12+ The Best Cheesecake Recipe Easy and Healthy

Cheesecake in a Cup 

This is a recipe that is used by several restaurants.



  • 2 to 3 cups chocolate cookie crumbs
  • 1 cup roasted unsalted peanuts, coarsely chopped
  • 1/2 cup unsalted butter, melted
  • 4 tablespoons firmly packed golden brown sugar
  • Pinch of salt


  • 32 ounces cream cheese, room temperature
  • 1 1/2 cups firmly packed golden brown sugar
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup whipping cream
  • 2 1/2 cups Reese's Peanut Butter Cups, cut into 3/4 inch pieces


  • 1 (12 ounces) bag semisweet chocolate chips
  • 4 tablespoons unsalted butter
  • 1/4 cup water


For Crust: Position rack in center of the oven and preheat to 350 degrees F. Butter 9-inch springform pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar, and a pinch of salt in a bowl until well combined. Press mixture evenly onto bottom and sides of the pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees F.

For Filling: Using an electric mixer, beat cream cheese and brown sugar in a large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition.

Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until the sides of the cake is set, but the center still moves slightly about 55 min. Cool cake in pan.

For Topping: Place all ingredients in a microwaveable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10-second intervals until chocolate is barely melted. DO NOT OVERHEAT. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.

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Weight Watchers Cheesecake 


  • 2/3 cup cottage cheese
  • Artificial sweetener equal to 6 tablespoon sugar
  • 1 tablespoon lemon rind, grated
  • 1/2 teaspoon vanilla extract
  • 2 eggs, separated
  • 1/4 cup evaporated skim milk
  • 1/3 cup instant nonfat dry milk


Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk, and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.

In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.

Cherry Topping

  • 1 cup sweet cherries, pitted
  • 1/4 cup diet cherry-flavored beverage
  • Artificial sweetener, to taste
  • 1/4 teaspoon cherry extract

In a covered saucepan, cook cherries in beverages until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.

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Caramel Apple Cheesecake 


This recipe reminds me of Applebee's dessert and is quick to prepare.

Source: Home Cooking for Two Volume II cookbook

Serves 2.

  • 2 (9-inch) flour tortillas
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/3 cup finely chopped, peeled apple
  • Oil for frying
  • Vanilla ice cream (optional)
  • Caramel topping (optional)


Let tortillas stand at room temperature while making the filling. Mix sugar and cinnamon and set aside. Using a fork, mash cream cheese with vanilla extract, stirring until smooth. Stir in apple. Spoon filling down centers of tortillas, leaving 1 1/2 inches at top and bottom. To enclose filling, fold top and bottom onto cream cheese; roll-up.

Heat oil over medium heat in a skillet about 1/2 inch deep. Fry tortillas on both sides until golden. Turn out onto a paper towel and immediately into cinnamon sugar. Serve plain or with ice cream and topping.

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Chocolate Peanut Butter Cheesecake 


  • 2 pounds cream cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup creamy peanut butter
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • Powdered sugar
  • Chopped mints

Peanut Butter Cookie Crust

  • 10 peanut butter cookies
  • 1 teaspoon granulated sugar
  • 2 tablespoons melted butter, up to 3 tablespoons
  • Vegetable cooking spray


Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 a teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 x 3-inch springform pan with vegetable oil. Place ingredients into the bottom of the springform pan. Using fingertips or spoon, press ingredients to form crust.

Note: You can place the ingredients in a food processor.

Preheat oven to 350 degrees F. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese/peanut butter mixture. (Scrape ingredients from the side of the bowl before adding eggs).

Add eggs gradually and continue to beat on medium speed for two or three minutes until the mixture is smooth. Mix in the vanilla extract. ( Be careful not to over mix).

Pour mixture into prepared peanut butter cookie crust. Place cheesecake in the oven on the center rack. Bake cheesecake in a water bath for approximately 2 hours or until the tip of a knife comes out clean when inserted in the center of the cake. Dust with powdered sugar or sprinkle with chopped mint.

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Cheesecake Cookies


  • 30 chocolate sandwich cookies
  • 1/4 cup butter or margarine, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 20 chocolate sandwich cookies, chopped


Preheat oven to 350 degrees F. Place 30 cookies in a food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press onto bottom of a 13 x 9-inch baking pan.

Mix cream cheese, sugar, and vanilla extract with an electric mixer until well blended. Add eggs; mix until blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies. Bake for 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares. Tip: line pan with foil for easy removal of squares.

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Strawberry Crunch Cheesecake Cones



  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons margarine or butter, melted


  • 19 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons lemon peel, grated
  • 1/4 teaspoon vanilla extract
  • 3 eggs


  • 1 cup strawberries, mashed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/3 cup water


Preheat oven to 350 degrees F. Crust: Stir together graham cracker crumbs and sugar. Mix in butter thoroughly and press into a 9-inch springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees F.

Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla extract. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until the center is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

Glaze: Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

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Sour Cream Cheesecake


  • 1 box pudding recipe lemon cake mix
  • 3 eggs
  • 2 tablespoons flour
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 16 ounces dairy sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 cup milk
  • 2 drops yellow food coloring
  • 1 (21 ounces) can blueberry pie filling


Preheat oven to 300 degrees F. Measure out 1 1/2 cups dry cake mix; set aside. Stir together the remaining dry cake mix, 1 egg, flour, and oil in a large bowl. Press this crumb mixture evenly into the bottom and three-quarters of the way up the sides of a 13 x 9 x 2-inch pan.

