Coconut Greek Yogurt Cheesecake Recipes

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GREEK YOGURT CHEESECAKE



Greek Yogurt Cheesecake image

Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.

Provided by Food Network Kitchen

Categories     dessert

Time 4h40m

Yield 10 servings

Number Of Ingredients 14

Cooking spray
2 cups cinnamon-sugar pita chips, lightly crushed
2 tablespoons unsalted butter, melted
1 17-ounce container plain 2-percent Greek yogurt
8 ounces reduced-fat cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice
1 teaspoon unflavored gelatin

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
  • Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
  • Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
  • After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

NO-BAKE GREEK YOGURT CHEESECAKE



No-Bake Greek Yogurt Cheesecake image

This no-bake Greek yogurt cheesecake is perfect for parties or as a post-dinner dessert.

Provided by Ashley Baron Rodriguez

Categories     Desserts     Cakes     Cheesecake Recipes

Time 3h40m

Yield 10

Number Of Ingredients 18

½ cup butter
9 whole graham crackers
¼ cup packed dark brown sugar
¼ teaspoon sea salt
2 ½ teaspoons unflavored gelatin
1 tablespoon cold water
3 (8 ounce) packages cream cheese, at room temperature
2 cups whole-milk Greek yogurt, at room temperature
½ pinch white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 pinch sea salt
1 teaspoon vanilla extract
4 cups fresh blueberries
3 tablespoons packed dark brown sugar
2 tablespoons poppy seeds
2 tablespoons lemon juice
1 teaspoon lemon zest

Steps:

  • Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, 15 to 17 minutes. Don't crank up the heat to try to get there faster; you'll just end up with burned butter.
  • Meanwhile, pulse together graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Chill for 1 hour or freeze for 20 minutes until set.
  • Stir together gelatin and cold water in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
  • Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
  • Stir together blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest. Scatter topping over cheesecake.

Nutrition Facts : Calories 477.7 calories, Carbohydrate 27 g, Cholesterol 107.3 mg, Fat 38.2 g, Fiber 1.8 g, Protein 9.3 g, SaturatedFat 22.8 g, Sodium 409.3 mg, Sugar 19.2 g

RASPBERRY CHOCOLATE GREEK YOGURT CHEESECAKE RECIPE BY TASTY



Raspberry Chocolate Greek Yogurt Cheesecake Recipe by Tasty image

Here's what you need: melted coconut oil, graham cracker, kosher salt, frozen raspberry, dark chocolate chip, coconut oil, greek yogurt, large eggs, vanilla extract, organic sugar, cornstarch, warm water, fresh raspberries, chocolate shaving

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 14

5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker
1 pinch kosher salt
12 oz frozen raspberry, thawed
¾ cup dark chocolate chip
2 teaspoons coconut oil, solid
32 oz greek yogurt
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries, for garnish
chocolate shaving, for garnish

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
  • Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
  • Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers.
  • Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on.
  • Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
  • In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside.
  • In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
  • Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
  • To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes.
  • Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
  • Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
  • Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
  • Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
  • Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
  • When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
  • Enjoy!

Nutrition Facts : Calories 442 calories, Carbohydrate 53 grams, Fat 20 grams, Fiber 6 grams, Protein 15 grams, Sugar 34 grams

COCONUT GREEK YOGURT CHEESECAKE



Coconut Greek Yogurt Cheesecake image

I love cheesecake, but sometimes feel guilty about eating it... or even thinking about it. So I decided to replace the cream cheese with Greek yogurt and went with coconut because it's one of my favorite flavors. This one doesn't make me feel as guilty to eat. I top mine with drizzles of dark chocolate and toasted coconut shavings.

Provided by Chef V

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 4h38m

Yield 10

Number Of Ingredients 11

cooking spray
1 ½ cups sweetened flaked coconut
¼ cup white sugar
¼ cup all-purpose flour
1 egg white, whisked until frothy
2 cups coconut-flavored Greek yogurt
2 eggs
⅓ cup white sugar
2 teaspoons coconut extract
1 tablespoon cornstarch
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
  • Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
  • Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
  • Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
  • Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
  • Chill cheesecake in the refrigerator until firm, about 3 hours.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 25.5 g, Cholesterol 37.2 mg, Fat 6 g, Fiber 2.4 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 68.9 mg, Sugar 15.8 g

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