This Healthy Cheesecake is a light and creamy treat that feels like a little slice of heaven without the guilt. It’s packed with the rich taste of classic cheesecake but with just about 100 calories per serving, making it a perfect dessert for when you want something sweet and satisfying without going overboard. The smooth texture and subtle sweetness make it feel indulgent even though it’s super healthy.
I love that you can enjoy this cheesecake anytime—whether it’s a casual weeknight dessert or a special treat after a good workout. I usually add a handful of fresh berries on top to give it an extra pop of color and flavor. It’s amazing how something so simple and light can still hit that cheesecake craving just right. Plus, it’s so easy to make that I find myself coming back to this recipe over and over.
One of my favorite things about this healthy cheesecake is how versatile it is. I’ve tried mixing in different flavors like vanilla or lemon zest to switch things up, and it never disappoints. I think it’s a game-changer for anyone who loves dessert but doesn’t want to carry around that heavy feeling afterward. It’s proof that you can enjoy delicious sweetness and still feel great about what you’re eating.
Key Ingredients & Substitutions
Graham cracker crumbs: Whole wheat crumbs add fiber, but regular ones or digestive biscuits work too. For gluten-free, try gluten-free graham crackers or crushed nuts.
Cream cheese: Non-fat or low-fat keeps calories down but still creamy. For a dairy-free alternative, try vegan cream cheese made from nuts.
Greek yogurt: Adds creaminess and protein. You can use plant-based yogurt for a dairy-free version, but check it’s unsweetened.
Sweetener: Powdered erythritol is great for low calories and no sugar spike. Stevia or monk fruit sweetener also work well.
Gelatin: Optional but helps set the cheesecake firmly. For a vegetarian option, agar-agar can replace gelatin but use according to its instructions.
How Can I Get a Smooth, Firm Cheesecake Without Baking?
This recipe is no-bake, so achieving smooth, firm texture depends on a few key steps:
- Beat cream cheese and yogurt thoroughly until creamy and lump-free.
- Add cornstarch or arrowroot to help thicken the filling and absorb moisture.
- If using gelatin, bloom it fully in cold water before gently warming and adding to the filling to set the cheesecake better.
- Press the crust firmly so it holds shape and doesn’t crumble when slicing.
- Chill for at least 4 hours—overnight is even better—to let all flavors meld and set fully.
Patience is key here! Rushing chilling will make slicing harder and texture less creamy. I like to pop the cheesecake in the freezer for 10 minutes before cutting—this helps make clean slices without cracks.
Equipment You’ll Need
- 8-inch springform pan – makes it easy to remove the cheesecake without breaking the crust.
- Mixing bowls – you’ll need at least two for crust and filling; lightweight ones are easy to handle.
- Electric mixer or hand whisk – helps you beat the cream cheese and yogurt until perfectly smooth.
- Measuring cups and spoons – for accurate ingredient amounts to keep calories controlled.
- Spatula – great for scraping down bowl sides and smoothing the cheesecake filling.
- Small saucepan – if using gelatin, you’ll gently warm it here to dissolve.
Flavor Variations & Add-Ins
- Add 1 tsp lemon zest or orange zest to the filling for a fresh citrus twist that brightens up the flavor.
- Mix in ¼ cup pureed strawberries or raspberries for a fruity and colorful cheesecake.
- Swap the graham cracker crust for crushed almonds or pecans to add a nutty crunch with less sugar.
- Top with a few dark chocolate shavings or a drizzle of sugar-free chocolate sauce for a rich treat without many calories.
How to Make Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (whole wheat or reduced sugar if possible)
- 2 tbsp melted coconut oil or light butter
For the Filling:
- 12 oz (340 g) non-fat or low-fat cream cheese, softened
- ½ cup plain non-fat Greek yogurt
- ⅓ cup powdered erythritol or your preferred low-calorie sweetener
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 1 tbsp cornstarch or arrowroot powder
- 1 tsp gelatin powder (optional for firmer texture)
- ¼ cup water (if using gelatin)
For the Topping:
- Fresh strawberries and blueberries
- Low-fat whipped topping (optional)
- A few crushed graham crackers for sprinkling
How Much Time Will You Need?
This healthy cheesecake takes about 15-20 minutes to prep, plus at least 4 hours to chill and set in the fridge. For best results, chill overnight to let the flavors meld and the texture firm up perfectly.
Step-by-Step Instructions:
1. Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with melted coconut oil or butter until it looks like wet sand. Press this mixture firmly into the bottom of an 8-inch springform pan or similar dish to form an even crust. Set aside.
2. Prepare the Gelatin (Optional):
If you’re using gelatin for a firmer cheesecake, sprinkle the gelatin powder over ¼ cup cold water and let it sit for 5 minutes to bloom. Warm gently until the gelatin dissolves completely, then set aside to cool but don’t let it solidify.
3. Make the Filling:
In a large bowl, beat the softened cream cheese, Greek yogurt, powdered sweetener, and vanilla extract together until smooth and creamy. In a small bowl, whisk the cornstarch into the lemon juice until smooth, then stir this mixture into the cream cheese mixture.
4. Add Gelatin (If Using):
Slowly pour the dissolved gelatin into the cream cheese mixture while stirring continuously to combine well.
5. Assemble and Chill:
Pour the creamy filling over the prepared crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until fully set and firm.
6. Serve:
Before serving, top each slice with fresh strawberries and blueberries, a small swirl of low-fat whipped topping if you like, and sprinkle a few crushed graham crackers on top. Slice and enjoy your light, delicious 100-calorie cheesecake!
Can I Use Frozen Berries for the Topping?
Yes! Just make sure to thaw them completely and pat dry to avoid extra moisture that could make the cheesecake soggy.
Can I Make This Cheesecake Ahead of Time?
Absolutely! It tastes even better after chilling overnight. Just cover it tightly and keep it refrigerated until ready to serve.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before serving for the best texture.
What Can I Substitute for Gelatin?
You can use agar-agar as a vegetarian alternative. Follow the package instructions for dissolving and adding it to the filling.
