Healthy Cheesecake

This no bake Healthy Cheesecake tastes so rich and creamy that you won’t guess it’s also low in calories and fats. With its Greek yogurt protein cream and simple oat crust, you can whip up a delicious treat in 10 minutes—no sugar, no butter, no baking needed!

One thing about me—I need dessert every day. As a kid, I loved American cookies and Cheesecake Factory treats, but as I grew up, I found ways to ditch all those fats and sugars for healthier alternatives. From protein brownies to cottage cheese cookies, over the years I’ve reinvented some of the greatest classics with a healthy and high protein twist.

Easy healthy cheesecake

Today I’m sharing with you a low fat and low calorie version of my favorite dessert—Cheesecake. Similar to my cottage cheese cheesecake, protein cheesecake and mini microwave cheesecake, this dessert tastes just as delicious as the original—but healthy. Plus, it’s naturally high in protein without the need for protein powder.

The best part? This healthy cheesecake is as easy as it gets—no baking, no water bath, no blender, and no messy kitchen. Just mix a few simple ingredients, press the crust, and spread the creamy filling on top. Pop it in the fridge, and in a few hours, you’ll have a rich, velvety cheesecake ready to enjoy. You can also customize it to your own likings, whether with chocolate or juicy blueberries.

Ingredients and substitutes

My no-bake healthy cheesecake recipe is super simple—it only takes a handful of pantry staples like Greek yogurt for the cream and oats for the base. Here’s everything you need, plus substitutes in case you want to switch things up. You can find the exact measurements in the recipe card at the bottom of this post.

• Rolled oats. The oats replace graham crackers or sugary cookies for the no bake crust. If gluten-free, use certified gluten-free rolled oats. For a crunchier crust, you can also swap in a mix of blended nuts or seeds.
• Maple syrup. Pure maple syrup binds the oats together and sweetens the base naturally. You can swap it for honey, agave, date syrup, or use keto syrup for a lower-carb option.
• Coconut oil. A tablespoon of coconut oil helps hold the crust together while adding a mild, buttery flavor. Melted butter works as a substitute if you don’t have coconut oil.
• Greek yogurt. I recommend 2% Greek yogurt for a balance of creaminess, protein, and fewer calories. Full-fat or 5% Greek yogurt works too, but nonfat is too watery. Swap with blended cottage cheese, lactose-free Greek yogurt, or a thick dairy-free alternative.
• Block-style cream cheese. To cut fats and calories I used low fat cream cheese, but also full fat works. Avoid spreadable cream cheese, as it’s too soft and the cheesecake won’t set properly. Lactose-free and thick dairy-free options like cashew or coconut-based cream cheese are great substitutes.
• Granulated sweetener. Monk fruit or erythritol sweetens this healthy cheesecake with no sugar and calories added. As an alternative you can use coconut sugar, brown sugar or regular sugar.
• Vanilla extract. Enhances the flavor of the cream. Skip if using vanilla Greek yogurt.

How to make healthy cheesecake

Step 1 – Get things ready. Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper. This step is essential, as it prevents the cheesecake from sticking to the mold.

Step 2 – Make the base. In a mixing bowl, combine rolled oats, maple syrup, coconut oil, and salt. Stir until the ingredients come together into a dough-like consistency. If the mixture feels too thick and dry, add a small splash of milk until the texture improves. If it turns out too runny instead, mix in more oats until it thickens—the dough should be smooth and not crumbly.

Step 3 – Form the crust. Press the oatmeal mixture evenly into the bottom of the prepared cheesecake pan, making sure it’s firm and compact. Set aside while preparing the cream.

Step 4 – Prep the cream. Drain the Greek yogurt first. In a bowl, whisk together the Greek yogurt, cream cheese, and granulated sweetener until smooth and creamy. If using cocoa powder for a chocolate flavor, stir it in until fully combined. Once ready, transfer the creamy mixture over the oatmeal crust, spreading it evenly.

Step 5 – Let it set. Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, to allow it to set properly. Once set, slice and enjoy with toppings or as it is.

Dietary adaptations

• Keto. Swap oats for a mix of ground nuts and seeds (almonds, walnuts, or flaxseeds) for a low-carb crust. Use a keto-friendly sweetener for the cream and a sugar-free syrup for the base.
• Gluten-free. Make the crust with certified gluten-free rolled oats or replace it with a mix blended nuts and seeds.
• Dairy-free. Replace Greek yogurt with thick coconut yogurt, almond yogurt or Greek-style soy yogurt. Use dairy-free cream cheese made from cashews, almonds or coconut.
• Vegan. Use dairy-free yogurt and plant-based cream cheese. As a sweetener, maple syrup and coconut sugar works best.
• High protein. For extra protein, stir in the yogurt mixture a scoop of your favorite protein powder. I recommend vanilla whey, it mixes perfectly without lumps.

Recipe variations

• Blueberry vanilla. After mixing the filling, gently fold through a handful of fresh blueberries, making sure not to smash them. Serve topped with blueberries or blueberry jam.
• Chocolate. Mix cocoa powder into the cheesecake filling or swirl in melted dark chocolate. To keep it sugar-free, use unsweetened cocoa powder and sugar-free chocolate.
• Strawberry. Stir fresh strawberries into the filling and top with strawberry puree or jam before serving.
• Lemon. Add lemon zest and juice to the filling. I find that lemon pairs wonderfully with blueberries.
• Mix-ins. Stir in a handful of dark chocolate chips, chopped nuts, crushed cookies or Oreos, raisins or cranberries.
• Mini cheesecakes. Instead of making a large cake, assemble mini cheesecakes, as shown in the pictures. Simply divide the mixture into muffin liners or small ramekins for single-serve portions.

How to store and freeze

To store. Store your cheesecake in the fridge for up to 4 days. To preserve freshness, I recommend keeping it in an airtight container or in its mold covered with plastic paper. For the best taste, let it sit at room temperature for a few minutes before serving.

To freeze. For a longer storage, slice the cheesecake and wrap each piece individually in plastic wrap or place them in an airtight container. It stays fresh for up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge or let it sit at room temperature for about 30 minutes before serving.

More desserts with Greek yogurt

• Sugar-free cheesecake
• Protein cookies with Greek Yogurt
• Protein muffins
• Greek yogurt banana bread
• Frozen yogurt
• Protein cheesecake
• Flourless Greek yogurt brownies
• Greek yogurt cake
• Protein pudding