Want an easy, healthier cheesecake? This is it! I love sneaking in healthy fats and protein for dessert. Who doesn’t love cheesecake, but it can be a heavy dish. This gluten free cheesecake is far easier to make than the traditional variety and is lower in sugar, but it’s still super creamy and delicious.
This dairy free cheesecake is made with vegan yogurt, but you can certainly use Greek yogurt for an added protein boost. Instead of flour to help the cheesecake set, this recipe calls for pea protein which acts like flour, but will increase the protein content.
This homemade cheesecake is a smaller recipe so it’s best to bake in a loaf pan. You can double the recipe to fit into a cake pan if desired. You will get about 4-6 slices, so it’s great to meal prep for the week.
Easy, Healthy Cheesecake
Ingredients
Crust
- 1/2 cup gluten free oats
- 1/2 cup tigernut flour almond or oat flour works too
- 2 Tbsp softened coconut oil
- 2 Tbsp maple syrup
Cheesecake Filling
- 1 cup yogurt of choice I used Oatly dairy-free. Use Greek for higher protein content
- 2 eggs
- 2 scoops pea protein Nuzest or Sprout Living are my favorites
- 2-4 Tbsp maple syrup depending on desired sweetness level
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup heaping frozen fruit of choice I used a frozen berry blend
Instructions
- Preheat oven to 350F.
- Mix all crust ingredients together then press into the bottom of a parchment lined loaf pan and set aside.
- For the filling, whip or blend all filling ingredients except for the fruit together in a bowl. Use more maple syrup as desired for sweetness.
- Sprinkle your fruit over the crust then pour your filling overtop.
- Bake for 50-60 minutes or until cheesecake has set.
- Let cool completely then place in the fridge to fully set.
- Enjoy!
