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Healthy Cheesecake Of Your Dreams

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Say hello to the ultimate smooth and luxuriously creamy healthy cheesecake recipe.

This. is. what. dreams. are. made. of.

Light and creamy healthy cheesecake recipe from @choccoveredkt… Creamier than Cheesecake factory, with a third of the sugar! Full recipe: https://chocolatecoveredkatie.com/2015/09/07/healthy-cheesecake-recipe/

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Lighter and creamier than Cheesecake Factory – with a third of the calories and sugar!

I figured today—my birthday—is the perfect time to share one of my own personal favorite recipes. When I say this healthy cheesecake is good, you know it has to be really good… because I do not take my cheesecake lightly.

I’m exceedingly selective when it comes to good cheesecake.

So many cheesecake recipes out there are not only way too sweet (seriously, a cup and a half of sugar in a cheesecake is too much!) but also too firm. The perfect cheesecake should never be overpowered by sugar, and every creamy bite should absolutely MELT in your mouth.

2018 Edit – There’s now a Brownie Cheesecake Recipe too, because of course there had to be a chocolate version!

chocolate covered katie

I ate my birthday cheesecake in my pajamas.

For breakfast.

Happy birthday, indeed!

Light and creamy healthy cheesecake recipe from @choccoveredkt… Creamier than Cheesecake factory, with a third of the sugar! Full recipe: https://chocolatecoveredkatie.com/2015/09/07/healthy-cheesecake-recipe/

Can we talk about the sugar for a minute?

It’s called cheese cake for a reason.

Many cheesecake recipes call for such a large quantity of sugar that the bold and savory cheese flavor is lost and sugar ends up being the only thing you taste. If I wanted to eat something that tasted like sugar, I would skip the cheesecake and eat a bowl of frosting.

(Not that eating a bowl of frosting isn’t also delicious in its own right…)

Sugar was the first thing I knew I could slash when it came to creating a healthier cheesecake recipe. I started by researching traditional cheesecake recipes to get a feel for how much sugar, cream cheese, vanilla, and other basic ingredients usually go into cheesecake. And then I played around quite a bit.

A lot goes into my recipe creations!

Light and creamy healthy cheesecake recipe from @choccoveredkt… Creamier than Cheesecake factory, with a third of the sugar! Full recipe: https://chocolatecoveredkatie.com/2015/09/07/healthy-cheesecake-recipe/

Light and creamy healthy cheesecake recipe from @choccoveredkt… Creamier than Cheesecake factory, with a third of the sugar! Full recipe: https://chocolatecoveredkatie.com/2015/09/07/healthy-cheesecake-recipe/

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With this particular cheesecake recipe, I also knew I wanted to omit all the heavy cream called for in traditional cheesecake recipes and replace it with something much healthier.

Since cheesecake should have a subtle tang to begin with, I came up with the idea to use yogurt, and it worked perfectly!

Also left out were the eggs normally found in cheesecake recipes, which took a bit of trial to find the perfect replacement since eggs add moisture and bind recipes together.

Since there’s nothing more frustrating than having to visit multiple health food stores to locate all the ingredients in a recipe, I knew I wanted this healthy cheesecake to call only for ingredients you can find at a regular grocery store. 

We liked this even better than Cheesecake Factory cheesecake and didn't even care that it was a healthy cheesecake recipe!

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Healthy Cheesecake Recipe Of Dreams

*Crust is the recipe from this post: Vegan Cheesecake Recipe

Healthy Cheesecake Of Your Dreams

Yield: 8-12 slices
Print This Recipe 4.96/5
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Ingredients

  • 24 oz cream cheese, such as tj vegan
  • 2 cups plain yogurt, such as coconutmilk yogurt
  • 2 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch - or here's a Keto Cheesecake Recipe
  • 1/2 cup sugar or maple syrup, honey, or xylitol for sugar-free
  • pinch uncut stevia OR 2 additional tbsp sugar

Instructions

Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. Using a blender or hand blender, beat all cheesecake ingredients just until smooth. (Do not overbeat, as this would introduce air bubbles that would burst in the oven and thus cause cracking.) Smooth into a 9-inch springform pan, either lined with a crust or without. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave the oven door closed and turn off the heat. Leave in the closed oven for an additional 5 minutes. Then remove—it will still look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. It’s important not to put the cheesecake right from the oven to the fridge, because you want it to cool gradually so it doesn’t crack. Chill at least 6 hours, during which time it will firm up to the proper texture. Leftovers covered in the fridge will last around 3-4 days. That is… if you don’t eat it all first!

