3 Healthy Cheesecake Recipes You Can Try Without Guilt

Last Updated on July 16, 2022 by Ed Joven

Are you looking for healthy cheesecake recipes? Here are three low-calorie, healthy cheesecake recipes you can try without guilt!

Cheesecake is, without a doubt, one of the tastiest desserts out there. Most people can’t have enough of this tangy, sweet, and wholesome treat. However, as delicious as it is, it can be pretty unhealthy.

Your regular cheesecake is filled with unhealthy fat and sugar. Those three nutrients together are quite a threat to your health.

While smaller portions are the way to go when enjoying any dessert, you can find healthier cheesecake recipes too. Here are three healthy cheesecake recipes you can try without guilt. These recipes are delicious and won’t have adverse effects on your health.

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1. Healthy No-Bake Cheesecake

No-bake cheesecakes are perfect for you if you are looking for a light and fresh-tasting cheesecake. They are relatively easy to make compared to the baked variety.

However, they have a high-calorie content usually due to two ingredients, whipped cream and sugar. But how to get that light and creamy consistency without whipped cream?

The simplest answer is greek yogurt. Make sure your greek yogurt is quite thick so that it can hold form. Greek yogurt mixed with fresh lime juice and cream cheese can be a tangy, refreshing combination.

If you are wondering how long is cheesecake good for in the fridge, it is generally up to 5 days but might last a few more days if you store it properly. However, if it is made of greek yogurt, it will only last for about two days.

Ingredients:

For the Crust

1 and 1/2 cups of graham crackers.
6 tbsp of melted butter.
1/4 cup of granulated sugar or any granulated sweetener like sucralose or erythritol.

For the Cheese Filling:

450 grams of low-fat cream cheese (Two 8 0z packages of Neufchatel cheese).
1 and 1/2 cups of Greek yogurt. Use the nonfat, unflavored, and unsweetened variety.
1 cup of light honey.
1 tsp of vanilla extract.
6 tbsp of fresh lemon juice.
Pinch of kosher salt.
Fresh berries.

Steps

Add all the crust ingredients to a bowl and stir until fully combined.
Take an 8-inch tin and add the crust crumbs, pressing it firmly into the bottom. Refrigerate for an hour.
Strain Greek yogurt to reduce the water content further.
Bring both cream cheese and Greek yogurt to room temperature.
Add all your cream cheese ingredients to a food processor and process until smooth. If you use a hand mixer or a whisk, smoothen the cream cheese first before adding other ingredients.
Pour it out on your crust tin, smooth out and cover the tin with plastic wrap. Set in the refrigerator for at least 24 hours, then top with berries. Try to use sweeter berries like ripe strawberries or blueberries.

2. Healthy Baked Cheesecake with Peach Coulis

Baked cheesecakes are often heavier than no-baked ones. You face the same caloric problems regarding the extra sugar and fat that goes into making one.

This is why people often opt for small dessert items like peach cream cheese tarts to satiate their desire for cheesecake. But, what can compare to a slice or two of baked cheesecake topped with delicious peach coulis?

Ingredients

For the Crust:

1 and a half cups of biscuit crumbs. You can use graham crackers or digestive biscuits as they are healthier.
6 tbsp of salted butter.
2 tbsps of sugar.

For the Cheese Batter:

450 grams of low-fat cream cheese (Two 8 0z packages of Neufchatel cheese).
2 cups of Greek yogurt. Use the nonfat, unflavored, and unsweetened variety.
3 eggs.
¾ cup of sugar.
¼ cup flour.
2 tsp of vanilla extract.
2 tsp of fresh lemon zest.

For the Peach Coulis:

2 medium peaches. Skinned and pits removed.
¼ cup sugar.
1 tbsp freshly squeezed lemon juice.

Steps

Preheat the oven to 350F. Take a 9-inch springform baking pan and brush the inside with melted butter.
For the crust, mix all the crust ingredients until fully incorporated. Tumble it into the baking pan and press the crumbs into it until layered evenly at the bottom and about an inch up on all sides.
Put it in the oven for 7 minutes at 350, but make sure you don’t burn the crust. If you don’t feel confident about doing that, just put it in the fridge and skip this step.
If you bake the crust, make sure it is completely cooled down before adding your batter.
Bring your wet ingredients(cream cheese, Greek yogurt, and eggs to room temperature) for the cheesecake filling.
In a food processor, combine your yogurt and cream cheese. Add your sugar and blend until smooth.
Add one egg at a time and blend it in. Scrap down your bowl after mixing in each egg.
Add the flour, vanilla extract, and lemon zest. Mix until smooth and fully incorporated together.
Scrape down the bowl and pour the batter into the baking pan. Make sure it is completely cool before doing so.
Put the baking tin into a rimmed baking sheet and place it in the oven.
Preheat the oven again to 325F and bake for 50 minutes. Make sure the cheesecake’s edge is completely set but has a slightly jiggly center. Remove cheesecake from the oven and let it cool down for 2 to 3 hours.
For the peach coulis, pour an inch of water into a small saucepan. Add your peaches and simmer on medium heat until soft. Do not boil them.
Put your peaches in a blender and process until you get a smooth paste.
Put it back in the saucepan, and add the lemon juice and sugar. Heat for just a few minutes until the sugar has melted.
Let the cheesecake and coulis cool down completely before you top your cheesecake.

3. No-bake Blueberry Keto Cheesecake

While the other two recipes are healthier alternatives to our regular cheesecakes, they won’t be the right fit for a low-carb diet like keto. But, that doesn’t mean you should ignore your craving for No-bake Blueberry Cheesecake, while on a diet.

This simple and easy keto cheesecake recipe can be whipped up within minutes. All you need are the right ingredients!

Ingredients

For the Crust:

⅓ cup almond flour.
1 and a half tbsp granulated erythritol.
1 and a half tbsp unsweetened almond milk.
½ tsp vanilla extract
Pinch of kosher salt.

For the Cheese Batter:

112 grams of cream cheese (4 oz).
3 tbsp granulated erythritol.
½ tbsp lemon juice
½ tsp vanilla extract
1 tbsp sour cream

For the Keto Blueberry Sauce:

4 oz blueberries.
1 tbsp granulated erythritol.
1 tbsp fresh lemon juice.
2 tbsp water.

Steps

Add the crust ingredients into a bowl and mix it into a dough ball.
Take a 4-inch springform pan and line with parchment paper.
Put in the dough ball and push down evenly into the pan. Pop it in the freezer and let it sit for a few minutes.
Add cream cheese filling ingredients into a bowl and whisk until fully combined.
Pour the filling into the springform pan and smoothen it using a spatula.
Put it in the freezer for up to an hour to set.
Take a saucepan and add your blueberry sauce ingredients. Cook at low heat for 8 to 10 minutes until the berries break down, and the sauce thickens.
Let it cool down completely before adding it on top of your cheesecake. You can also blend it if you prefer a smooth sauce.

Final Thoughts

We hope you enjoyed these three healthy cheesecake recipes you can try without guilt. Remember that the key to healthy cheesecakes is switching to low-fat cream cheese. Choosing Greek yogurt instead of whipping or heavy cream is another calorie-cutting trick.

Using granulated sugar alternatives like erythritol reduces the calories drastically for cheesecakes. Remember that low-calorie ingredients can produce tasty cheesecakes, and you can enjoy them without guilt!

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