This Healthy Cheesecake is so smooth, creamy and absolutely delicious! Made with Greek Yogurt and Cream Cheese, and no sugar or heavy cream needed- you won’t believe this Cheesecake is healthy and less than 120 calories per serve!

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Why you will love this Healthy Cheesecake Recipe

It’s extremely easy and straightforward to make
It’s super creamy without an egg-like curdled texture
It’s made sugar-free
It requires no heavy cream
It tastes like the real deal
It is super customizable
It bakes in less than 40 minutes
No water bath needed

Macros for Healthy Cheesecake Recipe

Per slice (12):

115 Calories

9g Carbs

8g Protein

5g Fat

More Healthier Cheesecake Recipes to try

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Ingredients & Substitutions for The Best Healthy Cheesecake

Light Cream Cheese- I use a light version as it tastes just as good in my opinion and it has less calories. I recommend Philadelphia Light Cream Cheese, feel free to use full fat Philadelphia Cream Cheese

Yogurt- I use a high protein vanilla flavoured greek yogurt however plain greek yogurt will work super well. I use Yopro High Protein Vanilla Greek yogurt

Egg- Essential to give the cheesecakes and extra smooth and rich texture

Egg Whites (Cheesecake)- This recipe calls for 2 egg whites in the cheesecake batter, but this can be substituted for one whole egg. Using egg whites instead of a whole egg adds extra protein and less calories and works so well in this recipe.

Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar. I use Natvia

Cornstarch- Can replace with equal parts all purpose flour

Vanilla- Adds flavour but this can be omitted

Plain Biscuits– I use arrowroot biscuits but you can use any that you would like, Graham Crackers, sugar free biscuits, low fat etc. The rough measurement is 95-100g Biscuits. If using arrowroot biscuits thats 12 biscuits in total.

Egg White (Base)- This recipe calls for 1 egg white in the base so that less butter can be used, you can just substitute the egg white for 15g extra butter.

Light Butter- Can substitute equal parts oil, vegan butter or normal butter. I would not recommend subbing out any fat as this is essential for the buttery biscuit base.

Cooking Tips

Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until combined.
Only mix until just combined: The more you mix, the more air bubbles form, resulting in more cracking and a less creamy final product

Tap the cheesecake pan on your countertop before baking: This will pop any large air bubbles in the batter and will help to smooth out the top.
Leave to cool: Leaving the cheesecake to cool on the countertop then in the fridge for 8 or more hours yields the best consistency. Trust me on this, leaving to cool overnight is even better and sets the cheesecake to perfection. You will never believe it’s made from yogurt instead of heavy cream.

Storage Tips

Fridge: the cheesecake will last for up to a week– Once cooled to room temperature, wrap with plastic or store in a small airtight container and store in fridge.

Freezer: Place the cheesecake in an airtight container and freeze for up to 6 months.

FAQ

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

Can I sub the cornstarch for flour?

You can, however I find cornstarch yields a slightly smoother consistency.