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.
Ingredients
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 170 |
| % 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 D | 0 %DV |
| Calcium | 6 %DV |
| Iron | 0 %DV |
| Potassium | 2 %DV |
| Vitamin A | 8 %DV |
| Vitamin C | 4 %DV |