Cheesecake – the very word conjures up images of creamy indulgence. But what if you could enjoy the same delicious flavor profile in a lighter, healthier package? Well, fear no more! Here are 10 fast cheesecake recipe that won’t leave you feeling like you’ve overindulged.
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Fast & Healthy Cheesecake Recipe
Skinny Lemon Ricotta Cheesecake (250 kcal per slice):
- Ingredients:
- Crust: 1 cup graham cracker crumbs, 2 tablespoons melted butter
- Filling: 1 cup ricotta cheese, ½ cup low-fat Greek yogurt, ¼ cup honey, 2 large eggs, 1 tablespoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- Procedure: Preheat oven to 350°F (175°C). Press graham cracker crumbs into the bottom of a springform pan. Bake for 5 minutes. Let cool. In a large bowl, whisk together ricotta cheese, yogurt, honey, eggs, lemon zest, juice, and vanilla extract until smooth. Pour over cooled crust. Bake for 40-45 minutes, or until center is just set. Cool completely before refrigerating for at least 4 hours. Top with fresh berries before serving.
No-Bake Protein Cheesecake Cups (180 kcal per cup):
- Ingredients:
- Crust: ½ cup rolled oats, ¼ cup chopped nuts, 2 tablespoons melted coconut oil, 1 tablespoon honey
- Filling: 1 cup low-fat cottage cheese, ½ cup plain Greek yogurt, ¼ cup protein powder (unflavored or vanilla), 2 tablespoons lemon juice, 1 teaspoon vanilla extract
- Procedure: Combine oats, nuts, coconut oil, and honey in a food processor. Pulse until crumbly. Press into the bottom of individual serving cups or small ramekins. Refrigerate for 30 minutes. In a blender, combine cottage cheese, yogurt, protein powder, lemon juice, and vanilla extract until smooth. Pour over chilled crusts. Refrigerate for at least 4 hours before serving.
Vegan Berry Swirl Cheesecake (220 kcal per slice):
- Ingredients:
- Crust: 1 ½ cups rolled oats, ½ cup chopped walnuts, ¼ cup pitted dates, 2 tablespoons melted coconut oil
- Filling: 1 cup raw cashews, soaked for 2 hours, ½ cup unsweetened almond milk, ¼ cup coconut oil, melted, ¼ cup maple syrup, 1 tablespoon lemon juice, ½ cup fresh or frozen berries, mashed
- Procedure: Process oats, walnuts, dates, and coconut oil in a food processor until crumbly. Press into the bottom of a springform pan. Refrigerate for 30 minutes. Drain cashews and blend with almond milk, melted coconut oil, maple syrup, and lemon juice until smooth. Separate half the batter into a bowl. Fold mashed berries into one half. Pour half of the plain batter into the chilled crust. Top with the berry mixture. Swirl with a knife to create a marbled effect. Pour the remaining plain batter over the top. Freeze for at least 4 hours, or overnight, before slicing and serving.
Spiced Pumpkin Cheesecake Bars (200 kcal per bar):
- Ingredients:
- Crust: 1 ½ cups rolled oats, ½ cup chopped pecans, 2 tablespoons melted coconut oil, ¼ teaspoon ground cinnamon
- Filling: 1 cup canned pumpkin puree, ½ cup ricotta cheese, ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- Procedure: Preheat oven to 375°F (190°C). Combine oats, pecans, coconut oil, and cinnamon in a food processor. Pulse until crumbly. Press into a baking dish. Bake for 10 minutes. Let cool slightly. Whisk together pumpkin puree, ricotta cheese,
- maple syrup, egg, vanilla extract, cinnamon, ginger, and nutmeg in a large bowl until smooth. Pour over the cooled crust. Bake for 30-35 minutes, or until center is set. Let cool completely before refrigerating for at least 2 hours. Cut into bars for serving.
Creamy Coconut Lime Cheesecake Bites (150 kcal per bite):
- Ingredients:
- Crust: ½ cup shredded unsweetened coconut, 2 tablespoons chopped almonds, 1 tablespoon melted coconut oil, 1 tablespoon honey
- Filling: 1 cup shredded coconut milk yogurt, ¼ cup ricotta cheese, 2 tablespoons lime juice, 1 tablespoon honey, ½ teaspoon vanilla extract
- Procedure: Combine shredded coconut, almonds, melted coconut oil, and honey in a food processor. Pulse until crumbly. Press into the bottom of a mini muffin tin. Refrigerate for 30 minutes. Whisk together coconut milk yogurt, ricotta cheese, lime juice, honey, and vanilla extract in a bowl until smooth. Pour over chilled crusts. Refrigerate for at least 4 hours before serving. Top with a sprinkle of shredded coconut or lime zest (optional).
