This healthy cheesecake is unbelievably smooth and creamy, and you won’t believe it’s made with Greek yogurt! With no added sugar and low in calories, it’s an impressive dessert that everyone will love.
Ingredients
For the crust
- 1 recipe sugar-free cookies, crushed
- 1/2 cup granulated sweetener of choice (I used erythritol)
- 1/3 cup butter (vegan or standard)
For the filling
- 1 cup non-fat cream cheese
- 2 cups non-fat Greek yogurt
- 2 large eggs
- 2/3 cup granulated sweetener of choice (I used erythritol)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170°C (325°F).
- In a mixing bowl, combine the crushed cookies, sweetener, and melted butter, whisking until well blended. Transfer the mixture into a greased 8-inch springform cake pan.
- Add the cheesecake filling ingredients to a high-speed blender and blend until smooth. Pour the filling over the prepared crust.
- Bake the cheesecake in the oven for 45-55 minutes, or until the center is set.
- Once baked, let the cheesecake cool completely, then refrigerate for at least 4 hours to firm up.
Notes
- To Store: Always store the cheesecake in the refrigerator, covered. It will keep well for up to 2 weeks.
- To Freeze: Place the cheesecake in a shallow container and store it in the freezer for up to 6 months.
