Healthy Key Lime Cheesecake

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

Yield: one 8" cheesecake


    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 Natural Butter Flavor
  • 30 drops Stevia Extract
  • Cheesecake Filling:
  • 570g (2+1/2 cups) Plain, Nonfat Greek Yogurt
  • 3 Large Organic Eggs
  • 3 Large Organic Egg Whites
  • 2+1/2 tsp Stevia Extract
  • 1 tbs Organic Corn Starch
  • pinch Key Lime Zest
  • 3/4 cup Key Lime Juice, strained through a sieve


    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!

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.

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…

34 comments on “Healthy Key Lime Cheesecake

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

    • dessertswithbenefits

      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!!

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

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

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

    • dessertswithbenefits

      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!

  5. 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?

    • dessertswithbenefits

      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!

  6. 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?

    • 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!

  7. One more question 🙂 do you bake it in the brownie pan with the water bath?

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

    • 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 🙂

  9. 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?

    • 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?

  10. 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

    • 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!)

  11. I was wondering if I can substitute vanilla extract for the butter extract. I’m not sure I have time to order it online by Wednesday. (I’m making this for thanksgiving. Also, how should I store this for thanksgiving or after. Should I keep in the fridge? Wrapped? Room temp? Thank you, can’t wait to try it!

  12. Great Dessert. Thank you!

  13. Hey Jess – I can’t believe I *JUST* found this recipe. You made cheesecake WITHOUT cream cheese??? You’re my hero (because I can’t get reduced fat cream cheese here and all the recipes that call for it just make me sad). This recipe makes me want to marry you. And I’m already married. And straight. Whoa. So excited!

  14. Hi Jess!
    Just wondering, could this be made with Light Agave instead of the stevia extract?

    • Molly-
      Hmmm, I haven’t tried that so I can’t be sure. 2+1/2 teaspoons of Stevia Extract is about as sweet as 1+1/2 cups of agave, and all that extra liquid might affect the filling. You might be able to reduce the stevia to 1+1/2 teaspoons and add 2/3 cup of agave?
      Hope this helps!

  15. This recipe was a complete failure for me. 3/4 c lime juice? Really? The lime juice acid curdled the yogurt so that runny glop was below the eggy custard on top. 2 1/2 tsp stevia powder (Stevia In The Raw, made for baking, is what I use) didn’t come even close to being enough sweetener. If the stevia needs to be equivalent to a cup of sugar, I’d recommend 2/3 cup of powdered Stevia In The Raw, better yet would be 1/3 c Stevia In The Raw + 1/3 c xylitol. Not thinking I want to try this again though.

    • I’m sorry to hear that Karen!
      The recipe has worked just fine for me, time and time again. And I’ve seen pictures of the cheesecake made by other readers. You add the lime juice in last, so there shouldn’t be any time for it to curdle. Plus, Greek yogurt is pretty difficult to curdle. Did you let the cheesecake batter sit for a long time before baking?
      Also, the recipe calls for LIQUID stevia extract, which is very different from Stevia in the Raw. 1 tsp of stevia extract = 1 cup of stevia in the raw.

  16. This is a brilliant recipe! Recently, I had to give up wheat, but I found a foolproof crust recipe using GF grahams from my local market. I hope you don’t mind, I used that crust instead! But the filling… ooh, so good. Found you on Yahoo, second option under the search “low-fat key lime cheesecake.” I will check out the rest of your site.

    Thanks for making Greek yogurt feel a bit naughty! Amy

  17. Lee Vanderlin

    This looks wonderful!  Being vegan, I would like to know how you would do it without eggs.  Would you use gelatin?

    • This recipe is pretty far from vegan, so I don’t think this recipe is best suited for you… unless you feel like doing some trial and error. Greek yogurt, along with the eggs and egg whites, are difficult to replace. Gelatin doesn’t work well when baked, so I wouldn’t recommend that that. Sorry Lee!

  18. I am confused as to what the nutrition facts are for this recipe. The nutrition facts label on the bottom right side of the recipe states completely different facts than the nutrition facts that are printed on the recipe on the top right of the page. Which one is correct? I really need to know saturated fats, etc…Thank you!

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