Delicious & Healthy Light Berry Cheesecake - BodyRock

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Delicious & Healthy Light Berry Cheesecake

May 01, 2021 2 min read

Delicious & Healthy Light Berry Cheesecake


You know us: we don’t prattle on before our recipes—we get to the good stuff. This mouthwatering healthy light berry cheesecake recipe is a fitfam favorite, allowing you to embrace the taste of antioxidant-rich indulgence without the weighty implications of a traditional cheesecake. 

Whip it up and enjoy!

Want to make it high protein? Add 2-3 scoops of vanilla protein powder to the recipe and stir it in. 

Get more healthy dessert recipes just like this one in ourPlant-Based Vegan Guide, along with dozens of other delicious meals and snacks. Onsale now!

Healthy Light Berry Cheesecake

Makes 8 slices. 1 slice = 1 serving

Calories: 200

Fat: 12 grams

Protein: 4 grams

Carbs: 16 grams


24 oz cream cheese (light or vegan)

2 cups plain yogurt

2 1/2 tsp pure vanilla extract

1 tbsp lemon juice

1 tbsp cornstarch 

1/2 cup maple syrup or honey

1 teaspoon stevia

1 1/2 cup berries of choice


  1. Preheat oven to 350 F. 
  2. Fill a 9x13 pan about halfway with water and place it on your oven’s lower rack. 
  3. Bring cream cheese to room temperature. Using a blender or hand blender, beat all cheesecake ingredients just until smooth. (Do not overbeat, as this would introduce air bubbles that would burst in the oven and thus cause cracking.) 
  4. Smooth into a 9-inch springform pan, either lined with a crust or without. 
  5. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. 
  6. When the time is up, leave the oven door closed and turn off the heat. Leave in the closed oven for an additional 5 minutes.
  7. Then remove—it will still look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the refrigerator. Don’t put the cheesecake in the fridge or it will crack. Allow to cool, fully, and then chill for 6 hours.
  8. Before serving, top with berries of your choice.

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