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The Best Ever Easy Skinny Cheesecake Recipe | No lie - this really is the best healthy cheesecake recipe in the world ever! It's like the perfect blend of a light and fluffy baked cheesecake and a smooth and creamy no-bake cheesecake. All for just 250 calories per slice!!

The Best Ever Easy Skinny Cheesecake

5 from 6 votes
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 slices
Calories 250 kcal


for the base

  • 1.5 oz / 40g Graham Crackers
  • 3 tablespoons butter

for the cheesecake

  • 8 oz / 240g low-fat cream cheese at room temperature
  • 1 cup fat-free yogurt
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature


  • Preheat the oven to 350F/175C. Place the graham crackers into a food processor and process until they've completely broken down into fine crumbs.
  • Put the butter into a microwave-safe bowl and microwave for 60 seconds or until melted. Stir the melted butter into the cookie crumbs until it's been totally absorbed.
  • Scoop the buttery cookie crumbs into a 12cm/5" round greased cake pan and press down firmly with the back of a dessert spoon to form the base. Set to one side.
  • Quickly rinse out the inside of the food processor and add in the cream cheese, yogurt, sugar and vanilla extract. Process for 60 seconds until combined.
  • Crack in the egg and pulse 3-4 times until it's just incorporated. Don't over-mix or the cheesecake will crack in the oven.
  • Scoop the cheesecake filling on top of the base and bake in the pre-heated oven for 30 minutes. After 30 minutes, turn the oven off but leave the door closed and leave the cheesecake inside for a further 30 minutes.
  • After a total of 60 minutes, remove the cheesecake from the oven and leave on the counter for at least 4 hours to cool to room temperature. Cover with plastic wrap and chill in the fridge for at least 8 hours before cutting into 6 slices.


The cheesecake will keep perfectly well in the fridge for up to one week or in the freezer for up to six months.