FREE 5-Ingredient Recipe EBook

• My Healthy Cheesecake Recipe Is Sweet, Creamy, And Protein Packed
• Ingredients & Substitutions
• How To Make Healthy Cheesecake
• My Recipe Tips
• Healthy Cheesecake Recipe card
• Topping Variations
• More Healthy Dessert Recipes
• Recipe Reviews

My Healthy Cheesecake Recipe Is Sweet, Creamy, And Protein Packed

This healthy cheesecake is my lighter, protein-packed riff on my most popular dessert for years, low carb cheesecake . I swapped out the usual cream cheese for Greek yogurt, added a natural thickener to firm it up, and slathered it with my favorite strawberry sauce. Here’s why you’ll love it:

• Creamy, tangy filling with a protein boost – It tastes so rich and creamy, it’s hard to believe there’s no cream cheese in there and it’s actually good for you! And since the primary ingredient is Greek yogurt, this healthy dessert has 13.4 grams of protein per slice.
• Gluten-free almond shortbread crust – It’s similar to my almond flour pie crust and almond flour cookies , but I swapped the butter for healthier coconut oil. You’ll love the shortbread texture.
• Not too many ingredients – Just 5 for the crust and 5 for the filling! And the prep is really fast, with no specialty tools.
• Low calorie and sugar free – This healthy cheesecake recipe is just 227 calories per slice, with no refined sugar. The only sugar in my recipe is the natural sugar from Greek yogurt!

I was pretty surprised at how easy this Greek yogurt cheesecake turned out to be, because I was sure it would take half a dozen tries. It only took three! And it just might become my new top healthy dessert . Make it with me and tell me what you think!

Ingredients & Substitutions

Here I explain the best ingredients for my Greek yogurt cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shortbread Crust:

• Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour for the best healthy cheesecake crust. It’s super fine, unlike other coarse brands that can make your crust grainy.
• Besti Monk Fruit Allulose Blend – This is a healthy cheesecake, so we’re using a natural sugar alternative! Besti is my favorite granulated sweetener for the job. Other sugar substitutes are fine for the crust (check my sweetener conversion chart ), but will be more drying. Regular sugar does work if that’s your thing.
• Coconut Oil – I like this organic brand . You can also use unsalted melted butter.
• Vanilla Extract & Sea Salt

Want to a different crust?

For a graham cracker crust vibe, use my Besti Brown sweetener instead of regular, and replace 1 tablespoon of the butter with my natural Wholesome Yum Sugar Free Honey (or regular works, too).

You can also use any other crust recipe you like. I’ve got some options in my sugar-free cheesecake post, including crustless.

Filling:

• Greek Yogurt – The base of the filling, instead of cream cheese. I recommend full-fat (5%) Greek yogurt for the creamiest, richest healthy cheesecake. While 2% or fat-free yogurt will work, they will taste more bland. I’m not sure regular yogurt would give the same result because it tends to be runnier — let me know how it goes if you try!
• Eggs – Most cheesecake recipes have them, but in this one they are particularly crucial. I don’t recommend using any substitutes, sorry.
• Besti Powdered Monk Fruit Allulose Blend – PSA: The sweetener you use for the filling is super important, because many brands will leave it gritty! This includes erythritol, as well as most brands of monk fruit and stevia. I love powdered Besti here, because it dissolves smoothly into the filling and won’t crystallize . You can also use plain powdered allulose , but I’d recommend increasing the amount to 2 cups.
• Arrowroot Powder – The amount may be small, but don’t skip it! The arrowroot prevents the Greek yogurt cheesecake filling from being too runny. Cornstarch works too, but I prefer arrowroot for its higher resistant starch content.
• Vanilla Extract

Strawberry Topping:

• Fresh Strawberries – You’ll need 1/2 pound chopped finely and a pound sliced. I used fresh ones, but frozen will work as long as you thaw and drain them.
• Powdered Besti – For the same reasons I explained for the filling above, this is the best choice that will dissolve into the sauce.
• Lemon Juice – This helps the sauce stay bright red and brings out the sweetness of the berries.

How To Make Healthy Cheesecake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Make The Crust

• Mix the dry ingredients. In a medium bowl, stir together the almond flour, Besti, and salt.
• Add the wet ingredients. In a small bowl, mix the melted coconut oil and vanilla. Pour it over the flour mixture and stir until combined. The mixture will be crumbly.
• Bake until golden. Press the dough into the bottom of a parchment lined springform pan , and pop in the oven. Let it cool for 10 minutes.

Make The Filling

• Combine the yogurt, eggs, powdered Besti, and vanilla. Just whisk them together in a large bowl, until the sweetener dissolves and the mixture is smooth.
• Add the thickener. Sprinkle the arrowroot powder over the bowl (don’t dump it all in one clump) and whisk until combined.

