Healthy Cheese Cake Recipe

2014-03-08
Healthy cheesecakeHealthy cheesecakeHealthy cheesecake
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

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 (healthier alternative to butter) 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 naughtiness 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 the one below – I bought mine from Amazon!

 

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

*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.

Healthy Cheesecake

Images copied righted to Bazzerio.

 

Method

Step 1

Pre heat your oven to 180 degrees C

Step 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!)

Step 3

Whisk together the cream cheese, egg YOLKS, granulated sweetener & vanilla until smooth.

Step 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.

Step 5

Pour your toppings over the oat & honey base and bake for 30-40 minutes until firm to the touch & golden.

Step 6

Allow to cool slightly before chilling it in the fridge & topping with your favourite fruit. Then slice into 8 pieces & enjoy :)

Healthy Cheese cake recipe

Healthy cheesecake recipe by nicsnutrition

Images copied righted to Bazzerio.

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook - here are a selection!!

Healthy cheesecake

healthy cheese cake

healthy cheese cake

healthy cheese cake

Healthy cheese cake

healthy cheesecake

Healthy cheesecake recipe

Healthy cheesecake

Healthy cheesecake

Healthy cheesecake

Cheese Cake

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*Inspired by & adapted from AllAboutOats. This blog post contains affiliate links. Please read my disclaimer page for more information.

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Nutritional Info

This information is per serving.

  • Calories

    225Kcal
  • Carbs

    17.5g
  • Protein

    4.2g
  • Fat

    11g

Recipe Comments

Comments (40)

  1. posted by charlotte roe on March 8, 2014

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

      Reply
    • posted by Nics Nutrition on March 8, 2014

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

        Reply
  2. posted by Laura on March 8, 2014

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

      Reply
    • posted by Nics Nutrition on March 8, 2014

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

        Reply
      • posted by Laura on March 8, 2014

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

          Reply
  3. posted by Pretty Purple on March 8, 2014

    yummy

      Reply
  4. posted by carla gallagher on March 8, 2014

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

      Reply
    • posted by Nics Nutrition on March 9, 2014

      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

        Reply
  5. posted by Tara Rees on March 8, 2014

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

      Reply
  6. posted by Foodie Laura on March 9, 2014

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

      Reply
    • posted by Nics Nutrition on March 9, 2014

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

        Reply
  7. posted by Kevyn Cooke on March 9, 2014

    On this now!! :)

      Reply
  8. posted by Sofie on March 10, 2014

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

      Reply
  9. posted by Claire on March 11, 2014

    Would Greek yoghurt work instead of cream cheese?

      Reply
    • posted by Nics Nutrition on March 11, 2014

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

        Reply
  10. posted by Lizzie on March 12, 2014

    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!

      Reply
  11. posted by Louise on March 16, 2014

    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!! :)

      Reply
    • posted by Nics Nutrition on March 16, 2014

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

        Reply
      • posted by Louise on May 11, 2014

        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! :)

          Reply
  12. posted by Claire on March 16, 2014

    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

      Reply
    • posted by Nics Nutrition on March 16, 2014

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

        Reply
  13. posted by Jane on March 16, 2014

    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 :-)

      Reply
    • posted by Nics Nutrition on March 16, 2014

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

        Reply
  14. posted by Latoya on March 25, 2014

    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.

      Reply
    • posted by Nics Nutrition on March 25, 2014

      Aw thank you Latoya! So glad you liked this :) xxx

        Reply
  15. posted by Stephanie on April 22, 2014

    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.

      Reply
    • posted by Nics Nutrition on April 22, 2014

      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

        Reply
  16. posted by Jo on May 4, 2014

    What could I use in place of the sweetner? Thanks

      Reply
  17. posted by Deborah on May 20, 2014

    Finally got round to making this tonight it was lovely xx

      Reply
  18. posted by Charlotte on June 27, 2014

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

    Thank you! =))

      Reply

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