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Description
High Protein Greek Yogurt Cheesecake – a no-bake, lighter dessert made with Greek yogurt for added protein and a creamy texture.
Ingredients
- 1 ½ cups graham cracker crumbs (use gluten-free for GF option)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 8 ounces full-fat cream cheese, at room temperature
- ½ cup mild-flavored liquid honey
- ¾ cup Greek yogurt
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter with a pinch of salt. Stir until all ingredients are thoroughly mixed and the crumbs resemble wet sand. Press this mixture firmly into the bottom of an 8×8 inch square baking dish or a pie plate. Place the crust in the refrigerator to chill for at least 1 hour.
- Make the filling: In a medium mixing bowl, use an electric hand mixer to beat the softened cream cheese and honey together until the mixture is smooth and fluffy.
- Add remaining filling ingredients: Incorporate the Greek yogurt, lemon juice, vanilla extract, and a pinch of sea salt into the cream cheese mixture. Beat just until everything is combined and the filling is smooth.
- Assemble and chill: Pour the cheesecake filling over the chilled crust in the baking dish, smoothing the top with a spatula. Cover the dish and return it to the refrigerator for a minimum of 24 hours to allow the cheesecake to set properly.
- Serve: Once fully set, slice the cheesecake and serve as desired. Top with fresh berries or a drizzle of honey if you wish.
Notes
- Use gluten-free graham cracker crumbs for a gluten-free version.
- Chill the crust for at least 1 hour and the assembled cheesecake for a minimum of 24 hours for best results.
- Works in an 8×8 inch square baking dish or a pie plate.