<\/span><\/h2>\nIs there anything better than a bite of creamy cheesecake? Absolutely not! And that\u2019s exactly why we developed this delicious healthy cheesecake recipe. <\/p>\n
Did you know that 5 oz. Greek yogurt has 14g protein in it?<\/strong> Greek yogurt adds a delicious tartness to any cheesecake recipe and is a great healthy alternative to cream cheese. We mix the two together and it is a match made in heaven.<\/p>\n\n
<\/span>what is the best kind of yogurt for this recipe?<\/span><\/h2>\nWe recommend a Greek yogurt that is higher in fat such \u2013 2% \u2013 5% plain Greek yogurt. Your favorite brand of Greek yogurt is Fage.<\/p>\n
If you\u2019d like to add even MORE protein \u2014 try using Skyr yogurt. This type of yogurt is thicker, creamier, and higher in protein than Greek yogurt. Our favorite is Painterland Sisters Plain. It has 18g of protein per 5 oz.!<\/p>\n<\/div>\n
\nUse a stand mixer<\/strong>:\u00a0\u00a0<\/strong>We highly recommend using a Kitchen Aid, but any brand will do. A stand mixer is best because it is consistent and your arm won\u2019t get tired.<\/li>\nDon\u2019t have graham cracker crumbs?<\/strong>\u00a0To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb \u2013 about 30-45 seconds.\u00a0<\/li>\n<\/ul>\n\nMake sure your cream cheese is softened: <\/strong>Starting with softened cream cheese will ensure that your filling is creamy with no clumps! <\/li>\n<\/ul>\n<\/span>Don\u2019t Skip These Tips!<\/span><\/h2>\n\nBe sure your cream cheese and eggs are room temperature. <\/li>\n Do not over mix your batter. <\/li>\n Don\u2019t skip the 1 hour cooling down in the oven. <\/li>\n<\/ul>\n<\/span>What You Need for Greek Yogurt Cheesecake<\/span><\/h2>\nThere are 3 elements of this Greek yogurt cheesecake \u2014 the crust, the filling and the raspberry sauce. Let\u2019s see what you need:<\/p>\n
<\/span>Crust<\/span><\/h3>\n\nGraham cracker crumbs <\/li>\n Melted butter\u00a0<\/li>\n Vanilla extract<\/li>\n<\/ul>\n\n
Graham crackers are used for a classic cheesecake crust \u2014 although, you can also use Oreos, gingersnaps, etc. <\/p>\n<\/div>\n
<\/span>Raspberry Sauce<\/span><\/h3>\n\nFresh raspberries<\/li>\n Water<\/li>\n Honey\u00a0<\/li>\n Vanilla\u00a0<\/li>\n Pinch of salt\u00a0<\/li>\n Cornstarch<\/li>\n<\/ul>\n<\/span>Filling<\/span><\/h3>\n\nFull fat cream cheese<\/li>\n Plain Greek yogurt\u00a0<\/li>\n Honey\u00a0<\/li>\n Vanilla extract<\/li>\n Large eggs\u00a0<\/li>\n<\/ul>\n\n
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simple<\/p>\n
spring form pan<\/p>\n
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Always have your cupboards stocked with a spring form pan for cheesecake making!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/span>How to Make Greek Yogurt Cheesecake<\/span><\/h2>\nNeed not be intimidated by the longer instructions for this Greek yogurt cheesecake recipe! We\u2019ve split up the steps into 3 parts: the crust, the filling and the raspberry topping. <\/p>\n
\nPrep and preheat: <\/strong>First, preheat the oven to 350\u00baF and grease a 9-inch springform pan.\u00a0<\/li>\nMake Graham Cracker Crumbs: <\/strong>Place the graham crackers into a high-speed food processor and process until graham cracker crumbs are formed. Measure out 3 cups and then place back into the food processor. Add the melted butter and vanilla into the food processor and pulse until a crumble has formed \u2014 this will be your cheesecake crust!<\/li>\nForm Crust: <\/strong>Pour the graham cracker mixture into the springform pan and use a spatula or a measuring cup to form a crust. Try to press the crust down and then up the sides of the pan about \u00bd inch so the graham cracker crust can hold the cheesecake filling.