Low-Fat Yogurt Cheesecake – a delicious recipe with plain yogurt, honey, eggs, eggs, fresh fruit, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Optional: Crack an egg and separate the egg white from the yolk. Brush the egg white onto the crust and bake for 5 minutes at 375 F. This allows the crust to turn golden in color. Take the crust out after.
2
Combine the egg yolk and the egg white leftover with the other egg, yogurt, pinch of salt, and honey together in a bowl. Whisk/mix the ingredients together until even.
3
Pour the mixture into the pie/tart crust and bake in the oven for 1 hour at 375 F. Once fully baked, the yogurt cheesecake should look somewhat jiggly in texture although somewhat solid.
4
Cool the yogurt cheesecake down by leaving it in the oven with the oven door open for about 30 minutes. You may put it into the refrigerator afterwards for more cooling time.
5
One the cheesecake has cooled down, slather on some jam/fresh fruit of your choice and you're ready to dig in or leave in to cool even more. :)
186
kcal
Calories
11
g
Fat
9
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups plain yogurt 0% Greek/, 2 teaspoons honey or more/less depending on how sweet you would like it, 2 large eggs, 1 tart crust already-made, 6 inches, and more.
Yes, Low-Fat Yogurt Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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