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healthy cheesecack
Lucy

Healthy Cheesecake Recipe: A Guilt-Free Dessert

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 1 9-inch cheesecake
Ingredients Method Notes

Ingredients
  

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

Method
 

1. Prepare the Crust:
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. In a medium bowl, mix almond flour, melted coconut oil, honey, and vanilla extract until a dough forms.
  3. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 8–10 minutes, or until lightly golden. Let it cool while you prepare the filling.
2. Make the Filling:
  1. In a large mixing bowl, beat softened cream cheese and Greek yogurt until smooth and creamy.
  2. Add honey, vanilla extract, and lemon juice, and mix until well combined.
  3. Beat in eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent cracks.
3. Assemble and Bake:
  1. Pour the filling over the cooled crust, spreading it evenly.
  2. Bake at 325°F (165°C) for 40–50 minutes, or until the edges are set but the center jiggles slightly.
  3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Chill:
  1. 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.