Healthier Pineapple Cheesecake
Indulge in the tropical sweetness of this Healthier Pineapple Cheesecake, a lightened-up twist on a classic dessert! This creamy cheesecake features a buttery graham cracker crust and a luscious filling made with reduced-fat cream cheese, protein-packed Greek yogurt, and naturally sweetened with honey. The addition of crushed pineapple adds bursts of fruity freshness, while a simple cornstarch glaze enhances its smooth, glossy finish. Baked to perfection and chilled for ultimate indulgence, this guilt-free treat is ideal for any occasion. Garnish with pineapple slices and fresh mint leaves for a stunning presentation that’s as delightful to look at as it is to eat. With its reduced fat and no refined sugar, this make-ahead dessert is proof that healthier can still mean irresistible—perfect for health-conscious dessert lovers!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces reduced-fat cream cheese, softened
- 1 cup plain non-fat Greek yogurt
- 0.5 cup honey
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 slices pineapple slices (optional for garnish)
- 8 leaves mint leaves (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the reduced-fat cream cheese with a hand mixer until smooth and creamy.
Add the Greek yogurt, honey, and vanilla extract to the cream cheese mixture, and mix until well combined.
Beat in the eggs one at a time, mixing just until incorporated after each addition.
Gently fold in the crushed pineapple with a spatula, being careful not to overmix.
Pour the cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
Bake the cheesecake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for about 1 hour.
Once cool, transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight.
In a small saucepan, whisk together the cornstarch and water until smooth. Cook over low heat, stirring constantly, until thickened to form a glaze.
Brush the glaze gently over the top of the cheesecake for an extra shine and moisture.
Optional: Decorate the top with pineapple slices and fresh mint leaves for garnish before serving.
Slice and enjoy your Healthier Pineapple Cheesecake!
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 235.0 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 925 mg | 71% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
