Greek Yogurt Cheesecake

Greek Yogurt Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.0
  • Total Fat: 1.2 g
  • Cholesterol: 46.5 mg
  • Sodium: 49.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Greek Yogurt Cheesecake calories by ingredient
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Submitted by: BUDGETMOM


try with honey instead next time? Crust not calculated in nutrition info try with honey instead next time? Crust not calculated in nutrition info
Number of Servings: 8


    2 cups fat free plain Greek yogurt

    1/2 cup sugar

    pinch of salt

    2 eggs

    1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract

    1 T cornstarch

    optional: sliced strawberries for garnish
    optional graham cracker crust recipe below -


Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into crust in a 10 inch springform pan, and bake for 35 minutes.

When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.

Let cool then chill for 2-3 hours in the fridge before releasing springform.

Arrange the sliced strawberries over top of the cooled cheesecake and serve.

Simple Graham Cracker Crust

from Choc. Covered Katie

around 1 1/2 cups graham cracker crumbs (about 10 sheets of graham crackers)

3 tablespoons almond milk

In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared 10 inch springform pan, and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust; just pour the filling straight in.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BUDGETMOM.


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