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Greek Yogurt Cheesecake

This recipe is so exciting to me because I swap out cream cheese and use Greek yogurt instead, and the results are a luscious creamy thick “cheesecake”! The tang of the yogurt mimics that of the cream cheese to the point where you can barely detect the difference. Topped with a glorious raspberry coulis, this cheesecake is a stunner and people won’t believe when you tell them how you made it.


  • 1 1/2 cups graham cracker crumbs

  • 2 tablespoons melted butter

  • 4 cups flavored Greek yogurt (I used Chobani honey flavored)

  • 4 eggs

  • 2 tablespoons cornstarch

  • 1/2 cup sugar

  • Pinch of salt

  • 12 oz. frozen raspberries

  • 1/3 cup sugar

  • 8” springform pan

  • 9x9 baking dish


Preheat oven to 350.

Combine graham cracker crumbs and melted butter. Press mixture into a springform pan in an even layer.

Bake for 8-10 minutes until golden.

In a food processor or large bowl with a hand mixer, combine yogurt, eggs, cornstarch, sugar, and salt.

Pour mixture into springform pan and place into a 9x9 baking dish.

Note: you may want to wrap the bottom of the springform pan to prevent any leakage.

Add hot hot water to the baking dish until it reaches about halfway up the side of the springform pan.

Bake for 45 minutes or until golden and slightly jiggly in the center. Do not overbake or it will crack.

Allow cheesecake to cool at room temperature and then refrigerate for several hours or overnight before removing springform ring.

For the Raspberry Coulis:

In a small pan over medium heat, add raspberries and sugar and simmer until the sugar dissolves and the mixture is bubbly and the consistency of syrup.

Remove from heat and carefully puree the raspberries with an immersion blender. Be careful, the mixture is hot!

Using a fine mesh strainer, strain the raspberry sauce into a large bowl, removing seeds. Chill completely in refrigerator.

Slice cheesecake and serve with the coulis.

Servings: 6

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