Assemble & Bake

• Pour the filling over the crust. Smooth the top with a spatula, and tap the pan on the counter to release any air bubbles.
• Bake your healthy cheesecake. Remove it from the oven when the center is almost set, but still jiggly. If the edges stick, gently run a knife around them after 10 minutes (leave the springform edge on).
• Cool and refrigerate. Let the baked cheesecake cool on the counter first to reach room temperature, then refrigerate for at least 4 hours or overnight, until set.

Make The Topping

• Simmer the chopped strawberries. In a saucepan over medium heat, combine the chopped strawberries, powdered Besti, and lemon juice. Simmer, mashing until the strawberries break down into a sauce.
• Stir in the sliced strawberries. Heat until soft, but don’t let them get mushy. Let the sauce cool to room temperature.

Enjoy!

You can top the entire healthy cheesecake with strawberry sauce, or serve it on the side to top individual slices. I topped the entire cake.

My Recipe Tips

• If you have time, let your Greek yogurt and eggs come to room temperature. My recipe still works if you skip this step, but it bakes more evenly if your ingredients aren’t cold.
• This filling is sweet but not super sweet — add an extra 1/2 cup of powdered Besti if you like a lot of sweetness. If you’re not sure, I recommend mixing the filling without the eggs first, then you can taste it and adjust to your liking. Once it’s good, add the eggs.
• Be careful not to overmix the filling. Too many air bubbles will mess with the texture. It can help to tap the pan on the counter to release any bubbles before baking.
• Do you really need a springform pan? Yes! I recommend it for any cheesecake, but especially this Greek yogurt cheesecake because it’s more delicate. This is my favorite springform pan .
• I didn’t use a water bath, but you can if you want a flatter top. Without it, the cheesecake might sink a little, which I like for holding the strawberry topping. If you prefer a smooth, restaurant-style top, here’s how to do it: Before baking, wrap the springform pan in foil, place it in a larger dish, and fill with hot water halfway up the sides. Then, bake the healthy cheesecake recipe. This will help prevent sinking, plus it reduces the chance of cracking.
• Be careful not to overbake. Don’t wait for the cheesecake to fully set – remove it from the oven when it’s still jiggly, like Jell-O. If you let it set completely, it will likely crack, and the texture becomes grainy instead of smooth.
• Is your filling runny? Underbaking can leave it runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is a must to fully set the filling!
• Run the knife around the edge very gently. The edges can crumble after baking if you’re rough with them. You can actually skip this step if you opt for the water bath option (above).

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Crust:

• 2 cups Wholesome Yum Blanched Almond Flour ▢
• 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine) ▢
• 1/8 tsp Sea salt ▢
• 1/3 cup Coconut oil (or unsalted butter; melted) ▢
• 1 tsp Vanilla extract ▢

Filling:

• 32 oz Greek yogurt (~3 3/4 cups; preferably at room temperature) ▢
• 3 large Eggs (preferably at room temperature) ▢
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add an extra 1/2 cup for extra sweet) ▢
• 1 tsp Vanilla extract ▢
• 1 tbsp Arrowroot powder ▢

Strawberry Topping (Optional):

• 1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped finely and 1 lb sliced) ▢
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend ▢
• 1 tbsp Lemon juice ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Almond Crust:

1. Preheat the oven to 325 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
2. In a medium bowl, stir together the almond flour, Besti, and salt.
3. In a small bowl, stir together the melted coconut oil and vanilla. Pour over the flour mixture and mix to combine. The mixture will be crumbly.
4. Press the dough into the bottom of the prepared pan. Bake for 8-10 minutes , until barely golden. Let the crust cool for at least 10 minutes .

Filling:

1. Meanwhile, in a large bowl, stir or whisk together the Greek yogurt, eggs, powdered Besti, and vanilla, until the sweetener dissolves and the mixture is smooth.
2. Sprinkle the arrowroot powder over the bowl (don’t dump it all in one clump) and whisk until combined.

Assembly:

1. Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the pan on the counter several times to release any air bubbles.
2. Bake for about 40-55 minutes , until the center is almost set, but still jiggly.
3. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Strawberry Sauce (Optional):

1. In a medium saucepan over medium heat, combine the chopped strawberries, powdered Besti, and lemon juice. Simmer for about 10 minutes , mashing the sauce as the berries soften, until the strawberries start to break down and a sauce forms.
2. Stir the sliced strawberries into the sauce. Heat for 2-3 minutes , until the slices are soft, but not mushy. Remove from heat and let the sauce cool completely to room temperature.
3. Serve the strawberry sauce over your healthy cheesecake.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 slice, or 1/12 of the entire cheesecake

