I don’t think that there has been a time in my life when someone asked me “would you like cheesecake?” and I said no. I don’t have that self control. If anything sweet is presented in front of me, I will gobble it down in seconds flat.
But why? Why must cheesecake be made with such unhealthy ingredients? If only it was made out of broccoli and spinach, and still taste delicious.
Now this cheesecake is made with yogurt. Greek yogurt to be precise. It’s not broccoli and spinach, but heck, it’s close enough.
What can I say about this other than it’s fantastic! It has a lighter taste to it than cheesecake, but that certainly does not take away from the flavour. And it has raspberries on top! See, this thing is trying so hard to be healthy, it would be a shame if you didn’t make it.
What you need to make Greek Yogurt Raspberry Cheesecake
Not much at all. All you need is:
- graham cracker crumbs
- salted butter
- white sugar
- greek yogurt
- salt
- eggs
- vanilla
- cornstarch
- raspberries
That’s it!
Similar Recipes
Like this Greek Yogurt Raspberry Cheesecake? Then you will love these recipes:
- Strawberry Cheesecake Oatmeal
- 4 Ingredient Greek Yogurt Peanut Butter Cheesecake
- Raspberry Cream Cheese Bars
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Greek Yogurt Raspberry Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup salted butter, melted
- 2 Tbsp granulated sugar
Cheesecake
- 2 cups plain Greek yogurt
- 2/3 cup granulated sugar
- pinch of salt
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cornstarch
- fresh raspberries
Instructions
- Preheat the oven to 350˚F.
- Spray a 10-inch springform pan with cooking spray and set aside.
- In a medium bowl, combine the crust ingredients until fully incorporated. Press into the the bottom of the prepared springform pan and 1 inch up the sides. Bake for 8 minutes and remove to cool slightly.
- In a blender or a food processor, combine the yogurt, sugar, salt, eggs, vanilla and cornstarch and blend until smooth.
- Pour the filling into the baked and slightly cooled crust and bake (at 350˚F) for 35 minutes. The cheesecake should be jiggly in the centre but look done.
- Let the cheesecake cool, then arrange the raspberries on top of the cake. Chill in the fridge for 2-3 hours before taking it out of the springform pan.
I was trying to find a recipe for cheese cake that used ALL Greek yogurt and NO cream cheese, and yours was one of the few I found (most were half/half). I made it last night and it is DELICIOUS! I think most people wouldn’t even realize that there’s no cream cheese in it. My husband and I are both cheesecake lovers, and it would fool us. It’s a great alternative, especially for lactose intolerant people sensitive to cream cheese.
Yay!! I am so glad you liked it! It is definitely my go-to cheesecake 🙂
What a cool post! This looks great, cheesecake is a great dessert. Thanks for sharing! 🙂
Thanks! It is one of my favourites!
I dont think I ever declined cheesecake either. I never had yogurt cheesecake i bet this was amazing.
You must try it! It is so good!
This raspberry cheesecake recipe looks so delicious. The Greek yogurt makes it a healthier option.
It is so good!! I always have Greek yogurt in the fridge
Well I was just dreaming of how to turn a creamcheese cake into a less guilt cake. And then, here it comes. I am actually on intermitent diet. But, I want to watch my calories too. Thanks for this wonderful recipe.
I have so many colleagues on that diet. Good luck with it, and thank you!
This cheesecake looks delicious! i’m all for a healthy alternative
Same here! Thanks Sondra!