Greek Yogurt Cheesecake

Greek Yogurt Cheesecake  Dinner of Herbs

I love cheesecake.  I hate greek yogurt.

I hate the fact that a normal slice of cheesecake can easily hit 400 calories and 40% of your daily amount of allowed fat.

I love that greek yogurt…doesn’t do either one of those.

I have seen a few recipes that completely omit cream cheese altogether, but let’s not be silly.  You can’t tout a pie as a cheesecake if there is NO cheese in it.  Anyone tasting it would immediately spot it as an impostor.  A sad, thin, runny impostor.

So here is my compromise that maintains that delightful cream cheese flavour, while losing a lot of the fat, and even some of the sugar.  No, eating this is not equivalent to eating a celery stick, and it will not make you magically lose weight–but at least you won’t feel yourself gaining 10 pounds just by taking in the wonderful aroma as the pie bakes.

The Recipe


9 inch graham cracker crust

1 8 oz package 1/3 less fat cream cheese (neufchatel) softened

2 cups fat-free greek yogurt

1 egg

1/3 c sugar

1 T vanilla extract

1.5 tsp lemon juice

Servings: 8

Preheat oven to 350oF.  Blend together cream cheese, yogurt, sugar, vanilla, and lemon juice.  Taste-test just a little to make sure it is sweet enough.  Add more sugar if needed.  Once the sweetness is to your liking, add the egg and beat until well blended.  Pour mixture into crust, and bake for 55 minutes.  Allow to cool to room temperature, then chill in fridge for several hours before serving.

greek yogurt cheesecake

 The Facts


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