\u00a0<\/li>\nBake Crust: <\/strong>Bake the graham cracker crust for 5 minutes at 350\u00baF and then remove and set aside to cool.\u00a0<\/li>\n<\/ol>\n\nHeat Raspberries: <\/strong>Prepare the raspberry sauce by placing the fresh raspberries, \u00bc cup water, and 1 tablespoon of honey into a small saucepan.\u00a0Stir everything together over medium\/high heat and bring to a boil.\u00a0<\/li>\nSmash Raspberries: <\/strong>When the water has boiled, turn the heat to low and smash the raspberries down with a wooden spoon creating a jam.\u00a0<\/li>\nAdd Vanilla: <\/strong>Add the vanilla and pinch of salt to the pot and stir. Then let the mixture simmer for 5 minutes.\u00a0<\/li>\nAdd Cornstarch: <\/strong>Next, dissolve the cornstarch into the remaining \u00bc cup of water so that there are no cornstarch lumps.\u00a0 Add the cornstarch mixture to the sauce pan and mix (the mixture should begin to thicken as you stir).\u00a0<\/li>\nLet Simmer: <\/strong>Let the mixture simmer over low heat for another 5 minutes.\u00a0This will smell absolutely DELICIOUS \ud83d\ude00<\/li>\nSieve Sauce:<\/strong> Remove the raspberry sauce from heat and pour the sauce through a fine mesh strainer catching the seeds in the strainer and allowing a smooth raspberry sauce to be caught in a bowl.<\/li>\nSet Aside: <\/strong>Set the raspberry sauce aside and discard the seeds.\u00a0<\/li>\n<\/ol>\n<\/span>Prepare Water Bath<\/span><\/h4>\nPlace a roasting pan or baking sheet with sides into the oven and fill with about 1-2 inches of water. The pan will heat and the water will come to temperature while you make the cheesecake filling.\u00a0<\/p>\n
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We highly recommend a water bath because it helps prevent cracking. <\/strong><\/p>\nFill a roasting plan with 1-inch of water. Wrap the bottom of your spring form pan with aluminum foil so no water can get into the crack of the pan. <\/p>\n
Place the spring form pan into the water bath and place the roasting pan in the oven. <\/p>\n<\/div>\n
<\/span>Make Cream Cheese Mixture<\/span><\/h3>\n\nMake Cream Cheese Mixture: <\/strong>Prepare the cheesecake filling by placing the softened cream cheese into a stand mixer and mix on medium speed until the cream cheese is completely smooth.\u00a0Scrape the sides of the bowl and then add the Greek yogurt, honey, and vanilla to the cream cheese.\u00a0Mix on medium\/high speed until the mixture is light and fluffy. Finally, scrape the sides of the bowl one last time and make sure that all of the ingredients are combined.\u00a0Feel free to taste test \ud83d\ude00<\/li>\nAdd Eggs: <\/strong>Add one egg at a time to the cream cheese mixture beating over low speed.\u00a0When each egg has been just incorporated into the mixture you add the next egg. When you add the third egg, turn the mixer off when it is mixed into the batter.<\/li>\nWrap Springform Pan: <\/strong>Prepare the cheesecake by first wrapping the springform pan with aluminum foil. Why?<\/strong> You do this step to keep water from leaking into the bottom of your pan when your cheesecake is baking in the water bath in the oven.\u00a0<\/li>\nPour Cheesecake Filling over Crust: <\/strong>Then, pour the cheesecake filling into the springform pan. Pro tip:<\/strong> Shake the pan to be sure the filling is evenly distributed.\u00a0<\/li>\nDrizzle & Swirl Raspberry Sauce<\/strong>: Set aside \u00bc cup of the raspberry sauce for later and then drizzle the rest of the raspberry sauce over the cheesecake in a checkerboard-like design.\u00a0Use a toothpick to swirl the cheesecake and sauce together into a fun swirl design.\u00a0Have fun with this!<\/li>\n<\/ol>\n<\/span>How long do you bake Greek yogurt cheesecake?<\/span><\/h2>\nPlace the springform pan into the water bath in the oven and bake for 60 minutes.\u00a0<\/p>\n
