This Healthy Cheesecake is a light and creamy treat that feels like a classic cheesecake but with way fewer calories—only 100 per serving! It’s made with simple ingredients that come together into a smooth, tangy dessert topped with a hint of sweetness. The texture is rich but not heavy, making it perfect for when you want to enjoy something sweet without the guilt.
I love this cheesecake because it satisfies my sweet tooth without weighing me down afterward. It’s one of those recipes I turn to when I want dessert but don’t want to overdo it. I especially like adding fresh berries on top for a pop of color and extra flavor. You can even pop it in the freezer for a bit to get a slightly firmer, almost frozen cheesecake feel, which is a real treat on hot days.
Whenever I serve this to friends or family, they’re always surprised by how light and bright it tastes. It’s perfect for celebrations or just a simple weeknight dessert that feels a little bit special. Healthy cheesecake doesn’t have to be complicated, and this recipe proves that you can enjoy your favorite dessert without the extra calories!
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Key Ingredients & Substitutions
Graham cracker crumbs: I like using whole wheat crumbs for a bit more fiber. If you want gluten-free, try crushed gluten-free cookies or oats mixed with a little oil.
Melted coconut oil or light butter: Both add moisture and help bind the crust. Coconut oil adds a slight flavor, but light butter works well if you prefer traditional taste.
Low-fat cream cheese: This keeps your cheesecake creamy but lighter than full-fat versions. You can also try part-skim ricotta for a different texture.
Nonfat Greek yogurt: Adds tanginess and creaminess with protein, helping reduce fat and calories. Use plain to keep flavors fresh and light.
Powdered erythritol or zero-calorie sweetener: This keeps the cheesecake sweet without sugar calories. If you prefer natural sugar, reduce honey or maple syrup in the crust and use regular sugar sparingly.
How Do You Keep the Cheesecake Light and Creamy Without Cracking?
The secret is folding in whipped egg whites gently. This adds air for a fluffy texture that feels light instead of dense.
- Whip egg whites until stiff peaks form. This means they stand up when you lift the whisk without collapsing.
- Fold them carefully into the cream cheese mixture using a spatula. Don’t stir—fold slowly from bottom to top to keep the air inside.
- Baking with the oven door slightly open after baking helps the cheesecake cool gradually and reduces cracks.
- Chilling it well before slicing lets the filling set perfectly, giving you smooth, clean slices.
Following these steps helps you get that creamy texture while keeping the cheesecake light and healthy. It’s the little details that really make a difference!
Equipment You’ll Need
- 6-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – one for the crust and one for the filling; having two keeps things organized.
- Electric mixer or hand whisk – helps beat the cream cheese smooth and whip egg whites to stiff peaks.
- Spatula – perfect for folding egg whites gently into the batter without losing air.
- Measuring cups and spoons – to get ingredient amounts just right for a light cheesecake.
Flavor Variations & Add-Ins
- Swap fresh berries for sliced strawberries or chopped peaches for a different fruit twist.
- Stir in a teaspoon of cinnamon or pumpkin pie spice into the filling for a cozy flavor.
- Use a nut crust made from ground almonds or pecans instead of graham crackers for extra crunch and protein.
- Add a swirl of sugar-free fruit jam on top before baking for a touch of fruity sweetness throughout.
How to Make Healthy Cheesecake (100 calories!)
Ingredients You’ll Need:
For the Crust:
- 3/4 cup graham cracker crumbs (preferably whole wheat)
- 2 tbsp melted coconut oil or light butter
- 1 tbsp honey or maple syrup
For the Filling:
- 12 oz (340 g) low-fat cream cheese, softened
- 1 cup plain nonfat Greek yogurt
- 1/2 cup powdered erythritol or another calorie-free sweetener
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 large egg whites
For the Topping (optional):
- Fresh raspberries
- Fresh blueberries
- A light dusting of powdered erythritol or powdered sugar substitute
- Small dollops of light whipped cream or Greek yogurt frosting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 40-45 minutes baking time, plus 1 hour cooling in the oven, and at least 4 hours or overnight chilling in the refrigerator before serving. Plan ahead so the cheesecake sets perfectly!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Lightly grease a 6-inch springform pan or line it with parchment paper. In a small bowl, mix graham cracker crumbs, melted coconut oil or butter, and honey until combined. Press this mixture firmly into the bottom of the pan. Set aside.
2. Make the Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, powdered erythritol, vanilla extract, and lemon juice, then beat until well combined and smooth.
3. Whip and Fold Egg Whites:
In a separate bowl, whisk the egg whites until stiff peaks form—this means they hold their shape firmly. Gently fold the whipped egg whites into the cream cheese mixture, taking care not to deflate the airiness.
4. Bake the Cheesecake:
Pour the filling over the crust in the springform pan, smoothing the surface with a spatula. Bake in the preheated oven for 40-45 minutes until the edges are set but the center still jiggles slightly when gently shaken.
5. Cool and Chill:
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside for about 1 hour to prevent cracks. Then refrigerate for at least 4 hours or overnight to let it set completely.
6. Add Toppings and Serve:
Before serving, top the cheesecake with fresh raspberries, blueberries, and small dollops of light whipped cream or Greek yogurt frosting. Optionally, dust lightly with powdered erythritol for a pretty finish. Slice and serve chilled.
Can I Use Frozen Berries for the Topping?
Yes, you can use frozen berries! Just thaw them completely and drain any excess liquid before adding to the cheesecake to avoid making it soggy.
Can I Make This Cheesecake Dairy-Free?
You can try substituting dairy-free cream cheese and coconut-based yogurt, but the texture may be less creamy. Make sure to use a non-dairy whipped topping if you want to keep it light and fluffy.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4 days. If freezing, wrap the cheesecake tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.
What Can I Use Instead of Egg Whites?
If you prefer not to use egg whites, aquafaba (the liquid from canned chickpeas) can be whipped similarly and folded into the filling. It’s a great vegan alternative that also adds lightness.