• Tips: Check out my recipe tips above to prevent cracking, sinking, crumbling, or a runny filling, plus notes on sweetness level.
• Topping options: I love the strawberry topping above, but I’ve got other topping ideas you can try if you want something different.
• Make ahead: I actually recommend doing this, since the cheesecake needs a while to cool and set in the fridge.
• Store: Keep your healthy cheesecake covered in the fridge for up to 4-5 days. If you can, wait to top with sauce until the day of.
• Freeze: You can freeze this, but the texture is not very smooth after thawing. I think it’s still pretty good, but a bit more like ricotta in texture.
• Note on nutrition info: The optional strawberry topping is not included in the nutrition facts below.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Healthy Cheesecake

Topping Variations

I love the flavor of strawberry sauce over this healthy cheesecake recipe, but these are also wonderful:

• Other Berry Sauces – Feel free to use other fresh berries. Raspberries, blueberries, or blackberries all work great, and you won’t need to chop them.
• Melted Chocolate – Drizzle with my sugar-free chocolate sauce or simply melt in some sugar-free chocolate chips. ( This brand is my favorite — we go through bags of them in my family!)
• Whipped Cream – Try my sugar-free whipped cream .
• Caramel – A drizzle of sugar-free caramel sauce is my second-favorite topping.

More Healthy Dessert Recipes

I’m a big believer that you don’t have to give up dessert just to eat better! Try some of my other treats without refined sugar next:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Healthy Cheesecake

My healthy cheesecake recipe is rich, creamy, and sweet, all with no refined sugar, 13 grams of protein per slice, and a shortbread crust.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/healthy-cheesecake/

Ingredients

Crust:

• 2 cups Wholesome Yum Blanched Almond Flour
• 2 tbsp Besti Monk Fruit Allulose Blend (granular or powdered works fine)
• 1/8 tsp Sea salt
• 1/3 cup Coconut oil (or unsalted butter; melted)
• 1 tsp Vanilla extract

Filling:

• 32 oz Greek yogurt (~3 3/4 cups; preferably at room temperature)
• 3 large Eggs (preferably at room temperature)
• 1 1/2 cups Besti Powdered Monk Fruit Allulose Blend (add an extra 1/2 cup for extra sweet)
• 1 tsp Vanilla extract
• 1 tbsp Arrowroot powder

Strawberry Topping (Optional):

• 1 1/2 lb Fresh strawberries (divided, 1/2 lb chopped finely and 1 lb sliced)
• 1/2 cup Besti Powdered Monk Fruit Allulose Blend
• 1 tbsp Lemon juice

Instructions

Almond Crust:

1. Preheat the oven to 325 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
2. In a medium bowl, stir together the almond flour, Besti, and salt.
3. In a small bowl, stir together the melted coconut oil and vanilla. Pour over the flour mixture and mix to combine. The mixture will be crumbly.
4. Press the dough into the bottom of the prepared pan. Bake for 8-10 minutes , until barely golden. Let the crust cool for at least 10 minutes .

Filling:

1. Meanwhile, in a large bowl, stir or whisk together the Greek yogurt, eggs, powdered Besti, and vanilla, until the sweetener dissolves and the mixture is smooth.
2. Sprinkle the arrowroot powder over the bowl (don’t dump it all in one clump) and whisk until combined.

Assembly:

1. Pour the filling into the pan over the crust. Smooth the top with a spatula. Tap the pan on the counter several times to release any air bubbles.
2. Bake for about 40-55 minutes , until the center is almost set, but still jiggly.
3. Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Strawberry Sauce (Optional):

1. In a medium saucepan over medium heat, combine the chopped strawberries, powdered Besti, and lemon juice. Simmer for about 10 minutes , mashing the sauce as the berries soften, until the strawberries start to break down and a sauce forms.
2. Stir the sliced strawberries into the sauce. Heat for 2-3 minutes , until the slices are soft, but not mushy. Remove from heat and let the sauce cool completely to room temperature.
3. Serve the strawberry sauce over your healthy cheesecake.

Maya’s Recipe Notes

Serving size: 1 slice, or 1/12 of the entire cheesecake

• Tips: Check out my recipe tips above to prevent cracking, sinking, crumbling, or a runny filling, plus notes on sweetness level.
• Topping options: I love the strawberry topping above, but I’ve got other topping ideas you can try if you want something different.
• Make ahead: I actually recommend doing this, since the cheesecake needs a while to cool and set in the fridge.
• Store: Keep your healthy cheesecake covered in the fridge for up to 4-5 days. If you can, wait to top with sauce until the day of.
• Freeze: You can freeze this, but the texture is not very smooth after thawing. I think it’s still pretty good, but a bit more like ricotta in texture.
• Note on nutrition info: The optional strawberry topping is not included in the nutrition facts below.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)