In the same bowl, blend sour cream, sugar, 2 eggs, reserved cake mix, and lemon juice for 1 minute at low speed. Gradually add milk and food coloring while beating for 2 minutes at medium speed. Pour into crumb crust. Bake at 300 degrees F for 45 to 50 minutes, or until the center is firm. Do not overbake. Cool at room temperature for 1 hour. Top with blueberry pie filling or your favorite pie filling and refrigerate.

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Lemon Cheesecake



  • 3/4 cup graham wafer crumbs
  • 3/4 cup ground almonds
  • 1 tablespoon granulated sugar
  • 1/4 cup butter, melted

Preheat oven to 350 degrees F. Combine ingredients. Press mixture onto bottom and 1 1/2 inches up the sides of a 9-inch springform cake pan. Bake for 8 minutes. Cool.


  • 16 ounces cream cheese
  • 1 cup granulated sugar
  • 4 eggs
  • 1 teaspoon grated orange rind
  • 3 tablespoons all-purpose flour
  • 1/4 cup orange juice
  • 3/4 cup whipping cream
  • 2 tablespoons poppyseed


Increase oven temperature to 450 degrees F. In a large bowl, using an electric mixer beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining ingredients. Pour into pan. Bake for 10 minutes, then reduce heat to 250 degrees F and continue baking for 35 to 45 minutes or until the center is just set. Remove from oven and run a knife around the rim of pan to prevent cracking. Cool thoroughly at room temperature.

Chill overnight.


  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lemon rind
  • 1/4 cup lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons butter


In a small saucepan, whisk eggs until foamy. Combine with sugar, rind, juices and butter in a saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake. Decorate with poppyseeds and lemon or orange slices.

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Brownie Cheesecake


  • 2/3 cup plus 2 tablespoons butter or margarine, divided
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1/2 cup milk
  • 3 eggs
  • 3 teaspoons vanilla extract, divided
  • 1/2 teaspoon baking powder
  • 1 cup chopped nuts (optional)
  • 8 ounces cream cheese softened
  • 1 tablespoon cornstarch
  • 1 (14 ounces) can sweeten condensed milk


Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch baking pan. Melt 2/3 cup butter. Combine melted butter, sugar, flour, cocoa, milk, 2 eggs, 2 teaspoons vanilla extract and baking powder in a large bowl; mix well. Stir in nuts, if desired. Spread into a prepared pan.

Beat cream cheese, 2 tablespoons butter, and cornstarch in a small bowl until fluffy. Gradually add sweetened condensed milk, remaining 1 egg, and 1 teaspoon vanilla extract, beating until smooth. Pour evenly over brownie batter. Bake 35 to 40 minutes or until the top is lightly browned. Cool in pan on wire rack; refrigerate. Cut into bars. Store tightly covered in refrigerator. 36 bars.

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Tiramisu Cheesecake


  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 1 (8 ounces) container mascarpone cheese
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 4 tablespoons coffee brandy or espresso or just strong coffee
  • 1 (8 ounces) package French or Italian ladyfingers, crispy type
  • 4 tablespoons butter or margarine
  • Melted semisweet chocolate


Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom oven rack. Crush the package of ladyfingers to fine crumbs. Melt the butter or margarine, and add to the crumbs. Moisten with 2 tablespoons of the coffee brandy or espresso. Press into an 8- or 9-inch springform pan.

In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons of coffee brandy or espresso, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.

Place pan on the middle rack of the oven. Bake for 40 to 45 minutes, or until just set. Open the oven door, and turn off the heat. Leave the cake to cool in the oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving. Right before serving, grate some semisweet chocolate on the top.

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Southern Pecan Cheesecake



  • 1 1/2 cups quick oats
  • 1/2 cup finely chopped pecans
  • 1/2 cup brown sugar
  • 1/3 cup melted butter

Place oats in a food processor or blender; process to the consistency of flour. Combine oats with remaining crust ingredients; press into the bottom of a 10-inch springform pan. Chill.


  • 40 ounces cream cheese, softened
  • 1 2/3 cups light brown sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans, divided
  • Whipped cream (optional)


Beat cream cheese with mixer until fluffy; slowly add brown sugar and mix well. Add eggs, one at a time, mixing after each addition. Stir in vanilla extract and half of the nuts. Mix and pour over crust. Bake at 350 degrees F for 1 hour.

Turn oven off but leave the cake in the oven for 30 minutes more. To reduce the chance of cracks on top surface, run a knife-edge of cheesecake as soon as you remove it from the oven. Let cool to room temperature; chill for 8 hours. Remove sides of the pan. Press additional chopped pecans around sides and pipe top with whipped cream.

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Cheesecake Ice Cream


  • 2 1/2 cups whole milk, divided
  • 2 egg yolks
  • 4 ounces cream cheese, cubed
  • 3 cups fresh strawberries, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 (14 ounces) can sweeten condensed milk


Combine half of the milk and egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove mixture from heat. Add cheese, stirring until smooth.

Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice, and sweetened condensed milk. Stir until very well blended. Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover the ice cream and freeze 1 hour or until the ice cream is firm.

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Chocolate Chip Cheesecake


  • 1 cup cocoa powder, preferably Dutch-processed
  • 2 pounds cream cheese (regular or reduced-fat), at room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons vanilla extract
  • 2 teaspoons orange extract
  • 1/4 cup orange liqueur
  • 5 eggs
  • 12 ounces mini chocolate chips

Preheat oven to 200 degrees F. Spray the interior of a 2-quart souffle

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