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Healthy Cheesecake Of Your Dreams

4.98 from 40 votes

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

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

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!

Vegan Cheesecake

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

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Healthy Cheesecake Of Your Dreams

A secretly healthy cheesecake recipe that is so creamy, you'd never guess it isn't full of sugar and calories!
Total Time 30 minutes
Yield 8 -12 slices
5 from 40 votes

Ingredients

  • 24 oz cream cheese, such as trader joes 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 9x13 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

Have you made this recipe?

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Published on September 7, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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132 Comments

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  1. Mairi-a says

    The cheesecake looks interesting, but I have to say ,
    Hi, I found your blog on bloglovin and checked out for the first time ,your cheesecake recipe.I can’t tell you how disappointed I felt .I think it’s wrong to show a recipe , incomplete.
    I checked out comments, for the raw cookie crust, which ,
    by the way , looks great, only to find that it’s not
    in your recipe index, and as I don’t have your cook book,
    am feeling rather deflated,in so much as,using any other cookie crust , would not compliment the filling,as you , and your followers would wish,
    Thanks !

  2. Cass says

    I tried this and it was pretty easy and very delicious! My whole family tried this and had no idea that it was better for you than other cheesecakes! It tasted very rich and turned out beautifully. Mine cracked a bit but still so good. I made it with a cookie dough crust and it turned out amazing! I will definitely be using this again! Thank you for the incredible recipe!

    • Jason Sanford says

      There’s a link to the nutrition facts under the ingredient list and recipe directions in the post 😉

  3. Kim says

    Has anyone tried this with silk tofu instead of cream cheese ?
    I’ve subbed it in other things, just wasn’t sure if it would work in this?
    Thank you

  4. Hollie says

    Hi, is the nutritional facts with the crust? Can you actually make it with out??

    Thank you
    Hollie Xx

  5. Candixe says

    Okay so I just realized that all these AWESOME recipes I’ve been trying that taste so darn good are all from YOU!! WOW took me 2 months to realize that when I have been making your cheesecake, cream cheese and chocolate peanut butter icecream…woman, you are BLESSED!! I am a new vegan for a month and so happy I found you

  6. Shelby says

    Turned out amazing!! Thanks for an awesome healthier recipe!! I tried using a couple healthy substitutes – egg whites for the eggs, Greek yogurt cream cheese, honey instead of sugar, and coconut oil instead of butter. Consistency was still great!!

  7. Ahna says

    5 stars
    This is my favorite recipe for cheesecake! I used honey as the sweetener, and I used a graham cracker crust {not sugar free though} It was awesome!

  8. Janis says

    Hi. I gave my springform pan away … but I’d love to make this recipe. Would other pans/pie plates work as well? I just ordered your cookbook for our granddaughter 🙂

    • CCK Media Team says

      Hi, thank you so much! We have honestly never tried it in anything else but if you have a deep dish pie pan or only want to use enough of the filling to comfortably fit in a regular size pie pan (and most likely adjust the baking time down) that should work! You can also make cheesecake bars or Katie’s no bake cheesecake if you prefer: https://chocolatecoveredkatie.com/?s=cheesecake

  9. Janis says

    Sorry – I didn’t check the box to be notified if anyone responds. I just sent a message asking about substitutions for the springform pan. (Pie plates or round cake pans? Thank you!

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