This Healthy Cheesecake is a light and creamy treat that feels like a little dessert celebration without the guilt. It’s smooth, slightly sweet, and packed with just the right touch of cream cheese flavor, but at only 100 calories per serving, it’s perfect for those days when you want something sweet but healthy.
I love making this cheesecake because it satisfies my dessert cravings without making me feel heavy or overstuffed. It’s one of those recipes I always keep on hand for an easy dessert fix or a quick snack. Plus, it’s super simple to whip up, which makes it a go-to when I want something quick but tasty.
My favorite way to enjoy this cheesecake is topped with fresh berries or a drizzle of honey. It adds a bit of natural sweetness and a pop of color that makes it feel extra special. Whether it’s after dinner or a mid-afternoon pick-me-up, this cheesecake always brings a smile to my face without the extra calories.
Key Ingredients & Substitutions
Low-fat cream cheese: This keeps the cheesecake nice and creamy with fewer calories. For an even lighter option, try replacing it with plain Greek yogurt. It won’t be as rich but still tastes great!
Graham cracker crust: Using low-fat or whole wheat graham crackers makes the crust healthier. You can also swap the coconut oil for light butter or even applesauce to reduce fat.
Sweeteners: Erythritol is my go-to low-calorie sweetener here, but you can use stevia, monk fruit, or any baking-friendly sugar substitute you like. Just adjust amounts to taste.
Greek yogurt: It adds creaminess and a subtle tang. I love using nonfat plain Greek yogurt to boost protein and lower fat. If you prefer, sour cream can be swapped in for a richer flavor.
How Do You Avoid Cracking and Get a Smooth, Creamy Cheesecake?
Cracking is a common worry with cheesecakes, but it’s easier to prevent than you might think. Here’s how I make sure mine stay smooth:
- Use room temperature cream cheese and eggs to blend evenly without lumps.
- Beat ingredients well to get a smooth batter but avoid over-mixing—this creates too much air that causes cracks.
- Bake at a lower temperature (325°F) and watch for when edges are set but center still jiggles slightly.
- After baking, cool slowly: leave the cheesecake in the turned-off oven with the door cracked for an hour to avoid sudden temperature changes.
- Chill thoroughly (at least 4 hours or overnight) before slicing. This helps the cheesecake set fully and improves texture.
These simple steps will help you get a creamy, crack-free cheesecake every time!
Equipment You’ll Need
- 7 or 8-inch springform pan – makes removing the cheesecake easy without messing up the sides.
- Mixing bowls – you’ll need one large bowl for the filling and a smaller one for the crust ingredients.
- Hand mixer or stand mixer – helps whip the cream cheese filling smooth and lump-free quickly.
- Spatula – perfect for scraping down the bowl and smoothing out the cheesecake batter evenly in the pan.
- Measuring cups and spoons – for accurate ingredient amounts, especially with the sweeteners and crust.
Flavor Variations & Add-Ins
- Swap fresh berries for canned fruit topping in light syrup for a sweeter, juicier finish.
- Add 1 teaspoon of cinnamon or pumpkin pie spice to the crust for a warm, cozy touch during fall.
- Mix in 2 tablespoons of cocoa powder to the filling for a chocolate cheesecake twist without many extra calories.
- Stir in a tablespoon of finely chopped fresh mint leaves for a fresh, herbal note to brighten the flavor.
Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (preferably low-fat or whole wheat)
- 2 tablespoons melted coconut oil or light butter
- 1 tablespoon erythritol or preferred low-calorie sweetener
For the Filling:
- 16 oz (450 g) low-fat cream cheese, softened (or Greek yogurt for lighter option)
- ½ cup plain nonfat Greek yogurt
- 2 large eggs
- ⅓ cup erythritol or another granulated sweetener suitable for baking
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional for brightness)
- 2 teaspoons cornstarch or arrowroot powder (for texture)
For the Toppings:
- Fresh strawberries, sliced
- Fresh blueberries
- Optional dollops of low-fat whipped cream or Greek yogurt
- Powdered erythritol (for dusting)
How Much Time Will You Need?
It will take about 15 minutes to prepare and an hour to bake and cool slowly in the oven. Then, chilling in the refrigerator for at least 4 hours or preferably overnight is best to set the cheesecake fully. So plan ahead for around 5 hours total.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a small bowl, combine the graham cracker crumbs, melted coconut oil, and sweetener until the mixture is crumbly and combined. Press firmly into the bottom of a 7 or 8-inch springform pan to form an even crust. Bake for 8-10 minutes, then remove and set aside to cool.
2. Make the Filling:
In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the Greek yogurt, eggs, erythritol, vanilla extract, lemon juice, and cornstarch. Beat on medium-high speed until all ingredients are fully combined and smooth, about 2 to 3 minutes.
3. Bake and Chill the Cheesecake:
Pour the filling over your cooled crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the edges are firm but the center still jiggles slightly when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door slightly open for an hour to cool gradually and avoid cracking. Then, chill the cheesecake in the refrigerator for at least 4 hours or overnight.
4. Serve:
Decorate the cheesecake with fresh strawberries, blueberries, and small dollops of low-fat whipped cream or Greek yogurt. Dust lightly with powdered erythritol if you like. Cut into 8 slices and enjoy your delicious, healthy cheesecake with only about 100 calories per serving!
Can I Use Frozen Cream Cheese or Greek Yogurt?
It’s best to use fresh, softened cream cheese or yogurt for a smooth texture. If frozen, thaw in the refrigerator overnight and bring to room temperature before mixing to avoid lumps.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake actually tastes better after chilling overnight. Prepare and bake it a day ahead to save time and let the flavors fully develop.
How Should I Store Leftovers?
Keep leftover cheesecake covered tightly in the refrigerator for up to 3-4 days. For longer storage, wrap slices well and freeze for up to 1 month. Thaw overnight in the fridge before serving.
What If I Don’t Have a Springform Pan?
You can use a regular cake pan lined with parchment paper for easy removal, but be extra careful when taking the cheesecake out to keep its shape intact.
