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Healthy Easy Cheesecake Recipe

A low-fat, high protein healthier cheesecake recipe that is easy to make, smooth, tasty and loved by all. Enjoy this delicious easy cheesecake recipe with your next coffee.

I mean who doesn’t love cheesecake? I am such a sucker for sweets. It’s one of the things, I find the hardest to fight when it comes to temptation. I really wanted a piece of cheesecake. And well, if you don’t know me by now, you can’t have a coffee or tea without a little something sweet behind it.

There is something about a rich-tasting cheesecake and the beautiful soft crunch of its base. Ok, if that sentence doesn’t have your tastebuds watering, I don’t know what does.


There are so many cheesecake recipes out there, and being a mom I run low on time that I can spend in the kitchen. I managed to whip up this easy cheesecake recipe in between naps.

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Simple ingredients; lot’s of flavour.

For this easy cheesecake recipe, I wanted to keep the ingredients simple, but also have a nice burst of flavour with every bite. The more simple the ingredients the easier it is to follow instructions and of course, to make.

There are two parts to making a cheesecake from scratch. You have a base and you have the filling.

The filling is very simple and just requires some whisking.

For the crust of the cheesecake I used an “oatmeal flour” {which I explain below}. The crust takes the most time to prepare. If you don’t already have oat flour on hand, you will need to make some yourself using quick oats.



A few easy steps; a few kitchen gadgets.

To make oat flour, you simply just need some quick oats and a food processor or blender.

I’ve been experiencing with oat flour for the past couple of months because I haven’t been able to find flour so easily these days. I have to say I am SO impressed with it.

Measure out your oats, add {a little at time}, to your food processor or blender, pulse until you get a fine flour. It is so easy to do, but make sure you only add a few {quarter of a cup} oats at a time to ensure each oat gets broken up into a fine flour.



Thick; firm; crumbly and tasty.

Typically most cheesecake crust is made with graham wafer crumbs, however, for this recipe I used “oat flour”, which adds a great flavour and texture.

Listed below are the ingredients for the cheesecake crust:


Thick; sweet; tangy; creamy.

For this cheesecake filling, I decided to use Greek yogurt instead of heavy cream or milk. I also wanted to make sure that this filling didn’t require any baking time, and it turns out, it does not. Therefore this is an easy cheesecake recipe.

The key to making the filling fluffy is whisking the ingredients on high speed for a minute or two. Whisking on high speed will make the filling become more fluffy and light.

Listed below are the ingredients in the cheesecake filling:

  • Low-Fat Cream Cheese
  • Plain Greek Yogurt {2% or 0% Fat}
  • Organic Sugar/Cane Sugar {optional: honey or pure maple syrup}
  • Pure Vanilla Extract
  • Fresh Lemon Juice
  • Frozen Blueberries
  • Sea Salt


Time and patience for best results.

It is very important that you wait for the base to cool completely once it has baked to prevent the filling from “cooking” when added. At the minimum let the base sit to cool for 1 hour.

It is also very important that your cream cheese is softened to room temperature to avoid having chunks of cream cheese in your filling. When your cream cheese is soft, it is much easier to break down and smooth into the other ingredients so everything mixes well together.

NOTE: You can soften your cream cheese in the microwave, but be VERY careful not to melt it.

Once the cheesecake is put together it is important to chill it to set properly. At the minimum chill it for 2 hours. For best result chill for 8-12 hours. This cheesecake is best made the day before serving. It makes for mess-free cutting and a nice presentation on a dessert plate.


A little time, a few ingredients, a tasty and easy recipe.

The only “inconvenient” part of this recipe is making the oat flour and the baking time for the base, which is only 15 minutes. That’s not too bad. But, then we have to wait for it to cool.

I couldn’t avoid making this recipe a complete no-bake cheesecake. The base needed to be cooked. And that was the best decision after testing it out. The cheesecake set way better with a cooked cookie base.

The filling for this easy cheesecake recipe is quick to whisk up once the cream cheese is softened.

PS. If you are looking for some other sweets to try, here are some popular recipes found on here:

Yield: 10

Easy Cheesecake Recipe


A low-fat, high protein healthier cheesecake that is easy to make, tasty and loved by all. Enjoy this delicious easy cheesecake recipe with your next coffee.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 30 minutes


  • CRUST:
  • 2 cups of oat flour
  • 4 tbsp of coconut oil, melted
  • 3 tbsp of unsweetened vanilla almond milk
  • 2 tbsp of organic sugar
  • Sprinkle of sea salt
  • 1 8oz pkg of low-fat cream cheese, softened room temp
  • 1 3/4 of a cup of plain Greek yogurt
  • 1/2 of a cup of organic sugar
  • 1 1/2 tbsp of pure vanilla extract
  • 1 tbsp of fresh lemon juice
  • 3/4 of a cup of frozen blueberries
  • Sprinkle of sea salt


  1. Pre-heat oven to 400.
  2. Using a stand mixer with the cookie attachment, not whisk, mix together the melted coconut oil, milk, sugar and salt, until well combined. Slowly add in your flour. Mix until the mixture forms a cookie crumble.
  3. Lightly grease a cheesecake pan with some spray coconut oil {you do not need very much spray oil}. Press cookie crumble into the pan evenly and bake 12-15 minutes until edges are golden brown.
  4. Remove crust from oven and let sit to cool for 1 hour.
  5. Whisk together using a stand mixer, with the whisk attachment the Greek yogurt, cream cheese and sugar on medium to high speed until smooth and blended. Mix in the vanilla and lemon juice. Whisk filling together on high for one minute, it will thicken up. Fold in the blueberries using a spatula, until combined. The mixture will turn a purple-blue colour. Evenly spread the mixture over top the cooled cookie crumb base, chill in the refrigerator for minimum of 2 hours before servings. Best if chilled overnight or 8 hours.


*Chill overnight*

Sugar Substitute - pure maple syrup or honey.


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  • Sandra Fisher

    Made this cheesecake today. It was delicious! Used graham wafer crumbs for the base!

    July 24, 2020 at 10:55 pm Reply
    • Heather Barrett

      Awesome! So glad it turned out great even with the graham wafer base! 🙂 Thank You!

      July 27, 2020 at 12:46 pm Reply

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