Today I’m going to show you how to make a healthier Greek Yogurt Cheesecake.
This recipe boasts a lighter, lower-calorie profile without sacrificing the creamy texture and delicious taste.
Perfect for beginners, it’s quick to make and features a wholesome oat crust and a luscious Greek yogurt filling
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GREEK YOGURT CHEESECAKE RECIPE
(makes 8 servings)
Ingredients:
FOR CRUST:
1 1/4 cups oat flour, or ground oats (125g)
1 tbsp cornstarch
1/2 tsp baking powder
2 tbsp milk
2 tbsp unsweetened applesauce
1 tbsp maple syrup
1 tbsp melted butter
1/3 cup unsweetened applesauce
FOR CHEESECAKE FILLING:
2 cups strained Greek yogurt (540g)
1/4 cup honey (60ml)
2 tsp vanilla extract
1/2 cup heavy cream (120ml)
BLUEBERRY SAUCE:
1 cup blueberries, fresh or frozen (150g)
1/4 cup water
1/2 tbsp maple syrup
Nutrition per slice:
189 calories 6g fat, 25g carbs, 9g protein, 14g sugar
Instructions:
Prepare the Crust:
Preheat the oven to 350°F (180°C).
In a large mixing bowl, combine oat flour, cornstarch, baking powder, milk, applesauce, maple syrup, and melted butter. Mix until a smooth dough forms.
Roll out the dough between two sheets of parchment paper and cut into cracker-sized pieces using a pizza wheel.
Bake at 350°F (180°C) for 20 minutes until golden brown.
Allow the baked crackers to cool, then process them in a food processor until crumbled. Add 1/3 cup of unsweetened applesauce and pulse until combined
Prepare the Cheesecake Filling:
In a mixing bowl, beat together strained Greek yogurt, honey, and vanilla extract until smooth.
In a separate bowl, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Greek yogurt mixture until fully incorporated.
Assemble the Cheesecake:
Transfer the cracker crumbs into a pie pan (preferably an 8-inch springform pan) and press evenly onto the bottom.
Chill the crust in the fridge while preparing the filling.
Spoon the prepared cheesecake filling over the chilled crust, smoothing the top with a spatula.
Chill and Serve:
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set.
Before serving, prepare the blueberry sauce.
Prepare the Blueberry Sauce:
In a saucepan, combine blueberries, water, and maple syrup.
Simmer over medium heat for 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
Allow the sauce to cool to room temperature.
Slice the chilled cheesecake and serve with a generous drizzle of blueberry sauce on top.
Enjoy!
today I want to show you my new healthy
no- baked cheesecake recipe that I made
using way less sugar and fat than your
ever cheesecake it’s easier and less
fussy than a baked cheesecake there’s no
water bath no worrying about baking time
so it’s highly recommended for beginners
so instead of the usual cream cheese I
went for Greek yogurt that really cuts
down on the calories and I made an
oatmeal crust instead of using store boo
crackers you know how most cheesecakes
use a gram cracker crust and I wanted to
make it all from scratch here so I’m
going to whip up this homemade version
just mix up one and 1 and 1/4 cups of
old flour 1 tbspoon of corn starch and
half teaspoon of baking powder 2 tbsp of
milk 2 tblspoon of applesauce 1 tbspoon
of maple syrup and 1 tbsp of melted
butter you can do that using a wooden
spoon or a hand and roll out the dough
between two pieces of parchment paper
cut with a pizza wheel or any sharp
knife here tried to make them pretty but
the shape and the size don’t really
matter here and bake them for 20 minutes
at 350f or 180c when cool you can put
all the crackers in a food processor
until you got fine crumbs then add/
third of a cup of unsweetened apple
sauce and pulse a few more times until
everything’s nicely combined I prefer to
place a piece of parchment paper at the
bottom of my pie pan it just makes it
easier to remove the cheesecake on a
cutting Bard later and you can see
simply press the crust into the bottom
of your pan then you can pop it in the
fridge while you whip up the cheesecake
filling this is a low calorie cheesecake
so we have to find a substitute for
cream cheese and Greek yogurt works so
well in this recipe but it has to be a
firm Greek yogurt and some Brands
contain a lot of water so first place it
in a strainer or cheesecloth and let it
drain for several hours or
overnight this will allow the cheesecake
filling to set properly and achieve the
perfect consistency I need two cups of
strained Greek yogurt then I add 1/4 cup
of honey for just enough sweetness you
can use maple syrup if you prefer 2
teaspoons vanilla extract and beat with
a mixer until smooth and I don’t use any
gelatin or condensed milk to firm it up
but I do need only half cup of heavy
cream to give the cheesecake a light
Airy texture and balance out a Tangy
Greek yogurt flavor after the cream is
whipped to stiff peaks gently into the
mixture until fully
combined and you can evenly spread the
cheesecake filling into a prepared
oatmeal crust cover and chill in the
fridge for at least 6 hours or ideally
overnight before cutting into it has the
same firm cheesecake texture like the
one made with cream cheese or baked in
the oven I’m sure you’re going to love
it now for serving you can add some
fresh fruit on top or make this quick
blueberry sauce simply add one cup of
frozen blueberries to a saucepan qu cup
of water and half tablespoon of maple
syrup and simmer for about 5 minutes
over low heat but the topping choices
are endless so feel free to get creative
here now let’s talk numbers for each
piece of this Greek yogurt cheesecake
you’ll get 189 calories with only 6 G of
fat and 14 g of sugar and it’s way
lighter than your typical cheesecake and
it pegs 9 g of protein so it’s
definitely a guilt-free version but you
get all the yumminess richness and
creaminess you used to the sweetness is
just enough to let all the other flavors
really shine I think that’s a pretty
good Improvement and once you taste it
you won’t miss all the extra calories
that come with regular cheesecake the
same thing goes for crustless cheesecake
I uploaded on the channel earlier it’s
baked version made with ricotta cheese
it’s slight delicious and super easy to
prepare check out that recipe now thanks
for watching stay healthy stay happy