This Healthy Cheesecake is a delightful treat that feels like a dessert splurge but only packs about 100 calories per serving. It’s creamy, light, and just a little sweet, making it a perfect way to enjoy cheesecake without the usual heaviness. The texture is smooth and velvety, with a nice hint of tanginess from the cream cheese that keeps it feeling fresh and satisfying.
I love making this cheesecake when I want something special but don’t want to break my healthy eating goals. It’s one of those recipes that surprises people because it tastes indulgent, but you can feel good about having it. Plus, it’s so easy to whip up, which I appreciate on busy days when I still want a little treat at the end of the day.
My favorite way to serve this cheesecake is with fresh berries on top or a drizzle of homemade fruit sauce. It adds a pop of flavor and makes the dessert look extra pretty. Whether you’re sharing it with friends or enjoying a quiet moment with a cup of tea, this cheesecake always hits the spot without any guilt.
Key Ingredients & Substitutions
Graham cracker crumbs: They make up the crust and add a nice crunch. For a healthier option, choose whole wheat or light graham crackers. You can swap them out with crushed digestive biscuits or oat flour for a gluten-free crust.
Cream cheese & Greek yogurt: Using low-fat or fat-free cream cheese keeps calories down. Adding Greek yogurt makes the filling lighter and adds protein. For a dairy-free alternative, try blending silken tofu.
Sweetener: I recommend powdered erythritol because it dissolves well and keeps the cheesecake smooth. Other options include stevia or monk fruit sweeteners. Adjust sweetness to taste.
Eggs: They help set the cheesecake. If you need an egg-free version, try using a flax egg, but note the texture will be different.
How Can I Get a Smooth and Crack-Free Cheesecake?
Getting a smooth cheesecake without cracks can be tricky but it’s all about gentle mixing and careful baking.
- Beat cream cheese and yogurt until perfectly smooth with no lumps.
- Add eggs slowly and mix on low speed to avoid adding too much air.
- Bake at a low temperature (325°F) to cook gently.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling helps prevent cracks.
- Let it cool fully at room temperature before refrigerating overnight to set completely.
These steps make a creamy, well-textured cheesecake that’s easy to slice and looks great on your plate.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need one for the crust and one for the filling to keep things organized.
- Hand mixer or stand mixer – helps blend the cream cheese and yogurt until smooth.
- Measuring cups and spoons – for accurate ingredient amounts to keep calories low.
- Rubber spatula – great for scraping down the sides and folding ingredients gently.
Flavor Variations & Add-Ins
- Add fresh lemon zest or a teaspoon of orange extract to the filling for a bright citrus twist that pairs well with the creamy texture.
- Stir in a handful of mini dark chocolate chips or swirl melted sugar-free chocolate on top for a richer dessert.
- Top with a berry compote or fresh mixed berries for natural sweetness and a burst of color.
- Mix in a teaspoon of cinnamon or pumpkin spice for a cozy, warm flavor especially nice in fall.
Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (light or whole wheat for healthier option)
- 3 tablespoons melted coconut oil or light butter
For the Filling:
- 2 cups low-fat or fat-free cream cheese (or use Greek yogurt for a lighter option)
- ½ cup fat-free plain Greek yogurt
- ½ cup powdered erythritol or other granulated low-calorie sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or arrowroot powder (optional, to help with firmness)
Optional Toppings:
- Fresh raspberries
- Light whipped cream or Greek yogurt
- Sprinkle of cinnamon or cocoa powder
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 40-45 minutes to bake, and at least 4 hours (or overnight) to chill and set fully. The slow cooling step in the oven helps keep the cheesecake creamy and crack-free.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs with melted coconut oil or butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes until lightly golden, then set aside to cool.
2. Make the Filling:
In a large bowl, beat the cream cheese and Greek yogurt with a hand or stand mixer until smooth and creamy (about 2-3 minutes). Add the powdered erythritol, then beat in the eggs one at a time, followed by vanilla extract, lemon juice, and cornstarch (if using). Mix until the batter is smooth, scraping down the sides as needed.
3. Bake and Chill:
Pour the cheesecake batter evenly over the cooled crust. Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, leave the cheesecake inside with the door slightly open, and let it cool slowly for 1 hour. Then remove and cool completely on the counter before refrigerating for at least 4 hours or overnight.
4. Serve:
Before serving, add your favorite optional toppings like a thin layer of sugar-free chocolate or a fruit sauce, fresh raspberries, whipped cream, or a dusting of cinnamon. Slice and enjoy your delicious, guilt-free cheesecake with about 100 calories per slice!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened to room temperature before mixing. This ensures a smooth, lump-free batter. You can thaw it overnight in the fridge or quickly at room temperature for about an hour.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after chilling overnight, which helps it set perfectly. Just keep it covered in the fridge and slice when ready to serve.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. To maintain its creamy texture, avoid freezing as it may change the consistency.
What Can I Substitute for Erythritol?
You can use other low-calorie sweeteners like stevia, monk fruit sweetener, or a blend that measures like sugar. Just adjust the amount to your taste, as some sweeteners are sweeter than others.
