Cheesecake is one of those desserts that always seems to be a crowd-pleaser. It’s rich, creamy, and oh-so-decadent. But what if I told you that you could enjoy all the deliciousness of cheesecake without the guilt? Today, I’m sharing a healthy cheesecake recipe that has become a staple in my kitchen, perfect for those looking to indulge in a treat that’s both satisfying and mindful of your health goals.
This recipe was inspired by a summer trip to Greece, where I fell in love with the tangy taste of Greek yogurt. The locals there have a way of incorporating it into a variety of dishes, both savory and sweet. When I returned home, I was determined to create a dessert that combined the rich flavor of cheesecake with the light, refreshing taste of Greek yogurt. After a few experiments, this healthy cheesecake recipe was born.
One of my favorite things about this cheesecake is that it uses non-fat cream cheese and Greek yogurt, significantly cutting down on the fat content without sacrificing the creamy texture we all love. Additionally, using a granulated sweetener like erythritol instead of regular sugar makes this dessert a fantastic low-calorie option. For those of you who are vegan or lactose intolerant, there’s even a spot for vegan butter, making this recipe incredibly versatile.
Feel free to play around with the crust as well. I love using sugar-free cookies, but you could also use a base of almond flour mixed with a bit of coconut oil for a different twist. The creamy filling is quite forgiving too—you can add a touch of lemon zest for a citrusy kick or swirl in some sugar-free fruit preserves before baking for a fruity surprise in every bite.
This cheesecake is not only delicious but also easy to prepare. It’s perfect for a family gathering or a potluck with friends. The best part? Each slice is only 93 calories, so you can enjoy a piece (or two) without feeling like you’ve overindulged. I hope you love this recipe as much as I do!
Making a Healthy Cheesecake
Ingredients
- 1 teaspoon vanilla extract
- 2 cups non fat Greek yogurt
- 1 cup non fat cream cheese
- 1 recipe Sugar free cookies (crushed)
- 1/4 cup all purpose flour
- 1/3 cup butter (vegan or standard)
- 1/2 cup granulated sweetener of choice (I used erythritol)
- 2 large eggs
- 2/3 cup granulated sweetener of choice (I used erythritol)
- 1/4 teaspoon salt
Directions
- Start by preheating your oven to 325°F.
- In a bowl, mix together the crushed cookies, granulated sweetener, and melted butter. Press this mixture firmly into the bottom of a greased 8-inch springform pan.
- Using a blender, blend the cream cheese, Greek yogurt, eggs, additional sweetener, flour, salt, and vanilla extract until smooth.
- Pour the blended filling over the prepared crust in the springform pan.
- Bake in the oven for 45-55 minutes, or until the center is set.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours to let it firm up before serving.
FAQs:
Can I use regular cream cheese instead of non-fat cream cheese?
Yes, you can use regular cream cheese instead of non-fat cream cheese. However, keep in mind that this will increase the calorie and fat content of the cheesecake.
What can I use as a substitute for Greek yogurt?
If you don’t have Greek yogurt, you can substitute it with regular yogurt, strained overnight to remove excess liquid, or with an equal amount of low-fat sour cream.
How do I ensure the cheesecake doesn’t crack while baking?
To prevent cracks, make sure not to overmix the batter and avoid overbaking. It’s also helpful to let the cheesecake cool gradually in the oven with the door slightly open before refrigerating it.
Is it possible to make this cheesecake gluten-free?
Yes, to make the cheesecake gluten-free, use a gluten-free all-purpose flour and substitute the sugar-free cookies with gluten-free cookies.
Can I use a different sweetener instead of erythritol?
Yes, you can use other granulated sweeteners such as stevia, monk fruit sweetener, or a sugar substitute of your choice. Just make sure to adjust the amount according to the sweetness level of the substitute.
How long can I store the cheesecake in the refrigerator?
You can store the cheesecake in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh.
Healthy Cheesecake
Ingredients
- 1 cup non fat cream cheese
- 1/4 teaspoon salt
- 1/4 cup all purpose flour
- 2/3 cup granulated sweetener of choice I used erythritol
- 1 teaspoon vanilla extract
- 1/2 cup granulated sweetener of choice I used erythritol
- 2 cups non fat Greek yogurt
- 2 large eggs
- 1 recipe Sugar free cookies crushed
- 1/3 cup butter vegan or standard
Instructions
- Preheat your oven to 325F.
- In a bowl, mix the crushed cookies, sweetener, and melted butter. Press this mixture into the bottom of a greased 8-inch springform pan.
- In a blender, combine cream cheese, Greek yogurt, eggs, sweetener, flour, salt, and vanilla extract. Blend until the mixture is smooth.
- Pour the creamy filling over the crust in the pan.
- Bake the cheesecake for about 45-55 minutes, until the center is set.
- Once baked, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours to firm up.
