Secretly Healthy Cheesecake!

Decadent, creamy and rich- this cheesecake with a toasted museli base is sugar-free, gluten and dairy free. Made with greek yogurt, this cheesecake is high in protein and a perfect sweet treat to help hitting that protein goal.

This cheesecake was me and my boyfriend’s anniversary cake! 

I’m lactose intolerant and (mostly) gluten-free, so the usual cheesecake is a no-go for me. But I am a sucker for a rich, rich cheesecake, so I took it as a challenge to make a completely dairy- and gluten-free one that would still taste amazing.

This cheesecake uses lactose-free greek yogurt instead of the typical pounds of cream cheese, baked on top of a toasted muesli crust that’s completely refined sugar–free. The crust is naturally sweetened with honey and applesauce, which makes it just the right amount of sweet — also giving it a nutty, toasty texture. A perfect gluten- and sugar-free substitute for that biscuit base!

INGREDIENTS

Toasted Muesli:
Muesli is a loose mixture of mainly rolled oats with various dried fruit pieces, nuts, and seeds. Toasting this, adding some melted butter to bake in a form, creates our crust base instead of typical graham crackers or biscuits. It adds a wholesome, nutty crunch and is naturally high in fibre and healthy fats. Using a refined sugar–free version keeps it more nutrient-dense and better for your digestion.

Honey or Maple Syrup:
These natural sweeteners provide sweetness, act as binders and keep the cheesecake crust refined sugar–free.

Unsweetened Applesauce:
A secret ingredient! Applesauce helps the crust stick together and adds a gentle sweetness.

Greek Yogurt:
The star of the show. It’s high in protein, creamy, and naturally tangy, making it the perfect stand-in for heavy cream or sour cream. To keep it lactose-free, I use lactose-free greek yoghurt. 

Light or Lactose-Free Cream Cheese:
Using a lighter or lactose-free version keeps our cheesecake creamy!

Eggs:
These shhould be room temperature. They help the cheesecake set properly and give it that classic smooth, firm texture.

Vanilla Extract:
The tiny detail that makes it taste bakery-quality.

Lemon Zest (Optional):
Just a touch lifts the flavor and balances the richness. Optional, but highly recommended if you like a fresh, bright twist.

INSTRUCTIONS

1. Preheat your oven to 165°C (329°F). Line an 8-inch springform pan with parchment paper or lightly grease it.
2. Toast the museli: Combine muesli with applesauce and honey. Lay on baking paper and bake in oven for 6-8 minutes, until slightly brown and toasted. 
3. Make the crust: In a food processor, blitz toasted muesli, melted butter and a pinch of salt. You can also just stir this in a bowl until well mixed. Press firmly into the pan and bake for about 10 minutes, or until lightly golden. Let cool.
4. Prepare the filling: In a separate bowl, whip cream cheese, greek yoghurt and sugar substitute until smooth and creamy. Slowly add eggs, vanilla, and lemon zest until combined. Don’t overmix.
5. Assemble and bake: Pour the filling over the crust. Bake for 35–45 minutes, or until the edges are set but the center still jiggles slightly.
6. Cool completely: Let it cool at room temperature, then refrigerate for at least 3 hours (overnight is best).
7. Serve and enjoy: Slice, top with berries or a drizzle of honey, and enjoy straight from the fridge!

NOTES

Crustless: This cheesecake can also be made completely without the crust, just follow the recipe for the filling and bake on a lined or greased pan. 

Berries: Adding som frozen berries to the filling elevates this cake!

Storage: Keeps in the fridge for up to a week or in the freezer (wrapped) for up to 6 months.

RECIPE