Divine Yogurt Cheesecake

Vegetarian
Divine Yogurt Cheesecake
345 min.
16
245kcal

Suggestions


Indulge in the creamy delight of our Divine Yogurt Cheesecake, a dessert that perfectly balances rich flavors with a light, refreshing twist. This vegetarian-friendly cheesecake is not only a treat for your taste buds but also a healthier alternative to traditional cheesecakes, thanks to the addition of Greek fat-free honey vanilla yogurt. With each slice, you’ll experience a luscious texture that melts in your mouth, complemented by the sweetness of fresh strawberries on top.

Perfect for gatherings or special occasions, this cheesecake serves 16, making it an ideal choice for sharing with family and friends. The preparation may take a bit of time, but the end result is well worth the wait. The graham cracker crust provides a delightful crunch, while the creamy filling is a harmonious blend of cream cheese, sugar, and eggs, all whipped to perfection. The gentle baking process ensures a smooth, crack-free surface, while the cooling time allows the flavors to meld beautifully.

Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this Divine Yogurt Cheesecake is sure to impress. With only 245 calories per serving, you can enjoy a slice (or two!) without the guilt. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cup graham cracker crumbs 
  • tablespoons butter melted
  • 24 oz cream cheese softened
  • 0.7 cup sugar 
  •  eggs 
  • oz vanilla-honey greek yogurt fat free
  • tablespoons flour all-purpose
  • cups strawberries fresh quartered

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • spatula
  • springform pan

Directions

  1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
  2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
  3. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
  4. Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking).
  5. Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled.
  6. Remove side of pan; leave cheesecake on pan bottom to serve.
  7. Top cheesecake with strawberries. Store covered in refrigerator.

Nutrition Facts

Calories245kcal
Protein8.17%
Fat62.8%
Carbs29.03%

Properties

Glycemic Index
21.01
Glycemic Load
10.21
Inflammation Score
-4
Nutrition Score
4.4147826122201%

Flavonoids

Cyanidin
0.3mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.47mg
Peonidin
0.01mg
Catechin
0.56mg
Epigallocatechin
0.14mg
Epicatechin
0.08mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Naringenin
0.05mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
0.2mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:245.2kcal
12.26%
Fat:17.45g
26.84%
Saturated Fat:9.83g
61.46%
Carbohydrates:18.15g
6.05%
Net Carbohydrates:17.59g
6.4%
Sugar:13.31g
14.79%
Cholesterol:77.76mg
25.92%
Sodium:194.56mg
8.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.1g
10.21%
Vitamin A:661.54IU
13.23%
Vitamin C:10.58mg
12.83%
Selenium:6.65µg
9.5%
Vitamin B2:0.16mg
9.35%
Phosphorus:78.19mg
7.82%
Calcium:53.65mg
5.36%
Manganese:0.08mg
4.16%
Folate:16.21µg
4.05%
Vitamin B5:0.4mg
3.97%
Vitamin E:0.55mg
3.64%
Potassium:115.51mg
3.3%
Zinc:0.46mg
3.03%
Iron:0.53mg
2.94%
Vitamin B12:0.17µg
2.83%
Magnesium:10.5mg
2.62%
Vitamin B6:0.05mg
2.6%
Vitamin B1:0.04mg
2.45%
Fiber:0.56g
2.26%
Vitamin B3:0.37mg
1.84%
Vitamin K:1.44µg
1.37%
Copper:0.03mg
1.29%
Vitamin D:0.17µg
1.1%