Cheesecake is one of my all time favorite desserts! I usually whip one up every year for Christmas Day. This year I decided to take a crack at a lighter version. I will say, I’m not always a fan of “healthy” desserts if I can tell they are missing the good stuff then what’s the point?! This healthy cheesecake recipe did not disappoint, it tastes like the real deal! It’s creamy, the perfect amount of sweet and bursting with vanilla bean and Oreo goodness!
Here’s the skinny on the skinny: I’m always looking to sweeten naturally and keep the sugar low. This recipe is 75% Monk fruit sweetener and 25% coconut sugar. Monk fruit sweetener can be substituted equally for white sugar and honestly, I can’t taste the difference. I like to work in some coconut sugar because Monk fruit is high in fiber, and you don’t want to over do it.
Most cheesecake recipes are made with cream cheese and sour cream. You don’t want to completely lose the yummy flavor fat brings to a good dessert. For this healthy cheesecake, I keep the cream cheese full fat and sub in low fat greek yogurt for the sour cream. The yogurt is almost equal in texture to sour cream so you don’t miss out on the creaminess.
Crust is crucial in the cheesecake game and you can’t go wrong with Oreo cookie crust! Most recipes will call for the whole Oreo. In my healthy cheesecake I take out the cream and just use the wafers to save a little cals and sugar. It’s the perfect amount of chocolate and makes a delicate buttery crust!
Toppings: I love a good compote on cheesecake, but sometimes less is more. If you have the right texture, your cheesecake doesn’t need much to top it off. I chose to go the simple route here with fresh raspberries and extra Oreo crumbs. Raspberry and chocolate are a match made in heaven so that was an easy choice!
Cheesecake Tips: Through the years of making cheesecake I’ve had some mishaps. Here are a few tips I’ve found that make a big difference.
What pan do I use? I suggest a springform pan for cheesecake. It’s a delicate cake and the best way to get it out is using a springform pan. You also want to make sure you grease your pan for an easy exit.
Water Bath? Yes! Definitely opt for a water bath, it helps the cheesecake cook evenly and gives you that creamy texture. But here’s the thing, I have yet to find a cheesecake pan that doesn’t let water seep in. In order to avoid this you’ll need foil and an oven proof or slow cooker bag. Do 2-3 layers of foil around the pan making sure it’s completely covered. This will not do the trick alone because foil will have microscopic tears that will inevitably let water in. A slow cooker bag wrapped tightly around the foil works like a charm!
Do I pre-bake the crust? I’ve done it both ways and found little difference. I always like to error on the side of caution so it doesn’t hurt to pre-bake it for about 10 minutes. Just be sure to let it cool for a few minutes before adding the batter.
Room Temperature: Make sure your cold ingredients are at room temperature. The eggs, cream cheese and yogurt should sit out for at least 1 hour before mixing the batter to avoid lumps. However, lumps are usually unavoidable so you will see a few in your batter. This is ok, it happens to me each time but once it bakes they should smooth out.
Don’t over bake: Most cheesecakes tend to be over baked, if the top is bubbling and golden it’s gone too long. You want a little jiggle when you pull it out of the oven. This recipe should take about 1 hr 15 minutes, give or take depending on your oven. Once it has just a little jiggle in the center, it’s done. Leave it to cool for 30 minutes on a drying rack before putting it into the refrigerator. It will continue to bake in the hot pan. It should still have a little jiggle when it’s done cooling. This is crucial in getting the creamy, light texture rather than dry and dense.
Leave it overnight: In order to keep your cheesecake from cracking it’s best to let it set overnight. At the least leave it 8 hours but the longer the better. If you pull it out too early the center will not fully set and your crust might crack.
If you like substituting Greek Yogurt for recipes here are some more you might like!
This healthy cheesecake is perfect for balancing out the holiday sweets without sacrificing the flavor!
Ingredients
Crust:
- 40 Oreo cookies with creme removed
- 1 stick unsalted butter, melted
Filling:
- 2, 8 ounce blocks cream cheese, room temperature
- 3 eggs, room temperature
- ¾ cup Monk fruit sweetener
- ¼ cup coconut sugar
- 1 pint 2% low fat plain Greek yogurt, room temperature
- 2 teaspoons vanilla bean paste (or extract)
Topping:
- 1/2 cup fresh raspberries
- 4 full Oreo cookies, crushed
Instructions
- Preheat oven to 350°F. Bring a small pot of water to a boil.
- Wrap an 8-inch springform pan in 2-3 layers of foil ensuring it's entirely covered. Tightly wrap a slow cooker bag around the foil layer. Grease the pan with butter or cooking spray.
- Remove creme from Oreo cookies, add cookies to a food processor and finely grind. In a medium bowl mix cookie crumbs and melted butter with a fork until well combined.
- Add the cookie crumbs to the pan and smooth out bottom with a drinking glass. Press crumbs up the sides of the pan about 1-inch. Let crust set in refrigerator for 5 minutes. Pre-bake the crust in a pan set on a cookie sheet at 350°F for 10 minutes, let cool on drying rack.
- In a stand in mixer with a paddle attachment whip cream cheese on low until creamy and lump free. Add eggs one at a time until fully combined. Gradually add Monk fruit and coconut sugar and beat another minute. Scrape the sides of the bowl to ensure no cream cheese is stuck to the bottom. Add yogurt and vanilla, mix another minute (do not over beat).
- Put cheesecake pan in a large roasting pan. Pour filling into cheesecake pan, smooth out the top with an offset spatula if needed. Fill the roasting pan with boiling water until water is halfway up the sides. Bake for 1 hour 15 minutes (give or take depending on your oven). Middle of cheesecake should have a little jiggle when it's done. Remove from oven and roasting pan and let cool on a drying rack for 30 minutes. Cover the pan with plastic wrap, without touching the cake. Refrigerate overnight or at least 8 hours before releasing from the pan.
- Top with fresh raspberries and Oreo crumbs. Serve immediately or store in refrigerator up to 3 days.
Nutrition: Yield: 1 slice with toppings
Amount Per Serving: Calories: 459 Total Fat: 32g, Saturated Fat: 16g, Cholesterol: 130mg, Sodium: 232mg, Total Carbohydrate: 60g, Fiber: 1g, Sugars: 11g, Protein: 9g
