Description
Enjoy the creamy, rich flavors of cheesecake without the guilt! This Healthy Cheesecake is made with Greek yogurt, low-fat cream cheese, and a gluten-free almond flour crust, making it lighter, higher in protein, and packed with flavor. Perfect for dessert or special occasions, this recipe is a nutritious twist on a classic favorite.
Ingredients
Scale
For the Crust:
- 1 ½ cups almond flour
- 3 tablespoons coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
For the Filling:
- 2 (8 oz) blocks low-fat cream cheese, softened
- 1 cup Greek yogurt (plain, nonfat or low-fat)
- 1/2 cup honey or stevia (to taste)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, mix almond flour, melted coconut oil, honey, and vanilla extract until a dough forms.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes, or until lightly golden. Let it cool while you prepare the filling.
2. Make the Filling:
- In a large mixing bowl, beat softened cream cheese and Greek yogurt until smooth and creamy.
- Add honey, vanilla extract, and lemon juice, and mix until well combined.
- Beat in eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent cracks.
3. Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Bake at 325°F (165°C) for 40–50 minutes, or until the edges are set but the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Chill:
- Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 3 hours, preferably overnight, to set completely.
Notes
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.
- Variations: Add lemon zest for a citrusy twist, or swap the almond flour crust for a date-and-nut crust for a no-bake option.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 8 slices