Healthy Cheesecake Dip - Healthy Dessert Blog

When you’re in the mood for cheesecake but don’t want to bother with all the hassle, waiting, baking and unhealthy sugar and butter, THIS is what you make!!  This Healthy Cheesecake Dip is refined sugar free, low fat, low carb and high protein.  Plus, it’s a cinch to make.  Requiring only five ingredients and just a few minutes to whip together, you will be snacking healthfully in no time.

Healthy Cheesecake Dip - Healthy Dessert Blog Healthy Cheesecake Dip - Healthy Dessert Blog Healthy Cheesecake Dip - Healthy Dessert Blog

This stuff is HEAVEN.  Sweet, buttery, rich and secretly guilt-free cheesecakey heaven  ;)

Serve with fresh fruit, all natural sprinkles, mini chocolate chips, graham crackers and spoons.

Healthy Cheesecake Dip (sugar free, low carb, gluten free!)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 2+1/2 cups

Serving Size: 1/2 cup

Calories per serving: 71

Fat per serving: 1g

Healthy Cheesecake Dip (sugar free, low carb, gluten free!)


  • 16oz Low Fat Cottage Cheese (fat free will also work; preferably organic)
  • 1/2 cup Unsweetened Vanilla Almond Milk (or "milk" of choice)
  • 1/2 tbs White Vinegar
  • 1 tsp Stevia Extract
  • 1 tsp Vanilla Paste (I used homemade!)


  1. Add all of the ingredients to a blender or food processor and puree until completely smooth.
  2. Serve immediately or refrigerate for later!


This recipe is: no bake, eggless, sugar free, low carb, fat free/low fat, high protein, gluten free!

Guess what?  My recipe’s nutrition label is AHHHMAZING.  The dip is low calorie, low fat, low carb, sugar free and high protein.  I needed to see how it would stack up to an unhealthy recipe‘s nutrition label, so I made a nutrition label comparison below.

The unhealthy recipe’s nutrition label is on the left (does not include the cherry pie filling or graham crackers), the Desserts with Benefits nutrition label is on the right.

unhealthy cheesecake dip nutrition label - healthy dessert recipes at desserts with benefits  healthy cheesecake dip nutrition label – Healthy Dessert Recipes at Desserts with Benefits

My recipe’s nutrition label is surprisingly healthy and nutritionally balanced.  The unhealthy recipe‘s nutrition label is shockingly unhealthy and totally lacking nutritional balance…  a 1/2 cup serving has 2.5g of deadly trans fats?!?  Unbelievable.  And 22g of sugar too, that’s nearly 6 teaspoons in ONE serving.  I think I’ll choose my recipe over the other any day — it’s delicious, addicting, sweet and rich, yet secretly low calorie.  You can have an extra serving (or two) without feeling bad at all.  It feels like you’re indulging in something totally bad for you when you’re really eating super healthy.

What the WHAT???!?!?!?

More please…

Healthy Cheesecake Dip – Healthy Desserts Recipes at Desserts with Benefits

Labels: 5-Ingredients-or-Less, Cookie-Doughs-and-Batters, Cottage-Cheese, Eggless, Fat-Free, Gluten-Free, High-Protein, Icings-Frostings-and-Spreads, Low-Carb, Low-Fat, No-Bake, Nutrition-Label, Pies-Mousses-Tarts-and-Cheesecakes, Sugar-Free

Comments (22)

  1. kaci cheeseman: February 4, 2014

    Sounds so good! (Of course, so does everything you dream up!) Just curious about what role the vinegar plays exactly. I know there must be some food science to adding something acidic… I noticed that you used it in this recipe, and in the pumpkin dip, but not in the other batter and dip recipes that have oats/beans/nut butters. Thanks!

  2. dessertswithbenefits: February 4, 2014

    Aww thanks Kaci!
    I added the vinegar to add that tangy flavor classic to typical cheesecakes. Because I use cottage cheese instead of cream cheese I need to compensate for its flavor. Don’t worry though, the dip doesn’t taste like vinegar at all, just pure cheesecake goodness! :)

  3. zosia: February 4, 2014

    I don’t mean to be rude, but I’m always surprised when people who study nutrition (who “should” know about good health) recommend low fat or non-fat dairy. The important vitamins in dairy (A, D, and K) are fat-soluble! Plus fat helps you keep satiated. Furthermore, a lot of women read this and other health blogs and don’t realize that saturated fat – which is indeed found in dairy – is so beneficial for women’s health! Saturated fat can get converted into cholesterol, which is structured (molecularly) very similar to sex hormones. We need them for our health!

  4. dessertswithbenefits: February 4, 2014

    Hey Zosia-
    I totally understand what you’re saying, and you’re preaching to the choir! Personally, I have no issue using full-fat dairy products (as long as they are organic and from grass-fed cows) because I have good cholesterol levels (low LDL and high HDL).
    However, I DO make my recipes for the general public, not just for myself. If someone out there struggling with dangerously high cholesterol levels reads my blog thinking that my recipes might lower their cholesterol or something, I do not think that using full-fat dairy products would be a good idea for them. If you are in good health and your doctor approves of your diet, go right ahead and use whatever fat level you like! :)
    You might notice that I DID choose to use low-fat cottage cheese. There is some fat there so that you absorb fat soluble vitamins (A, D, E, K), and have that satiety factor. Not only do you get satiation from fat, though, but you get it from protein as well :)

  5. Annie @ Natural Sweet Recipes: February 4, 2014

    This looks really delicious, Jessica! I love dips and I can imagine how delicious this is with those fresh strawberries!

