Say hello to the ultimate smooth and luxuriously creamy healthy cheesecake recipe.
This. is. what. dreams. are. made. of.
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!
I ate my birthday cheesecake in my pajamas.
For breakfast.
Happy birthday, indeed!
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!
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.
*Crust is the recipe from this post: Vegan Cheesecake Recipe
Healthy Cheesecake Of Your Dreams
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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Danielle says
Happy Birthday, Sweet Katie! Looks like a perfect way to start the day! ???
Lauren says
Happy Birthday!
I greatly appreciate your take on the sugar in this recipe 🙂
Liz S. says
Fabulous recipe! Wishing you a VERY happy birthday, Katie!
Lauren says
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!!!
Chocolate Covered Katie says
It is! Basically, I found these really cool red barstools from overstock and designed the entire apartment to match the chairs 🙂
Natalie says
This sounds so yummy!! Thanks for sharing 🙂
Happy Birthday!!
Alanna says
Happy birthday, Katie!
Nancy says
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
Chocolate Covered Katie says
It’s the raw chocolate cookie crust recipe from the Chocolate-Covered Katie Cookbook, just without the cacao. I didn’t mention it in the post because I am so afraid people will get sick of me mentioning the book all the time. 😕
Karla says
Hi Katie, I have the book with the crust recipe. I notice that it is a raw crust. Still, you baked the cheesecake including the raw crust? Thanks for the answer!
Chocolate Covered Katie says
I did! 🙂
Lucy says
Happy birthday Katie! And congratulations on your new blog design! What crust did you use in your photos?
Chocolate Covered Katie says
It’s the raw chocolate cookie crust recipe from the Chocolate-Covered Katie Cookbook, just without the cacao. If you don’t have the book, you can use your favorite crust of choice.
Alex says
That looks heavenly!
– Alex
Crys says
Happy Birthday Katie! It looks positively delicious! I can’t wait to try this out sometime!
Steve says
Happy Birthday, Katie! Love your cookbook and can’t wait to make this!
Nancy Nurse says
I must be missing something…. what is the crust part? I don’t see a recipe for this?
Chocolate Covered Katie says
The raw chocolate cookie crust recipe from the Chocolate-Covered Katie Cookbook, just without the cacao. If you don’t have the book, you can use your favorite crust of choice.
Kathryn says
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.
Kathryn says
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
Chocolate Covered Katie says
Thank you!! And yes, it’s my apartment 🙂
Marina D @ A Dancer's Live-It says
Happy birthday Katie!!! <3 Enjoy your day, and I cannot wait to make this cheesecake 🙂
Hailey says
Happy birthday! I always have cheesecake on my birthday!
shannonmarie (rawdorable) says
Happy birthday lovely lady <3
Wendy@TheNomadicVegan says
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.
Chocolate Covered Katie says
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.
Aubrey says
YUM! Katie you are such a recipe genius:)
Cori Scherer says
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!
Dave Nelson says
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.
Cindi Thomas says
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.
Dianne says
Hubby and mine are the 12th and 14th. This is our Birthday “cake” for this year. Thank you and Happy Birthday KT
Sprinkles of Sweetness says
Happy Birthday, Katie! This cheesecake is definitely the best et to start a birthday. Also your apartment looks so pretty. 🙂
Samantha @ThePlantedVegan says
This looks incredible! And so easy to make too, thanks for the recipe!!
Vera says
This just looks so tasty and healthy. I’m impressed and surely will try this at home! Sincerely,
Vera
Hope says
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?
Sarah says
I’ve used potato starch in place of cornstarch for years and have never had a problem. It seems to work pretty much the same way.
Sarah says
Oh, and I substitute it in a 1:1 ratio!
Toni says
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.
Anon says
I read another comment somewhere saying that she made a note to add it back in. In the meantime, the recipe date is in the url.
Sherry says
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.
Kathy says
¡Feliz cumpleaños, Katie! 🙂
Shreya says
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!
Wilton Monteiro says
Verygood
Brittany says
‘m from NY and cheescake is a thing. I just made this and have to tell you, it is a winner for sure.
Anna - BeautyFixations says
Yummm, looks delicious! I will have to give this one a try. 🙂
http://beautyfixations.blogspot.com
Benjamin says
Looks delightful!
Have an amazing birthday Katie!
Anna says
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! 🙂
Cassie Tran says
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!
