Healthier Cheesecake


I came across a recipe for healthy cheesecake on Pinterest and I really wanted cheesecake….but I didn’t have the ingredients. So I decide to make several tweaks and see what happened. The experiment was a total success!

It turned out creamy and flavorful. And I enjoyed it for days………


-makes 6 servings,


1 cup ricotta cheese
1/4 cup nonfat Greek yogurt (1/2 red)
1 large egg (1/2 red)
2.5 tablespoons sugar (I used concentrated Stevia instead… check the Stevia to sugar ratio on the container to know how much to use)
1.5 tablespoons almond flour
½ teaspoon vanilla extract (I’ve also experimented with almond and vanilla nut.)
½ tablespoon lemon juice


Preheat oven to 350 and grease a 6-inch spring-form pan. You could also double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
Combine ricotta cheese and yogurt in a blender and process until very smooth (I do this first to ensure the ricotta cheese and yogurt mixture is completely lump-free). Add the rest of the ingredients and process until smooth and combined.
Pour into prepared pan and bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid. The entire thing should be slightly jiggly, but not sloshy.
Let cool completely before refrigerating for several hours or overnight. The texture is soft.

There are many different toppings you can use. I’ve added fruit, made a mixture of peanut butter and honey, nuts, and even made a chocolate protein powder topping with protein powder and coconut oil. You can play around with so many things. It’s also great just plain too!


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