A cream cheese-less cheesecake that tastes like a delicious, rich, and creamy yogurt cake.
Making of Yogurt cheesecake no cream cheese
The ingredients of this healthier cheesecake will yield a moist and creamy consistency. To get the best results, we recommend these simple steps for preparing your batter: – Add all of your batter ingredients (except for your fruit topping) to a large bowl and mix with an electric mixer until smooth – Pour ~1/4 cup of batter into each individual cupcake liner — if using paper wrappers, be sure to only fill them halfway as the filling will expand during baking! — Place filled cups onto a baking tray or sheet pan – Bake at 350°F (175°C) for 30-35 minutes, or until cheesecakes are set and spring back lightly to the touch – Allow cakes to cool completely on a rack before removing from pan
Ingredients for yogurt cheesecake no cream cheese
Cheesecake Filling: 1 pound / 16 oz. Fat-Free Cream Cheese at room temperature.
1 Cup Plain Nonfat Greek Yogurt at room temperature.
2 large eggs at room temperature.
½ cup Truvia Baking Blend granulated sugar substitute. Use these ingredients as is — do not use any substitutes! Crust/Topping Ingredients: 2 cups graham cracker crumbs. You can either buy pre-made crumbs or crush up whole graham crackers to make your own. If you buy pre-made crumbs, be sure to check the ingredients list on the back of the box before buying! — try to find a brand with only 1 or 2 ingredients listed for best results (for example, our favorite brand is Kinnikinnick graham cracker crumbs)Optional Crust/Topping Addition: ½ tsp ground cinnamon. This will add some extra depth to the cake’s flavor – yum!
Fruit Topping Ingredients:
Your choice of fresh fruit, cut into small pieces or slices — we used blueberries and strawberries. Other great options include raspberries, cherries, kiwis, peaches…really any fruit will work well here!
Directions
Cheesecake Filling: – Cream together cream cheese and greek yogurt until smooth using an electric mixer. – Add eggs one at a time, mixing well after each addition. – Mix in Truvia Baking Blend sugar substitute until fully incorporated – batter should be thick but still creamy. Crust/Topping Ingredients: – Combine graham cracker crumbs with cinnamon (if using) and stir together to mix well. If you bought pre-made graham cracker crumbs, check the ingredients list on the back of the box before buying! — Our favorite brand is Kinnikinnick because it has one main ingredient (wheat flour). *Optional Crust/Topping Addition: – Sprinkle 2T of your cinnamon-graham cracker mixture over the bottom of each cupcake liner NOTE: This will be added for extra flavor – do not dip cheesecake filling into this! Set aside. Fruit Topping Ingredients: – Combine fruit of choice with 1T sugar (optional). *If you like, you can also add 1/2 T lemon juice to help prevent browning.
-Stir together until well mixed. Set aside.
– Pour ~1/4 cup of batter into each individual cupcake liner — if using paper wrappers, be sure to only fill them halfway as the filling will expand during baking! — Place filled cups onto a baking tray or sheet pan – Bake at 350°F (175°C) for 30-35 minutes, or until cheesecakes are set and spring back lightly to the touch
– Allow cakes to cool completely on a rack before removing from the pan NOTE: If you try to remove your cupcakes too early they might stick to their wrappers or fall apart. We recommend waiting for ~10 minutes after turning off the oven before removing them from the tray. Leave plain OR top with fruit topping (recipe listed
