Healthy Cheesecake
Enjoy a creamy, indulgent cheesecake made with wholesome ingredients. This recipe keeps all the flavor while reducing sugar and unhealthy fats for a guilt-free treat!
Equipment
- Mixing Bowls
- Springform Pan
- Blender or Food Processor
- Oven
- Cooling Rack
Ingredients
For the Crust
- 1 1/2 cups almond flour or oat flour
- 3 tbsp coconut oil melted
- 2 tbsp honey or maple syrup
For the Filling
- 2 cups Greek yogurt full-fat or 2%
- 8 oz Neufchâtel cheese softened
- 1/3 cup honey or maple syrup
- 2 tsp vanilla extract
- 2 eggs
- 1 tbsp lemon juice optional, for added flavor
Instructions
- Preheat your oven to 325°F (163°C). Line a springform pan with parchment paper.
- Mix the almond flour, melted coconut oil, and honey in a bowl until combined.
- Press the mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then let it cool.
- In a blender or bowl, mix Greek yogurt, Neufchâtel cheese, honey, vanilla extract, and lemon juice until smooth.
- Add eggs one at a time, blending gently after each addition.
- Pour the filling onto the cooled crust and smooth the top.
- Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.
- Chill the cheesecake in the fridge for at least 4 hours before serving.
Notes
For a no-bake version, skip the baking step and let the cheesecake set in the fridge for 6 hours. Serve with fresh fruit or a drizzle of honey!