Healthy Cheesecake that tastes just like the real thing but with only 100 calories per slice! It’s creamy, smooth, and has just the right touch of sweetness without feeling heavy or overly rich. This cheesecake is a great way to enjoy a classic dessert without the guilt.
I love making this cheesecake when I want something satisfying but don’t want to go overboard on calories. It’s simple to prepare and uses ingredients that are easy to find. I usually add a bit of fresh fruit or a light drizzle of honey on top to give it a fresh twist that brightens the flavors even more.
One of my favorite things about this healthy cheesecake is how it always surprises people. When I tell them it’s low in calories, they can’t believe it because it’s just so creamy and delicious. It’s perfect for sharing at gatherings or just treating yourself on a regular day without feeling like you’re giving up dessert.
Key Ingredients & Substitutions
Low-fat cream cheese: This is the heart of your cheesecake. It keeps the texture creamy but lowers calories. If you can’t find low-fat, regular cream cheese works, but expect more calories.
Greek yogurt: Adds creaminess and a bit of tang while cutting down fat. Plain nonfat yogurt is best for smooth texture. You can swap it with skyr or even cottage cheese blended until smooth.
Graham cracker crumbs: They form the crust and bring a nice crunch. Reduced-fat crumbs help keep it light. If unavailable, crushed digestive biscuits or whole grain crackers are great alternatives.
Low-calorie sweetener: Granulated erythritol is a good choice here. Feel free to use monk fruit sweetener or stevia blends based on your taste and dietary needs.
Lemon juice: A small splash brightens flavors and balances sweetness. Fresh is best, but bottled lemon juice works too.
How Do You Prevent Cracks and Get Creamy Texture in Healthy Cheesecake?
Baking a smooth, crack-free cheesecake is all about gentle cooking and careful mixing. Here’s how I like to do it:
- Beat cream cheese first: Make sure it’s softened and beat until super smooth before adding anything else. This avoids lumps.
- Mix gently: Once you add eggs and yogurt, mix just until combined. Overmixing can add air, causing cracks.
- Bake at low temperature: 325°F is perfect. It cooks the cheesecake slowly and evenly.
- Leave in warm oven after baking: Turn off the heat and keep the cheesecake inside for 1 hour. This slow cooling helps avoid cracks.
- Chill well: Refrigerate for several hours or overnight so it firms up and the flavors develop.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking the crust.
- Electric mixer or hand mixer – helps you get a smooth, creamy batter without lumps.
- Mixing bowls – at least two, so you can mix crust and filling separately.
- Measuring cups and spoons – for precise ingredient amounts to keep calories right.
- Spatula – perfect for scraping down the bowl and spreading the batter evenly.
Flavor Variations & Add-Ins
- Add lemon zest to the batter for a fresh, bright flavor that pairs well with the lemon juice.
- Mix in fresh or frozen blueberries for bursts of juicy sweetness inside the cheesecake.
- Top with a homemade berry compote instead of fresh fruit for a richer, syrupy topping without added sugar.
- Replace the graham cracker crust with a crushed oat and almond mix for a gluten-free, nuttier crust option.
Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups reduced-fat graham cracker crumbs (about 12 full sheets, crushed)
- 2 tablespoons melted light butter or coconut oil
For The Filling:
- 16 oz (450g) low-fat cream cheese, softened
- ¾ cup plain nonfat Greek yogurt
- ¾ cup granulated erythritol or other low-calorie sweetener
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
Optional Toppings:
- Fresh raspberries
- Blueberries
- Mint leaves for garnish
How Much Time Will You Need?
This cheesecake takes about 15 minutes to prepare, 40-45 minutes to bake, then you’ll let it cool slowly in the oven for 1 hour. Finally, refrigerate it for at least 3-4 hours or overnight to chill fully. So plan on about 5 hours total, mostly hands-off time.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line it with parchment paper. In a medium bowl, mix the graham cracker crumbs with melted light butter or coconut oil until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the pan to form an even crust. Set aside.
2. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt, erythritol (or your chosen sweetener), eggs, vanilla extract, and lemon juice. Gently mix until everything is combined and the batter feels smooth. Avoid overmixing to keep your cheesecake texture perfect.
3. Baking and Chilling:
Pour the batter evenly over the crust in your pan. Bake for 40-45 minutes, until the edges are set but the center still jiggles slightly when you shake the pan. Turn off the oven and leave the cheesecake inside for one hour to cool slowly — this helps prevent cracks. Then, remove it and chill in the refrigerator for at least 3-4 hours, or overnight, until firm and well set.
4. Serving Your Cheesecake:
Before serving, garnish the cheesecake slices with fresh raspberries, blueberries, and a sprig of mint if you like. Slice with a clean knife and enjoy each delicious, creamy slice — all about 100 calories each!
Equipment You’ll Need
- 9-inch springform pan
- Electric mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Flavor Variations & Tips
- Add lemon zest to the batter for a refreshing citrus twist.
- Mix in blueberries or swirl in raspberry puree for bursts of fruit flavor.
- Try a crust made from crushed oats and almonds for a gluten-free option.
- Top with a sugar-free berry compote instead of fresh fruit for a richer taste.
Can I Use Regular Cream Cheese Instead of Low-Fat?
Yes, you can use regular cream cheese, but keep in mind it will increase the calorie count and richness. The texture will still be creamy and delicious!
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, it tastes even better after chilling overnight. Just bake ahead, cool, and refrigerate so it’s ready to serve the next day.
Can I Substitute the Sweetener?
Yes, feel free to use other low-calorie sweeteners like monk fruit or stevia blends. Just adjust the amount based on your preferred sweetness and the product’s conversion ratio.