The 20 Best Healthy Cheesecake Recipes on the Internet

Healthy Apple Crumble Cheesecake

This two-in-one dessert takes things over the top with a heaping pile of thinly sliced apples and an oat crumble. It’s like instead of a flaky crust, this apple pie is layered over a protein cheesecake.

And you can enjoy all that in 250 calories per slice, the bulk of that being protein. With five scoops of protein powder in this recipe, the macros are so amazing you could eat this apple pie cheesecake for breakfast.

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Peanut Butter Chocolate Protein Cheesecake

When you want a rich peanut butter dessert without the fat, reach for a jar of PB2. It’s all-natural peanut butter minus the oil.

This PB2 cheesecake filling is going to be delicious with any crust – or no crust at all – but Reese’s peanut butter cup fans will love this version made from crushed chocolate cereal.

Drizzle the finished cheesecake with melted peanut butter, or use the topping to turn it into a PB&J dessert. To kill two cravings in one bite, make it into raspberry cheesecake by spreading a thin layer of jam over the whole thing once it’s had a chance to cool.

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Low-Fat Greek Yogurt Cheesecake

Looking for an alternative to graham cracker crust? Try using wholesome granola instead. You’ll get the same crunch to contrast the creaminess of the cheesecake, and as a result, you can use less oil to hold the crust together.

This recipe includes a way to make granola from scratch with just four ingredients, or to skip that step, crush up your favorite low-sugar granola in a food processor for the crust.

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Healthy Cheesecake with Jam & Cottage Cheese

For a lightened up cheesecake, you don’t need to get rid of the dairy. Instead swap out the cream cheese for something with a lower fat content, like cottage cheese and Greek yogurt.

The result is still a rich, creamy dessert – one that’s maybe even more pleasing since you can enjoy a slice without feeling weighed down afterwards.

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Vegan Snickers Cheesecake

This genius recipe satisfies cravings for Snickers candy bars and cheesecake at the same time, but almost the whole dessert is made from mixed nuts.

It starts with a simple crust of walnuts, dates, and sea salt. The cheesecake layer is actually made from cashews and coconut milk, yet it stands in for the Snickers nougat.

To top it all off, sprinkle on roasted peanuts, and drizzle with dark chocolate.

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Raspberry Cheesecake Brownies

Add melted chocolate and cocoa powder to your cheesecake filling, and the result will taste like creamy milk chocolate.

To incorporate rich dark chocolate flavor instead, you’ll need to double or triple the chocolate, such as adding a layer of ganache on top. Either that, or put the chocolate right on the bottom, like with these cheesecake brownie bars.

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Mini Strawberry Cheesecakes

As long as you have a muffin pan, don’t worry about picking up new baking equipment to make cheesecake. It’s possible to make individual servings, which is great for portion control and portability.

Mini cheesecakes can be baked in muffin liners, so they’re easy to get out of the pan. And when everyone gets their own, they can add any toppings they like, or choose to enjoy them plain.

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Low-Fat Vanilla Bean Cheesecake

A lot of reduced-fat cheesecake recipes will boost the flavor with extra ingredients like fruit and nuts. But what about when you’re craving a slice of plain cheesecake? Make a no-fuss vanilla version with cream cheese, egg whites, and low-fat sour cream.

Then, serving a blueberry compote will allow you to enjoy this dessert two ways. It’s tasty enough to eat as is, or you can turn it into a blueberry cheesecake with a spoonful of syrup on top.

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Cranberry-Orange Cheesecake

For one reason or another, not everyone wants to eat a flaky pie crust after a big holiday dinner. Serve this cheesecake for a change, and with a flavorful cranberry-orange compote on top, guests won’t even realize they’re enjoying a protein-packed dessert.

The presentation may look a bit rustic, but all the better for a holiday spread because everyone will know it’s home-baked with love.

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Cookies & Cream Protein Cheesecake

Oreo cheesecake sounds like caloric overload, but with this recipe, one big slice has only 150 calories. That’s about a third of what you’d expect from a comfort food like cheesecake.

The secret is adding an awesome protein powder like WHEY+ cookies and cream flavor, using non-fat cream cheese and yogurt, and sweetening it up with a low-calorie alternative like stevia.

With a few subtle adjustments like that, the macros make this dessert good enough to eat for breakfast.

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Cheesecake-Stuffed Chocolate Cups

It’s hard to gather the willpower to resist a whole cheesecake when it’s freshly baked, and even the healthiest dessert will add up to caloric overload when you keep going back for seconds and thirds.

