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.

Gesunder griechischer Joghurt -Osterkäsekuchen

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%

Tipps beim Kochen dieses Rezepts

Stellen Sie für eine seidene Textur sicher, dass alle Zutaten vor dem Mischen bei Raumtemperatur stehen.
Überlasse die Eier nicht; Es kann Risse im Käsekuchen verursachen.
Die Verwendung eines Wasserbades verhindert Risse und sorgt für einen gleichmäßigen Backen.

Vorschläge bedienen

Top mit frischen Beeren und einem Spritzer von zuckerfreiem Sirup.
Mit einer Seite geschlagener Kokoscreme servieren.
Mit Zitronenschale für zusätzliche Helligkeit garnieren.

FAQs

F: Kann ich ungerechtes griechischem Joghurt verwenden?
A: Ja, aber fettreiche oder 2% griechische Joghurt liefert eine cremigere Textur.

F: Wie kann ich diesen Käsekuchen-Milchfrei machen?
A: Verwenden Sie milchfreie Joghurt- und Frischkäse-Substitute.

F: Wie lange dauert dieser Käsekuchen?
A: Im Kühlschrank bis zu 5 Tage aufbewahren oder bis zu 2 Monate einfrieren.

F: Kann ich Mandelmehl in der Kruste dieses Käsekuchens ersetzen?
A: Ja, Sie können Hafermehl oder zerkleinerte Nüsse als Alternative verwenden.

F: Wie kann ich diesen Käsekuchen süßer machen?
A: Erhöhen Sie das Erythrit oder verwenden Sie einen natürlichen flüssigen Süßstoff wie Honig oder Ahornsirup.

F: Benötige ich ein Wasserbad, um diesen Käsekuchen zu backen?
A: Es wird für eine reibungslosere Textur empfohlen, aber Sie können ohne sie backen - wissen Sie einfach mögliche Risse.

F: Kann ich bei dieser Käsekuchen einen anderen Süßstoff anstelle von Erythrit verwenden?
A: Ja, Sie können Monk -Obst-, Stevia- oder Kokoszucker verwenden, aber die Menge an der Basis des Süßigkeitsniveaus anpassen.

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