NO-BAKE GREEK YOGURT CHEESECAKE
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
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
LEMONY GREEK YOGURT CHEESECAKE RECIPE - (4.3/5)
Provided by tisch3240
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10 to 15 minutes until firm and dry. Remove from oven and set on a wire rack. *Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin. If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm). Place in center of oven. Start checking cheesecake after 50 minutes and then every 5 to 10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving. Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.
COCONUT GREEK YOGURT CHEESECAKE
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
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
GREEK YOGURT CHEESECAKE
You must try our Greek Yogurt Cheesecake! Neufchatel cheese and Greek-style yogurt give this luscious vanilla cheesecake its rich and creamy texture.
Provided by My Food and Family
Categories Dairy
Time 6h5m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Sprinkle crumbs onto bottom of 13x9-inch dish sprayed with cooking spray.
- Beat Neufchatel, sugar and vanilla in large bowl with mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each just until blended; pour into prepared pan.
- Bake 55 min. to 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 170 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 14 g, Protein 7 g
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