Breakfast, Dessert, Snack
Low Calorie Cheesecake with Greek Yogurt
Smooth, rich and creamy, this Greek yogurt cheesecake tastes so sinful that you'll never guess it is also healthy. Believe me, this low calorie cheesecake will become your new favorite dessert. Easy, healthy and high protein!
50 minTotal
8servings
Balanced
99
kcal
- 400 grams (14 oz.) Greek yogurt nonfat or full-fat, thick
- 200 grams (7 oz.) cream cheese low-fat
- 3 eggs
- 90 grams (1/2 cup) granular sweetener erythritol
- 40 grams (1/3 cup) cornstarch
- 1 tsp vanilla extract
- a pinch of salt
Topping
- preferred fruit or jam I used sugar-free strawberry jam and strawberries
- Preheat oven to 160°C (320°F) and line the base and sides of a 15 cm (6 inches) springform cake mold with parchment paper.
- In a large bowl, add the eggs and stir together with the granular sweetener, the vanilla extract and a pinch of salt. The result should be a smooth mixture.
- Add to the mixture the Greek yogurt and the cream cheese, then stir thoroughly until all is well combined. Finally, sift in the cornstarch gradually so that it doesn't form lumps, and incorporate it with the cheesecake mixture.
- Transfer the low calorie cheesecake mixture to the prepared cake mold and bake in hot oven for 40 to 50 minutes (my Greek yogurt cheesecake took 45 minutes).
- Once the cheesecake is baked, let cool at room temperature first and then refrigerate for at least 8 hours before slicing.
99
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.