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The 20 Best Healthy Cheesecake Recipes on the Internet

There are plenty of “best cheesecake recipes” out there, but I want to show you to the best ones that I’ve been able to find for us more “calorie conscious” folk.

What makes these recipes so great, you ask?

Let me count the ways:

1. They’re healthier than traditional cheesecake—without compromising on flavor.

Most of these recipes are lighter, have a higher protein content, and boast nutritious add-ins like peaches, coconut, and Greek yogurt.

2. They’re customizable for those of us that keep track of our macros.

From Low-Fat Vanilla Bean Cheesecake to Cookies and Cream Protein Cheesecake, you can pick and choose whether you want a cheesecake that’s low in fat, high in protein, or anywhere in between.

3. They’ll satisfy virtually any cheesecake craving.

Just need a bite or two of the good stuff in order to appease a sweet tooth? Then help yourself to a Mini Strawberry Cheesecake.

Love cheesecake, but allergic to dairy? Whip up the Vegan Snickers Cheesecake.

Like your dessert on the less-sweet side? Then serve yourself a slice of Low-Fat Greek Yogurt Cheesecake with a low-sugar granola crust.

Any way you slice ‘em, these cheesecakes are both healthy and delicious. And that’s what makes them the best.

Enjoy!

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Healthy Apple Crumble Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

251

Calories

17 g

Protein

28 g

Carbs

9 g

Fat

Ingredients

Crust:

1/2 cup (about 2 scoops) WHEY+ vanilla protein isolate

1/2 cup almond meal

1/4 cup coconut oil

1/2 tsp. ground cinnamon

1/4 tsp. baking soda

1/2 tsp. salt

2 Tbsp. pure honey (or sweetener of choice)

2 Tbsp. water

Cheesecake:

2 containers (8 oz. each) extra-light cream cheese

1/2 cup non-fat plain Greek yogurt

1/4 cup (about 1 scoop) WHEY+ vanilla protein isolate

2 egg whites (optional)

1/2 cup baking stevia (or sweetener of choice)

Apple Pie Filling:

5 medium green apples, thinly sliced

Juice of 1 lime

2 Tbsp. pure honey (or sweetener of choice)

1 tsp. pure maple syrup

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. apple pie spice

Crumble:

1/2 cup old-fashioned oats

1/2 cup (about 2 scoops) WHEY+ vanilla protein isolate

1/4 cup unsweetened applesauce

1/4 cup coconut sugar (or sweetener of choice)

1/4 tsp. salt

Get the Recipe

Peanut Butter Chocolate Protein Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

175

Calories

10 g

Protein

18 g

Carbs

8 g

Fat

Ingredients

Cheesecake:

1 package (8 oz.) fat-free cream cheese

1 1/4 cups non-fat plain Greek yogurt

1/4 cup vegan vanilla protein powder (such as SunWarrior)

1/4 cup natural peanut butter

1 large egg

2 large egg whites

2 Tbsp. PB2

1/4 cup Truvia baking blend

Crust:

3 cups Chex chocolate cereal

3 Tbsp. cacao powder

3 Tbsp. + 1 tsp. coconut oil, melted

Get the Recipe

Low-Fat Greek Yogurt Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

215

Calories

8 g

Protein

28 g

Carbs

5 g

Fat

Ingredients

Granola:

1 1/2 cups quick oats

1/3 cup pure honey

1/2 tsp. ground cinnamon

1/2 tsp. vanilla extract

Crust:

Granola mixture

2 Tbsp. coconut oil

2 Tbsp. pure honey

Filling:

4 large eggs

2 cups non-fat plain Greek yogurt

1 Tbsp. cornstarch

1 tsp. vanilla extract

1/2 cup + 2 Tbsp. pure honey

1 bag (12 oz.) frozen unsweetened raspberries

Get the Recipe

Healthy Cheesecake with Jam & Cottage Cheese

Serves 8

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.