How can I tell if it\u2019s done? <\/strong>When the cheesecake is done there will be a slight jiggle to the cheesecake but it won\u2019t be liquid-y.\u00a0<\/p>\n<\/span>Once your cheesecake is done baking do these 3 things\u2026<\/span><\/h2>\n<\/span>Cool Cheesecake in the Oven<\/span><\/h3>\nTurn the heat off in your oven and crack the oven door so that the cheesecake can cool slowly with the oven (about 60 minutes). This will ensure you won\u2019t end up with a crack on top of the cheesecake!\u00a0<\/p>\n
<\/span>Let Set in Fridge<\/span><\/h3>\nRemove cheesecake from the oven and remove the tin foil from the springform pan., and then place in the fridge to set for at least 1 hour.\u00a0<\/p>\n
<\/span>Drizzle & Enjoy<\/span><\/h3>\nRemove the cheesecake from the fridge, take off the sides of the springform pan and serve each slice with a drizzle of the leftover raspberry sauce.\u00a0<\/p>\n<\/span>Toppings for Greek Yogurt Cheesecake<\/span><\/h2>\nWe love topping this healthy cheesecake with MORE raspberry drizzle<\/strong>!<\/p>\nOther topping ideas:<\/p>\n
\nWhipped cream<\/li>\n Fresh berries<\/li>\n Chocolate syrup<\/li>\n Caramel drizzle<\/li>\n<\/ul>\nTo store this Greek yogurt cheesecake, cover the it with plastic wrap right in the spring form pan, and place it in the refrigerator for up to 7 days.<\/p>\n
Freezing a cheesecake is very simple! If you\u2019d like to freeze your healthy cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the\u00a0freezer for up to 3 months.<\/strong><\/p>\n\n
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<\/span>For the Crust<\/span><\/h4>\n\n\nFirst, preheat the oven to 350\u00baF and grease a 9-inch springform pan.\u00a0<\/p>\n<\/li>\n
\nPlace graham crackers into a high-speed food processor and process until graham cracker crumbs are formed. Measure out 3 cups and then place back into the food processor. Add the melted butter and vanilla into the food processor and pulse until a crumble has formed.<\/p>\n<\/li>\n
\nPour the graham cracker mixture into the springform pan and use a spatula or a measuring cup to form a crust. Try to press the crust down and then up the sides of the pan about \u00bd inch so the graham cracker crust can hold the filling.\u00a0<\/p>\n<\/li>\n
\nBake the graham cracker crust for 5 minutes at 350\u00baF and then remove and set aside to cool.\u00a0<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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<\/span>For the Raspberry Sauce<\/span><\/h4>\n\n\nPrepare the raspberry sauce by placing the fresh raspberries, \u00bc cup water, and 1 tablespoon of honey into a small saucepan.\u00a0<\/p>\n<\/li>\n
\nStir everything together over medium\/high heat and bring to a boil.\u00a0<\/p>\n<\/li>\n
\nWhen the water has boiled, turn the heat to low and smash the raspberries down with a wooden spoon creating a jam.\u00a0<\/p>\n<\/li>\n
\nAdd the vanilla and pinch of salt to the pot and stir. Let the mixture simmer for 5 minutes.\u00a0<\/p>\n<\/li>\n
\nNext, dissolve the cornstarch into the remaining \u00bc cup of water so that there are no cornstarch lumps.\u00a0<\/p>\n<\/li>\n
\nAdd the cornstarch mixture to the sauce pan and mix. The mixture should begin to thicken.\u00a0<\/p>\n<\/li>\n
\nLet the mixture simmer over low heat for another 5 minutes.\u00a0<\/p>\n<\/li>\n
\nRemove the raspberry sauce from heat and pour the sauce through a fine mesh strainer catching the seeds in the strainer and allowing a smooth raspberry sauce to be caught in a bowl. If there is still sauce that isn\u2019t moving through the strainer feel free to pour 1-2 tablespoons of water over the seeds and use a spoon to assist the sauce to move through the strainer.\u00a0<\/p>\n<\/li>\n
