Healthy Cheesecake (100 calories!) is a light and delicious treat that’s perfect when you want something sweet without the guilt. It’s creamy, smooth, and just the right amount of sweet, but with a fraction of the calories you’d expect. This cheesecake uses simple ingredients to keep things healthy but still satisfying.
I love making this cheesecake when I want a dessert that feels special but doesn’t weigh me down. It’s been my go-to for times when friends come over and ask for something sweet—everyone always wonders how it can taste so good while being so light. I like to add a few fresh berries on top to give it a pop of flavor and color.
One great tip I’ve found is to chill it well before serving because it sets perfectly and gets that nice, firm cheesecake texture. I often make it the day before so it’s ready whenever the craving hits. This cheesecake feels like a little win for my healthy eating goals without sacrificing any of the taste I love!
Key Ingredients & Substitutions
Graham cracker crumbs: This gives the crust a nice crunch and a gentle sweetness. If you want gluten-free, try almond flour or crushed gluten-free cookies—they work well too.
Low-fat cream cheese: It keeps the cheesecake creamy without too many calories. You can swap for Neufchâtel cheese for a lower-fat option or silken tofu for a dairy-free twist.
Greek yogurt: Adds creaminess and a bit of tang, plus protein. Plain nonfat or low-fat is best, but you can use plant-based yogurt if you prefer dairy-free.
Powdered erythritol: A great sugar substitute that won’t spike blood sugar or add calories. You can also use other sweeteners like stevia or monk fruit, just adjust the quantity to taste.
Lemon juice and vanilla extract: These give the cheesecake fresh flavor and depth. Fresh lemon juice really brightens the taste, so don’t skip it if you can help it.
How Do You Get Silky Smooth, Crack-Free Cheesecake Filling?
Getting a smooth and crack-free cheesecake filling is all about careful mixing and baking:
- Beat the cream cheese well until it’s silky and soft before adding anything else. This stops lumps and helps the final texture.
- Add eggs slowly, one at a time, mixing just enough to combine. Overmixing adds air and can cause cracks.
- Use cornstarch to help the filling set nicely without cracking.
- Bake at a low temperature (325°F) and avoid overbaking. The center should still jiggle slightly when done.
- After baking, turn off the oven and leave the door slightly open. This gradual cooling helps prevent sudden temperature changes that cause cracks.
Equipment You’ll Need
- 6 or 7-inch springform pan – perfect for easy removal without ruining your cheesecake’s shape.
- Electric mixer – makes beating the cream cheese super smooth and lump-free.
- Mixing bowls – you’ll need a couple to mix crust and filling separately.
- Measuring cups and spoons – for accurate ingredient amounts so your cheesecake turns out just right.
- Rubber spatula – helps scrape down the sides of your bowl for even mixing.
- Cooling rack – lets your cheesecake cool evenly after baking.
- Oven thermometer (optional) – great to check that your oven is at the right 325°F for gentle baking.
Flavor Variations & Add-Ins
- Swap fresh berries for a swirl of raspberry or strawberry jam in the filling for a fruity twist without extra calories.
- Add a teaspoon of cinnamon or pumpkin pie spice to the crust for cozy fall flavor.
- Mix 2 tablespoons of cocoa powder into the filling for a chocolate cheesecake that stays light.
- Top with a dollop of sugar-free whipped cream and a few sliced almonds for extra texture and creaminess.
Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 2 tbsp coconut oil or light butter, melted
For The Filling:
- 12 oz (340g) low-fat cream cheese, softened
- ⅔ cup plain nonfat Greek yogurt
- ½ cup powdered erythritol or other preferred sugar substitute
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2 large eggs
- 2 tbsp cornstarch
For The Topping:
- Fresh strawberries, sliced
- Fresh blueberries
- Optional: light whipped cream for garnish
How Much Time Will You Need?
This cheesecake takes about 15 minutes to prepare, 30-35 minutes to bake, and at least 4 hours to chill in the refrigerator. For best results, chilling it overnight works perfectly to set the cheesecake fully.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Lightly grease a 6-inch or 7-inch springform pan. In a medium bowl, mix the graham cracker crumbs with melted coconut oil or butter until the crumbs are coated and look like wet sand. Press this mixture firmly into the bottom of the springform pan to form your crust. Set aside.
2. Make the Filling:
In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and fluffy. Add the Greek yogurt, powdered erythritol, vanilla extract, and lemon juice. Mix everything well until combined. Next, beat in the eggs one at a time, making sure each egg is fully mixed in before adding the next. Finally, stir in the cornstarch gently until just combined.
3. Bake and Chill:
Pour the cheesecake batter onto your prepared crust and smooth out the top. Bake in the preheated oven for about 30-35 minutes. The edges should be set, and the center should still jiggle slightly when you gently shake the pan. Turn off the oven and leave the door partially open, letting the cheesecake cool inside for about an hour. Then remove it and chill in the refrigerator for at least 4 hours or overnight.
4. Serve:
Before serving, top your healthy cheesecake with sliced fresh strawberries, blueberries, and a dollop of light whipped cream if you like. Slice into 6 to 8 pieces and enjoy this light and creamy dessert with about 100 calories per serving!
Can I Use Frozen Berries for the Topping?
Yes, you can use frozen berries, but it’s best to thaw and drain them well before topping your cheesecake to avoid extra moisture making the crust soggy.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better when chilled overnight. Just cover it tightly and refrigerate until ready to serve.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 3 days. Keep it chilled until serving for the best texture and freshness.
Can I Substitute the Greek Yogurt with Sour Cream?
Yes, sour cream works well too and will give a slightly richer texture. Use the same amount as the yogurt for best results.
