Healthy Cheesecake Recipes

Reduced-fat cream cheese and yogurt help to make this delicious, diabetic-friendly dessert under 130 calories per slice.

These decadent-tasting but lightened-up treats are packed with whole grains and healthy nuts.

Classic banana bread gets a delicious twist with chai spices and a cheesecake layer.

Thin wedges of melon and fresh raspberries make the perfect topper for this creamy cheesecake cradled in a flaky phyllo crust.

This elegant dessert is a real crowd pleaser! Made with a blend of fat-free cream cheese and mascarpone, this decadent cheesecake sits atop a graham cracker and hazelnut crust. For extra taste and presentation points, drizzle with melted chocolate and garnish with pomegranate seeds.

Our Test Kitchen created this showpiece cheesecake to celebrate one of winter's brightest gifts: the orange. It is exceptionally rich and creamy-tasting, but lower in saturated fat than a traditional cheesecake. The secret is to replace most of the cream cheese with pureed cottage cheese. Be sure to let the food processor do its job and process the cottage cheese until it has a silky texture.

Light ricotta cheese and reduced-fat cream cheese help make this creamy dessert a smart choice for a diabetic meal plan. The scrumptious cooked apple topping has a touch of sweet honey and apple pie spice.

One bite of this light and airy cranberry-lime cheesecake recipe and it will become your go-to recipe for dessert. Part-skim ricotta cheese adds a delicate texture and stands in for some of the higher-fat cream cheese. Be sure to use a large, wide piece of heavy-duty foil to wrap the pan--the foil helps prevent water from seeping into the cake as it bakes.

Here, low-fat ricotta blended with reduced-fat Neufchâtel cheese gives this lighter, Italian-inspired cheesecake a great texture and all of the good cheese flavor you would want. We garnish the cake with mixed berries brushed with a red currant jelly glaze. With only 258 calories per slice, this dessert really is a worthwhile indulgence.

Pureed winter squash gives most of the body to these leaner cheesecake bars.

This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Corfu made with dried figs macerated and kneaded with ouzo and pepper, which are formed into disks and dried in chestnut leaves. It's also delicious with seasonal fruits, fresh or dried and poached, or with whole preserves.

Softened dried pears give this low-fat cheesecake much of its body. For the best taste, let it rest for 24 hours in the refrigerator.

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a slender slice of cheesecake make a balanced finish to a fine meal.

Sometimes we even stun ourselves. This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice, making it one of our all-time best successes. We replaced the full-fat cream cheese in the original with pureed cottage cheese and reduced-fat cream cheese. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.

This sumptuous pumpkin-coconut cheesecake with a graham cracker crust and a caramelly topping is adapted from a recipe that chef Leticia Moreinos Schwartz, author of the cookbook Latin Superfoods, developed for her family's Thanksgiving dinner. The combination of coconut and pumpkin is a flavor profile that nods to Moreinos Schwartz's childhood in Brazil. We've cut down on the sugar and the calories in a traditional cheesecake for this version of the treat but left all of the flavor and silky texture of the original.

These taste truly decadent. Created by food blogger April Athena, these bars have 33% less sugar than the regular sugar-sweetened version.

This easy slow-cooker pumpkin cheesecake with a gingersnap-and-walnut crust is full of all your favorite fall flavors. Cooking dessert in the slow cooker frees up oven space, making this healthy dessert perfect for entertaining. It might just bump your regular old pumpkin pie off the Thanksgiving menu. To make this recipe gluten-free, swap out the regular gingersnap cookies for gluten-free gingersnaps.

Single-serving pumpkin cheesecakes are the perfect way to finish off a Thanksgiving meal for two (or any other meal, given that they take just 15 minutes of active prep time!). You can make them a day or two ahead of time and keep them tucked away in the fridge in their sturdy ramekins until you're ready to enjoy them.

We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Who doesn't love cheesecake? The filling in this recipe is made with a blend of reduced-fat cream cheese, marshmallow creme and Greek yogurt, so it's not as dense as most cheesecakes. It's topped with light dessert topping and sprinkled with a sweet and crunchy mint topping.

Yogurt cheese is a key ingredient in this recipe.

Instead of using butter when layering the phyllo dough in this cranberry cheesecake recipe, we use cooking spray which is a great no-fat substitute.

This delicious pumpkin cheesecake boasts a chocolate graham cracker crust and a lighter filling, thanks to a blend of reduced-fat cream cheese, tofu and fat-free Greek yogurt. Topped with a drizzle of chocolate syrup and light dessert topping, this dessert can be served at any time of the year.