This Healthy Cheesecake is a delightful treat that lets you enjoy creamy, rich cheesecake flavors without the guilt. At just 100 calories per serving, it’s made with simple ingredients that keep it light but still super satisfying. It has that smooth, velvety texture you’d expect from a classic cheesecake, but way healthier.
I love making this cheesecake when I want something sweet but don’t want to overdo it. It’s perfect for those days when you want a little dessert but still stay on track with your goals. Plus, it’s easy to whip up and doesn’t take forever to bake — which is always a win in my book!
My favorite way to enjoy this cheesecake is with fresh berries on top. The little burst of natural sweetness from strawberries or blueberries makes it even better. It’s also great chilled, so I usually make it ahead of time and keep it in the fridge, ready to grab whenever a sweet craving hits.
Key Ingredients & Substitutions
Graham cracker crumbs: These create a crunchy, slightly sweet crust. If you want a gluten-free option, try crushed gluten-free cookies or almond flour.
Fat-free cream cheese: This keeps the cheesecake creamy but low in calories. You can substitute with part-skim ricotta for a slightly different texture.
Nonfat Greek yogurt: Adds creaminess and a touch of tang while boosting protein. For a dairy-free version, try coconut yogurt, but it will change the taste slightly.
Erythritol sweetener: It’s low-calorie and doesn’t spike blood sugar. You can use stevia or monk fruit as alternatives, adjusting sweetness to taste.
Lemon juice: Brightens the flavor and balances the richness. Fresh is best, but bottled works if that’s what you have.
How Do You Avoid Cracks in Your Healthy Cheesecake?
Cheesecakes often crack during baking, but here are some tips to keep yours smooth:
- Don’t overmix—add eggs last and combine just until mixed to avoid air bubbles.
- Bake at a low temperature (325°F) slowly to prevent sudden puffing and cracking.
- Use a water bath if you can—it helps keep the cake moist. Wrap the pan in foil to avoid leaks.
- Let the cheesecake cool gradually in the oven with the door slightly open before chilling. This prevents sudden temperature changes that cause cracks.
Following these steps gives you a creamy, crack-free cheesecake slice every time!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release your cheesecake without damaging it.
- Mixing bowls – use a large one for the batter and a medium one for the crust mix.
- Electric mixer or hand mixer – helps you get a smooth, creamy filling quickly.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best results.
- Rubber spatula – great for scraping every bit of batter from the bowl and smoothing the top.
Flavor Variations & Add-Ins
- Swap fresh berries for a blueberry compote topping for a sweeter, juicier bite.
- Add 1 teaspoon cinnamon or pumpkin pie spice to the crust for a warm, cozy twist.
- Mix in a tablespoon of cocoa powder into the filling for a chocolate cheesecake version.
- Stir chopped nuts like pecans or walnuts into the crust for extra crunch and texture.
How to Make Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups reduced-fat graham cracker crumbs (about 9 full sheets)
- 2 tablespoons melted coconut oil or light butter
For The Filling:
- 2 (8-ounce) packages fat-free cream cheese, softened
- 1 cup nonfat Greek yogurt
- ¾ cup granulated erythritol sweetener (or your favorite low-calorie sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
For The Topping:
- Fresh mixed berries (raspberries, blueberries, strawberries)
- Fresh mint leaves (optional)
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the crust and filling, 45-50 minutes baking, then 1 hour cooling in the oven. Finally, let it chill in the refrigerator for at least 4 hours or overnight before serving to get that perfect creamy texture.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with nonstick spray or coconut oil. Mix the reduced-fat graham cracker crumbs and melted coconut oil (or butter) in a bowl. Press the mixture firmly and evenly into the bottom of your pan to form a solid crust.
2. Make the Filling:
In a large bowl, beat the softened fat-free cream cheese with an electric mixer until smooth. Add the Greek yogurt, erythritol sweetener, vanilla extract, and lemon juice, beating until the mixture is creamy and well combined. Add the eggs one at a time, beating just until combined after each addition—avoid overmixing to keep the cheesecake smooth.
3. Bake & Chill:
Pour the filling over the crust, spreading it evenly. Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle when you gently shake the pan. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Remove it from the oven and chill in the fridge for at least 4 hours or overnight to set fully.
4. Serve:
Before serving, top slices with fresh mixed berries and a sprig of mint if you’d like. Slice and enjoy your creamy, healthy cheesecake that’s only about 100 calories per slice!
Can I Use Frozen Berries for the Topping?
Yes, frozen berries work well! Just thaw them completely and drain any excess liquid before topping your cheesecake to avoid sogginess.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 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?
You can try using dairy-free cream cheese and coconut or almond yogurt, but note that the texture and flavor may be a bit different from the original recipe.
How Do I Prevent Cracks on My Cheesecake?
Avoid overmixing the batter and bake at a low temperature. Slowly cool the cake in the oven with the door slightly open after baking to help prevent cracking.
