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–+ servings

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!
4h 10mTotal
8servings
  • 163 kcal
  • P 7g
  • C 16g
  • F 8g
https://mattsfitchef.com/healthy-cheesecake/

Ingredients

Oat Crust

  • 1 cup (100 g) rolled oats
  • ¼ cup (70 g) maple syrup or honey
  • 1 tbsp coconut oil or melted butter
  • ⅙ tsp salt
  • milk of choice only if needed

Greek Yogurt Cream

  • 1 cup (220 g) Greek yogurt 2% fat or full-fat recommended
  • 1 cup (220 g) block-style cream cheese low fat used
  • ⅓ cup (70 g) granulated sweetener monk fruit or erythritol recommended
  • 1 tsp vanilla extract
  • 4 tbsp cocoa powder optional

Instructions

  1. Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper. For mini cheesecakes, line a muffin tin with paper liners or lightly grease small ramekins.

Oat Crust

  1. In a mixing bowl, combine rolled oats, maple syrup, coconut oil, and salt. Stir until the ingredients come together into a dough-like consistency.
  2. If the mixture feels too thick and dry, add a small splash of milk (just a few drops) 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.
  3. Press the oat mixture evenly into the bottom of the prepared cheesecake pan, making sure it’s firm and compact. Set aside.

Greek Yogurt Cheesecake

  1. Before mixing, drain any excess liquid from the top of the Greek yogurt by pouring off the watery layer.
  2. 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.
  3. Pour the cheesecake mixture over the oatmeal crust, spreading it evenly.
  4. Cover the cheesecake and refrigerate for at least 4 hours, or ideally overnight, to allow it to set properly.
  5. Once set, slice and enjoy with toppings or as it is.

Notes

Storage Directions
  • To Store – Keep in an airtight container in the fridge for up to 4 days.
  • To Freeze – Wrap slices individually and freeze for up to 3 months.
  • To Serve – Let it sit at room temperature for a few minutes or thaw overnight if frozen.