Healthy Cheesecake

4.98 from 41 votes

This secretly healthy cheesecake recipe is so smooth and creamy, you'd never guess it's so low calorie and refined sugar free!

Cook Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: cheesecake, cream cheese, healthy

Servings: slices

24 oz cream cheese or dairy free cream cheese (680g)
2 cups Greek yogurt or vegan yogurt (480g)
1/2 cup protein powder (50g)
2 1/2 tsp pure vanilla extract (12g)
2/3 cup sweetener of choice (100g)
1 9 inch pie crust (My healthy pie crust is written out above, or you can use your own. Omit for crustless cheesecake)

1. Let cream cheese come to room temperature, so it will blend more smoothly.
2. Preheat oven to 350° Fahrenheit (176° Celsius). If using a crust, prepare it ahead of time in a 9 inch springform pan.
3. Whip cream cheese, yogurt, protein powder, sweetener, and vanilla in a large food processor until completely smooth and fluffy.
4. Spread into the springform pan and smooth out the top with a spatula.
5. Optional but recommended: Fill any baking pan about 2/3 of the way up with water and place it on the lower rack of the oven. (This is called a water bath and adds moisture to prevent cracking.)
6. Place the healthy cheesecake on the center rack of the oven. Bake 30 minutes, then turn off the heat but do not open the oven door.
7. Allow the pan to sit in the oven for an additional 5 minutes before removing a still under-baked cheesecake to cool on the counter.
8. Once cool, transfer uncovered to the refrigerator for at least 6 hours or overnight. The texture will firm up considerably as it chills.
9. Garnish as desired, and enjoy! Refrigerate leftovers in a covered container for up to 5 days. Or slice and freeze for up to 2 months.
View Nutrition Facts

The recipe was adapted from my Vegan Cheesecake and Protein Cheesecake.