This Healthy Cheesecake is a light and creamy treat that feels like a sweet little reward without any guilt. With just around 100 calories per serving, it’s perfect if you’re craving something rich but want to keep things balanced. The classic smooth cheesecake texture is there, but made in a way that’s a bit kinder to your calorie count.
I love making this cheesecake when I want dessert that doesn’t weigh me down. It’s got just enough sweetness and creaminess to satisfy my sweet tooth, and I feel good about enjoying a slice without going overboard. Plus, it’s simple enough to whip up without needing fancy ingredients or lots of time in the kitchen.
My favorite way to serve this cheesecake is with a handful of fresh berries on top or a drizzle of homemade fruit sauce. It adds a lovely fresh pop that feels special but keeps the calorie count low. It’s become my go-to for dessert when friends visit—everyone is surprised it’s so light but still delicious!
Key Ingredients & Substitutions
Low-Fat Cream Cheese: This keeps the cheesecake creamy but light. You can swap it with Neufchâtel cheese for a milder taste and fewer calories. For dairy-free, try a plant-based cream cheese alternative.
Nonfat Greek Yogurt: Adds tanginess and silkiness while reducing fat. Use plain yogurt or skyr as substitutes if you prefer a different brand or texture.
Sweetener: Granulated erythritol is great for sweetness without calories. You can use stevia, monk fruit sweetener, or a small amount of honey/sugar if you don’t mind the extra calories.
Graham Cracker Crust: Whole wheat crumbs add fiber and a richer flavor over regular crumbs. For gluten-free, use gluten-free crackers or ground nuts like almonds.
How Do You Keep the Cheesecake Smooth and Light Without Cracking?
Cheesecake cracks happen when it bakes at too high heat or cools too fast. To avoid this:
- Bake at a moderate 325°F and watch for set edges but a slightly wobbly center.
- After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool slowly.
- Avoid overmixing the batter; fold egg whites gently to keep it airy.
- Once cooled, chill it in the fridge to let it firm up beautifully without drying out.
These steps help keep the texture creamy and crack-free, making your cheesecake look as good as it tastes!
Equipment You’ll Need
- 7- or 8-inch springform pan – makes it easy to remove the cheesecake without breaking the sides.
- Electric mixer – helps you beat the cream cheese smooth and fluffy for a creamy texture.
- Mixing bowls – you’ll need at least two for the crust and filling, so things stay organized.
- Spatula – perfect for folding in egg whites gently to keep the batter light.
- Measuring cups and spoons – to keep ingredient amounts accurate for the best results.
Flavor Variations & Add-Ins
- Add fresh lemon zest to the filling for a bright, citrusy twist that complements the tangy yogurt.
- Mix in a handful of finely chopped nuts like pecans or walnuts to the crust for extra crunch.
- Swirl a spoonful of natural fruit jam or puree into the batter before baking for a pretty marbled effect and fruity flavor.
- Top with toasted coconut flakes along with berries to add a tropical taste and texture.
Healthy Cheesecake (100 Calories!)
Ingredients You’ll Need:
For the Crust:
- 1 cup graham cracker crumbs (preferably whole wheat or low-fat)
- 1 tbsp melted coconut oil or light butter
For the Filling:
- 12 oz (340g) low-fat cream cheese or Neufchâtel cheese, softened
- 1/2 cup nonfat Greek yogurt
- 1/3 cup granulated erythritol or other calorie-free sweetener
- 1 tsp vanilla extract
- 2 large egg whites
- 1 tbsp cornstarch or arrowroot powder
- 1/2 tsp lemon juice (optional, for a slight tang)
For Topping:
- Fresh berries (strawberries, blueberries)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 40 minutes to bake, plus at least 4 hours chilling time (preferably overnight) for the best creamy texture.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter until well combined. Firmly press this mixture into the bottom of a greased 7- or 8-inch springform pan. Place the crust in the refrigerator while you prepare the filling.
2. Make the Filling:
Using an electric mixer, beat the softened cream cheese until smooth and fluffy. Add the Greek yogurt, erythritol, vanilla extract, and lemon juice if using; mix until fully combined. In a separate bowl, whisk egg whites until they are slightly frothy, then mix in the cornstarch. Gently fold the egg whites into the cream cheese mixture with a spatula to keep the batter light and airy.
3. Bake and Chill:
Pour the filling over the chilled crust and smooth the top. Bake for 35 to 40 minutes until the edges look set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Let it cool completely at room temperature before placing it in the refrigerator for at least 4 hours or overnight.
4. Serve:
Before serving, top each slice with fresh berries and a mint leaf if you like. Slice and enjoy your light, creamy cheesecake that’s only about 100 calories per serving!
Can I Use Regular Cream Cheese Instead of Low-Fat?
Yes, you can use regular cream cheese, but keep in mind it will increase the calorie and fat content. The cheesecake will be richer and creamier but no longer a light version.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep it chilled until ready to serve for the best texture and flavor.
Can I Make This Cheesecake Dairy-Free?
Try substituting with plant-based cream cheese and yogurt alternatives. Texture may vary slightly, but it will still be tasty and lower in calories.
Is It Possible to Freeze This Cheesecake?
Yes! Wrap the cooled cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