View Cheesecake Nutrition Facts

 

 

 

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Comments

  4. Lauren says

    7th September 2015 at 10:27 am

    HAPPY BIRTHDAY!!!!!!!!!!!! That is a very cool photo of you! I assume that’s your place? I love your decor. Very light and airy and pretty. Hope you have a wonderful birthday and don’t do anything like work, just have fun!!!

    Reply

  7. Nancy says

    7th September 2015 at 10:57 am

    Do I see a crust in these photos? You don’t indicate anywhere what you used as a crust?? It looks very nice and healthy – thanks

    Reply

    • Kathryn says

      7th September 2015 at 11:23 am

      She used the Raw chocolate cookie crust recipe from the Chocolate Covered Katie cookbook, but left out the cacao. If you don’t have the cookbook, go ahead and use any crust you like 🙂

      I found this out by looking at other comments.

      Reply

  13. Kathryn says

    7th September 2015 at 11:17 am

    Happy Birthday!! I’m guessing that picture is you in your apartment? It looks like such a nice place! And you look way cute! I hope you have a wonderful birthday, enjoying this cheesecake to the max. It sounds delicious.

    By the way, I love the new blog design! The mobile friendly version is awesome

    Reply

  17. [email protected] says

    7th September 2015 at 11:40 am

    Happy Birthday Katie! And thank you for the lovely present. How did you know that cheesecake has been on my mind lately? I do have one point to make: I guess it all depends on your frame of reference, but non-dairy cream cheese is definitely NOT something found in regular grocery stores where I live. Nevertheless, I will be visiting my Mom in the US later this month, and a Whole Foods is set to open in her town just days before I arrive, so this sounds like the perfect thing to add to my shopping list when I’m there.

    Reply

    • Chocolate Covered Katie says

      7th September 2015 at 11:57 am

      I’ve actually always been able to find it at local grocery stores both here and in Texas, so maybe you could ask a store manager to start carrying it? You never know! They might just start! Also, if you have a Trader Joes nearby, they also carry a non-dairy cream cheese.

      Reply

  19. Cori Scherer says

    7th September 2015 at 11:50 am

    Ummm I NEED to try this! I have a serious obsession with cheesecake, so if I can make this at home and cut some calories, I’m sold! Will definitely be trying this some time soon — might need to run to the store today to pick up some ingredients. Thanks for the recipe, Katie!

    Reply

  20. Dave Nelson says

    7th September 2015 at 12:02 pm

    Happy Birthday!
    Seems like a wonderful way to celebrate, that Cheese cake sounds Delicious, I am gonna make it this weekend (time factor). I am amazed at how much work you put into healthy desserts, so the rest of us can enjoy the fruits of your labor, Thank You!
    If i may, forgive me, but suggest something? (its also healthy). When I make my normal, not so healthy cheesecakes, i found a way to make add fruit to the cheesecakes without the sugar normally included in the topping. I am sure it would work with this also.
    I freeze my fruit (works best with blueberries), and keeping them frozen solid, I fold them into the batter immediately before I smooth it into the pan. That way, when you are delighting in the smoothness of the cheesecake, you also get a sudden burst of blueberries for an added treat, but without any added sugar.
    Just an idea to try for a variation on it 🙂
    Thank you again so much for a healthier version of Cheesecake! I can’t wait until Saturday. dave.

    Reply

    • Cindi Thomas says

      7th September 2015 at 12:17 pm

      Happy Birthday!!! I love cheesecake! Thanks for this wonderful cheesecake recipe. Will be trying this soon. Have a great birthday and thanks again for the wonderful post.

