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Greek Yogurt Cheesecake

Greek Yogurt Cheesecake

If you love cheesecake, you'll want to try this deliciously tangy version made with Greek yogurt. It's a delicious dessert when topped with your favorite fresh berries.

Prep time15 min
Total time6hr 15min
ServingsMakes 16 servings.
  • 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 container (16 oz.) plain nonfat Greek-style yogurt
  • 2 whole eggs
  • 3 egg whites
  • 1½ cups raspberries
  • Heat oven to 325°F.
  • Sprinkle graham crumbs onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Beat Neufchatel, sugar and vanilla in large bowl with mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each addition just until blended.  Pour into prepared pan.
  • Bake 55 min. to 1 hour or until center is almost set. Cool completely.
  • Refrigerate cheesecake 4 hours.  Serve topped with raspberries.
Recipe Tips
  • Substitute
    Substitute 1/4 tsp. almond extract for the 1 tsp. vanilla.
  • Special Extra
    Garnish with fresh mint leaves before serving.  Or serve topped with fresh blueberries and sliced fresh strawberries instead of/or in addition to the raspberries.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 4g 
   Trans fat 0g 
Cholesterol 45mg 
Sodium 140mg 
Carbohydrate 19g 
   Dietary fiber 1g 
   Total sugars 16g 
   Added sugars 14g 
Protein 7g 
Vitamin D0 %DV
Calcium6 %DV
Iron0 %DV
Potassium2 %DV
Vitamin A8 %DV
Vitamin C4 %DV

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