The crust for these mini cheesecakes is made with oats and without flour and we’ve got a cottage cheese filling to make this a nutritious treat everyone will enjoy! So, I hope you’re ready for a healthy cheesecake recipe that’s high-protein, sweetened with just a little bit of honey and is SUPER delicious…because it’s coming!
I know I am, because cheesecake is one of my favorites. Well, who am I to tell this shameful lie – IT IS MY FAVORITE.
There’s something about this little healthy cheesecake that makes me wanna spend my life with it and make lots of mini cheesecake babies together. And then eat them.
I am a monster I know. A cheesecake monster. And I really look like Charlize Theron. Except I am shorter, have darker hair and brown eyes. Other than that, it’s like looking in a TV mirror when I watch her.
To make this delicious dessert, we’re using cottage cheese for the filling and oats for the crust. These little changes make the recipe high-protein and high-fiber, and compared to a “normal cheesecake” low in sugar and saturated fat.
store in the fridge in airtight containerYou’ll notice I decided not to bake the filling. It’s because it’s easier. I’m kinda lazy when it comes to baking and I didn’t want to use any eggs in the recipe. You basically need only 3 ingredients to make the filling.
With this recipe, you can make 8 healthy mini cheesecakes like I did here. Or do it the easier way and turn the whole thing into one cheesecake – use a springform pan for that.
Healthy Cheesecake With Oat Crust
This healthy cheesecake recipe is easy and all you need, when you're craving this creamy deliciousness, but still want to keep things nutritious. The crust for the mini cheesecakes is made with oats and coconut oil, and for the filling, we're using cottage cheese and honey.
Ingredients
Filling
- 2 cups cottage cheese
- 1 tsp vanilla
- 2 tbsp honey
Crust
- 1 1/2 cups oats
- 4 tbsp coconut oil
- 3-4 tbsp water
- 1 tbsp honey
- pinch of salt
Decoration
- 1/2 cup berries
Instructions
- Start with the crust. Grind the oats into a flour. Blend with melted coconut oil – you’ll get crumbles. Add honey, a pinch of salt and 3-4 tbsp water, so you get a dough – make sure it’s still crumbly, not too smooth and sticky.
- Spread in cupcake forms. I didn’t have any silicone cupcake forms, so I lined my cupcake tin with baking paper. It takes 8 pieces – separate the dough in 8 equal parts. Then spread each part in these forms with your fingers, working your way to the sides from the middle and pressing patiently. Bake at 220 °C for about 20 minutes, but keep an eye on them – should turn golden brown, but not too brown. Alternatively, you can spread the whole dough in a small cake spring form and bake. Let chill for about 1 hour.
- In the meantime make the cheese filling. Blend in your food processor – cottage cheese, honey, vanilla until smooth. My food processor needed 1 minute for that. Put in the fridge while crust is chilling.
- Spread cottage cheese filling over the crust and top with some frozen or fresh berries (last time it was frozen blueberries for me).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 217mgCarbohydrates: 20gFiber: 2gSugar: 9gProtein: 8g
You might also like:
If you liked the mini cheesecakes, I’m sure you’ll enjoy these other healthy desserts too:
- No Bake Low-Carb Cheesecake
- Creamy Healthy Butternut Squash Crumble Pie
- Healthy Mini Apple Crumble Pies
- Easy Peach Crumble Pie With Oat Crust
This recipe was originally published in April 2015 and last updated with new photos in October 2025.
What can I use besides coconut oil I have an allergy to it
Butter would be my second choice for this, if that’s an option for you.
You can use butter 🙂
Can I use Greek yogurt instead of oil?
Hi Ana, I don’t think that will work, but depends what kind of crust you want.
I was going for a more crumbly texture – don’t think you can do that with yogurt.
If you want you could use ground nuts instead of oil like I did in the new cheesecake recipe, you can find it here.
Hi Stella,
Many thanks for this great recipe. I tried it (and actually am eating right now:)) and it’s better than heavy-cream and sugar cheesecake, I think.
For the filling I used half banana and reduced the honey to 1 spoon. This worked very well for me. I do not like much sweety.
There are great recipes and ideas in this site. Thanks again!
Your comment makes me so happy, thank you, Burcu! Glad you enjoyed the recipe, banana sounds like a great addition!
Aw,i love the idea of backing with oats and cheese cace is lovely with it, but the amount of oats is not clear to me.. Are the 2 cups of oats the 2 cups of the rolled oats or the 2 cups for the flour made from oats? I actually always use gramms:( so my dough looked too wet.. Thanks in advance!!!
Hi Liza, so sorry your dough looked wet! Do you mean after you put the cheese or before you baked it? Sometimes when the cheese stays for longer – the crust absorbs a little bit of the moisture, but I didn’t find that too bad. I used 2 cups of oats – not flour…I didn’t weigh it – but a cup is a little over 200ml. I hope this helps, let me know if you have any other questions – I’m here to help 🙂
The cheesecake is awesome particularly the healthy crust. I an idea cropped that I can use the crust recipe and adapt it to make ginger biscuits but I want them to be crunchy, softer but not goeey. I don’t like gooey biscuits. What can I include to make these biscuits? Thanks in advance. Carmen
Sooooo yummmmyyyy :O
And no regrets about eating this 😛
Thank you, I’m glad you enjoyed it!
Sooooo yummmmyyyy :O
And no regrets!!!
Do you have to bake the crust? Could you just not and it be a no bake cheese cake?
I’ve tried it both ways, I like both…but the baked a bit more since it gets crunchy. I find the no-bake recipe can get a bit soggy when it stays longer in the fridge.
Just tied it, it came out really good! My husband and daughter loved it too. Thank you for the recipe. The only changes I made, was, blending frozen mango into the filling.
Sounds delicious, glad you liked the recipe!
Loved the recipe. I am not a fan of oats or cottage cheese but keep trying to be. This recipe has changed my mind, ty! As I’m tryping this, this will be my 2nd time making it, which means I really enjoyed it and the recipe is a keeper! 💕
Glad you loved the cheesecakes Jana! I’m also not a fan of cottage cheese, but it works well here!
Hey! This recipe looks delicious! I get excited just thinking about making it. However, I have a problem with the oat measurements. I’ve got oat flour at home already, our blender is old and not good for grinding instant oats. Is there any way you could measure the oat flour needed for this recipe? I’d appreciate it a lot. Regardless, I’ll probably make this in the future. Never tried cheescake before (in terms of baking and eating), so I’m curious. Thanks!