Craving cheesecake without the guilt? Try this Healthy No-Bake Cheesecake Recipe! This delicious dessert offers all the creamy goodness of traditional cheesecake but with a lighter, healthier twist. Made with wholesome ingredients and no need for an oven, it’s perfect for satisfying your sweet tooth while keeping your diet on track. Ideal for a quick and easy treat that everyone will love.
healthy cheesecake recipe no bake
This healthy no-bake cheesecake is low in fat and calories, making it a guilt-free dessert option. It combines a simple crust with a creamy filling, all without the need for baking.
Ingredients
- For the Crust: 100 grams pitted dates
- 100 grams cashews
- 1/8 teaspoon salt
- For the Cheesecake Filling: 200 grams reduced-fat cream cheese, softened
- 250 grams plain Greek yogurt (non-fat)
- 80 ml maple syrup or honey
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- Optional Toppings: Fresh berries (strawberries, blueberries, raspberries)
- Lemon or lime zest
Instructions
- Prepare the Crust: In a food processor, combine the dates, cashews, and salt. Process until the mixture forms a loose ball. If the dates are dry, add a tablespoon of warm water and process again until the mixture comes together.
- Press about a tablespoon of the crust mixture into the bottom of each serving jar or cup (approximately 6 jars).
- Prepare the Cheesecake Filling: In a clean food processor, blend the cream cheese, Greek yogurt, maple syrup or honey, lemon juice, vanilla extract, and salt until smooth and creamy.
- Spoon the cheesecake filling evenly into the jars over the crust. Smooth the top with a spoon.
- Chill: Cover the jars and refrigerate for at least 2 hours to allow the cheesecake to set.
- Serve: Before serving, top with fresh berries and a sprinkle of lemon or lime zest if desired.
Notes
Variations
- Berry Swirl Cheesecake:
- Add a swirl of pureed strawberries, blueberries, or raspberries into the cheesecake filling before chilling. This adds a fruity flavor and a beautiful presentation.
- Chocolate Peanut Butter Cheesecake:
- Mix in 2-3 tablespoons of natural peanut butter into the cheesecake filling. Top with a drizzle of melted dark chocolate for a decadent treat.
- Lemon Zest Cheesecake:
- Incorporate the zest of 1 lemon and an additional 1 tablespoon of lemon juice into the filling for a refreshing citrus flavor.
- Pumpkin Spice Cheesecake:
- Add 100 grams of pumpkin puree and 1 teaspoon of pumpkin spice to the filling for a seasonal twist. This variation is perfect for fall!
- Matcha Green Tea Cheesecake:
- Mix in 1-2 teaspoons of matcha powder to the filling for a unique flavor and vibrant color. Serve with a sprinkle of matcha on top.
- Chocolate Cheesecake:
- Add 2 tablespoons of cocoa powder to the filling for a rich chocolate flavor. You can also fold in mini chocolate chips for added texture.
- Coconut Cheesecake:
- Incorporate 50 grams of shredded coconut into the filling and use a coconut-flavored yogurt for an exotic twist. Top with toasted coconut flakes.
- Almond Joy Cheesecake:
- Mix in 2 tablespoons of almond butter and top with chopped almonds and shredded coconut for a flavor reminiscent of the popular candy bar.
- Mint Chocolate Cheesecake:
- Add a few drops of peppermint extract to the filling and top with chocolate shavings for a refreshing twist.
- Vegan Cheesecake:
- Substitute the cream cheese with vegan cream cheese and use coconut cream instead of Greek yogurt for a dairy-free version.
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | 239.6 kcal |
| Total Fat | 6.7 g |
| Saturated Fat | 1.4 g |
| Polyunsaturated Fat | 1.9 g |
| Monounsaturated Fat | 3.0 g |
| Cholesterol | 10.0 mg |
| Sodium | 495.6 mg |
| Potassium | 91.1 mg |
| Total Carbohydrate | 31.4 g |
| Dietary Fiber | 1.3 g |
| Sugars | 19.7 g |
| Protein | 11.3 g |
| Vitamin A | 24.5% |
| Vitamin B-12 | 0.1% |
| Vitamin B-6 | 1.6% |
| Vitamin C | 35.9% |
| Vitamin D | 0.0% |
| Vitamin E | 5.6% |
| Calcium | 31.1% |
| Copper | 2.7% |
| Folate | 3.3% |
| Iron | 4.0% |
| Magnesium | 2.2% |
| Manganese | 12.0% |
| Niacin | 3.3% |
| Pantothenic Acid | 1.9% |
| Phosphorus | 2.4% |
| Riboflavin | 4.4% |
| Selenium | 2.7% |
| Thiamin | 2.4% |
| Zinc | 1.2% |