Say hello to the ultimate smooth and luxuriously creamy healthy cheesecake recipe.
This. is. what. dreams. are. made. of.
Lighter and creamier than Cheesecake Factory – with a third of the calories and sugar!
I figured today—my birthday—is the perfect time to share one of my own personal favorite recipes. When I say this healthy cheesecake is good, you know it has to be really good… because I do not take my cheesecake lightly.
I’m exceedingly selective when it comes to good cheesecake.
So many cheesecake recipes out there are not only way too sweet (seriously, a cup and a half of sugar in a cheesecake is too much!) but also too firm. The perfect cheesecake should never be overpowered by sugar, and every creamy bite should absolutely MELT in your mouth.
2018 Edit – There’s now a Brownie Cheesecake Recipe too, because of course there had to be a chocolate version!
I ate my birthday cheesecake in my pajamas.
For breakfast.
Happy birthday, indeed!
Can we talk about the sugar for a minute?
It’s called cheese cake for a reason.
Many cheesecake recipes call for such a large quantity of sugar that the bold and savory cheese flavor is lost and sugar ends up being the only thing you taste. If I wanted to eat something that tasted like sugar, I would skip the cheesecake and eat a bowl of frosting.
(Not that eating a bowl of frosting isn’t also delicious in its own right…)
Sugar was the first thing I knew I could slash when it came to creating a healthier cheesecake recipe. I started by researching traditional cheesecake recipes to get a feel for how much sugar, cream cheese, vanilla, and other basic ingredients usually go into cheesecake. And then I played around quite a bit.
A lot goes into my recipe creations!
With this particular cheesecake recipe, I also knew I wanted to omit all the heavy cream called for in traditional cheesecake recipes and replace it with something much healthier.
Since cheesecake should have a subtle tang to begin with, I came up with the idea to use yogurt, and it worked perfectly!
Also left out were the eggs normally found in cheesecake recipes, which took a bit of trial to find the perfect replacement since eggs add moisture and bind recipes together.
Since there’s nothing more frustrating than having to visit multiple health food stores to locate all the ingredients in a recipe, I knew I wanted this healthy cheesecake to call only for ingredients you can find at a regular grocery store.
*Crust is the recipe from this post: Vegan Cheesecake Recipe
Healthy Cheesecake Of Your Dreams
Ingredients
- 24 oz cream cheese, such as trader joes vegan
- 2 cups plain yogurt, such as coconutmilk yogurt
- 2 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 1 tbsp cornstarch - or here's a Keto Cheesecake Recipe
- 1/2 cup sugar or maple syrup, honey, or xylitol for sugar-free
- pinch uncut stevia OR 2 additional tbsp sugar
Instructions
- Preheat oven to 350 F. Fill a 9x13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. Using a blender or hand blender, beat all cheesecake ingredients just until smooth. (Do not overbeat, as this would introduce air bubbles that would burst in the oven and thus cause cracking.) Smooth into a 9-inch springform pan, either lined with a crust or without. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave the oven door closed and turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove—it will still look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. It’s important not to put the cheesecake right from the oven to the fridge, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours, during which time it will firm up to the proper texture. Leftovers covered in the fridge will last around 3-4 days. That is… if you don’t eat it all first!View Cheesecake Nutrition Facts
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The cheesecake looks interesting, but I have to say ,
Hi, I found your blog on bloglovin and checked out for the first time ,your cheesecake recipe.I can’t tell you how disappointed I felt .I think it’s wrong to show a recipe , incomplete.
I checked out comments, for the raw cookie crust, which ,
by the way , looks great, only to find that it’s not
in your recipe index, and as I don’t have your cook book,
am feeling rather deflated,in so much as,using any other cookie crust , would not compliment the filling,as you , and your followers would wish,
Thanks !
I’m a big fan Katie. It would be helpful if people rated the recipes after they actually make it. Thank you.
I tried this and it was pretty easy and very delicious! My whole family tried this and had no idea that it was better for you than other cheesecakes! It tasted very rich and turned out beautifully. Mine cracked a bit but still so good. I made it with a cookie dough crust and it turned out amazing! I will definitely be using this again! Thank you for the incredible recipe!
The Nutrition facts imagen is missing ? . Please , can you update it please ? Nice recipes btw!
There’s a link to the nutrition facts under the ingredient list and recipe directions in the post 😉
Has anyone tried this with silk tofu instead of cream cheese ?
I’ve subbed it in other things, just wasn’t sure if it would work in this?
Thank you
https://lett-trim.today/2013/04/11/secretly-healthy-cappuccino-cloud-cheesecake/%3C/a%3E%3Cbr /> Just make this one instead!
Hi, is the nutritional facts with the crust? Can you actually make it with out??
Thank you
Hollie Xx
Sure!
This was our dessert tonight. It was so delicious and creamy. We all loved it.
Wow. I am definitely going share this with a few of my friends. Very cool information.
Okay so I just realized that all these AWESOME recipes I’ve been trying that taste so darn good are all from YOU!! WOW took me 2 months to realize that when I have been making your cheesecake, cream cheese and chocolate peanut butter icecream…woman, you are BLESSED!! I am a new vegan for a month and so happy I found you
Thank you so much for such a sweet comment 🙂
(Katie)
Delicious! One of my fav recipes!