Aenia says
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 🙂
Pottedfern says
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…
Suzette says
Happy birthday Katie! I hope it’s an especially wonderful day for you!! 🙂
Angie says
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?
Chocolate Covered Katie says
Correct, nutrition facts are for 12 servings.
noor says
Hi Katie,
Can I use Greek yogurt? Or does it have to be normal yogurt?
Thank you
Anon says
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.
Nadia's Healthy Kitchen says
Looks delicious and so easy to make! 😀
Heidi Kokborg says
Happy birthday! The cake looks amazing 🙂
Melissa says
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!
Chocolate Covered Katie says
Good question! Yes, it does! 🙂
Kristina says
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.
Kris says
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.
Sarah @ cookathome.info says
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!
sneha says
Hey,.YUM! Katie you are such a recipe genius:)
Beth says
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!
Chocolate Covered Katie says
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!
LouAnn Mallon says
Would plain Greek yogurt work in this???
Chocolate Covered Katie says
I have tried it with a very thick vegan yogurt, which does indeed work. If using an unsweetened yogurt, you might have to add a little extra sweetener.
Tere says
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
Unofficial CCK Helper says
Any of her drinks and smoothies would be perfect for that! https://chocolatecoveredkatie.com/category/healthy-milkshakes-and-smoothies/
Sarah says
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.
Rose says
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.
Valentina Duracinsky says
LOOKS AMAZING!
I want healthier cheesecake!
Val
Kathryn says
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! 🙂
Kathryn says
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!
Kathryn says
I clicked the Include Rating button, but it didn’t show where I can rate it… I give it 5 stars!
Chocolate Covered Katie says
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.
Kathryn says
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 🙂
Ana @ Ana's Rocket Ship says
Happy birthday!!! I’m glad you enjoyed your cake!!!
Heather says
Healthy cheesecake of dreams: do you use real cream cheese or tofu?
Rose says
She uses non-dairy cream cheese. It might work with tofu… I’m not sure. Please let us know if you try it.
Unofficial CCK Helper says
Either real cream cheese (full-fat) or tofutti will work fine in this.
Tracy L says
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!
Barbara says
What crust do you use with the healthy cheesecake?
Unofficial CCK Helper says
She mentioned a few times in earlier comments that it is a crust recipe in her book and she did not want readers to feel like she was pushing the book too much, so she was afraid to mention it. https://chocolatecoveredkatie.com/faq-page/chocolate-covered-katie-cookbook/
Trisha says
Great recipe katie! I don’t have access to non-dairy yogurt though. Can I use pureed firm tofu instead?
Grace says
Why do we need to put the pan with water into the oven?
Heather says
KATIE! I cannot believe this is healthy cheesecake. It tastes SOOOOOOOOO good!!!!!!!!!!!!!!!!!!! Is it bad to eat the whole thing at once? 😉
Kathleen Anderson says
Could you please state on which serving the bigger or smaller that the nutrition is based on.. A serving of pie is not to me a tenth of a pie, rather an eight. The weight watchers cookbooks do the same thing… I want to know a normal portion not just what makes the numbers look good. I don’t mind I dessert being high calorie if I have planed for it.
Love this healthy cheesecake it is wonderful
Strohmme says
Is the cheese cake recipe in your book? I plan to purchase.
Chocolate Covered Katie says
Aw thank you! The book mostly has recipes that aren’t on the blog to ensure people get their money’s worth, but there are two other cheesecake recipes in the book! 🙂
Emily says
Happy Birthday! Looks delicious! Is there a recipe for the crust?
Lenka says
Happy birthday, Katie!! Cool birthday cheesecake, it looks really fluffy and snowy just dig in 🙂 but is it all dairy-free? I’m asking because my bf has a dairy allergy but I keep trying to make up dairy-free desserts for him so it would very cool if he could have a cheesecake 🙂
Linda says
Happy birthday Katie! This sounds really good but I would prefer a crust on my cheesecake. Do you have a recipe for a healthy crust?
Courtney says
My family is full of cheesecake fanatics, and this just became our new go-to recipe. So delicious!
Diana says
Would this work with a different kind of pan, say a greased metal pan or a greased glass pan? I don’t own a springform pan, but I’d love to try to make this recipe!
Diana says
I deviated slightly from the recipe (I am not vegan), but the end result was absolutely delicious.
