Q: Can I use non-fat Greek yogurt? A: Yes, but full-fat or 2% Greek yogurt provides a creamier texture.

Q: How can I make this cheesecake dairy-free?

A: Use dairy-free yogurt and cream cheese substitutes.

Q: How long does this cheesecake last?

A: Store in the fridge for up to 5 days or freeze for up to 2 months.

Q: Can I substitute almond flour in the crust of this cheesecake?

A: Yes, you can use oat flour or crushed nuts as an alternative.

Q: How can I make this cheesecake sweeter?

A: Increase the erythritol or use a natural liquid sweetener like honey or maple syrup.

Q: Do I need a water bath to bake this cheesecake?

A: It’s recommended for a smoother texture, but you can bake without it—just be aware of possible cracks.

Q: Can I use a different sweetener instead of erythritol when making this cheesecake?

A: Yes, you can use monk fruit, stevia, or coconut sugar, but adjust the quantity based on sweetness level.

Cheesecake di Pasqua di yogurt greco sano

Name: Healthy Greek Yogurt Easter Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 cup almond flour; 2 tbsp coconut oil, melted; 1 tbsp erythritol (or preferred low-carb sweetener); 1/2 tsp cinnamon; 2 cups Greek yogurt (full-fat or 2%); 8 oz cream cheese, softened; 1/3 cup erythritol (or preferred low-carb sweetener); 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon juice; 1 tbsp cornstarch (or arrowroot powder)

Healthy Greek Yogurt Easter Cheesecake

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

180

Chilling Time

4 hours (Minimum)

Total Time

5 hours 5 minutes

Easter is a time for celebration, family gatherings, and of course, indulgent desserts. But what if you could enjoy a creamy, decadent cheesecake without the guilt?

This High Protein, Low Sugar Greek Yogurt Easter Cheesecake is the perfect solution! Made with protein-rich Greek yogurt, a light and nutty almond flour crust, and naturally sweetened with monk fruit or erythritol, this cheesecake delivers a luscious texture and mouthwatering flavor—all while keeping sugar and calories in check.

This dessert is ideal for those looking to maintain a balanced diet during the holiday season. Unlike traditional cheesecakes loaded with sugar and heavy cream, this version offers a lighter, more nutritious alternative without compromising on taste.

The rich, velvety filling, complemented by the subtle crunch of the crust, makes each bite a delightful experience. Plus, with the added benefit of protein, this cheesecake is a smart choice for health-conscious foodies, fitness enthusiasts, and anyone who wants to enjoy dessert guilt-free.

Perfect for Easter brunch, family gatherings, or meal prep for the week, this high-protein cheesecake is easy to prepare and can be customized with your favorite toppings. Fresh berries, a drizzle of honey, or a sprinkle of crushed nuts can take it to the next level!

So, whether you're following a high-protein, low-sugar, or keto-friendly lifestyle, this Greek Yogurt Easter Cheesecake is a must-try. It’s proof that you don’t have to sacrifice flavor to stay on track with your health goals. Get ready to impress your family and friends with a delicious, nutritious, and festive cheesecake that will have everyone asking for seconds!

Image of Healthy Greek Yogurt Easter Cheesecake

Ingredients

For the Crust:

1 cup almond flour
2 tbsp coconut oil, melted
1 tbsp erythritol (or preferred low-carb sweetener)
1/2 tsp cinnamon

For the Cheesecake Filling:

2 cups Greek yogurt (full-fat or 2%)
8 oz cream cheese, softened
1/3 cup erythritol (or preferred low-carb sweetener)
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp cornstarch (or arrowroot powder)

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Directions

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C). Line a 7-inch springform pan with parchment paper.
In a bowl, mix almond flour, melted coconut oil, erythritol, and cinnamon until well combined.
Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove and let cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the Greek yogurt, cream cheese, and erythritol until smooth.
Add eggs one at a time, mixing on low speed to avoid overbeating.
Stir in vanilla extract, lemon juice, and cornstarch until fully incorporated.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled crust.
Place the springform pan in a larger baking dish and pour hot water around it to create a water bath.
Bake for 50 minutes, or until the center is slightly jiggly but set.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Serve

Transfer to the refrigerator and chill for at least 4 hours or overnight.
Top with fresh berries and a drizzle of honey (optional), slice, serve, and enjoy!

Nutrition

Serving Size: 1 Slice
per serving: Calories; 180

Amount/Serving % Daily Value

Fat: 12 grams; 18%
Saturated Fat: 6 grams; 30%
Cholesterol: 60 milligrams; 20%
Sodium: 120 milligrams; 5%
Carbs: 8 grams; 3%
Protein: 12 grams; 24%
Sugar: 3 grams; 3%
Fiber: 2 grams; 7%

Suggerimenti durante la cottura di questa ricetta

Per una consistenza più setosa, assicurarsi che tutti gli ingredienti siano a temperatura ambiente prima di miscelare.
Non bei in eccesso le uova; Può causare crepe nella cheesecake.
L'uso di un bagno d'acqua impedisce le crepe e garantisce una battuta uniforme.

Servire suggerimenti

Top con bacche fresche e un filo di sciroppo senza zucchero.
Servire con un lato di crema di cocco montata.
Guarnire con la scorza di limone per una luminosità extra.

FAQ

D: Posso usare yogurt greco non grasso?
UN: Sì, ma lo yogurt greco a pieno titolo o 2% fornisce una consistenza più cremosa.

D: Come posso rendere questa cheesecake senza latte?
UN: Usa sostituti di yogurt e crema di formaggio.

D: Quanto dura questa cheesecake?
UN: Conservare in frigorifero per un massimo di 5 giorni o congelare per un massimo di 2 mesi.

D: Posso sostituire la farina di mandorle nella crosta di questa cheesecake?
UN: Sì, puoi usare la farina d'avena o le noci schiacciate come alternativa.

D: Come posso rendere questa cheesecake più dolce?
UN: Aumenta l'eritritolo o usa un dolcificante liquido naturale come il miele o lo sciroppo d'acero.

D: Ho bisogno di un bagno d'acqua per cuocere questa cheesecake?
UN: È consigliato per una consistenza più fluida, ma puoi cuocere senza di essa: essere consapevole delle possibili crepe.

D: Posso usare un dolcificante diverso anziché l'eritritolo quando faccio questa cheesecake?
UN: Sì, puoi usare la frutta monaca, la stevia o lo zucchero di cocco, ma regolare la quantità in base al livello di dolcezza.

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