Description
A light and creamy Greek yogurt cheesecake with a tangy flavor and natural sweetness, offering a healthier twist on a classic dessert.
Ingredients
- For the filling:
- 2 cups thick Greek yogurt (full-fat preferred)
- 2 large eggs
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 pinch salt
- For the optional crust:
- 1 cup crushed oats or almond flour
- 2 tablespoons coconut oil, melted
- 1–2 tablespoons sweetener of choice
Instructions
- Preheat oven to 325°F (160°C) and grease or line a small pan.
- If using crust, mix oats or almond flour with coconut oil and sweetener, then press into pan.
- In a bowl, whisk together yogurt, eggs, honey, cornstarch, vanilla, and salt until smooth.
- Pour filling into the prepared pan.
- Bake for 30–40 minutes until edges are set and center slightly jiggles.
- Turn off oven and let cheesecake cool inside with door slightly open.
- Refrigerate for at least 2–3 hours before serving.
Notes
- Use thick Greek yogurt for best texture.
- Do not overbake to avoid cracks.
- Cooling gradually helps maintain smooth texture.
- Chilling is essential for proper firmness.
- Top with fresh fruit or compote for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg
