Easy Healthy Tasty Cheesecake W Yogurt
Indulge guilt-free with this Easy Healthy Tasty Cheesecake with Yogurt, a lighter twist on the classic dessert that doesn't compromise on flavor. This recipe combines a buttery graham cracker crust with a luscious filling made from softened cream cheese and creamy Greek yogurt, sweetened just right with granulated sugar and a hint of vanilla. A touch of lemon zest brightens the flavors, while the optional topping of fresh berries adds a vibrant finish. Ready in just 15 minutes of prep time and baked to perfection in under 40 minutes, this cheesecake is an effortless treat that's perfect for any occasion. With its smooth, velvety texture and healthier ingredients, this versatile dessert is ideal for serving at dinner parties, family gatherings, or simply satisfying a weekday sweet tooth. Serve chilled and enjoy!
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Recipe Information
Ingredients
- 150 grams Graham cracker crumbs
- 60 grams Unsalted butter
- 250 grams Cream cheese, softened
- 200 grams Plain Greek yogurt
- 80 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 1 teaspoon Lemon zest
- 100 grams Fresh berries or fruit (optional, for topping)
Instructions
Preheat your oven to 160°C (320°F) and lightly grease a springform pan (around 8 inches in diameter).
In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to flatten. Set the pan aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, using a hand or stand mixer.
Add the Greek yogurt, vanilla extract, and lemon zest to the cream cheese mixture. Mix until fully blended and no lumps remain.
Beat in the eggs, one at a time, mixing just until incorporated. Do not overmix, as this can lead to cracks in the cheesecake.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to create an even surface.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This prevents sudden temperature changes that might crack the cheesecake.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely.
Before serving, gently remove the springform pan ring. Optionally, top with fresh berries or other fruits for a delightful garnish.
Slice and enjoy your easy, healthy, and tasty yogurt cheesecake!
Nutrition Facts
Calories |
2626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 143.3 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 640 mg | 49% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
