace the almond flour with oat flour, sunflower seed flour, or sesame flour.

Frequently Asked Questions

More Healthy Dessert Recipes

If you like healthy dessert recipes, try some of these:

Greek Yogurt Cookies

Frozen Cottage Cheese Bark

Greek Yogurt Brownies

Keto Blueberry Bread

Keto Mug Cheesecake

Did You Like This Recipe?

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Healthy Cheesecake

This healthy cheesecake recipe is the easiest healthy dessert for cheesecake lovers. Packed with 12 grams of proteins, no sugar, and gluten-free, this dessert will make your family and friends ask for more.

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 55 minutes mins

Cool down 8 hours hrs

Total: 9 hours hrs 10 minutes mins

Yield: 16 slices

Serving Size: 1 slice

4.97 from 351 votes

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Ingredients

US Customary – Metric

Cheesecake Crust

• ▢ 2 cups Almond Flour scoop and level method
• ▢ ¼ cup Granulated Sweetener like coconut sugar, erythritol, allulose, or classic sugar.
• ▢ ⅓ cup Unsalted Butter melted, or melted coconut oil
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Salt
• ▢ 1 teaspoon Cinnamon

Healthy Cheesecake Filling

• ▢ 16 ounces Low Fat Cream Cheese equivalent to 2 block, at room temperature
• ▢ 3 large Eggs
• ▢ 2 teaspoons Lemon Juice
• ▢ ½ cup Granulated Sweetener
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1 ½ cup Greek Yogurt plain, low-fat if you like
• ▢ 2 tablespoons Cornstarch or 1/2 teaspoon xantham gum

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Instructions

• Preheat oven to 350°F (180°C). Grease an 8-inch springform pan and cover the bottom and side with parchment paper. Oil the paper as well. Set aside.
• In a mixing bowl, add the crust ingredients and stir to combine evenly.
• Press the cheesecake crust at the bottom of a greased 8-inch springform pan.
• Bake for 10 minutes, remove from the oven, and cool at room temperature while making the healthy cheesecake filling.
• Reduce the oven to 325°F (160°C).

Filling

• Place all the filling ingredients into a blender, and blend on medium speed until smooth. Don't over-blend. It shouldn't take more than a minute to get smooth.
• Pour the filling over the cooled crust.
• Bake the cheesecake for 45-55 minutes or until its sides are golden brown, set, but the center is still a bit jiggly.
• Stop the oven, crack the door half-open, and let it cool for an extra hour in the oven.
• Cool for 8 hours or overnight in the fridge before slicing.
• Serve with a drizzle of raspberry coulis or raspberry chia seed jam.

Want My Kitchen Equipment?

9-Inch Springform Pan

Measuring Cups Set

Parchment Paper

Mixing Bowls

Cuisinart Electric Beater

Silicone Spatula

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 slice

Yield: 16 slices

Serving: 1sliceCalories: 293.2kcal (15%)Carbohydrates: 10.6g (4%)Fiber: 3.2g (13%)Net Carbs: 7.4gProtein: 11.8g (24%)Fat: 24.1g (37%)Saturated Fat: 6.6g (41%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: 0.2gCholesterol: 61.6mg (21%)Sodium: 190.7mg (8%)Potassium: 86.1mg (2%)Sugar: 3.7g (4%)Vitamin A: 338IU (7%)Vitamin B12: 0.4µg (7%)Vitamin C: 0.2mgVitamin D: 0.3µg (2%)Calcium: 136.6mg (14%)Iron: 1.3mg (7%)Magnesium: 3.7mg (1%)Zinc: 0.3mg (2%)