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Greek Yogurt Cheesecake | Akis Petretzikis

Video taken from the channel: Akis Petretzikis


1 1/3 cup plain Greek yogurt. 1/2 cup (4oz.) reduced fat cream cheese. 1/3 cup honey. 2 eggs. 2 tsp. vanilla extract. Topping Ingredients: Blueberries.

Strawberries. Shredded coconut. Other ideas: graham cracker crumbs, other fresh fruit, chocolate, caramel, cookies, nuts) Directions: 1. Preheat oven to 350F. Lightly grease your small ramekins or bowls. 2. Combine cheesecake. These Greek yogurt cheesecakes start with a simple graham cracker crust.

The crust is pressed into cupcake liners and a 5 ingredient. You’ll LOVE this recipe because: The rich chocolate cheesecake has a light, but ultra-creamy texture, thanks to the addition of Greek yogurt.This also brightens up the typical sweetness of cheesecake, making it a great summery dessert option. It’s naturally sweetened with maple syrup – just enough without going overboard on added sugars!; The base is just 2. Sweet, tangy, and delicious. Add Sola yogurt to these mini cheesecakes to make them irresistible.

How to make No-bake Mini Healthier cheesecakes Make the crust: To make the crust I used graham cracker but if you want a healthier crust you can use any nut you like. See the recipe card for detail. Prepare the filling: In a large size mixing bowl beat the cream cheese until smooth and creamy. Add sweetened condensed milk and Greek yogurt. Add the Greek yogurt, sweetener, egg, and vanilla.

Beat until completely smooth. Divide the filling evenly between the muffin liners. Then bake in the oven. Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese.

Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the. Ingredients.

1 1/2 cups Greek yogurt, vegan if desired. 1/2 cup cream cheese, or soft or firm tofu. 1/4 tsp salt, just over level.

1 1/2 tsp pure vanilla extract. 1/2 tbsp lemon juice. 1/2 cup pure maple syrup or agave (or 2/3 cup sugar or xylitol) 1 tbsp cornstarch or arrowroot. Yogurt: I use thick Greek yogurt (vanilla or honey-vanilla flavored).

If you use non-Greek yogurt, the cheesecake mixture might be a bit thinner so experiment accordingly. If you have homemade yogurt, that could work as well the thicker the better (if your yogurt is plain, consider adding a bit of honey or agave nectar or sugar to sweeten it up just slightly). 2 cups of greek yogurt + cheese cake pudding mix.

For toppings use defrosted fruit. 2 cups of greek yogurt + sugar-free chocolate pudding mix. Toppings sugar-free caramel sauce or 2 tablespoons of melted PB2 on top.

2 cups of greek yogurt + sugar-free white chocolate pudding mix + raspberries.

List of related literature:

With just ten minutes of hands-on time required, there’s no excuse not to make this yogurt.

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
from Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out
by Cristina Curp
Victory Belt Publishing, 2018

While we’re huge fans of Greek yogurt, it’s a bit too tart for this recipe.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

We especially like this granola served with our homemade Greek-style Yogurt (recipe follows).

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

Put the Basic Yogurt Cheese, 2 tablespoons of the nutritional yeast, and the lemon juice and salt in a medium bowl.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Cherry Vanilla Yogurt Bowl: Mash 1/4 cup frozen defrosted unsweetened cherries along with 1/2 teaspoon vanilla extract into 1 cup plain Greek yogurt.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Greek yogurt, which is thicker and creamier than American-style yogurt and has a mild, slightly tangy flavor, is an ideal companion for fruit and so was perfect for our fresher recipe.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Would Dannon have obtained the same share with a new flavor of yogurt!

“Lateral Marketing: New Techniques for Finding Breakthrough Ideas” by Philip Kotler, Fernando Trías De Bes
from Lateral Marketing: New Techniques for Finding Breakthrough Ideas
by Philip Kotler, Fernando Trías De Bes
Wiley, 2003

-Blender blend filling until very smooth: 1 cup Low Fat COTTAGE CHEESE, 1 EGG, 2 cups Low Fat VANILLA YOGURT, 2 EGG WHITES, 1/2 cup FRUCTOSE, 1 teasp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

kids were targeted with DANNON SPRINKL’INS. low-fat yogurt with special “surprise” toppings, and Kemps Spoonz’N Yogurt, with edible vanilla cookie spoons attached to 4-oz (140 g) cups of yogurt.

