You know the saying, “You can’t have your cake and eat it”? Well, forget about that. With this healthy cheesecake recipe, you totally can have your cake and eat it – all for just 160 calories a slice! Take a look at the Cheesecake Factory’s nutritional chart. The lowest-calorie cheesecake there comes in at a whopping 600 calories! It’s the Low Carb Original Cheesecake with Fresh Strawberries Sweetened with Splenda if you were wondering. And if you’re really curious, the highest-calorie cheesecake is the Adam’s Peanut Butter Cup Fudge Ripple Cheesecake which packs in an amazing 1330 calories per slice. That’s sometimes more than I eat in a full day!
However, forget about recoiling in horror and denying yourself cheesecake for the rest of your life, because now you have a recipe for a cheesecake which has just 160 calories per slice. Not only that, but it’s also low in sugar, low in fat, made entirely from scratch and healthy. Seriously – it’s healthy! Want to know the three secrets of an easy healthy cheesecake recipe? Greek yogurt. Tofu. Food processor.
Yes, the cheesecake topping in this healthy cheesecake doesn’t even contain any cheese! Instead, it gets it’s wonderful thick cheesecake-like texture from a combination of Greek yogurt (hello protein!) and firm silken tofu (even more protein). Not only that, but the whole thing is made in the food processor. Well, almost. I mixed the ingredients for the crust (which is basically a homemade low-fat Graham cracker crust) together in a bowl, but you can totally do it in a food processor, too. But to make the topping, you really do just throw all the ingredients into the food processor, give it a whizz and then pour in on the base. Easy!
Before we go any further, I’m going to level with you. This healthy cheesecake recipe with Greek yogurt doesn’t taste exactly like a luxurious, velvety-smooth full-fat and full-sugar cheesecake. I mean, it’s made from yogurt and tofu – how could it? But it’s an awesome substitute when you want to treat yourself but not go overboard. Plus it’s packed full of protein – something we could pretty much all do with a little extra of, right?
This healthy cheesecake recipe with yogurt is definitely more on the solid and set side than the soft and creamy. Are you more of a soft and creamy cheesecake kind of person? Then you’ll probably get on better with my recipe for The Best Ever Skinny Cheesecake.
I topped my cheesecake with a handful of frozen blackberries which – although they gave the cheesecake the most awesome red wine/purple colour – were actually pretty tasteless. Think I’ll go for the traditional strawberries or maybe even kiwi next time! Sure, you could totally smear each piece with Nutella, but then I think you’d have to strike ‘Healthy’ off the title and it definitely wouldn’t come in at 160 calories per slice!
What healthy toppings will you add onto your cheesecake?
- 1 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon olive/canola oil
- 1/4 cup water
- 1 1/2 cups of low-fat Graham cracker crumbs
- 3 tablespoons canola oil
- 1 1/2 cups Greek yogurt
- 10 oz /275g silken tofu
- juice and zest of 1/2 lemon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 5 tablespoons honey
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Preheat the oven to 350F/175C and line a baking tray with parchment paper or a silicone baking mat.
- Place all the ingredients for the low-fat Graham crackers into a bowl and stir until a wet dough comes together. Don't worry if the dough is very sticky - it should be.
- Roll a layer of plastic wrap out onto the counter and drop the dough on top. Place another layer of plastic wrap on top and roll the cookie dough out between the plastic wrap until it's about 0.5cm/0.2 inches thick. Make sure the thickness is as even as possible.
- Peel back the top layer of the plastic wrap and flip the cookie dough out onto the lined tray.
- Remove the second layer of plastic wrap and bake the cookie dough in the preheated oven for 15-20 minutes, until golden brown.
- When cooked, remove the giant cookie from the oven and leave to cool slightly on the baking tray.
- When cool enough to touch, crumble the Graham cracker into a food processor and process until you've got fine crumbs.
- Scoop 1 1/2 cups of the crumbs into a bowl and stir in 3 tablespoons of canola oil until you've got a sand-like texture.
- Press the damp cookie crumbs into the bottom of a 20cm/8" round silicone cake pan.
- Wipe the inside of the food processor clean and place all the ingredients for the cheesecake topping inside.
- Process for a couple of minutes until everything is well combined. You might have to scrape down the insides of the food processor a couple of times to make sure everything gets mixed up properly.
- Pour the cheesecake topping onto the cheesecake base and bake for around 45 minutes in the preheated 350F/175C oven until firm to the touch.
- Leave to cool to room temperature then chill for at least 8 hours before slicing into 12.
Adapted from Chocolate Covered Katie.
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