Description
A lighter take on classic cheesecake using Greek yogurt and low-carb sweeteners, perfect for satisfying a sweet tooth without the carbs.
Ingredients
Scale
- 2 cups Greek yogurt
- 1/2 cup cream cheese, softened
- 1/2 cup granulated erythritol or other low-carb sweetener
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/2 cup almond flour (for crust, optional)
- 1/4 cup butter, melted (for crust, optional)
Instructions
- Preheat the oven to 325°F (163°C). If making a crust, mix the almond flour and melted butter until combined, then press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a mixing bowl, combine Greek yogurt, cream cheese, erythritol, vanilla extract, lemon juice, and salt.
- Beat the mixture until smooth and creamy, scraping down the sides of the bowl.
- Pour the cheesecake filling onto the cooled crust or directly into the springform pan. Smooth the top with a spatula.
- Bake for 45–50 minutes, until the center is set but slightly jiggly. The edges should be set and lightly golden.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, chill overnight for improved texture. Use a water bath for even baking and to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Sugar: 0g
- Sodium: 130mg
- Fat: 16.8g
- Saturated Fat: 7g
- Unsaturated Fat: 9.8g
- Trans Fat: 0g
- Carbohydrates: 4.1g
- Fiber: 0.4g
- Protein: 7.5g
- Cholesterol: 30mg