My diet-saving cheesecake, I’ve eliminated cream and sugar: no more guilt and no more perfect summer baking!

My diet-saving cheesecake, I’ve eliminated cream and sugar: no more guilt and no more perfect summer baking!

I have to admit: no-bake cheesecake is my go-to when I want a “wow” dessert but with cleaner ingredients. In this version, we skip the cream and cream cheese and opt for well-drained ricotta and yogurt for a fresh, silky cream. Forget granulated sugar: I use honey (or agave/maple syrup), which provides a rounded sweetness without being cloying. The base is the classic Digestive , but I choose the ones without added sugar and reduce the fat to the bare minimum to keep it firm. The result: a lighter but truly satisfying cheesecake.

Cold “light” cheesecake with ricotta, yogurt, and honey (no-bake): I left out the cream and sugar, but it’s still delicious!

Times, portions and calories

Preparation: 25 minutes

Rest in the fridge: 4 hours (better overnight)

Total time: 4 hours and 25 minutes

Servings: 10 slices (22 cm springform pan)

Calories: ~ 270 kcal per slice (estimated with coconut oil, 0% yogurt and light jam)

Ingredients

Base

250g Digestive biscuits without added sugar

60 g melted coconut oil (or 60 g butter; see tips for further fat reduction)

Cream

300 g well-drained cow’s ricotta

300 g plain Greek yogurt (0% for lighter texture or whole for extra creaminess)

80 g honey (or agave or maple syrup)

1 teaspoon vanilla extract

8 g gelatin sheets (optional, for a firmer cream)

Coverage

250 g light raspberry jam (no added sugar)

Fresh raspberries (optional)

Preparation

Crunchy base:
Blend the Digestives until they become flour. Mix with the melted coconut oil. Pour into a 22 cm mold (lined with parchment paper), press down firmly with the back of a spoon, and refrigerate for 20 minutes .

Hydrate the gelatin (if using).
Soak the sheets in cold water for 10 minutes . Squeeze, dissolve in 2 tablespoons of hot water (or milk), and set aside.

Light cream
: Mix ricotta and yogurt with honey and vanilla until smooth. If using gelatin, add it now, stirring immediately to distribute it evenly.

Assemble
Pour the cream onto the base, level with a spatula and leave to set in the fridge for at least 3 hours .

Topping:
Spread the light jam evenly over the cake; decorate with fresh raspberries. Refrigerate for another hour , then unmold and serve chilled.

Clever tips to keep it healthier (without losing structure)

Lighter base: Use 50g coconut oil + 1–2 tbsp milk to moisten the crumbs: it still holds and cuts ~15–20% fat from the base.

Dry ricotta: leave it in a sieve in the fridge for 1–2 hours: the cream will be firmer even without gelatine .

Sweetener: honey = rounded flavor; agave = cleaner sweetness; maple = aromatic note. You can start with 70 g if you prefer a less sweet taste.

Lactose-free: lactose-free ricotta and yogurt (or soy/coconut vegetable yogurt), vegetable gelatin (agar-agar) following the doses on the label.

Light homemade jam: heat raspberries with a drizzle of water and sweetener to taste; thicken with a little starch or chia seeds, cool, and spread.

Conservation

Refrigerator: 3–4 days, well covered.

Freezer: Slice, well wrapped; thaw in the refrigerator and serve cold.