Nutrition Facts (Per Serving)

356

Calories

15 g

Protein

46 g

Carbs

13 g

Fat

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup superfine sugar

6 Tbsp. unsalted butter, melted

1/2 tsp. ground cinnamon

Cheesecake:

2 1/3 cups low-fat cottage cheese

1 cup low-fat Greek yogurt

2 large eggs

1/4 cup + 1 Tbsp. pure maple syrup

2 tsp. all-purpose flour

1/2 vanilla pod (or 1 tsp. vanilla extract)

Blackcurrant Jam:

3/4 cup blackcurrants

1/2 cup granulated sugar

3 Tbsp. water

Get the Recipe

Vegan Snickers Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

462

Calories

11 g

Protein

43 g

Carbs

31 g

Fat

Ingredients

Crust:

1 cup packed pitted dates

1 1/2 cups raw walnuts

1/4 tsp. sea salt

Filling:

1 1/2 cups raw cashews

1 tsp. vanilla extract

1/3 cup pure maple syrup

1/2 cup full-fat coconut milk (or almond milk)

1/4 tsp. sea salt

3 Tbsp. grapeseed oil

2 Tbsp. lemon juice

Topping:

3/4 cup packed pitted dates

3/4 cup roasted salted peanuts

3/4 cup chopped dark chocolate

Get the Recipe

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Raspberry Cheesecake Brownies

Serves 16

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.

Nutrition Facts (Per Serving)

247

Calories

4 g

Protein

25 g

Carbs

15 g

Fat

Ingredients

Brownies:

6 oz. dark chocolate

1/2 cup butter

3/4 cup coconut sugar

2 large eggs

1 large egg yolk

1 tsp. vanilla extract

1/2 tsp. salt

1/2 cup + 1 Tbsp. whole-wheat flour

Cheesecake:

1 package (8 oz.) cream cheese

1/3 cup granulated sugar

1 large egg

1/2 tsp. vanilla extract

1 cup raspberries + 1 Tbsp. sugar

Get the Recipe

Mini Strawberry Cheesecakes

Serves 12

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.

Nutrition Facts (Per Serving)

200

Calories

5 g

Protein

18 g

Carbs

13 g

Fat

Ingredients

Crust:

3/4 cup graham cracker crumbs

3 Tbsp. coconut oil, melted

Cheesecake:

2 packages (8 oz. each) low-fat cream cheese, softened

3 Tbsp. low-fat Greek yogurt, room temp.

1 tsp. vanilla extract

2 large eggs, room temp.

1/4 tsp. salt

3 Tbsp. granulated sugar

Topping:

3 cups fresh strawberries, chopped

2 Tbsp. agave nectar

1 tsp. vanilla extract

Get the Recipe

Low-Fat Vanilla Bean Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

363

Calories

7 g

Protein

51 g

Carbs

16 g

Fat

Ingredients

Cheesecake:

1 1/4 cups honey graham cracker crumbs

3 Tbsp. melted butter

3 packages (8 oz. each) reduced-fat cream cheese, softened

3/4 cup granulated sugar

1/2 cup egg whites

3/4 cup low-fat sour cream

1 vanilla bean (or 2 tsp. vanilla extract)

Blueberry Compote:

5 cups blueberries, fresh or frozen

1/4 cup water

1 cup granulated sugar

1 Tbsp. cornstarch

1 Tbsp. water

Get the Recipe

Cranberry-Orange Cheesecake

Serves 2

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.

Nutrition Facts (Per Serving)

228

Calories

30 g

Protein

16 g

Carbs

3 g

Fat

Ingredients

Cheesecake:

8 1/2 oz. low-fat cottage cheese

1 egg whites

1 scoop WHEY+ vanilla protein isolate

1 Tbsp. granulated stevia

1 tsp. vanilla extract

Topping:

1 cup cranberries

Juice of 1 orange

1 tsp. granulated stevia

1/4 tsp. gelatin

1 Tbsp. hot water

Get the Recipe

Cookies & Cream Protein Cheesecake

Serves 8

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.

Nutrition Facts (Per Serving)

147

Calories

23 g

Protein

8 g

Carbs

2 g

Fat

Ingredients

2 containers (8 oz. each) fat-free cream cheese

3 small containers (5.3 oz. each) non-fat plain Greek yogurt

3 Tbsp. baking stevia (or sweetener of choice)

1 Tbsp. vanilla extract

2 scoops WHEY+ cookies and cream protein isolate

Pinch of salt

2 egg whites

2 large eggs

Get the Recipe

Cheesecake-Stuffed Chocolate Cups

Serves 8

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.

