Healthy Cheesecake that’s creamy, light, and comes in at just 100 calories a slice! It’s made with simple ingredients like Greek yogurt and a bit of honey, which keeps it sweet without feeling too heavy. This cheesecake is perfect for those moments when you want to enjoy a treat but still keep things on the lighter side.
I love making this cheesecake because it feels like a little reward without any guilt. The texture is smooth and satisfying, and the flavor is fresh and just sweet enough. Plus, it’s super easy to whip up, which means you can have a tasty dessert ready in no time when the cravings hit.
One of my favorite ways to serve this healthy cheesecake is with a handful of fresh berries on top—strawberries, blueberries, or raspberries all work great. It adds a nice pop of color and a bit of natural sweetness that pairs perfectly with the creamy cheesecake. It’s a simple dessert that always makes me smile!
Key Ingredients & Substitutions
Low-fat graham cracker crumbs: These give the crust a crunchy, sweet base without too many calories. If you can’t find graham crackers, crushed digestive biscuits or whole wheat crackers work well too.
Coconut oil or light butter: I like coconut oil for a subtle flavor, but light butter or even olive oil can be swapped if you prefer. Just make sure it’s melted to mix easily with the crumbs.
Nonfat Greek yogurt: This keeps the cheesecake creamy and adds protein without extra fat. If you want a dairy-free option, try dairy-free yogurt, but it may change the texture a bit.
Low-fat cream cheese: It’s key for that classic cheesecake taste with fewer calories. Regular cream cheese works too if you’re not worried about calories, or you can try Neufchâtel cheese for a lighter option.
Honey or maple syrup: Natural sweeteners here give gentle sweetness. You can swap for agave syrup, stevia, or a sugar substitute depending on your taste and diet.
How Do You Get the Cheesecake Smooth and Creamy?
The secret to a silky cheesecake is mixing the filling well and baking it just right:
- Beat the cream cheese first until it’s ultra-smooth, no lumps.
- Add yogurt and sweeteners slowly, mixing until fully combined and creamy.
- Don’t overbeat once you add eggs; mix gently to keep it light.
- Bake at 325°F (163°C) until the edges are set but the center still jiggles slightly – this prevents cracking.
- Cooling completely before chilling helps it set perfectly with a smooth texture.
Equipment You’ll Need
- 8-inch springform pan – It makes removing the cheesecake easy without breaking the sides.
- Mixing bowls – One for crust and one for filling to keep things organized and smooth.
- Electric mixer or hand whisk – Helps beat cream cheese until super smooth and mix filling evenly.
- Measuring cups and spoons – For precise measurements, which matter in baking.
- Spatula – Great for scraping down bowl sides and spreading filling smoothly over the crust.
Flavor Variations & Add-Ins
- Add lemon zest or a splash of orange extract to the filling for a fresh, citrus twist.
- Mix folded-in chopped strawberries or blueberries for bursts of fruity flavor inside each slice.
- Swap honey for pure maple syrup or agave syrup to change the sweetness notes slightly.
- Try a chocolate crust by mixing cocoa powder into your graham cracker crumbs for a rich contrast.
Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups low-fat graham cracker crumbs
- 2 tablespoons coconut oil or light butter, melted
For The Filling:
- 2 cups nonfat Greek yogurt
- 8 oz (225g) low-fat cream cheese, softened
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
For Topping (Optional):
- Fresh berries (raspberries, blueberries)
- Light whipped cream
- Fresh mint leaves
- Powdered sugar for dusting
How Much Time Will You Need?
This cheesecake takes about 15 minutes to prepare and 35-40 minutes to bake. After baking, allow it to cool at room temperature, then chill in the refrigerator for at least 4 hours or overnight to fully set. Total time is roughly 5 hours, mostly hands-off while the cheesecake chills.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Lightly grease an 8-inch springform pan or line it with parchment paper. In a medium bowl, mix the graham cracker crumbs with melted coconut oil or butter until evenly combined. Press the mixture firmly into the bottom of the pan to form the crust. Set aside.
2. Make the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the Greek yogurt, honey or maple syrup, eggs, vanilla extract, and lemon juice if using. Beat the mixture again until everything is well combined and smooth without lumps.
3. Bake and Chill:
Pour the creamy filling over the crust in the pan, spreading it evenly. Bake in the oven for 35 to 40 minutes, until the edges are set and the center still slightly jiggles when shaken. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to let the cheesecake fully set.
4. Serve:
Before serving, optionally top with a light swirl of whipped cream, fresh berries, and a sprig of mint. Dust lightly with powdered sugar if you like. Slice and enjoy your healthy, delicious cheesecake!
Can I Use Frozen Greek Yogurt for This Recipe?
It’s best to use fresh, thawed Greek yogurt for a smooth texture. If your yogurt is frozen, thaw it completely in the fridge and give it a good stir before using to avoid lumps.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 1 month.
Can I Make This Cheesecake Dairy-Free?
Yes! Substitute the cream cheese and Greek yogurt with dairy-free cream cheese and coconut or almond yogurt. Texture and flavor will be slightly different but still tasty.
How Can I Adjust the Sweetness?
Feel free to reduce the honey or maple syrup for a less sweet cheesecake, or substitute with a sugar-free sweetener like stevia if preferred. Always taste the batter before baking to adjust as needed.
