Hey everyone! I hope you had a wonderful weekend. This one of the those recipes that I cannot wait to share for you all to try!
It is one of my most favorite desserts that I have made thus far. Instead of making the traditional birthday cake for a few of my family members; I made them this delicious cheesecake! Guess what? It was a hit and you would never know that this is a lighter form of enjoying cheesecake by just tasting it. It tastes just as good as your typical cheesecake recipes if not better! Also, substituted coconut oil instead of butter in the crust which gives amazing flavor and obviously better for you than butter! No water bath is necessary either which is a total bonus. This cheesecake is the perfect treat to bring to guests or serve as a host. Everyone will surely love it!
Greek Yogurt Cheesecake
Ingredients
Cheesecake Filling
- 16 ounces 2 packages 1/3 less fat plain cream cheese or Neufchâtel, room temperature
- 16 ounces plain non-fat Greek yogurt room temperature
- ¾ cup granulated sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
- 1¼ teaspoons cornstarch
- 3 eggs room temperature
- 1 tablespoon lemon zest
Graham Cracker Crust
- 2 cups crushed honey graham crackers
- â…“ cup packed light brown sugar
- Slightly less than ½ cup melted coconut oil
- Pinch of salt
- 2 teaspoons ground cinnamon
Topping
- Homemade Berry Jam or topping of choice
Instructions
Prepare the Crust
- Preheat the oven to 350°F.
- In a food processor, pulse together all of the crust ingredients until the mixture resembles wet sand.
- Prepare an 8-inch springform pan by spraying it with nonstick spray and lining the bottom with parchment paper.
- Press the crumb mixture firmly into the bottom of the pan and about 1–2 inches up the sides.
- Bake for 5–10 minutes, or until the crust is lightly golden and firm.
- Allow the crust to cool completely. To speed up the process, place it in the refrigerator while preparing the filling.
Prepare the Filling
- Reduce the oven temperature to 325°F.
- In a large bowl, combine the cream cheese, Greek yogurt, sugar, vanilla, salt, cornstarch, lemon zest, and eggs.
- Add the eggs one at a time, mixing only until each egg is incorporated.
- Use a rubber spatula first, then finish with a whisk to ensure the filling is smooth and free of lumps. If using a stand mixer, mix only on low speed.
Bake
- Pour the filling into the cooled crust and smooth the top.
- Wrap the outside bottom and sides of the springform pan with aluminum foil.
- Place the cheesecake on a baking sheet.
- Bake for approximately 55 minutes, or until the edges are set and the center still has a slight jiggle.
- Remove from the oven and let cool completely at room temperature, about 3 hours.
- Cover with plastic wrap and refrigerate overnight.
Finish & Serve
- The next day, gently loosen the cheesecake from the springform pan using a butter knife dipped in warm water.
- Top with homemade berry jam or your favorite fruit topping.
- Slice and enjoy!
Notes
Mix the filling just until combined to avoid incorporating too much air.
* The center should still jiggle slightly when removed from the oven—it will continue to set as it cools.
* Refrigerating overnight gives the cheesecake the best texture and flavor.
* A springform pan is highly recommended for easy removal.
