The Easiest Healthy Cheesecake with Rice Cake Crust

Indulge in this macro-friendly High Protein Cheesecake with Rice Cake Crust. An easy recipe with no extra sugar and creamy flavor for your fitness goals.

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How I know this recipe is a hit? I actually made it 3 times and my husband was wow'ed every time! I gave some of this rice cake crusted cheesecake in his snack container that he took to his office, and he actually texted me multiple times saying that is was delicious! And that too with some photos! take that as an extra big compliment!

What can I use for cheesecake crust other than graham crackers?

When looking for a healthy, simple alternative to a traditional high-calorie graham cracker crust, the best solution presented in this recipe is the Rice Cake. A simple, low-calorie base that requires zero effort and provides satisfaction without the guilt

I based this off of my single serve protein cheesecake recipe, so if you've tried that one, you're going to love this alternative that's even easier since it uses a rice cake as a crust. Since it's fall though, I went with some cinnamon apples as a topping. A very risky move there because now I need to make a new recipe for an apple cheesecake haha.

Why You'll Love This Protein Cheesecake with Rice Cake Base

High Protein & Macro-Friendly: Made with nonfat Greek yogurt, low fat cream cheese and protein powder, this recipe is a fantastic fitness-friendly dessert that directly supports hitting your protein goals.
Guilt-Free: Along with the low-calorie crust with no butter, this cheesecake is high protein and low calorie too.
Perfectly Portioned: This recipe is specifically designed to make one individual cheesecake cup, which is ideal for managing a calorie deficit and makes excellent meal prep.
Creamy, Crack-Free Texture: Key ingredients like cornstarch and essential techniques like the water bath ensure the filling sets beautifully and stays smooth
No Special Equipment: No springform pan needed since we use a ramekin here.

Ingredients for Healthy Cheesecake with Rice Cake Crust

We use clean, macro-friendly ingredients to create the creamiest, most satisfying filling.

Rice Cake: Choose your favorite flavor (Caramel is the top pick) for the crunchy base; Quaker Rice Cakes are recommended.
Reduced Fat Cream Cheese Recommended to achieve that classic, rich cheesecake texture.
Nonfat Greek Yogurt: For a protein boost and a light tanginess to the filling.
Vanilla Protein Powder - This not only makes it a high-protein treat but also adds essential sweetness and flavor. I used the vanilla protein powder from Quest for this recipe since it's a whey-casein and great for baking.
Some Cornstarch: Key for a smooth, thick filling that sets beautifully.
An Egg White

See recipe card at the bottom of the page for the measurements!

Substitute Ingredients for a Healthy Cheesecake Crust (Weight Loss Focus)

For the best results, it is recommended that you stick to the ingredients listed, but here are a few options if you need to make a substitution:

Nonfat Plain Greek Yogurt: Use thick regular Greek Yogurt or coconut yogurt, although this may slightly change the macro count.
Reduced Fat Cream Cheese: Substitute with Full-fat Cream Cheese (but note that this will increase the fat content)
Whey-Casein Protein Powder: You can use Plant-Based Protein Powder. If you make this choice, you may need to add a touch more sweetener to the batter, as plant-based proteins are often less sweet.
Cornstarch: Tapioca Starch
Caramel Rice Cake: You may use a Rice Cake flavor of your choice. The flavor will come through, so be sure to choose one that you love

How to Make the Best Rice Cake Cheesecake

Follow these simple steps for the best individual cheesecake with a rice cake crust!

1. Prep the Pan and Oven: Preheat your oven to 350°F. Line a large ramekin with foil, and then lightly grease the inside with non-stick spray or oil.

2. Make the Crust: Place one rice cake flat into the bottom of the prepared ramekin.

3. Cream the Cheese: In a large bowl, use an electric hand mixer to beat the softened cream cheese until it is completely smooth (about 1-2 minutes).
Crucial Tip: Ensure your cream cheese is softened, as cold cream cheese results in a lumpy batter.

4. Mix in Yogurt & Dry Ingredients:
Add the Greek yogurt and beat until combined. Next, beat in the vanilla protein powder and cornstarch, ensuring you scrape down the sides of the bowl.

5. Add Egg White: Beat in the egg white until it is just combined.
DO NOT OVER-MIX! Over-mixing develops the protein and leads to a dense, tough cheesecake instead of a light, creamy one.

6. Pour and Smooth: Pour the prepared filling mixture directly over the rice cake crust in the ramekin and smooth out the top.

7. Water Bath Setup: Place the ramekin in a large, deep baking pan, and carefully fill the surrounding baking pan with 2-3 inches of boiling water.
Do not skip the water bath-the resulting steam is essential for a moist, even cooking environment, which prevents the cheesecake from cracking.

8. Bake: Bake cheesecake for 25-27 minutes.
Stop baking when the edges are set and the very center of the cheesecake is still slightly jiggly or soft to the touch; it will finish setting as it cools.9. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely on the counter. Then, move it to the refrigerator for a couple of hours to chill fully before enjoying.

Equipment

10/10 recommend using good hand mixer for the cream cheese. I love this cordless one from KitchenAid, but you can use the regular one too.

How to Store Easy Rice Cake Cheesecake

This is a fantastic dessert for meal prep for the week because it stores so well.

Consume: Enjoy within 5 days

Refrigeration: Store your baked and cooled cheesecake in an airtight container in the fridge.

FAQs

Can I use a regular rice cake (plain) for the crust?

Yes, any flavor of rice cake works for the crust. Caramel is recommended for extra sweetness, but a plain rice cake is a perfectly fine base for this rice cake base dessert.

Why does the recipe use hot water for baking?

The water bath uses boiling water to create steam in the oven. This steam ensures a creamy, smooth texture and prevents the rice cake cheesecake from cracking.

Can I substitute the Greek yogurt with cottage cheese?

The texture will be different, so it's best to stick with nonfat plain Greek yogurt. If you use cottage cheese, you must blend it completely smooth first.

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