Healthy Cheesecake Recipe

Introduction

This healthy cheesecake offers a delicious twist on the classic dessert by using Greek yogurt and almond flour for a lighter, protein-packed treat. It’s creamy, subtly sweet, and perfect for those seeking a guilt-free indulgence. Adding a fresh strawberry topping makes it even more refreshing.

Ingredients

• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered)
• 1/8 tsp Sea salt
• 1/3 cup Coconut oil (or unsalted butter; melted)
• 1 tsp Vanilla extract
• 32 oz Greek yogurt (~3 3/4 cups; preferably at room temperature)
• 3 large Eggs (preferably at room temperature)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add an extra 1/2 cup for extra sweet)
• 1 tsp Vanilla extract
• 1 tbsp Arrowroot powder
• Optional Strawberry Topping:
  • 1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped finely and 1 lb sliced)
  • 1/2 cup Besti Powdered Monk Fruit Allulose Blend
  • 1 tbsp Lemon juice

Instructions

1. Step 1: Preheat the oven to 325 degrees F (177 degrees C) and line a 9-inch (23-cm) springform pan with parchment paper.
2. Step 2: In a medium bowl, stir together the almond flour, 2 tablespoons Besti Monk Fruit Allulose Blend, and sea salt.
3. Step 3: In a small bowl, mix the melted coconut oil and 1 teaspoon vanilla extract. Pour this over the flour mixture and combine until crumbly.
4. Step 4: Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Let cool for at least 10 minutes.
5. Step 5: Meanwhile, in a large bowl, whisk together the Greek yogurt, eggs, 1 1/2 cups powdered Besti, and 1 teaspoon vanilla until smooth and the sweetener dissolves.
6. Step 6: Gradually sprinkle the arrowroot powder over the filling and whisk gently until fully incorporated.
7. Step 7: Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter to release air bubbles.
8. Step 8: Bake the cheesecake for 40-55 minutes until the center is almost set but still slightly jiggly.
9. Step 9: Remove from the oven. Run a knife around the edges to loosen the cheesecake if stuck. Let it cool to room temperature in the pan, then refrigerate for at least 4 hours or overnight until fully set. Do not remove the pan sides before chilling.
10. Step 10 (Optional): For the strawberry topping, combine finely chopped strawberries, 1/2 cup powdered Besti, and lemon juice in a saucepan over medium heat. Simmer for about 10 minutes, mashing the berries as they soften until a sauce forms.
11. Step 11 (Optional): Stir in the sliced strawberries and cook for 2-3 minutes more until they soften without becoming mushy. Remove from heat and let cool to room temperature.
12. Step 12 (Optional): Serve the cooled strawberry sauce over slices of the healthy cheesecake.

Tips & Variations

• Use room temperature ingredients for a smoother filling and better baking results.
• Substitute almond flour crust with crushed nuts or gluten-free graham crackers if preferred.
• Add lemon zest to the filling for a bright, citrusy flavor.
• For a vegan version, try using plant-based yogurt and an egg substitute, though texture may vary.
• Extra sweeteners can be added to taste, but start with the recommended amounts to keep it balanced.

Storage

Store the cheesecake in the refrigerator covered tightly with plastic wrap or in an airtight container for up to 4 days. The strawberry topping can be stored separately in a sealed container. Reheat the strawberry sauce gently if desired before serving, but the cheesecake is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour for the crust?

While almond flour is preferred for its flavor and texture, you can experiment with regular flour, but it may change the crust’s texture and nutritional profile.

Why is my cheesecake jiggly in the center after baking?

The center should be slightly jiggly when you remove it from the oven; it will firm up as it cools and chills in the fridge. Avoid overbaking to keep it creamy.

Healthy Cheesecake Recipe

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★★★★★

4.6 from 139 reviews

This Healthy Cheesecake recipe offers a nutritious twist on a classic dessert using wholesome ingredients like almond flour and Greek yogurt. The crust is made from blanched almond flour and coconut oil, providing a gluten-free, low-sugar base. The filling blends creamy Greek yogurt with eggs and a natural monk fruit sweetener, resulting in a smooth, light texture. Optionally topped with a fresh strawberry sauce, this cheesecake is a guilt-free indulgence perfect for those seeking a healthier dessert option without sacrificing flavor.

• Author: Ella
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 5 hrs 15 mins
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Crust:

• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered)
• 1/8 tsp Sea salt
• 1/3 cup Coconut oil (or unsalted butter, melted)
• 1 tsp Vanilla extract

Filling:

• 32 oz Greek yogurt (~3 3/4 cups, preferably at room temperature)
• 3 large Eggs (preferably at room temperature)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add extra 1/2 cup for extra sweet)
• 1 tsp Vanilla extract
• 1 tbsp Arrowroot powder

Strawberry Topping (Optional):

• 1 1/2 lb Fresh strawberries (divided – 1/2 lb chopped finely and 1 lb sliced)
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tbsp Lemon juice

Instructions

1. Prepare Oven and Pan: Preheat the oven to 325°F (177°C). Line a 9-inch (23-cm) springform pan with parchment paper to ensure easy removal of the cheesecake later.
2. Make the Crust: In a medium bowl, combine the almond flour, 2 tablespoons monk fruit sweetener, and sea salt. In a separate small bowl, mix melted coconut oil with vanilla extract. Pour the wet mixture over the dry ingredients and stir until crumbly. Press this mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until the crust is just starting to turn golden. Remove and let cool at least 10 minutes.
3. Prepare the Filling: In a large bowl, whisk together the Greek yogurt, eggs, 1 1/2 cups powdered monk fruit sweetener, and vanilla extract until smooth and the sweetener has dissolved. Gradually sprinkle arrowroot powder over the mixture, whisking as you go to avoid clumps, until combined.
4. Assemble the Cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top and gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 40-55 minutes until the center is almost set but still slightly jiggly.
5. Cool and Chill: Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around them but do not remove the springform side yet. Let cool on the counter to room temperature, then refrigerate for at least 4 hours or preferably overnight until completely set.
6. Make the Strawberry Sauce (Optional): In a medium saucepan over medium heat, combine chopped strawberries, 1/2 cup powdered monk fruit sweetener, and lemon juice. Simmer about 10 minutes, mashing the strawberries to form a sauce. Stir in sliced strawberries and cook 2-3 minutes until softened but not mushy. Remove from heat and cool to room temperature.
7. Serve: Release the cheesecake from the springform pan and serve slices with the cooled strawberry sauce on top for a fresh, fruity finish.

Notes

• For best results, ensure eggs and Greek yogurt are at room temperature to help prevent cracking during baking.
• If you prefer a sweeter cheesecake, add an extra 1/2 cup monk fruit sweetener to the filling.
• The arrowroot powder helps to thicken the filling and give a smooth texture; do not skip or substitute.
• Do not remove the cheesecake from the pan before chilling to avoid cracking or breaking the cake.
• The strawberry topping is optional, but it adds a fresh brightness and natural sweetness without added sugars.
• You can substitute coconut oil with unsalted butter in the crust for a slightly different flavor.

Keywords: Healthy cheesecake, low sugar cheesecake, gluten free dessert, greek yogurt cheesecake, almond flour crust cheesecake, diabetic friendly dessert