Print

Healthy Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Healthy Cheesecake features a crunchy almond flour crust and a creamy Greek yogurt-based filling sweetened with monk fruit allulose, making it a lower-sugar, protein-rich dessert. Topped with a flavorful homemade strawberry sauce, this cheesecake is a delightful treat that balances indulgence with wholesome ingredients.

Ingredients

Scale

Almond Crust

  • 2 cups Wholesome Yum Blanched Almond Flour
  • 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)
  • 1/8 tsp Sea salt
  • 1/3 cup Coconut oil (or unsalted butter, melted)
  • 1 tsp Vanilla extract

Filling

  • 32 oz Greek yogurt (~3 3/4 cups, preferably at room temperature)
  • 3 large Eggs (preferably at room temperature)
  • 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add an extra 1/2 cup for extra sweet)
  • 1 tsp Vanilla extract
  • 1 tbsp Arrowroot powder

Strawberry Sauce (Optional)

  • 1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped finely and 1 lb sliced)
  • 1/2 cup Besti Powdered Monk Fruit Allulose Blend
  • 1 tbsp Lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (177°C) and line a 9-inch (23-cm) springform pan with parchment paper to prevent sticking.
  2. Make Almond Crust: In a medium bowl, mix almond flour, monk fruit allulose blend, and sea salt. In a smaller bowl, combine melted coconut oil and vanilla extract. Pour the wet mixture into the dry ingredients and stir until crumbly. Press this mixture firmly into the bottom of the prepared pan and bake for 8-10 minutes until the crust is barely golden. Let it cool for at least 10 minutes.
  3. Prepare Filling: In a large bowl, whisk together Greek yogurt, eggs, powdered monk fruit allulose blend, and vanilla extract until the sweetener dissolves and the mixture is smooth. Gradually whisk in the arrowroot powder, ensuring no clumps form.
  4. Assemble Cheesecake: Pour the filling over the cooled almond crust in the springform pan, smoothing the top with a spatula. Tap the pan on the counter a few times to release trapped air bubbles.
  5. Bake Cheesecake: Bake for 40-55 minutes until the center is almost set but still slightly jiggly. Remove from the oven and run a knife around the edge if sticking occurs. Let cool on the counter to room temperature, then refrigerate for at least 4 hours or overnight to fully set. Do not remove the pan’s edge until chilled.
  6. Make Strawberry Sauce (Optional): In a medium saucepan over medium heat, combine the chopped strawberries, powdered monk fruit allulose, and lemon juice. Simmer for about 10 minutes while mashing the berries to encourage breaking down and forming a sauce. Stir in the sliced strawberries and heat for an additional 2-3 minutes until softened but not mushy. Remove from heat and cool to room temperature.
  7. Serve: Top the chilled cheesecake with the strawberry sauce and enjoy this healthy, delicious dessert.

Notes

  • Room temperature eggs and yogurt help create a smooth filling without cracks.
  • Ensure to cool the crust before adding the filling to avoid sogginess.
  • The arrowroot powder acts as a natural thickener, giving the cheesecake a nice texture.
  • For a sweeter cheesecake, add an extra 1/2 cup of powdered monk fruit allulose to the filling as suggested.
  • Do not remove the springform pan’s edge before the cheesecake is fully chilled to maintain shape integrity.
  • Strawberry sauce is optional but adds fresh flavor and natural sweetness.

Keywords: healthy cheesecake, low sugar cheesecake, Greek yogurt cheesecake, almond flour crust, sugar-free dessert, strawberry sauce cheesecake

Find it online: https://thefoodrecipe.com/healthy-cheesecake-recipe/