Nutrition Facts (Per Serving)

60

Calories

1 g

Protein

7 g

Carbs

4 g

Fat

Ingredients

3 oz. dark chocolate

2 Tbsp. cream cheese (or vegan cream cheese)

Powdered sugar or stevia to taste

Get the Recipe

Japanese Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

231

Calories

6 g

Protein

24 g

Carbs

13 g

Fat

Ingredients

2/3 cup + 1 Tbsp. granulated sugar

6 large eggs, separated into whites and yolks

1/4 tsp. cream of tartar

1/4 cup unsalted butter

1 container (8 oz.) cream cheese

1/3 cup + 2 tsp. milk

1 Tbsp. lemon juice

1/2 cup + 1 Tbsp. cake flour

3 Tbsp. cornstarch

1/4 tsp. salt

Get the Recipe

Cheesecake in a Rice Cooker

Serves 8

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.

Nutrition Facts (Per Serving)

145

Calories

3 g

Protein

13 g

Carbs

9 g

Fat

Ingredients

3/4 package (about 6 oz.) cream cheese

2 tsp. butter

1/3 cup granulated sugar

1/2 cup plain yogurt

1 medium egg

1 Tbsp. lemon juice

3 Tbsp. cornstarch (or cake flour)

Get the Recipe

Lightened Up Peach Cheesecake

Serves 12

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.

Nutrition Facts (Per Serving)

333

Calories

9 g

Protein

17 g

Carbs

26 g

Fat

Ingredients

Crust:

1 1/2 cups finely ground lemon snaps (or graham crackers)

4 Tbsp. unsalted butter, melted

1 egg white

Filling:

1 package (12 oz.) reduced-fat cream cheese, softened

1 package (12 oz.) cream cheese, softened

3 large eggs

1/4 cup granulated sugar

1 cup low-fat plain Greek yogurt

1 tsp. vanilla extract

2 cups chopped peaches

Get the Recipe

Avocado Cheesecake with Pistachio Crust

Serves 12

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.

Nutrition Facts (Per Serving)

395

Calories

7 g

Protein

33 g

Carbs

28 g

Fat

Ingredients

Crust:

2 cups vanilla wafer cookies

1/3 cup pistachio nuts

3 Tbsp. butter

Filling:

2 packages (8 oz. each) cream cheese, softened

1 cup low-fat sour cream (or Greek yogurt)

1 cup granulated sugar

2 avocados

3 large eggs

1 tsp. vanilla extract

Get the Recipe

Pumpkin Cheesecake Protein Balls

Serves 12

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.

Nutrition Facts (Per Serving)

95

Calories

5 g

Protein

10 g

Carbs

5 g

Fat

Ingredients

1/2 package (4 oz.) cream cheese, softened

1/4 cup pumpkin puree

6 Tbsp. WHEY+ vanilla protein isolate

1/2 tsp. pumpkin pie spice

1 cup rolled oats

1/2 cup coarsely crumbled soft gingersnaps (plus more for rolling)

Get the Recipe

Skinny Cinnamon Bun Cheesecake Squares

Serves 18

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.

Nutrition Facts (Per Serving)

143

Calories

3 g

Protein

13 g

Carbs

10 g

Fat

Ingredients

Crust:

1 cup pitted dates, soaked

2 cups raw pecans

1 tsp. ground cinnamon

Cheesecake:

1/2 cup fat-free cream cheese

1 tsp. vanilla extract

1/2 cup non-fat plain Greek yogurt

2 Tbsp. pure honey

3 packets Truvia

1 tsp. ground cinnamon

Get the Recipe

Protein Cheesecake

Serves 8

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.

Nutrition Facts (Per Serving)

122

Calories

15 g

Protein

7 g

Carbs

3 g

Fat

Ingredients

1 large container (12 oz.) fat-free cream cheese

10 oz. plain Greek yogurt

2 large eggs

1 Tbsp. granulated stevia (or more to taste)

1/4 cup milk

1 1/2 scoops WHEY+ vanilla protein isolate (or flavor of choice)

1 tsp. vanilla extract

Dash of salt

Get the Recipe

Strawberry Ricotta & Goat Cheesecake with Polenta Crust

Serves 8

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.