      Reply

  25. Hope says

    7th September 2015 at 12:59 pm

    This recipe looks amazingly light and creamy dreamy! I was curious about the corn starch in this recipe. I have a sensitivity to corn and I was curious if using potato or tapioca starch in it’s place would work? and if you would use the same amounts?

    Reply

  26. Toni says

    7th September 2015 at 1:13 pm

    Happy birthday! I love the redesigned site. I’d like to see a date at the top of the recipes. It’s nice to know if it is a new recipe or an oldie but goodie.

    Reply

  27. Sherry says

    7th September 2015 at 1:17 pm

    Happy Birthday! (And yay for Virgos. LOL.)

    I was about to ask about the crust you used (because it looks so yummy in the pictures) but I see you’ve answered it. Which is awesome because I have your cookbook so I can refer to that, yay! Can’t wait to try it.

    Thanks, as always, for the inspiration in the kitchen.

    Reply

  29. Shreya says

    7th September 2015 at 2:13 pm

    HAPPY BIRTHDAY, QUEEN OF MY CHOCOLATEY HEART!
    (I mean it. I make a recipe of yours nearly everyday: the chocolate cake in a mug?)

    Hope you have an AHMAZING day, you tooootally deserve it. Thank you for making desserts so awesome!

    Reply

  31. Brittany says

    7th September 2015 at 3:35 pm

    ‘m from NY and cheescake is a thing. I just made this and have to tell you, it is a winner for sure.

    5/5

    5/5

    Reply

  34. Anna says

    7th September 2015 at 8:51 pm

    Happy Birthday Katie!! And oh my gosh this looks simply AMAZING!! I was so excited to see no tofu!! 🙂 and no waiting to soak cashews or anything, I am most definitely trying this soon! 🙂

    Reply

  35. Cassie Tran says

    7th September 2015 at 10:32 pm

    My oh my! This looks astoundingly divine! I have to say that I can’t believe this cheesecake is only 7 ingredients! I’ll try this ASAP–with some chocolate, of course!

    5/5

    5/5

    Reply

  36. Aenia says

    7th September 2015 at 11:18 pm

    HAPPY BIRTHDAY Katie! I hope that you had a great one; you deserve it 🙂 I agree with you about cheesecake and sugar. I love cheesecake, but am also very picky. I am sure that this recipe will taste delicious, and I need to add it to my to-make list. I also wanted to say that I love your new website and its features! It is very simple, effective, bright, colorful, and aesthetically pleasing. The rating feature and mobile friendliness are also much appreciated. And to answer your concern, I am not sick of hearing of your amazing cookbook! It is my favorite (and highly used and recommended to others). Keep up the referrals 🙂

    5/5

    5/5

    Reply

  37. Pottedfern says

    8th September 2015 at 1:58 am

    Oh my goodness this looks sooo delicious :O I want to make it… I’m not vegan so I wonder if it would work with normal cream cheese and yogurt…

    Reply

  39. Angie says

    8th September 2015 at 1:58 pm

    I am going to try this recipe. I’m a diabetic who is also trying to lose weight so watching carbs and calories is important to me. I usually use the largest number of servings in figuring the calories. For example, this recipe says 8 to 12 servings but the nutritional info is for 120 g serving. So I would figure that 1/12th of the recipe is 205 calories and 16.1cabs and 1/8th would be 307calories and 24.2 carbs. Is this correct?

    Reply

    • Anon says

      14th September 2015 at 11:46 pm

      She must have accidentally missed your question, but she answered it in another reply to someone with the same question. She tried it with a thick vegan yogurt (I’m guessing like greek yogurt) and it worked.

      Reply

  43. Melissa says

    9th September 2015 at 11:34 am

    I see you used your raw cookie dough crust for this. So it works out to use a no-bake crust but then to bake it with the actual cheesecake filling?

    Thanks!

    Reply

  44. Kristina says

    10th September 2015 at 9:58 am

    Frist thing first – Happy birthday and I totally support the cheesecake for breakfast thing.
    And then – this cheesecake looks so fluffy! Oh my, I think I would eat it in one sitting, with an excuse that it’s healthy.

    Reply

  45. Kris says

    10th September 2015 at 5:53 pm

    This is my newest favorite recipe of yours and I have so many. Cheesecake is my all time favorite thing to eat for dessert. Thanks for making it a healthy choice, too.