Keep track of just how much you’re indulging by savoring one little bite of cheesecake at a time. That’s hard with a whole slice, so make minis. These are like peanut butter cups turned into cheesecakes, perfect for practicing portion control.

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Japanese Cheesecake

There are as many opinions on how to make the “best” cheesecake in Japan as there are in the US. And in both locations, the result is a satisfying dessert with a luxurious texture. However, the method’s a bit different if you’re making a cheesecake in the Japanese style.

There are a few more steps involved. Even though it’s a crustless cheesecake, there are two parts to focus on. First, cook a kind of custard with cream cheese, butter, and egg yolks. Then, whisk the egg whites until they’re foamy enough to make a meringue. By folding those two mixtures together, you’ll get an impossibly airy cheesecake.

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Cheesecake in a Rice Cooker

Believe it or not, you can make a cheesecake from-scratch without turning on an oven.

This unique dessert essentially gets steamed in a rice cooker, producing a crustless cheesecake with just a handful of ingredients. Aside from the kitchen appliance, you’ll just need a single bowl and a whisk (or fork) to whip up the batter.

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Lightened Up Peach Cheesecake

Peaches and cream is a great flavor combo for cobbler and ice cream, but what about a dessert for special occasions? Whip up this peach cheesecake, especially at the height of the summer season when the fruit’s perfectly ripe and bursting with juice

The recipe itself is easy to make with cream cheese, Greek yogurt, and a simple crumb crust made with graham crackers or lemon cookies.

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Avocado Cheesecake with Pistachio Crust

This cheesecake is extremely rich and has a soft, creamy texture. But it’s not just cheese that makes it so sumptuous. Using a couple avocados – about two cups mashed – will make a super filling cheesecake.

In this case, the serving sizes aren’t a suggestion but provide enough to be totally satisfied even on an empty stomach.

Craving a key lime cheesecake? This filling makes a great base; simply add the zest and juice of a pound of key limes. The flavors work perfectly with the avocado, especially when served with a spicy chipotle syrup.

Simmer equal parts sugar and water in a pot with a few dried chiles, and in about 15 minutes it’ll thicken up to make a gourmet garnish.

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Pumpkin Cheesecake Protein Balls

Satisfying cravings for cheesecake doesn’t have to be difficult or labor-intensive. These protein cheesecake bites take even less time and effort to make than a trip to the grocery store or bakery to buy a pre-made dessert.

Stir together all the ingredients, including cream cheese and vanilla protein powder, and roll into bite-sized balls. Then stash these in the fridge for when you need a hit of protein or a sweet snack.

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Skinny Cinnamon Bun Cheesecake Squares

This recipe can be made two ways: using real cream cheese, or making a vegan cheesecake filling out of cashews and coconut oil. Either way, you’ll want to enjoy these cool cheesecakes all summer because they don’t even have to bake in the oven.

Rather than weighing you down like an oversized pastry, these little bites offer up similar flavor in a nutritious package. The pitted dates in the crust are a natural way to enjoy caramel, and instead of a cinnamon swirl, the spices are sprinkled on top for maximum flavor without added sugar.

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Protein Cheesecake

To make a simple cheesecake, some recipes require three packages of cream cheese for the filling. Luckily, you can replace a box or two of cream cheese with Greek yogurt. And while you’re at it, mix in whey protein powder as a thickener.

The result looks like any New York-style cheesecake you’d see in a bakery case, but it has over five times the protein and a fraction of the fat.

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Strawberry Ricotta & Goat Cheesecake with Polenta Crust

This savory-sweet cheesecake uses a unique crust made out of polenta. Since it’s already thick enough to hold together, the cornmeal-based polenta doesn’t need butter or oil to transform into a golden crust. You’ll just need an egg, plus brown sugar and salt for flavor.

Use polenta crust for all kinds of baked dishes, like quiche or a savory tart. But first you have to try it with this strawberry cheesecake. Even though this rustic dessert only uses beginner-level baking techniques, the finished result tastes gourmet.

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Coconut Cheesecake Protein Bars

Since these cheesecake bars are loaded with shredded coconut, you won’t even realize the cream cheese has been replaced with non-fat Greek yogurt.

Since this cheesecake recipe doesn’t include cream cheese, the fat content is almost all coconut oil. It replaces the butter in the graham cracker crust, which also has a scoop of vanilla whey to ensure these bars have equal amounts of protein and carbs.

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