“Handbook of Food and Beverage Fermentation Technology” by Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield
from Handbook of Food and Beverage Fermentation Technology
by Y. H. Hui, Lisbeth Meunier-Goddik, et. al.
CRC Press, 2004

also, this yogurt, unlike the previous recipe,

“Kitchen Creamery: Making Yogurt, Butter & Cheese at Home” by Louella Hill, Erin Kunkel
from Kitchen Creamery: Making Yogurt, Butter & Cheese at Home
by Louella Hill, Erin Kunkel
Chronicle Books LLC, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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17 comments

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  • For anyone that wants a low calorie version of this, switch the yogurt to fat free plain greek yogurt, and a sugar alternative, and lower the recipe down a little as an the ingredients!

  • 1:56 idk they look the same colour to me ��
    So you added thyme but not EXTRA VIRGIN GREEK OLIVE OIL? And here I was beginning to think you love it so much that you bathe in it LOL. Which reminds me of something I’ve seen before: https://youtu.be/89wRDIIuSw0 ��

  • Why didn’t I see this… Him! Before I moved to Central America??? ���� I could have been eating really great tasting fresh foods!!

  • One of my favorites. I saw this when you posted it and I’ve been making them a lot. I made cream cheese using your cream cheese recipe and tried it with this and it was really nice. Thanks for this awesome recipe ����

  • Μόλις το βγάλαμε απ το ψυγείο κ το σφαξαμε.. δεν παίζεται.. πολύ τούμπανο κ δροσερό.. πολύ Greek.. αύριο θα είναι παρελθόν το ταψί κ πάμε για άλλη συνταγή τσιζ κέικ.. οποίος έχει απορίες να μπει στο σάιτ του Άκη..

  • Here during lockdown. Can you do a simplier recipe that doesn’t involved strained yoghurt? Can’t get that a the moment. BTW, love your content.

  • Look forward to trying it, but wondering: Is it vital to wait until serving the cake to add the Honey onto it? Is it a problem if the honey, herbs and nuts are put on the cake and kept in the refrigerator?

  • Im from Albania and now i live in grecce. I have see you in tv and i could’nt see all the the recipe but noe i’m happy seeing you here… I will do it noew��

  • Ακη εισαι τυχερος που δεν κανεις live cooking show γιατι με ολες αυτες τις λυσσαρες που σου την πέφτουνε εδω δε θα ειχε καλη καταληξη ������

  • Turkey Anatolia and occupying land, burning and wrecking Greek tyrants. Now you are acting like cultured cute dancers. The Aegean is the Turkish sea and will remain Turkish. Baklava, Yogurt, Doner kebab, Turkish food is not Greek food. Thief in Greece

  • I love all his recipe it’s healthier and delicious. This is the only you tube show cooking I love because there’s not much of talking.

  • Yesterday we baked your cheesecake… wow unbelievable, the best!!! We had friends to visit… nothing is left… Thank you very much Akis, you are the best, we love your recipes and you… Greetings from Austria

  • Αυτό το κόλπο με το φούρνο που το κατεβάζεις στους εκατό θα το έκανες και σε ένα γιαπωνεζικο cheesecake; θα φουσκωσει το ίδιο πιστεύεις; χωρίς να βάλεις νερό σε ταψί;

  • Instructions state to pre-bake the crusts alone before adding the cheesecake, video doesn’t show or mention this first baking step. Does that mean it is optional? ��

  • I just made it!! It’s in the oven now. My first EVER cheesecake I made. I am also making a blueberry sauce to go on top!! Thanks for this recipe, Akis!

    UPDATE: It’s good!! Nice recipe!! Only thing is it needed some chocolate syrup on top and it was excellent!!

  • i dont know if uts possible to add pictures, But mine turned out so amazingly good! ty so much for the recipe it was my first time trying cheesecakes:D everyone loved them

  • Just made these and they look perfect! I also made the blueberry reduction that I will be spooning over the top when cooled! Cant forget your whip cream recipe too!!! I love your videos because you are very thorough with your directions I’m an over thinker so I appreciate that. You said in a video if you over think it you wont do it and that’s my issue so this time didnt over think and I really really enjoyed baking these so thank you!