Description
A quick and simple low-fat, creamy and light Greek yogurt cheesecake.
Ingredients
- 10 whole Sheets Of Graham Crackers (4 Small Rectangles Per Sheet)
- 3 Tablespoons Almond Milk
- 2 cups Plain Nonfat Greek Yogurt
- 2 teaspoons Vanilla Extract
- ½ cups Sugar
- 2 Eggs
- 1 pinch Salt
- 1 Tablespoon Cornstarch
- Optional: Strawberries, Raspberries Or Blueberries For Garnish
- 10 whole Sheets Of Graham Crackers (4 Small Rectangles Per Sheet)
- 3 Tablespoons Almond Milk
- 2 cups Plain Nonfat Greek Yogurt
- 2 teaspoons Vanilla Extract
- ½ cups Sugar
- 2 Eggs
- 1 pinch Salt
- 1 Tablespoon Cornstarch
- Optional: Strawberries, Raspberries Or Blueberries For Garnish
Preparation
For the crust: Process the graham crackers in a food processor until fine crumbs are left. Then add the almond milk and keep processing until everything is combined. Pour the mixture into a greased 10-inch spring form pan and smash the mixture of crumbs and milk with your hands, so it evenly covers the bottom of the pan. That’s it! No need to bake the crust, we will just pour the filling straight in.
For the filling: Preheat your oven to 350 F (177 C). Clean out the food processor you used for the crust and combine the yogurt, vanilla, sugar and eggs. Blend everything together until smooth. Then add the salt and cornstarch and blend again.
Pour the filling into the spring form pan and bake it at 350 F for 35 minutes. Make sure you don’t over-bake! You can tell your cheesecake is done when the edges start to pull away from the side of the pan. The center should still be jiggly but the cake should have an overall ‘done’ look to it.
Take your cheesecake out of the oven and let it chill for about 3 hours in the fridge. Once it’s thoroughly chilled, you can release the spring form.
Serve with strawberries, raspberries or blueberries for garnish and enjoy!
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