I used Neufchâtel cheese, Splenda, and lemon juice from a bottle. I baked the pie in a chilled crust (http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/) made with Smart Balance instead of unsalted butter. I followed the rest of the instructions pretty closely. My pie cracked a lot and it didn’t ever get quite as firm as I would have liked it to get, but I suspect my substitutions are responsible for that. Regardless, the flavor was absolutely delicious, and I just had some with Fat Free ReddiWip and a thawed frozen strawberry – delicious! It’s also amazing plain.
Diana says
Unfortunately, it looks like my earlier review didn’t post properly. Anyway, I made a few modifications to this recipe, and I thought the end result was awesome! I used Neufchâtel cheese, lemon juice from a bottle, and Splenda. I baked it in this crust http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/ which I had chilled for about an hour. The end result wasn’t quite as firm as I would have liked it to be, but I imagine my substitutions are responsible for those changes. The taste was excellent. It was delicious plain, but I also had some with a thawed frozen strawberry and a bit of Fat Free ReddiWip, which was also very tasty.
Lakshmi says
Really it looks so amazing….
rizi says
can this cheesecake be frozen?
Gaby says
Hi,sounds yummm,can I use potato starch??? And where do I fun that stevia?? I have the powder…
Jen Curry says
Looks delish, but what about the crust? Is there a recipe for that? I’d love to make for my husband’s birthday, but crust is a must. Thanks for all your delicious and healthy recipes!
Kaiser Browm says
This cheesecake is delicious! Mines equaled up to 10 grams of sugar but that was only because I used 2 tbsp of sugar because I was serving it to tons of people. Next time I’m using just stevia and only natural sugars found in the ingredients listed. Eating healthy is so delicious.
Kayley says
Hey Katie! Does the nutrition facts for this cheesecake recipe include the crust recipe you paired with it? I can’t wait to try this?
AlyssaBug says
HI! I always make cheesecake for my dad’s birthday, so this looks great. Would normal cream cheese work in place of the non dairy?
Sharon says
So how do I get the cookbook? It’s disappointing to not get the whole recipe pictured…
Jason Sanford says
🙂 Link to the book: https://chocolatecoveredkatie.com/2016/10/11/healthy-breakfast-cookbook-food-blog/
It’s an ebook, so you get all the recipes immediately.
Deekjames says
Doesn’t vegan mean there are no animal derived ingredients? I’m just venturing into a vegetarian-slash-vegan diet and am trying to categorize this as either vegetarian (yes) or vegan (don’t believe so).
Please confirm.
Yovita says
Hello.. I really want to try this out for my brother’s birthday next week, but finding vegan cream cheese here in my country is quite difficult and the price is not that affordable. Is there any cheaper subtitution for the cream cheese that won’t affect the texture? I searched for another options like tofu, sunflower seeds or chickpeas but not sure if it will work (I don’t want it to be too firm either). Thank you in advance!
Jason Sanford says
If you’re not vegan then regular cream cheese will work. Or here is a vegan cheesecake without cream cheese at all: https://chocolatecoveredkatie.com/2013/04/11/secretly-healthy-cappuccino-cloud-cheesecake/
Yovita says
Thank you for the recommendation! Will do some trial and bake it for my brother. Can’t wait to see his reaction after knowing the surprising healthy ingredients 🙂
Philip says
Oh my god, you are amazing Katie! Your man is so lucky to have you.
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 !
Terry says
I’m a big fan Katie. It would be helpful if people rated the recipes after they actually make it. Thank you.
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!
Andrea says
The Nutrition facts imagen is missing ? . Please , can you update it please ? Nice recipes btw!
Jason Sanford says
There’s a link to the nutrition facts under the ingredient list and recipe directions in the post 😉
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
Jason Sanford says
https://chocolatecoveredkatie.com/2013/04/11/secretly-healthy-cappuccino-cloud-cheesecake/
Just make this one instead!
Hollie says
Hi, is the nutritional facts with the crust? Can you actually make it with out??
Thank you
Hollie Xx
Jason Sanford says
Sure!
Gayle says
This was our dessert tonight. It was so delicious and creamy. We all loved it.
Brian says
Wow. I am definitely going share this with a few of my friends. Very cool information.
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
CCK Media Team says
Thank you so much for such a sweet comment 🙂
(Katie)
Lakyn says
Delicious! One of my fav recipes!
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!!
da says
Delicious!
Chelsea Moore says
Hey, I don’t have a springform pan. Can I use a pie dish?
Ahna says
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!