Description
This Sugar Cookie Greek Yogurt Cheesecake is an easy dessert for the holidays! It’s so creamy you won’t believe it’s healthy, sugar free and only 235 calories!
Ingredients
- FOR THE CRUST:
- ¾ cups Monkfruit
- ½ cups Butter, Softened To Room Temperature
- 1 Large Egg, At Room Temperature
- 1 teaspoon Vanilla Extract
- 1 cup Gluten-Free All Purpose Flour (180g, See Note)
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- FOR THE CHEESECAKE:
- 2 packages (8 Oz. Size) Reduced Fat Cream Cheese
- ¾ cups Monkfruit
- ¾ cups Plain 2% Greek Yogurt
- 2 Large Eggs, At Room Temperature
- 1 Tablespoon Vanilla Extract
Preparation
For the crust:
Preheat oven to 350ºF.
In a large bowl, beat monkfruit and softened butter until smooth and creamy. Add egg and vanilla and beat until well combined.
In a small bowl, mix flour, cornstarch, baking powder and salt. Stir into the butter mixture until it forms a dough.
Line a small plate with parchment paper and press 1/2 cup of the cookie dough onto it, about 1/4 inch thick. It doesn’t need to be perfect. Place the plate into the freezer.
Press the remaining cookie dough flat into the bottom of an 9-inch spring form pan, and slightly up the sides, and bake until the edges are golden brown, about 20 minutes. Let cool to room temperature for 5 minutes and then place refrigerate for 10 minutes to really set the crust. Reduce the oven to 325ºF.
For the cheesecake:
While the crust sets in the refrigerator, beat together the softened cream cheese and monkfruit just until combined. You don’t want to add in too much air. Add Greek yogurt, eggs and vanilla and beat just until combined and the cream cheese is smooth.
Once the crust has cooled for 10 minutes, pour cheesecake over top and gently smooth out.
Remove the reserved 1/2 cup of cookie dough from the freezer and crumble it in small pieces all over the top of the cheesecake. You will cover the majority of the cheesecake.
Bake until the cheesecake rises slightly and the outsides are set, and just a small circle in the center of the cheesecake is still jiggly, about 1 hour to 1 hour and 5 minutes. Turn off oven, crack open the oven door and leave the cheesecake in there for 15 minutes.
Remove the cheesecake from the oven, gently run a very sharp knife around the sides of the pan. Let the cake stand until it reaches room temperature. Once it’s at room temperature, cover and refrigerate for at least 6 hours to overnight.
After it’s set, slice and devour.
Notes:
1. I used Pillsbury brand and highly recommend using the same to ensure accurate results.
2. Please weigh your flour for the same reason as gluten-free baking can be tricky.
