Healthy Key Lime Cheesecake

In my attempt to make my existing Key Lime Pie recipe a little bit more “authentic” (aka, omitting the protein powder, gelatin and time-consuming homemade key lime “syrup,”), I made this beyond freaking amazingly delicious Key Lime Cheesecake  (I hope that description made sense?)

My point:  this cheesecake is the bomb and you need to make it.  NOW.

This Key Lime Cheesecake is thick, creamy and perfectly tangy.  It is a unique upgrade to the typical key lime pies you would find at a bakery, which contain a ton of sugar from the sweetened condensed milk.  This cheesecake also happens to be a jaw-dropping crowd pleaser, which I know from personal experience  :)

Healthy Key Lime Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour, 12 minutes

Yield: one 8 inch cheesecake

Serving Size: 1/8th of cheesecake

Calories per serving: 230 (vs. 540 in original recipe)

Fat per serving: 9g (vs. 34g in original recipe)

Healthy Key Lime Cheesecake

Ingredients

    Graham Cracker Crust:
  • 1+3/4 cups Graham Cracker Crumbs (I used homemade)
  • 1/3 tsp Salt
  • 42g (3 tbs) Coconut Oil, melted
  • 1 tbs + 2 tsp Unsweetened Almond Milk
  • 1 tsp Butter Extract
  • 30 drops Stevia Extract
  • Cheesecake Filling:
  • 570g (2+1/2 cups) Plain, Nonfat Greek Yogurt
  • 3 Eggs (preferably organic)
  • 3 Egg Whites (...)
  • 2+1/2 tsp Stevia Extract
  • 1 tbs Corn Starch (preferably non-GMO)
  • pinch Key Lime Zest
  • 3/4 cup Key Lime Juice, strained through a sieve

Instructions

    Graham Cracker Crust:
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, stir together the graham cracker crumbs and salt.
  3. In a microwave-safe bowl, microwave the coconut oil, almond milk, butter extract and stevia at 20-second intervals, stirring between each one, until melted. Pour over the graham cracker crumbs and stir together.
  4. Press the mixture into an 8 inch springform pan and bake for ~12 minutes. Let cool as you make the filling.
  5. Cheesecake Filling:
  6. Once the pan is cool enough to handle, wrap the outside of the springform pan with foil to prevent any water from leaking into the crust. Place the pan inside a nine inch brownie pan.
  7. In a large bowl, whisk together the yogurt, eggs and egg whites.
  8. Whisk in the stevia, corn starch and zest.
  9. Whisk in the lime juice.
  10. Pour the mixture into the baked crust, pour about an inch of water into the brownie pan (be careful not to splash any water into the cheesecake!) and bake for ~1 hour.
  11. After baking, let the cheesecake cool inside the water bath. Once the pan is cool enough to handle, remove the pan from the water bath and place in the refrigerator for a few hours.
  12. Slice and serve with all-natural whipped cream or forks alone!
http://dessertswithbenefits.com/key-lime-cheesecake/

Everyone who tried this cheesecake thought it was unhealthy and high calorie but it is the total opposite.  This healthy Key Lime Cheesecake is made with Greek yogurt instead of fattening and high-cholesterol cream cheese, which my taste-testers loved and appreciated, and they raved about homemade graham cracker crust.

I was curious as to how my cheesecake would stack up to other Key Lime Cheesecakes, so here is a nutrition label comparison between the AllRecipes recipe and the DWB recipe.  The AllRecipes label is on the left, the DWB label is on the right:

Healthy Dessert Blog  Healthy Dessert Blog

(I made the AllRecipes nutrition label using Keebler’s Graham Cracker Ready Crust)

Wow, what a difference right?!  You can have TWO slices of my healthified Key Lime Cheesecake for LESS calories than the AllRecipes version!  Plus, you save yourself 25g of fat, 15g of saturated fat and 27g of sugar.  Oh, and with my version you also avoid the dangerous and unhealthy trans fats.  I think we all know which cheesecake we would go for  ;)

Healthy Key Lime Cheesecake

Ah, I wish I could have a slice of this right now, but that cheesecake was demolished by my taste-testers in a single day…

Labels: Coconut-Oil, Egg-Whites, Eggs, Gluten-Free, Graham-Crackers, High-Protein, Key-Lime, Low-Sugar, Nutrition-Label, Pies-Mousses-Tarts-and-Cheesecakes, Yogurt

Comments (17)

  1. The Vegan Cookie Fairy: May 21, 2013

    This looks delish! Could you make it without eggs, though? Maybe tofu, or would coconut cream work?

