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This healthy date cheesecake is creamy, delicious and sweetened without any sugar! You only 5 ingredients to make this incredible dessert!
This date sweetened cheesecake is a total game changer for anyone looking to satisfy a dessert craving without the sugar crash. By blending creamy cottage cheese and cream cheese with fiber rich dates, you get a velvety texture that feels incredibly indulgent while packing a significant protein punch.
The beauty of this recipe lies in its simplicity and wholesome profile. Using arrowroot powder instead of traditional flour keeps the entire cake gluten free and ensures a smooth, stable consistency that melts in your mouth.
With just a handful of staples like eggs and dates doing the heavy lifting, you don’t need a pantry full of specialized health foods to achieve that classic, tangy cheesecake flavor. It’s proof that you don’t need added refined sugars when nature’s “caramel” the date, is involved.
The deep cocoa notes of the chocolate ganache perfectly complement the natural sweetness of the date infused base, creating a sophisticated flavor profile that tastes like it came from a high end bakery.
If you like this recipe, you will also love my Lighter Chocolate Cottage Cheese Cheesecake or my No Bake Peanut Butter Cheesecake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. LOVE YOUR LIFE!
5 Ingredient Healthy Date Cheesecake (Gluten Free)
Ingredients
- 1/2 cup packed (75 g) medjool dates, (7 dates)
- 4 oz (115 g) cream cheese, room temp
- 1/3 heaping cup (70 g) cottage cheese
- 2 eggs
- 1 tsp vanilla extract, (optional)
- 2 tbs arrowroot powder, (or cornstarch)
- pinch salt
Optional Chocolate Ganache
- 1/2 cup (90 g) dark chocolate chips
- 2 tbs heavy cream, room temp
Instructions
- Preheat the oven to 350℉. Line a 6 inch round cake pan with parchment paper.
- Remove the pits from your dates. Soak them in warm water for 20 minutes and then drain them, discarding the water.
- Add the dates, cream cheese, cottage cheese, eggs, vanilla, arrowroot powder and salt to your mini food processor and pulse until smooth.
- Please Note: If you prefer a sweeter cake, also add into the food processor 1/4 cup granulated sweetener of choice.
- Pour the batter into a 6 inch cake pan, tap it on the counter a few times and bake for 35 minutes or until set in the middle. Let it set in the pan for 10 minutes, then transfer to a wire rack to cool for 30 minutes. Place the cake in your fridge for at least 4 hours or overnight.
Optional Chocolate Ganache:
- In a mini pot melt your chocolate chips until smooth. Transfer to a small bowl and add in the heavy cream. QUICKLY, whisk the two together vigorously until thick and smooth. Spread it out evenly on the chilled cake, top with flaky salt and refrigerate for at least 30 minutes prior to serving.
Notes
- Nutritional Info does NOT include the optional Chocolate Ganache.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- Option: If you prefer a sweeter cake add in 1/4 cup granulated sweetener of choice. I prefer my cake less sweet with only the dates.
- You can use tapioca flour or cornstarch instead of arrowroot powder.
- You can use Greek yogurt or ricotta cheese instead of the cottage cheese.
once cooked looked like a sad pancake
HI Kathy, I’m sorry it didnt work for you. What size pan did you use? If you used a larger pan than 6 inches then that would affect the outcome.
Absolutely beautiful! I added an almond flour crust. Very good! Show stopper for sure.
looks great…what are the alternatives for topping aside from tbe ganache? don’t have heavy cream.
You can simply drizzle some melted chocolate on each or just serve with some whipped cream on top!
Hi, what can be substituted for arrow root ? Thanks
Hi Brian, all substitutions are listed in the Notes Section!
You can sub in all purpose flour, cornstarch, tapioca flour or potato starch
I followed this recipe exactly and it came out about a half inch thick. not sure what i did wrong…
Hi JT, did you use a six inch pan?
oopppss…that was the problem. I guess I didn’t follow the recipe exactly. i will have to try again. thanks!