A healthier version of a no-bake cheesecake made with Greek yogurt and natural sweeteners, offering a creamy dessert that's lower in fat and sugar.
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In a bowl, combine the graham cracker crumbs with the melted butter or coconut oil until the mixture resembles wet sand.
Divide the mixture evenly among serving cups or a pie dish, pressing it down to form a firm base.
In a mixing bowl, beat the softened cream cheese until smooth.
Add the Greek yogurt, honey or maple syrup, lemon juice, vanilla extract, and a pinch of salt. Mix until well combined and creamy.
Spoon the filling over the prepared crusts, smoothing the tops with a spatula.
Refrigerate for at least 2 hours, or until the filling is set.
Top with fresh berries, chopped nuts, or a drizzle of honey before serving.
For a firmer cheesecake, refrigerate it overnight.
Feel free to experiment with different toppings like chocolate shavings or coconut flakes.
