NO-BAKE GREEK YOGURT CHEESECAKE
This no-bake Greek yogurt cheesecake is perfect for parties or as a post-dinner dessert.
Provided by Ashley Baron Rodriguez
Categories Desserts Cakes Cheesecake Recipes
Time 3h40m
Yield 10
Number Of Ingredients 18
Steps:
- Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
- Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
- Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
- Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
- Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 27 g, Cholesterol 107.3 mg, Fat 38.2 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 22.8 g, Sodium 409.3 mg, Sugar 19.2 g
LEMONY GREEK YOGURT CHEESECAKE RECIPE - (4.3/5)
Provided by tisch3240
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10 to 15 minutes until firm and dry. Remove from oven and set on a wire rack. *Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin. If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm). Place in center of oven. Start checking cheesecake after 50 minutes and then every 5 to 10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving. Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.
YOGURT-RICOTTA CHEESECAKE
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, serve cheesecake with strawberries.
Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.
More about "greek yogurt cheesecake recipes"
HEALTHIER GREEK YOGURT CHEESECAKE - FIT MITTEN KITCHEN
GREEK YOGURT CHEESECAKE - WELL PLATED …
From wellplated.com
4.8/5 (24)Category DessertCuisine AmericanCalories 243 per serving
GREEK STYLE NO BAKE CHEESECAKE WITH YOGURT
From mygreekdish.com
NO-BAKE GREEK YOGURT CHEESECAKE …
From bonappetit.com
GREEK YOGURT CHEESE CAKE WITH …
From dianekochilas.com
LIGHT GREEK YOGURT CREAM CHEESE …
From showmetheyummy.com
GREEK YOGURT CHEESECAKE | DESSERT …
From goodto.com
GREEK YOGURT CHEESECAKE – INSTANT POT RECIPES
From recipes.instantpot.com
HEALTHY CHEESECAKE RECIPE WITH GREEK YOGURT
From cheesecakesworld.com
TRYING THE MEDITERRANEAN DIET? START WITH THESE GREAT RECIPES FOR ...
From news.yahoo.com
GREEK YOGURT CHEESECAKE {WITH CHERRY COMPOTE} - IFOODREAL.COM
From ifoodreal.com
MSN
NO-BAKE GREEK YOGURT CHEESECAKE RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST GREEK YOGURT CHEESECAKE - FIT FOODIE FINDS
From fitfoodiefinds.com
GREEK YOGURT CHEESECAKE FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
MINI YOGURT CHEESECAKES - PUREWOW
From purewow.com
用酸奶做超仿真口感的【低卡伪芝士蛋糕】LOW CALORIE YOGURT …
From youtube.com
GREEK YOGURT CHEESECAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
BEST GREEK YOGURT CHEESECAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TOFU GREEK YOGURT CHEESECAKE - ENDURANCE BAKING
From endurancebaking.com
GREEK YOGURT CHEESECAKES - DINNER AT THE ZOO
From dinneratthezoo.com
NO-BAKE GREEK YOGURT CHEESECAKE | FAGE YOGURT
From usa.fage
CREAMY GREEK YOGURT CHEESECAKE - A PERFECT HOLIDAY DESSERT
From cookmorphosis.com
You'll also love