\nSet the raspberry sauce aside and discard the seeds.\u00a0<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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<\/span>For the Cheesecake<\/span><\/h4>\n\n\nPlace a roasting pan or baking sheet with sides into the oven and fill with about 1-2 inches of water. The pan will heat and the water will come to temperature while you make the cheesecake filling.\u00a0<\/p>\n<\/li>\n
\nPrepare the cheesecake filling by placing the softened cream cheese into a standing mixer and mix on medium speed until the cream cheese is completely smooth.\u00a0<\/p>\n<\/li>\n
\nScrape the sides of the bowl and then add the Greek yogurt, honey, and vanilla to the cream cheese.\u00a0<\/p>\n<\/li>\n
\nMix on medium\/high speed until the mixture is light and fluffy.<\/p>\n<\/li>\n
\nFinally, scrape the sides of the bowl one last time and make sure that all of the ingredients are combined.\u00a0<\/p>\n<\/li>\n
\nAdd one egg at a time to the cream cheese mixture beating over low speed.\u00a0<\/p>\n<\/li>\n
\nWhen each egg has been just incorporated into the mixture you add the next egg. When you add the third egg, turn the mixer off when it is mixed into the batter. You do not want to over mix!\u00a0<\/p>\n<\/li>\n
\nPrepare the cheesecake by first wrapping the springform pan with aluminum foil. You do this to keep water from leaking into the bottom of your pan.\u00a0<\/p>\n<\/li>\n
\nThen, pour the cheesecake filling into the springform pan. Shake the pan to be sure the filling is evenly distributed.\u00a0<\/p>\n<\/li>\n
\nSet aside \u00bc cup of the raspberry sauce for later and then drizzle the rest of the raspberry sauce over the cheesecake in a checkerboard- like design.\u00a0<\/p>\n<\/li>\n
\nUse a toothpick to swirl the cheesecake and sauce together into a fun swirl design.\u00a0<\/p>\n<\/li>\n
\nPlace the springform pan into the water bath in the oven and bake for 60 minutes.\u00a0<\/p>\n<\/li>\n
\nWhen the cheesecake is done there will be a slight jiggle to the cheesecake but it won\u2019t be liquidy.\u00a0<\/p>\n<\/li>\n
\nTurn the heat off in your oven and crack the oven door so that the cheesecake can cool slowly with the oven (about 60 minutes). This will ensure you won\u2019t end up with a crack on top of the cheesecake.\u00a0<\/p>\n<\/li>\n
\nRemove cheesecake from the oven and remove the tin foil from the springform pan.\u00a0<\/p>\n<\/li>\n
\nPlace the\u00a0 cheesecake in the fridge to set.\u00a0<\/p>\n<\/li>\n
\nRemove the cheesecake from the fridge, take off the sides of the springform pan and serve each slice with a drizzle of the leftover raspberry sauce.\u00a0<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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(adthrive-in-post-video-player video-id=\u201dnzX95tor\u201d upload-date=\u201d2021-10-03T09:00:00.000Z\u201d name=\u201dGreek Yogurt Cheesecake\u201d description=\u201dThis is our signature Greek Yogurt Cheesecake recipe (AKA Healthy Cheesecake). It\u2019s made with cream cheese, Gree yogurt, honey, and a homemade raspberry sauce!\u201d)<\/p>\n<\/div>\n
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Calories: <\/span>457<\/span> kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>36<\/span> g<\/span><\/span>, <\/span>Protein: <\/span>9<\/span> g<\/span><\/span>, <\/span>Fat: <\/span>31<\/span> g<\/span><\/span>, <\/span>Fiber: <\/span>3<\/span> g<\/span><\/span>, <\/span>Sugar: <\/span>20<\/span> g<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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