Go Back

Greek Yogurt Cheesecake

Laura Norris
Print Recipe Pin Recipe

Ingredients
  

For the graham crackers

  • 1.5 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup loosely packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 5 tablespoon of cold unsalted butter cut into pieces
  • 2 tablespoons maple syrup use 3 if sweeter cookie is desired
  • 1/4 cup milk
  • 1 tablespoon vanilla extract

For the cheesecake

  • 2 cups of graham crackers crushed
  • 2 tablespoon of unsalted butter melted
  • 2 cups plain Greek yogurt
  • 8 oz. lower fat Neufchatel cream cheese
  • 2 large eggs
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

For the graham crackers

  • Combine the dry ingredients in a food processor.
  • Add the butter to the food processor and pulse until it forms coarse crumbs.
  • Add the maple syrup, milk, and vanilla and blend until a dough forms.
  • Chill for at least 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Roll out to desired thickness and cut into cookies.
  • Bake for 20-25 minutes, depending on the size of your cookies, or until golden brown.
  • Let the cookies cool at least 30 minutes before making crust.

For the cheesecake

  • Preheat the oven to 325 degrees.
  • Pulse 2 cups of crushed graham crackers in the food processor to form crumbs. Add the melted butter and pulse until combined.
  • Firmly press the graham cracker crumbs into the bottom of a greased springform pan and parbake for 5 minutes.
  • While the crust is baking, combine the remaining ingredients in food processor or mix them together by hand using a whisk until smooth.
  • Pour the cheesecake batter into the pan and bake for 45-50 minutes or until set in the center.
  • Remove the cheesecake from the oven and immediately cover with foil, as this will cool the cake gradually and prevent the top from cracking.
  • Let set for at least three hours before serving.

Notes

I used 0% fat Greek yogurt; you can use 2% or full fat for an even creamier cheesecake.
As the baking of time of cheesecake can vary depending upon the quirks of each oven, keep an eye on your cheesecake starting at 40 minutes.