  2. dessertswithbenefits: May 21, 2013

    Hmmm, I’m not sure. I think there are too many eggs to replace. You can try pureed tofu, but make sure to rinse it well and press some of the water out… I haven’t tried this but hopefully it will work!!

  3. Mikelle: May 21, 2013

    Oh my goodness! I have to try this today. It looks fantastic! You have such a talent!!!!!! :)

  4. kim: May 22, 2013

    How did you make the nutritional facts label? I’ve been wanting to do those as examples as well.

  5. Rhonda: July 22, 2013

    What about the flax seed meal and warm water mixture you can do to replace eggs??? Would that work in this recipe??

  6. dessertswithbenefits: July 25, 2013

    Rhonda- I don’t think the flax gel mixture would work in this recipe. It would not solidify and it won’t look as clean as pictured in the post :( sorry!

  7. Naomi: July 31, 2013

    Hi jessica i love your recipes all the way in australia!! I made this last night and love it! Just wondering if you have tried it with something else to replace lime as it was quite tangy! I thought perhaps vanilla extract or orange juice?

  8. dessertswithbenefits: July 31, 2013

    Naomi-
    YAYYY!! I’m so glad you liked the recipe :)
    I haven’t tried making this cheesecake with other flavorings but that is definitely a great idea. Especially the orange juice, that would probably taste like a nice Orange Creamsicle Cheesecake… delicious :)
    If you try that let me know how it works out, that’s definitely on my Recipes To Try list!
    -Jess

  9. Kristin: May 7, 2014

    As far as the stevia extract…. if I have the setvia shaker, how much would I use? Or is it best to buy the extract?

  10. Kristin: May 7, 2014

    One more question :) do you bake it in the brownie pan with the water bath?

  11. dessertswithbenefits: May 7, 2014

    Kristin-
    I don’t have any experience with powdered stevia, but 2+1/2 tsp of Liquid Stevia Extract should be equal to 2+1/2 tsp of Powdered Stevia :)
    Also, I baked the cheesecake crust in a regular springform pan. Once the pan was cool enough to handle, I wrapped the edges with foil so no water would be able to leak into the crust. I then placed the 8 inch springform pan into the 9 inch brownie pan and filled the brownie pan with about an inch of water.
    Sorry for the confusion, sometimes when I write the instructions I accidentally leave out a step. I’m going to edit the instructions now :)
    Hope you enjoy the cheesecake!
    -Jess

  12. Rena: May 26, 2014

    Do you think I can use honey in this recipe instead of stevia? if so, how much would you recommend?

  13. dessertswithbenefits: May 27, 2014

    Rena-
    I don’t think honey would be a very good substitute because you’d need to use a lot of it, and you’d end up with too much cheesecake “batter” :/
    2+1/2 tsp of stevia has the sweetness of 2+1/2 cups of sugar, so you’d probably need to use around ~2 cups of honey. And honey might also overpower the key lime flavor.
    Sorry about that! Have a great week :)
    -Jess

  14. kristin: June 16, 2014

    We tried this over the weekend, but oh man! For some reason it came out very tangy/bitter. Wondering if the liquid stevia I had does not measure the same for some reason? It tasted like plain greek yogurt with key lime, so it was VERY TART. should it be tart? or more sweet?

  15. dessertswithbenefits: June 17, 2014

    Kristin-
    Oh no! I’m not sure why the cheesecake was tangy/bitter… it should be pretty sweet and just slightly tart.
    It could be your stevia, because the stevias I use (either SweetLeaf or NuNaturals) sweetens very well, and without any bitter aftertaste. What brand did you use?
    -Jess

  16. kristin: June 17, 2014

    Thanks Jess! I purchase all my products from vitacost, I used the Stevita liquid extract…. but from this recipe I am guessing that not all Stevia liquids are created equal lol. I mainly use it for smoothies and oatmeal so I have never noticed an issue.

    I might attempt this one more time with a better Stevia next time, and maybe taste the mixture before I bake it :) thanks!

    On a side note, the gramham crackers from trader joes (they come in a small plastic tub and taste homemade) made an AMAZING crust

  17. dessertswithbenefits: June 17, 2014

    Kristin-
    I just did some research on Stevita because I’ve never used it before, and the website says that 1 cup of sugar = 2+1/2 tsp Stevita stevia.
    Sweetleaf’s website says 1 cup of sugar = 2 tsp of liquid stevia (I think they changed it or something because it used to be 1 cup sugar = 1 tsp stevia?)
    So if you try this recipe again I would recommend using 3+1/2 to 4 tsp of Stevita stevia :)
    Sorry about the not-so-sweet cheesecake… maybe try making a sweetened whipped cream or the yogurt topping from my Key Lime Pie (just omit the key lime zest!)
    -Jess

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