Greek yogurt 'cheesecake' with honey-walnut topping

Still stuffed from the holidays, but not quite willing to give up desserts? Try this cheesecake made with Greek yogurt. Use honey and walnuts for a baklava-like topping, or top it with fresh fruit. 

By , Eat. Run. Read.

  • close
    Nonfat Greek yogurt makes a surprisingly delicious base for a cheesecake.
    View Caption

Anyone else feel like they ate everything this Christmas? Oh I have no regrets. I'm just saying that after a steady diet of Christmas cookies and cheese and crackers and delicious mama-made meals, I could/should spend some serious time with fruits, veggies, and healthier desserts. (Note that I say healthier desserts, not no desserts. Who do you think I am? No desserts is crazy talk.)

What is not crazy talk? Greek yogurt cheesecake. This really is a healthy dessert – nonfat Greek yogurt, eggs, and a little sugar – that is all! It is insanely easy to make. And it's actually really smooth, creamy, and delicious. Really, I am blown away by how good this is.

I made this for a Greek-themed dinner party back in the fall. Greek desserts are too hard for me on a weeknight (or ever – I'll leave baklava to the pros), but I wanted to make something relevant to the theme. So I searched around for a dessert involving Greek yogurt, and then made up a honey walnut baklava-like topping to go with it.

Recommended: 50 decadent chocolate recipes

I made the graham cracker crust no problem, and slid the cake into the oven, praying to the baking gods that it did not deteriorate into a watery mess burning on the bottom (always a risk when trying something new). Well, my prayers were answered because it came out looking A-OK and I was elated!

And I'm happy to report that it tastes good, too. Definitely nowhere near as rich and creamy as a regular cheesecake, but it also doesn't give you that too-full feeling after eating a slice. I will definitely be making this again and trying out different toppings.

Greek yogurt cheesecake with honey-walnut "baklava" topping

For the cake

1-1/2 cups crushed graham cracker/crumbs

1 cup sugar, divided

1/4 cup butter, melted

4 eggs

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

3 cups plain or vanilla Greek yogurt (I used nonfat)

For the topping

1 cup honey (I used wildflower honey)

1 cup water

3/4 cups walnuts, toasted, and finely chopped

1. Preheat the oven to 350 degrees F.

2. In a medium-sized bowl, thoroughly combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom and a little up the sides of a 9-inch spring-form pan and bake for 10 minutes.

3. Beat together eggs, remaining 3/4 cup sugar, vanilla, and flour. Gently whisk in the Greek yogurt.

4. Pour into hot crust and bake for 45-50 minutes or until barely set in center (just a little jiggly when you shake it).

5. Cool cake to room temperature on wire rack, then refrigerate at least an hour (or overnight) before serving. 

6. For the topping: 30 minutes before serving, combine all topping ingredients in a small saucepan on the stove. Simmer until thickened, approximately 15 minutes. Spoon over each piece of cake before serving. 

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

Share this story:
 
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...