    5/5

    5/5

    Reply

  46. Sarah @ cookathome.info says

    11th September 2015 at 10:27 am

    This recipe came in my inbox at just the right moment – after I realized that the dessert I had originally planned to take to a potluck was a failure. Quick trip to the grocery store, added some frozen berries for something different, and it was awesome. Thanks for the great timing!

    And happy birthday!

    Reply

  48. Beth says

    13th September 2015 at 5:41 pm

    A few questions:

    1) What type of sweetener did you use for your recipe (since you list several)?
    2) Which yogurt did you use? If only dairy is available, would you recommend regular vs. Greek?
    3) What did you use for your (pictured) crust?

    Thank you!

    Reply

    • Chocolate Covered Katie says

      14th September 2015 at 5:32 pm

      I’ve tested the recipe with sugar, with xylitol, and with maple syrup… all work! 🙂
      The crust is a crust recipe in my cookbook. I didn’t link to it because I don’t want to annoy people by constantly linking to the book. And I’ve tried it with different yogurts as well. It even works with flavored yogurts!

      Reply

  50. Tere says

    16th September 2015 at 6:00 pm

    Hi, love your Instagram pages. Do you have recipes where j could use a NutriBullet in place of food processor or blender. I live in NYC and have a small space. Ûnly have a NutriBullet. Thanks for everything.. Tere

    Reply

  51. Sarah says

    17th September 2015 at 3:11 pm

    Hi I made this cheesecake yesterday and it is wonderful! Could you tell me how many servings are in this cheesecake? I looked at the nutrition facts and didn’t see.

    Reply

    • Rose says

      30th September 2015 at 10:36 pm

      Yield is underneath the ingredients in her recipes… 8-12 slices for this one. She typically bases the nutrition facts on the highest yield (12 pieces in this case) and the sugar free option, omitting optional ingredients.

      Reply

  53. Kathryn says

    20th September 2015 at 11:23 am

    So I’ve got this in the oven. Unbaked, it tastes yummy! It’s chunky though. I probably should have let the cream cheese come to room temp first, right? Also, is it really 2 1/2 *tablespoons* of vanilla, not teaspoons? I hope so, ’cause that’s what I put in. I can’t wait for it to be done.. in almost 7 hours! 🙂

    Reply

    • Kathryn says

      28th September 2015 at 11:27 am

      So, even with the extra vanilla and the lumpiness (my fault on that one), this cheesecake was fantastic! I’m not normally a big cheesecake fan (I like it, but it’s not my favorite), so I was pushing myself out on a limb making this for just my household. It was so delicious and creamy. I put a little strawberry freezer jam on some of my servings, though it really didn’t need anything. My husband said this might be the best cheesecake he’s ever had! Thank you Katie!

      Reply

      • Chocolate Covered Katie says

        28th September 2015 at 4:56 pm

        So happy to know! I’d actually emailed you when I saw your initial comment about the vanilla extract. Not sure if you got my reply, but I’m really happy it turned out well anyway!

        For the rating system, something has been wrong with it for about a week, and I’m really hoping the web designers will get back to me about it soon… I’ve been trying to fix it myself, but so far to no avail.

        Reply

    • Kathryn says

      29th September 2015 at 12:43 am

      I did get your reply, but I wasn’t sure if I responded to it, if it would go back to you as an email or not at all. Thank you so much for replying to me 🙂 it means a lot. I truly love your blog. I’m signed up on your email list, but I check your blog before I check my email every morning 🙂

      Reply

  56. Tracy L says

    5th October 2015 at 4:11 pm

    Hey…today it’s my birthday! I was looking for a healthy cheesecake recipe to celebrate with…and found this! Looking forward to trying it out! Thanks for all your great recipes!

    Reply

  60. Heather says

    25th November 2015 at 5:31 pm

    KATIE! I cannot believe this is healthy cheesecake. It tastes SOOOOOOOOO good!!!!!!!!!!!!!!!!!!! Is it bad to eat the whole thing at once? 😉

    5/5

    5/5

    Reply

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