Healthy Cheesecake Recipe

Healthy Cheesecake Recipe

Who doesn’t love cheesecake? I LOVE cheesecake and couldn’t wait to share this recipe with you!

 

This healthy cheesecake recipe slashes the calories from regular cheesecakes by almost half and it’s packed with protein, calcium, soluble fibre & natural sweetness!

 

This recipe uses oats as the base which are packed with soluble fibre and release their energy slowly, along with coconut oil and honey, which is a natural sweetener. The topping is made up of low-fat cream cheese and eggs and tastes so creamy you’d never guess it wasn’t the ‘real deal’! A large slice (1/8th of the cake) comes it at just 225 calories.. with most regular cheese cakes coming in at between 400 and 500 calories(!).

 

You can top your cheesecake with whatever you fancy – I added blueberries & chocolate flakes.. a touch of chocolate never hurt anyone 😉 .. do let me know if you make this recipe too!

 

P.S. To make this recipe you will need a 20cm loose bottomed cake pan such as this one!

 

Healthy Cheesecake

Healthy cheesecake recipe by nicsnutrition

 

Healthy Cheesecake Recipe

Ingredients

  • 50g coconut oil (melted)*
  • 50g honey (warmed)
  • 150g rolled oats
  • 400g light cream cheese
  • 3 eggs (separated)
  • 6 tbsp granulated sweetener**
  • 1-2 tsp vanilla
  • fruit for decoration

Instructions

  1. Pre heat your oven to 180 degrees C
  2. Add the melted coconut oil & warmed honey to the oats & mix well before pressing into your cake tin (scroll up for the one that I used!)
  3. Whisk together the cream cheese, egg YOLKS, granulated sweetener & vanilla until smooth.
  4. In a separate bowl whisk together the egg WHITES until stiff (you should be able to flip the bowl upside down and they don't fall out!).. before folding this into the cream cheese mix.
  5. Pour your toppings over the oat & honey base and bake for 30-40 minutes until firm to the touch & golden.
  6. Allow to cool slightly before chilling it in the fridge & topping with your favourite fruit. Then slice into 8 pieces & enjoy!

Notes

*You can buy coconut oil from some supermarkets or online e.g. from MuscleFood – use the code NIC5 for 5% off!

**Use any granulated sweetener suitable for baking e.g. Xylitol, Canderel or Truvia Baking Blend.

Nutrition Facts

Amount Per Serving

Calories 225

% Daily Value

Total Fat 11 g

17%

Total Carbohydrates 18 g

6%

Protein 4 g

8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

*Images copied righted to Bazzerio. Recipe inspired by and adapted from Wholegrain GoodnessThis blog post contains affiliate links. Please read my disclaimer page for more information.

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40 Comments

  1. charlotte roe
    March 8, 2014 / 3:20 pm

    This looks AMAZING. I wonder if using whizzed up cottage cheese would work instead of cream cheese? X

    • March 8, 2014 / 3:23 pm

      Mmmmm, it could do.. but cottage cheese is much more watery.. it works with light or extra light cream cheese this recipe 🙂 x

  2. Laura
    March 8, 2014 / 3:25 pm

    What would be the best almond oil alternative for someone with a nut allergy? x

    • March 8, 2014 / 3:28 pm

      Hello! Use butter instead. Not all people allergic to tree nuts are allergic to coconut though 🙂 x

      • Laura
        March 8, 2014 / 3:30 pm

        I’m just too scared to find out, haha! Thanks Nic! x

  3. carla gallagher
    March 8, 2014 / 5:13 pm

    Hi nic which cream cheese did you use? alternatively do you think lemon quark would work?

    • March 9, 2014 / 8:33 am

      Hello! I use Philadelphia if it’s on offer or the supermarket own brand (!) .. it may work with quark yes.. try the vanilla one or add more flavouring 🙂 x

  4. Tara Rees
    March 8, 2014 / 5:32 pm

    This looks delicious! I’m looking forward to making it!

