Greek Yogurt Cheesecake

Greek Yogurt Cheesecake - SO YUMMY!

So I found this recipe on Pinterest a while ago for a "low calorie Greek Yogurt Cheesecake" and thought I'd give it a try. I tweaked a few things from the original recipe, which you can find here, but I'd have to say that this recipe was absolutely delicious and I now make it all the time (seriously I make it so much I have the recipe memorized). And this recipe is only about 75 calories per cheesecake! (depending on what toppings you use can add a little more)

So to start out, you'll need greek yogurt, sugar-free fat-free cheesecake pudding mix, butter, milk, and graham crackers.

Now here's the super fun part, you take five graham crackers, put them into a zip-lock back and smash them up real good until it's a nice and crumby. You can really use any type of graham cracker you like, I just happened to have the honey ones on hand.

Next melt 3 tablespoons of butter and mix it in with the graham cracker crumbs.

Then you line the cupcake pans with cupcake liners (the recipe makes about 12) and spoon the graham cracker butter mixture into the cupcake liners. It only takes about one big spoonful per liner, and it makes about the exact amount you need. Then you take your fingers (making sure they're clean of course) and press the graham cracker mixture into the bottom of the liner to form a crust.

Then in a small bowl, you mix 12 oz of greek yogurt, one package of sugar-free fat-free cheesecake pudding mix, and a cup of milk. Now here's one of the places where I differed from the original recipe. The original recipe called for almond milk (which I very much dislike the taste of) so I swapped it out for good old fashioned milk. Fat-free is my preference, but you really could use any type of milk you want.

So you want to stir all of those ingredients together until its nice and smooth like this:

Then you just put a nice sized dollop of the cheesecake mixture into each cupcake tin, about 1 1/2 to 2 spoonfuls per tin.

Next is the part that's fun and really you can do whatever you want. I like to add a little spoonfull of jelly on top of each of the cheesecakes to add a little bit of a fruity flavor (this time I use blackberry jelly) but you really could do whatever you want. You could leave them plain, add jelly on top, or just plain old fruit. I was even thinking about next time I make them adding some Nesquik on top of mine for a little bit of chocolaty goodness. 

Then you just pop these bad boys into the fridge for about 30 minutes and you're good to go! 

So all I have to say is that these things are absolutely delicious, and not too bad for you either. Even my dog was at my feet the entire time begging for crumbs and licking up anything that accidentally dropped to the ground.

She thought they were yummy too!

Greek Yogurt Cheesecakes
Recipe adapted from Volume 25 blog

5 graham crackers
3 tablespoons butter, melted
12 oz Greek yogurt
1 package of fat-free sugar-free cheesecake pudding mix
1 cup of milk
any kind of jam, jelly, fruit, or topping you desire

Instructions:

Line 12-cup muffin tin with cupcake liners and set aside.

Place graham crackers into zip-lock bag and smash until fine. In a small bowl, thoroughly mix the graham cracker crumbs and melted butter. Spoon mixture into muffin tins and press into bottom.

In a separate bowl, combine greek yogurt, fat-free sugar-free cheesecake pudding mix, and milk. Stir until smooth. Spoon mixture into muffin tins.

Put whatever topping you desire on cheesecakes and chill for half an hour.

Refrigerate any leftovers. Makes 12 mini cheesecakes.


<3 Becca