Berry Greek Yogurt “Cheesecake”
This recipe was adapted from “Eat Run Live’s” Peach and Honey version. I used a homemade graham cracker crust though.
Cheesecake is SO heavy and so fatty if made traditionally. You’ve got mega sugar, loads of cream cheese, heavy cream (Cringe!) and butter. It is the definition of diet disaster. So when my neighbors came over for a summer BBQ the other week, I was in charge of dessert. I wanted something summery and fruity. The grocery stores had raspberries and blackberrries on sale. After finding this recipe on pinterest, I tweaked it a little and it was a HUGE hit! Everyone loved it, and begged for the recipe. It contains NO cream cheese, but you’d never know it – it tastes exactly like the real cheesecake.
10 graham crackers, crushed
1/3 cup melted butter
1/3 cup sugar
Combine all three ingredients and press into the bottom of a greased 9″ spring-form pan. Bake at 350 degrees for 8 minutes.
2 Cups Vanilla Greek Yogurt (2%)
2/3 Cup sugar
2 tsp Vanilla
1 Tbs corn starch
pinch of salt
Fruit topping of choice
Beat the yogurt, eggs, sugar, and vanilla until blended. Add in the cornstarch and salt. Pour onto the hot crust and continue to bake at 350 for 35 minutes. Allow to cool, and chill in the refrigerator for at least 3 hours. Top with your favorite fruit!