Vanilla & almond butter cheesecake

6th May 2020

I baked this delicious vanilla and almond butter cheesecake to celebrate becoming a Natvia ambassador! Natvia is a natural sweetener which you can use instead of sugar in recipes. Previously to becoming an ambassador I used Natvia in a lot of my recipes because it is a proper baking sweetener.

A cheesecake is so easier to make ‘healthier’ without compromising any creamy deliciousness. The one BIG game changer is baking your cheesecake. This allows you to use low fat cream cheeses without the need of double cream or high fat ingredients to set the cheesecake.

To be able to bake a cheesecake you need to use eggs to bind the mix together. And it’s actually not necessary to add the whole egg so further reducing the calories.

Baking a cheesecake may sound a bit daunting but it’s actually really easy. Make sure your oven is at a low temperature, I always bake my cheesecakes at 160°c. The next part is judging when to remove the cheesecake from the oven, I usually start to look at my cheesecake at the 40 minute mark. You want to look for it looking set on top and when you wobble the tin it should have a jelly like wobble. If you over do the cheesecake it will have a stiffer texture that isn’t creamy.

I topped this cheesecake with lots of almond butter, I used meridian as it has a nice loose texture, perfect for drizzling and spreading! I just love the flavour almond butter gives and paired with the vanilla cheesecake its so yummy! I also drizzled white chocolate, added blackberries for a little tang and chunks of Barebells white chocolate almond protein bar to complete this look.

Vanilla & almond butter cheesecake

Recipe by Sarah's Healthy Kitchen


Prep time


Cooking time






  • 150g Rich tea biscuits

  • 60g unsalted butter

  • 540g Philadelphia, lightest

  • 250g Greek yogurt 0%

  • 120g egg whites

  • 120g Natvia granulated stevia

  • 1 tsp vanilla extract

  • 30g plain flour

  • 50g almond butter

  • 20g white chocolate

  • 1 Barebells white chocolate almond bar, chopped


  • Line a 20cm round tin with parchment and pre heat oven to 160 degrees.
  • Add the biscuits to a freezer bag and bash with a rolling bin until a fine a crumb, then add to a bowl.
  • Add the butter to a microwave safe bowl and microwave for 10 seconds until melted, then add to the biscuit crumbs and mix through.
  • Press the biscuit mixture firmly into the lined tin and bake for 10 minutes then set to one side.
  • In a large bowl, mix together the Philadelphia, yogurt and Natvia using an electric whisk until really well combined.
  • Add the vanilla extract and plain flour and beat again until smooth before adding in the egg whites and whisking again until just combined.
  • Pour the mixture over the base then place in the oven for 40 mins approx. Until the cheesecake looks set but still has a slight wobble. 
  • Remove the cheesecake from the oven and leave to cool completely in the tin before transferring to the fridge to set overnight.
  • Once cooled, place in the fridge overnight to set. To decorate, spread over the almond butter leaving a gap round the edge, then drizzle over the white chocolate and scatter the barbells bar and blackberries round the edge.
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