Guilt Free Cheesecake (aka Greek Yogurt Cheesecake)

Guilt Free Cheesecake (aka Greek Yogurt Cheesecake)
Cheesecake recipe from Eat Live Run

Yield: 1 x 9 inch cheesecake

Crust (low-sugar version)

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup coconut oil or butter, melted

Crust (super sweet version)

  • 1-1/4 cups Oreo cookie crumbs
  • 1/4 cup coconut oil or butter, melted

Cheesecake

  • 2 cups plain Greek yogurt
  • 2/3 cup organic raw sugar
  • 2 tsps vanilla
  • 2 eggs
  • 1 tbsp cornstarch
  • pinch of salt

Preheat oven to 350F

Grease 9 inch springform pan. Combine graham/cookie crumbs with melted coconut oil/butter. Press into pan.

Combine greek yogurt, sugar, vanilla and eggs; stir in cornstarch and salt until blended. Pour cheesecake mixture on top of crust; bake for 30-35 minutes.

When the cake is done, the center will still be jiggly but it will look “done” – do not overbake. Cool, then allow to set at least 2 to 3 hours in the fridge. Do not release sides of springform pan until the cake is set. Top as you wish, and enjoy!

Note: I have also made this with half the amount of sugar and found it still tasted quite good – just a bit more tangy. I have also made it with half the sugar and without the crust and used it as a “faux-cheesecake” snack. YUM!

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