Yogurt Cheesecake

A lighter take on classic cheesecake, this yogurt cheesecake combines creamy Greek yogurt with a hint of tanginess, making it a refreshing dessert perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 3 30

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Cheesecake Filling

2 cups Greek yogurt Uses Greek yogurt for a creamy texture.
3 pieces eggs Make sure the eggs are at room temperature for better mixing.
1/2 cup sugar Can be substituted with honey or maple syrup.
1 teaspoon vanilla extract For added flavor.
1/4 cup lemon juice Fresh lemon juice is recommended.
1 tablespoon cornstarch Helps to set the cheesecake.

Optional Crust

1 unit Graham cracker crust Use a pre-made crust or make your own.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, combine Greek yogurt, eggs, sugar, vanilla extract, lemon juice, and cornstarch. Mix until smooth.
Pour the mixture into a greased cheesecake pan or a pre-made graham cracker crust.

Baking

Bake for 25-30 minutes until set.
Allow to cool, then refrigerate for at least 4 hours before serving.
Serve chilled and enjoy!

Notes

Consider experimenting with toppings such as fresh fruits or a drizzle of chocolate sauce for added flavor. This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.