  5. March 9, 2014 / 7:59 am

    I’ve been hearing so many food things about coconut oil recently

    • March 9, 2014 / 8:38 am

      Yes the new research is interesting – but not much long term data! x

  6. Kevyn Cooke
    March 9, 2014 / 7:16 pm

    On this now!! 🙂

  7. March 10, 2014 / 1:14 pm

    What a fab recipe! I love cheesecake so this one is a must try for me! x

  8. Claire
    March 11, 2014 / 4:33 pm

    Would Greek yoghurt work instead of cream cheese?

    • March 11, 2014 / 5:58 pm

      Hello! I haven’t this I’m sorry! Do let me know though if you do try it! xx

  9. Lizzie
    March 12, 2014 / 3:43 pm

    Hi Nic,

    This looks amazing, and totally fits in with my trying to eat cleaner diet! I am going to try and make it this weekend with half philidephia lightest and half chcolate philidelphia to be a bit naughty!

  10. Louise
    March 16, 2014 / 11:44 am

    Looks and sounds fab! I was just wondering if you could suggest an alternative to using oats as I have an allergy to them. I was thinking about trying buckwheat or rice flakes instead, but would I need something extra to help with the biscuit consistency? Dying to give this recipe a go but with a wheat and oat free twist!! 🙂

    • March 16, 2014 / 12:05 pm

      Hello! The base is soft so I suppose any type of flakes would work! Maybe quinoa? Do let me know!

      • Louise
        May 11, 2014 / 8:46 pm

        Hi Nichola, I eventually got around to trying out your recipe adding my own Wheat and Oat free twist… I used Buckwheat flakes in the end for the biscuit base however I did add extra honey just to ensure that the flakes would form that lovely biscuit consistency. It turned out great for my first attempt and tasted delicious! My family was shocked that it was gluten free. I will have to send you on a photo! 🙂

  11. Claire
    March 16, 2014 / 1:00 pm

    Tried this today, only had a 300g tub of light phili but it worked well and worked out at 150 calories a slice, dusted the top with desiccated coconut and blueberries and served with zero cal walden farms blueberry jam – amazing

    • March 16, 2014 / 4:05 pm

      Yum!! And thank you so much for the pic Claire – looked amazing!!!

  12. Jane
    March 16, 2014 / 7:57 pm

    Made this today used a different shaped tin to the recipe layered blueberries on the base and grated half a lemon into the cream cheese mixture. Very light and tasty 🙂

    • March 16, 2014 / 8:23 pm

      Oooh that sounds gorgeous!! Thank you so much!! xx

  13. March 25, 2014 / 10:47 am

    So impressed! I made this on Sunday and it was epic. I’m a cheesecake lover and this worked.
    Love the oat base and the filling was thick and yummy. I’m going to add time zest/juice next time to make a key lime sort of thing.

    • March 25, 2014 / 5:46 pm

      Aw thank you Latoya! So glad you liked this 🙂 xxx

  14. Stephanie
    April 22, 2014 / 12:37 pm

    Soooooo yummy! Easy to make & everyone loved it. Mine came out at 310 calories a slice. Must admit that it did taste better on the night it was cooked compared to the next day. Texture slightly different day after. I will definitely make it again.

    • April 22, 2014 / 7:32 pm

      Thanks Stephanie! Did you keep it in the fridge in with cling film over it? That should help to keep the texture ok! And it freezes too 🙂 xx

  15. Jo
    May 4, 2014 / 5:40 pm

    What could I use in place of the sweetner? Thanks

  16. Deborah
    May 20, 2014 / 7:57 pm

    Finally got round to making this tonight it was lovely xx

  17. Charlotte
    June 27, 2014 / 7:56 pm

    Hi Nic, cant wait to make this! Do you think using 50% cream cheese, 50% greek yoghurt would work??

    Thank you! =))

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