How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sugar Cookie Greek Yogurt Gluten-Free Cheesecake?

You need 15 ingredients. The key ingredients include: FOR THE CRUST:, 3/4 cups Monkfruit, 1/2 cups Butter, Softened To Room Temperature, 1 Large Egg, At Room Temperature, and more.

Is Sugar Cookie Greek Yogurt Gluten-Free Cheesecake suitable as baking & desserts?

Yes, Sugar Cookie Greek Yogurt Gluten-Free Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Sugar Cookie Greek Yogurt Gluten-Free Cheesecake?

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.

Sugar Cookie Greek Yogurt Gluten-Free Cheesecake Recipe

Name: Sugar Cookie Greek Yogurt Gluten-Free Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3/4 cups Monkfruit; 1/2 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; 1/4 teaspoons Salt; FOR THE CHEESECAKE:; 2 packages (8 Oz. Size) Reduced Fat Cream Cheese; 3/4 cups Monkfruit; 3/4 cups Plain 2% Greek Yogurt; 2 Large Eggs, At Room Temperature; 1 Tablespoon Vanilla Extract

Sugar Cookie Greek Yogurt Gluten-Free Cheesecake

Eats Now Editorial Team · 826 kcal · Baking & Desserts

1
For the crust:
2
Preheat oven to 350u00b0F.
3
In a large bowl, beat monkfruit and softened butter until smooth and creamy. Add egg and vanilla and beat until well combined.
4
In a small bowl, mix flour, cornstarch, baking powder and salt. Stir into the butter mixture until it forms a dough.
5
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.
6
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 325u00b0F.
7
For the cheesecake:
8
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.
9
Once the crust has cooled for 10 minutes, pour cheesecake over top and gently smooth out.
10
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.
11
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.
12
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.
13
After it's set, slice and devour.
14
Notes:
15
1. I used Pillsbury brand and highly recommend using the same to ensure accurate results.
16
2. Please weigh your flour for the same reason as gluten-free baking can be tricky.

Sugar Cookie Greek Yogurt Gluten-Free Cheesecake

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