  6. dessertswithbenefits: February 5, 2014

    Thanks Annie! :)

  7. KayRen: February 5, 2014

    Hi Jessica! I just wanted to say, I made this last night and took some cherries and blueberries out of the freezer to thaw – and that is what I had for breakfast this morning… it was really good!
    It doesn’t taste vinegary at all, just the right amount of tanginess… I wonder if lemon juice would work the same way…
    Thanks for a great recipe, this is a terrific way to use cottage cheese and get some protein and probiotics…

  8. dessertswithbenefits: February 6, 2014

    Awesome idea with the frozen fruit :) Mmmm
    I’m sure lemon juice would work just as well as the vinegar, it might even taste better! Wow, I feel kinda silly whipping out a jar of vinegar instead of slicing open a lemon….
    *smacks self in head* ;)

  9. Rebecca: February 6, 2014

    What could I substitute for the vanilla paste? Will some vanilla extract and a bit of honey work?

  10. dessertswithbenefits: February 6, 2014

    Vanilla extract will work just as well as the vanilla paste. If you want, you can add a teaspoon or two of honey :)
    Hope you like the dip!

  11. Amanda: February 23, 2014

    Hi what can I substitute the cottage cheese for? Cause I don’t like cottage cheese :(

  12. dessertswithbenefits: February 23, 2014

    I hate cottage cheese by itself too, it’s so salty and the curds are so creepy and strange haha. But don’t worry, the dip doesn’t taste like (or feel like) cottage cheese. Cottage cheese is surprisingly versatile, kind of like cream cheese and yogurt.
    If you really don’t want to use it though, you can try replacing it with plain Greek yogurt. However, yogurt is pretty tangy so you can probably reduce the vinegar to a 1/2 tsp or 1 tsp :)

  13. Rae: March 11, 2014

    I tried this and it was heavenlyyy. Like cheesecake seriously xD I subbed the white vinegar for lemon and it was still great~

    Love all your recipes! Always so excited to try them out~

  14. dessertswithbenefits: March 11, 2014

    YAY that’s so good to hear!! I’m glad the lemon worked in place of the vinegar. I keep wanting to use lemon instead but I either always forget to buy lemons or I have just ran out.
    Of course, right? :)
    Anyways, I hope you like my other recipes just as much!

  15. KATAMONTES: March 20, 2014

    FIRST… I would like to say that it takes a lot of time and discipline to do what you do and for that I applaud you. I count my Macros so i appreciate the recipes that have them and that also have the servings size in grams.
    second… how is it, and maybe its because its such a small quantiity, that the finished product is so white when the vanilla paste is so dark brown? is it the contrast in the pictures or the bright red strawberreis that make it look that way? lol I have been pondering this for a good minute.
    and last… this page makes my day at work… it’s like I can dream of the future when I get out of the military and can just make these healthy desserts for my husband. THUMBS UP TO YOU GIRL!!!
    -respectfully and with admiration, Kata

  16. dessertswithbenefits: March 20, 2014

    Awww thank you so much! Your comment TOTALLY made my day :) I’m so glad my site can make your hard work more tolerable ;)
    And good question, even though the vanilla paste is really dark, the color of the cottage cheese overpowers the dark brown. The Cheesecake Dip is actually very white with vanilla bean specks throughout, kind of like a Starbucks Vanilla Bean Frappuccino, if you’ve ever had one.

  17. Chelsa: April 30, 2014

    I just made this tonight. It is even better than imagined! I dipped graham cracker in it for more cheesecake taste. So good! A little thiner than I thought, but the taste makes up for it. Keep doing what you do!

  18. dessertswithbenefits: May 1, 2014

    YAY I’m so glad you liked the dip! :D
    I think I need to go make a batch right now… ;)

  19. Laura Leslie: May 25, 2014

    Yummy making this tomorrow :) have you tried adding frozen fruit into it would be like strawberry cheesecake ? :) might add some sugar free drinking chocolate powder ;)

  20. dessertswithbenefits: May 25, 2014

    Yay I’m so glad you’re gonna try out the recipe! I haven’t tried adding frozen fruit to this but that sounds like PURE DECADENCE. Oh my goodness, Strawberry Cheesecake? Definitely need to try that ASAP :)
    Or maybe I’ll try the Chocolate Cheesecake version… ah! *drools*

  21. linus: January 30, 2015

    Could you use cinnamon instead of vanilla?And if so, how much would you need?

  22. Linus-
    The vanilla helps round out the flavors so I wouldn’t recommend omitting it. You can use vanilla extract if you don’t have vanilla paste. If you just want to add cinnamon to that you can, but I would only use it as an addition rather than a substitution :)
    I hope you like the recipe!

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