Greek Yoghurt Cheesecake

Creamy no-bake cheesecake cups with lemon and Greek yogurt on a cinnamon graham crust, topped with strawberry sauce. Richberry makes the tangy filling taste sweet.

Total time: 3 hr 20 min
Servings: 6
Difficulty: Easy

Greek yoghurt cheesecake — Sweet moments, naturally.

Ingredients

Crust

2 cups graham cracker crumbs
⅓ cup coconut oil, melted
1 ½ tsp cinnamon

Cheesecake

2 (8 oz) packages cream cheese
1 cup thick vanilla Greek yogurt
2 tbsp lemon juice
1 tbsp vanilla extract
⅛ tsp salt

Strawberry sauce

½ lb strawberries, hulled
¼ tsp vanilla extract

Directions

Make the crust.
Stir the graham cracker crumbs, coconut oil and cinnamon together in a large bowl until well combined. Divide among 6 cups and pack down firmly with your fingers or the back of a spoon.
Blend the filling.
Pulse all the cheesecake ingredients in a food processor until smooth, scraping down the bowl a couple of times.
Fill and chill.
Spoon the filling evenly over the crusts. Refrigerate for 2 to 3 hours, until set.
Make the strawberry sauce.
Halve or quarter the strawberries, depending on size, and put them in a saucepan with the vanilla over medium heat. Cook for 10 to 15 minutes, stirring often, until the berries soften and turn syrupy.
Top and serve.
Just before serving, spoon the strawberry sauce, or fresh fruit, over the cheesecakes.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

2 cups sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.