Greek Yogurt Raspberry Cheesecake
Healthy Greek Yogurt Raspberry Cheesecake recipe. Less calories and fat than your typical cheesecake, and tastes virtually the same!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: Vegetarian
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
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.