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:


Easy Healthy Cheesecake

Yield: 10-12
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 2 hours
Total Time: 2 hours 26 minutes

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.


  • 2 cups Oat flour
  • 2 Sprinkle Sea salt
  • 10 tbsp Sugar
  • 3 tbsp Vanilla almond milk, unsweetened
  • 4 tbsp Coconut oil
  • 3/4 cup Blueberries, frozen
  • 1 tbsp Lemon juice
  • 1 1/2 tbsp Vanilla extract, pure
  • 1 8oz pkg Cream cheese, low-fat, room temp
  • 1 3/4 cup Greek yogurt, plain


  1. Prepare oat flour by adding oats into a food processor, and blend/pulse until it becomes fine flour.
  2. Preheat the oven to 350 F.
  3. In a mixing bowl, mix together oat flour, sea salt, and 5 tbsp of sugar until combined.
  4. Blend in milk and coconut oil.
  5. Press into a lightly greased round cheesecake pan.
  6. Bake for 14-16 minutes until the cookie base is golden brown.
  7. Let cool for a minimum of 1 hour.
  8. In a mixing bowl using a hand mixer cream together, cream cheese, greek yogurt, sugar, lemon juice, and vanilla extract.
  9. Fold in your blueberries.
  10. Add the cheesecake mixture to the oat cookie base, evenly spreading into the cheesecake pan.
  11. Chill for a minimum of 2 hours before serving. Best if chilled overnight.
  12. Cut into wedges serve and enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 159mgCarbohydrates: 31gFiber: 2gSugar: 17gProtein: 9g

* this is just an estimate based off of 10 servings *



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