Healthy New York Cheesecake

Happy Valentine’s Day!  Single, married, dating, whatever your relationship status is, this cheesecake is going to be delicious and you are going to enjoy it  :)
Healthy New York Cheesecake Recipe

Creamy, tangy, smooth and sweet.  Everything you would expect from a cheesecake, except this one is guilt-free!

Healthy New York Cheesecake (low fat, high protein, eggless, gluten free option)

Yield: 9 inch cheesecake

Serving Size: 1/10th of recipe

Calories per serving: 210 (vs. 510 in original recipe)

Fat per serving: 5g (vs. 32g in original recipe)

Healthy New York Cheesecake (low fat, high protein, eggless, gluten free option)



    For the Crust:
  1. Preheat oven to 350 degrees Fahrenheit and spray a 9" springform pan with cooking spray, set aside.
  2. In a medium bowl, stir together the cracker crumbs and salt.
  3. In a small bowl, stir together the coconut oil and butter extract. Pour this over the cracker mixture and stir until crackers are moistened.
  4. Press into the prepared pan, raising the edges slightly. Bake for ~6 minutes, until fragrant. Let cool while you make the filling.
  5. For the Filling and Topping:
  6. In a large mixing bowl (you can use a stand mixer if you like), whisk together the cream cheese and greek yogurt.
  7. Whisk in the agave, stevia, vanilla and lemon flavor.
  8. Whisk in the protein powder and starch. Pour over the graham cracker crust and bake for ~31 minutes, until cracks form on the surface (cracks are okay, they will be covered by the topping). Let cool for about 20 minutes, remove the springform wall and let cool more.
  9. Slice when completely cooled and top with the fruit spread of your choice (cherry and raspberry are most authentic, but it really depends on your taste)


Keep leftovers covered and refrigerated for up to 3 days.

This recipe is: eggless, low sugar, low fat and high protein, with gluten free option!

Healthy New York Cheesecake Recipe
The perfect bite.  Thick, rich, decadent, and sinful tasting (but totally sinless!).  Want proof?  Here is a nutrition label comparison between Food Network’s New York Cheesecake and my Healthified New York Cheesecake recipe!
Healthy Dessert Blog  Healthy Dessert Blog
(labels do not include toppings)
Can you believe the difference?  The 300-calorie and 27g of fat difference?  While you can see the discrepancy between the cheesecakes in the nutrition labels, I bet you will never be able to taste it.  They are both sinful tasting!
Ate two slices of this healthy New York Cheesecake?  You’re still an angel  😉
Healthy New York Cheesecake Recipe

31 comments on “Healthy New York Cheesecake

  1. This is actually incredible looking like I want to be your friend NOW

  2. Do you think you could recommend a specific brand for the fat-free cream cheese, or maybe an alternative ingredient? The major brands of fat-free cream cheese actually have a ton of artificial ingredients and additives like carageenan which I don’t really see as healthy to eat.

  3. This looks so good!! Awesome recipe :)

  4. This looks so sinfully delicious, and the fact that it’s guilt free makes it so much better!

  5. Oh my goodness, this looks incredible! I would be so thrilled to make this and tell people it was healthy!

  6. Beautiful cheese cake! I love Greek yogurt cheesecake, they are much lighter and fluffier than the heavy cream cheese ones. Not to mention the calories… Gorgeous photos too :-)

  7. Just wanted to let you know that your blog always inspires me! I used your cheesecake graham crust recipe as inspiration for the pumpkin cheese pie I made yesterday. I had to give you a plug in my blog ( for all the wonderful, tasty, and nutritious things you post! As always, thanks for the inspiration and feasts for mine eyes! Keep writing!

  8. Truthfully, I’ve never had New York Cheesecake and don’t actually think I’d like it. But this recipe looks so great (I can’t believe it’s healthy) that I just might try it. Yum!!!

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  10. great looking cake, simple to make but I would use cream cheese and yogurt with some fat its not healthy without any fat, body needs fat it has nutrients.

  11. OMG I want to make this. for the 1/4 tsp Lemon Flavor can I change it with squeeze lemon?

    “16g (2 tbs) Arrowroot Starch” is there any substitute for this? I dont mind some fats :)

    Thank You

    • dessertswithbenefits

      Artania- You can try replacing the lemon flavor with about 2-3 tbs of lemon juice… don’t add too much otherwise the cheesecake won’t set. I haven’t tried this cheesecake without the starch, maybe you can replace it with more protein powder!
      Good luck, hope you like the recipe :)

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  15. Hello, this looks the great. However, I see you use agave as a sweetener. Agave is synonymous with high fructose corn syrup and is highly processed. What is your opinion on this and do you have any alternatives? Honey, molasses, maple syrup?

  16. Hello! Thanks for your site, it’s pretty amazing!

    I was wondering, does the protein powder contribute anything other than protein content to the recipe? I don’t have it on hand and was wondering whether i can leave that part out. Thanks!

    • Janice-
      Many cheesecake recipes require starch in the filling because it provides the cheesecake with some texture and a little bit of lift. The protein powder does a similar thing, except it adds protein and some flavor too :) If you don’t have protein powder, I would recommend increasing the starch to 1/4 cup, the vanilla extract to 1 tsp and the stevia extract by about 10-20 drops. I haven’t tried this, but I’m sure it will work out just fine :)
      Hope you like the cheesecake!

  17. Hi Jess,

    Just made this yum! I reduced crust by 1/3. If your readers can’t find arrowroot, tapioca flour works great as well. Question for you, would this benefit from some egg whites? I always have them on hand. Just to give it a little lift? It’s ever so slightly gloppy and I wouldn’t mind the extra calories/protein of egg whites.

    • Trish-
      YAY I’m so glad you got to try the recipe!!
      I’m not sure why it was gloppy… perhaps it needed a little bit more time in the oven?
      And egg whites can be added no problem! You could probably use around 3-4? If you try that out, I hope you like it :)

  18. Kajsa Eriksson

    Hi Jessica :)
    I’m a sixteen year old girl from Sweden. At first i want to thank you for all your amazing recipes. Because they really are AMAZING!

    I have both casein and whey protein powder at home, but since this recipe just calls for “protein powder”, I wonder which one to use…
    Whey protein.. . or am i right? Thanks! :)

    • Kajsa-
      Thank you so much, I’m glad you like the recipes!!
      Sorry about the confusion. I used whey protein powder in this cheesecake.
      I’ll add “whey” to the recipe :)
      I hope you like the cheesecake!

  19. Kajsa Eriksson

    Was commenting from my phone and didn’t see the link to the protein powder you use, but now i could see it. Whey was it… :)

  20. can fat free ricotta cheese be used for this? or fat free cottage cheese?

    • Shweta-
      I haven’t tried this recipe using ricotta or cottage cheese so I can’t be sure, but if you’re up for some recipe testing I’d use 32oz of ricotta or cottage cheese instead of the cream cheese and Greek yogurt.
      Hope this works out for you!

  21. Do u think I could use all purpose flour instead of arrowroot? Also is the protein powder optional?

    • Camila-
      I’m pretty sure flour can substitute the arrowroot starch, but if you have corn starch on hand, I’d recommend that instead.
      As for the protein powder, it’s not optional… you may be able to replace it with 2 eggs though. I haven’t tried that though. I hope these substitutions work out for you! 😀

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