Healthy Cheesecake

Ingredients & Substitutions

Here I explain the best ingredients for my Greek yogurt cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.

Shortbread Crust:

• Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour for the best healthy cheesecake crust. It’s super fine, unlike other coarse brands that can make your crust grainy.
• Besti Monk Fruit Allulose Blend – This is a healthy cheesecake, so we’re using a natural sugar alternative! Besti is my favorite granulated sweetener for the job. Other sugar substitutes are fine for the crust (check my sweetener conversion chart), but will be more drying. Regular sugar does work if that’s your thing.
• Coconut Oil – I like this organic brand. You can also use unsalted melted butter.
• Vanilla Extract & Sea Salt

Want to a different crust?

For a graham cracker crust vibe, use my Besti Brown sweetener instead of regular, and replace 1 tablespoon of the butter with my natural Wholesome Yum Sugar Free Honey (or regular works, too).

You can also use any other crust recipe you like. I’ve got some options in my sugar-free cheesecake post, including crustless.

Filling:

• Greek Yogurt – The base of the filling, instead of cream cheese. I recommend full-fat (5%) Greek yogurt for the creamiest, richest healthy cheesecake. While 2% or fat-free yogurt will work, they will taste more bland. I’m not sure regular yogurt would give the same result because it tends to be runnier — let me know how it goes if you try!
• Eggs – Most cheesecake recipes have them, but in this one they are particularly crucial. I don’t recommend using any substitutes, sorry.
• Besti Powdered Monk Fruit Allulose Blend – PSA: The sweetener you use for the filling is super important, because many brands will leave it gritty! This includes erythritol, as well as most brands of monk fruit and stevia. I love powdered Besti here, because it dissolves smoothly into the filling and won’t crystallize. You can also use plain powdered allulose, but I’d recommend increasing the amount to 2 cups.
• Arrowroot Powder – The amount may be small, but don’t skip it! The arrowroot prevents the Greek yogurt cheesecake filling from being too runny. Cornstarch works too, but I prefer arrowroot for its higher resistant starch content.
• Vanilla Extract

Strawberry Topping:

• Fresh Strawberries – You’ll need 1/2 pound chopped finely and a pound sliced. I used fresh ones, but frozen will work as long as you thaw and drain them.
• Powdered Besti – For the same reasons I explained for the filling above, this is the best choice that will dissolve into the sauce. You can also use my Wholesome Yum Zero Sugar Strawberry Syrup, which is made with real berry puree and helps your topping taste “extra strawberry”!
• Lemon Juice – This helps the sauce stay bright red and brings out the sweetness of the berries.

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How To Make Healthy Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Make The Crust

• Mix the dry ingredients. In a medium bowl, stir together the almond flour, Besti, and salt.
• Add the wet ingredients. In a small bowl, mix the melted coconut oil and vanilla. Pour it over the flour mixture and stir until combined. The mixture will be crumbly.
• Bake until golden. Press the dough into the bottom of a parchment lined springform pan, and pop in the oven. Let it cool for 10 minutes.

Make The Filling

• Combine the yogurt, eggs, powdered Besti, and vanilla.  Just whisk them together in a large bowl, until the sweetener dissolves and the mixture is smooth.
• Add the thickener. Sprinkle the arrowroot powder over the bowl (don’t dump it all in one clump) and whisk until combined.

Assemble & Bake

• Pour the filling over the crust. Smooth the top with a spatula, and tap the pan on the counter to release any air bubbles.
• Bake your healthy cheesecake. Remove it from the oven when the center is almost set, but still jiggly. If the edges stick, gently run a knife around them after 10 minutes (leave the springform edge on).
• Cool and refrigerate. Let the baked cheesecake cool on the counter first to reach room temperature, then refrigerate for at least 4 hours or overnight, until set.

Make The Topping

• Simmer the chopped strawberries. In a saucepan over medium heat, combine the chopped strawberries, powdered Besti, and lemon juice. Simmer, mashing until the strawberries break down into a sauce.
• Stir in the sliced strawberries. Heat until soft, but don’t let them get mushy. Let the sauce cool to room temperature.

Enjoy!

You can top the entire healthy cheesecake with strawberry sauce, or serve it on the side to top individual slices. I topped the entire cake.

Topping Variations

I love the flavor of strawberry sauce over this healthy cheesecake recipe, but these are also wonderful:

• Other Berry Sauces – Feel free to use other fresh berries. Raspberries, blueberries, or blackberries all work great, and you won’t need to chop them. If you want it even easier, grab my Wholesome Yum Strawberry Syrup, Raspberry Syrup, or Blueberry Syrup, which are made with real fruit and ready to pour right out of the (pretty glass) bottle.
• Melted Chocolate – Drizzle with my sugar-free chocolate sauce or simply melt in some sugar-free chocolate chips. (This brand is my favorite — we go through bags of them in my family!)
• Whipped Cream – Try my sugar-free whipped cream.
• Caramel – A drizzle of sugar-free caramel sauce is my second-favorite topping.

More Healthy Dessert Recipes

I’m a big believer that you don’t have to give up dessert just to eat better! Try some of my other treats without refined sugar next:

Healthy Carrot Cake

Almond Flour Chocolate Chip Cookies

Frozen Yogurt

Healthy Oatmeal Cookies

Healthy Chocolate Cake

Almond Flour Shortbread