Decadent Dark Chocolate Swirl Cheesecake (280 kcal per slice):
- Ingredients:
- Crust: 1 ½ cups chocolate graham cracker crumbs, ¼ cup melted butter
- Filling: 1 ½ cups ricotta cheese, ½ cup plain Greek yogurt, ¾ cup powdered sugar, 2 large eggs, 1 teaspoon vanilla extract, 3 tablespoons melted dark chocolate
- Procedure: Preheat oven to 350°F (175°C). Press graham cracker crumbs into the bottom of a springform pan. Bake for 5 minutes. Let cool. In a large bowl, whisk together ricotta cheese, yogurt, powdered sugar, eggs, and vanilla extract until smooth. Separate half the batter into a bowl. Whisk melted chocolate into one half. Pour half of the plain batter into the chilled crust. Top with the chocolate mixture. Swirl with a knife to create a marbled effect. Pour the remaining plain batter over the top. Bake for 50-55 minutes, or until center is just set. Cool completely before refrigerating for at least 4 hours.
Refreshing Mango Chia Pudding Cheesecake (200 kcal per serving):
- Ingredients:
- Base: ½ cup chia seeds, 1 cup unsweetened almond milk, ¼ cup chopped fresh mango
- Filling: 1 cup ricotta cheese, ¼ cup plain Greek yogurt, ¼ cup honey, 1 teaspoon vanilla extract, ½ cup chopped fresh mango
- Procedure: In a jar, combine chia seeds and almond milk. Stir well, then let sit for 15 minutes, stirring occasionally. Stir in chopped mango. Refrigerate for at least 2 hours, or overnight, until chia seeds are fully expanded. In a bowl, whisk together ricotta cheese, yogurt, honey, and vanilla extract until smooth. Fold in remaining chopped mango. Layer chia pudding mixture and cheesecake filling in a serving glass or small mason jar. Refrigerate for at least 30 minutes before serving.
Tangy Key Lime Pie Cheesecake Bars (210 kcal per bar):
- Ingredients:
- Crust: 1 ½ cups graham cracker crumbs, ¼ cup melted butter
- Filling: 1 ½ cups ricotta cheese, ½ cup powdered sugar, 2 large eggs, 1 tablespoon key lime juice, 1 teaspoon grated lime zest, ½ teaspoon vanilla extract
- Topping: ¼ cup light whipped cream, 1 tablespoon grated lime zest
- Procedure: Preheat oven to 350°F (175°C). Press graham cracker crumbs into the bottom of a baking dish. Bake for 5 minutes. Let cool. In a large bowl, whisk together ricotta cheese, powdered sugar, eggs, lime juice, lime zest, and vanilla extract until smooth. Pour over the cooled crust. Bake for 35-40 minutes, or until center is set. Cool completely before refrigerating for at least 2 hours. Top with whipped cream and a sprinkle of lime zest before serving.
Spiced Apple Crumble Cheesecake (240 kcal per serving):
- Ingredients:
- Crust: 1 cup rolled oats, ½ cup chopped pecans, 2 tablespoons melted coconut oil, ¼ teaspoon ground cinnamon
- Filling: 1 cup ricotta cheese, ½ cup plain Greek yogurt, ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Topping: 1 apple, thinly sliced, 1 tablespoon melted coconut oil, ¼ cup chopped pecans, ¼ teaspoon ground cinnamon
- Procedure: Preheat oven to 375°F (190°C). Combine oats, pecans, coconut oil, and cinnamon in a food processor. Pulse until crumbly. Press half of the mixture into the bottom of a baking dish. Bake for 10 minutes. Let cool slightly. Whisk together ricotta cheese, yogurt, maple syrup, egg, vanilla extract, cinnamon, and nutmeg in a large bowl until smooth. Pour over the cooled crust. Toss apple slices with melted coconut oil and cinnamon. Arrange apple slices over the cheesecake filling. Sprinkle with remaining oat crumble mixture and chopped pecans. Bake for 30-35 minutes, or until center is set and topping is golden brown. Let cool completely before refrigerating for at least 2 hours. Serve chilled.
Dreamy Vegan Chocolate Avocado Mousse (190 kcal per serving):
- Ingredients:
- 2 ripe avocados, pitted and peeled
- ½ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
- Procedure: Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Scrape down the sides as needed. Divide mousse between two serving cups or bowls. Refrigerate for at least 30 minutes before serving. Top with fresh berries, chopped nuts, or a drizzle of melted dark chocolate (optional).