Nutrition Facts (Per Serving)

266

Calories

11 g

Protein

38 g

Carbs

8 g

Fat

Ingredients

Polenta Crust:

2 3/4 cups water

1 1/4 cup polenta

1 tsp. salt

6 Tbsp. brown sugar

1 large egg

Ricotta-Goat Cheese Filling:

1 container (15 oz.) ricotta cheese

1 small package (4 oz.) goat cheese

2 Tbsp. granulated sugar

3 Tbsp. pure honey

1/4 tsp. vanilla extract

1/4 tsp. lavender (optional)

1/4 tsp. salt

Get the Recipe

Coconut Cheesecake Protein Bars

Serves 16

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.

Nutrition Facts (Per Serving)

100

Calories

7 g

Protein

7 g

Carbs

5 g

Fat

Ingredients

Crust:

3/4 cup graham cracker crumbs

3 Tbsp. unsweetened coconut

1/2 cup (about 2 scoops) WHEY+ vanilla protein isolate

4 Tbsp. coconut oil, melted

30 drops liquid stevia (optional)

Cheesecake:

2 large eggs

2 cups non-fat plain Greek yogurt

1/2 cup baking stevia

1 Tbsp. all-purpose flour (or gluten-free flour)

2 tsp. coconut extract

Get the Recipe

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I hereby agree that before using our services, you will consult your physician or other health care provider for medical advice, particularly if you are at risk for problems arising from changes in your diet or lifestyle. The services provided by ML4, Inc. are not intended to be used by minors or individuals with health conditions that makes the kind of changes to diet or lifestyle suggested by our services unsafe or inappropriate. Furthermore, I hereby understand that ML4, Inc. shall have no obligation or responsibility to monitor my health status or health condition or to contact or alert any medical or emergency professional.

I understand and am aware that strength, flexibility, and aerobic exercise, including the use of equipment are a potentially hazardous activity. I also understand that fitness activities involve a risk of injury and even death, and that I am voluntarily participating in these activities and using equipment and machinery with knowledge of the dangers involved. I hereby agree to expressly assume and accept any and all risks of injury or death related to said fitness activities. In addition, I certify that I am 18 years of age or older.

I do hereby further declare myself to be physically sound and suffering from no condition, impairment, disease, infirmity or other illness that would affect nutrient metabolism or prevent my participation or use of equipment or machinery except as hereinafter stated. I do hereby acknowledge that M4L, Inc. has recommended to me that I obtain a physician’s approval for my participation in an exercise/fitness activity or in the use of exercise equipment and machinery. I also acknowledge that M4L, Inc. has recommended that I have a yearly or more frequent physical examination and consultation with my physician as to physical activity, exercise and use of exercise and training equipment so that I might have his/her recommendations concerning these fitness activities and equipment use. I acknowledge that I have either had a physical examination and been given my physician’s permission to participate, or that I have decided to participate in activity and use of equipment, machinery, and programs designed by M4L, Inc. without the approval of my physician and do hereby assume all responsibility for my participation and activities, and utilization of equipment and machinery in my activities.

I understand that all diet and training programs, nutrition and supplementation advice, and any and all other forms of information obtained from ML4, Inc. are not meant to treat or manage any health condition. I understand the need to consult with a healthcare provider prior to adjusting current lifestyle or eating habits or beginning any new diet and/or training plan.

In addition, I hereby represent and warrant that I am currently covered by an accident and health insurance policy. With my purchase of products or services from ML4, Inc., I understand that results of any sort are not guaranteed and agree not to hold M4L, Inc. staff liable for any outcomes or a lack thereof. With my purchase of any ML4, Inc. products or services, I understand that they are only guaranteed to work in software designed for a PC computer such as Microsoft Excel. I understand that I am purchasing having known that beforehand and understand that using any other application besides Microsoft Excel might result in the products not working with 100% functionality.

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