Greek Yogurt Cheesecake?

kwedman488
kwedman488 Posts: 132 Member
in Recipes
So I'm going to a 4th of July BBQ tomorrow and I wanted to make a cheesecake with strawberries and blueberries on top to make red, white, and blue. My question was whether or not I can substitute Greek yogurt for the cream cheese without it turning out disastrous. Has anyone ever tried it? Did it taste the same/good/better than regular cheesecake?

Replies

  • RCottonRPh
    RCottonRPh Posts: 148
    I'm not sure, but I did see in the grocery store they now have a greek yogurt/cream cheese hybrid product. I would think there would be a consistency difference, so I'm not sure how you would make up for that.
  • EroseT23
    EroseT23 Posts: 74 Member
    I think cheesecake needs the cream cheese. It might be to loose with that kind of substitution. I do use Greek yogurt instead of sour cream (similar texture/flavor, more protein), and I get Neufchatel cheese -- which is the 1/3 fewer calories kind of cream cheese. It's not just a "lowfat" cream cheese, it's a different product altogether, so it doesn't TASTE lowfat. Which is great. =)

    You can also play around with the crust ingredients to lower the fat/sugar content if you're concerned about that. I use little ramekins to make individual cheesecakes and sometimes I'll go crustless, or I'll just add a spoon of good jam at the bottom or some toasted ground up almonds.

    ETA: I would stay very far away from nonfat cream cheese. That stuff is awful and not worth saving the calories. :sick:
  • Fullsterkur_woman
    Fullsterkur_woman Posts: 2,712 Member
    You mean perhaps like this?
    http://www.abakinggirl.com/2013/01/21/greek-yogurt-cheesecake/
  • MayaSPapaya
    MayaSPapaya Posts: 735 Member
    I've seen people post recipes for it on here before, it can be done. Just look up recipes online, I'm sure you'll find one :smile:
  • Bobbie8786
    Bobbie8786 Posts: 202 Member
    I just pulled a batch of cheesecake "cupcakes" out of my oven. They aren't too sweet but very creamy. They don't taste as rich as a "real" cheesecake but they are pretty good. I will probably add more fruit next time to amp up the sweet factor a bit. I don't recall where I got the recipe. According to MFP recipe calculator: 87 calories each; 13 carbs; 3 fat, 3 protein, 103 sodium, 0 fiber.


    Ingredients:

    12 reduced fat vanilla wafers
    8 oz 1/3 less fat cream cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free vanilla Greek yogurt (I used Chobani)
    2 large egg whites
    3 tbsp lemon juice
    1 tbsp lemon zest
    1 tbsp all purpose flour

    I used 4 blueberries per cupcake and left off the lemon zest, as I didn't have a lemon.


    Directions:

    Heat oven to 350°.

    Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.

    Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
  • SunnySouth2013
    SunnySouth2013 Posts: 37 Member
    I have to try this. Thanks for sharing.
  • kwedman488
    kwedman488 Posts: 132 Member
    Thanks! I'll definitely have to try these out!
  • RCottonRPh
    RCottonRPh Posts: 148
    There is also a fiber one crust recipe I use. It uses fiber one cereal, which is healthier than a graham cracker crust and fewer calories. I also use stevia in place of the splenda, and earth balance spread in place of the butter. It still turned out fine.

    <http://www.food.com/recipe/fiber-one-pie-crust-403985&gt;
  • MyChocolateDiet
    MyChocolateDiet Posts: 22,281 Member
    it's all greek to me
  • tambam69
    tambam69 Posts: 270 Member
    I just pulled a batch of cheesecake "cupcakes" out of my oven. They aren't too sweet but very creamy. They don't taste as rich as a "real" cheesecake but they are pretty good. I will probably add more fruit next time to amp up the sweet factor a bit. I don't recall where I got the recipe. According to MFP recipe calculator: 87 calories each; 13 carbs; 3 fat, 3 protein, 103 sodium, 0 fiber.


    Ingredients:

    12 reduced fat vanilla wafers
    8 oz 1/3 less fat cream cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free vanilla Greek yogurt (I used Chobani)
    2 large egg whites
    3 tbsp lemon juice
    1 tbsp lemon zest
    1 tbsp all purpose flour

    I used 4 blueberries per cupcake and left off the lemon zest, as I didn't have a lemon.


    Directions:

    Heat oven to 350°.

    Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.

    Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

    Sounds Good....
  • cmkile1003
    cmkile1003 Posts: 256 Member
    Cheesecake...yum
  • codycsweet
    codycsweet Posts: 1,019 Member
    I just pulled a batch of cheesecake "cupcakes" out of my oven. They aren't too sweet but very creamy. They don't taste as rich as a "real" cheesecake but they are pretty good. I will probably add more fruit next time to amp up the sweet factor a bit. I don't recall where I got the recipe. According to MFP recipe calculator: 87 calories each; 13 carbs; 3 fat, 3 protein, 103 sodium, 0 fiber.


    Ingredients:

    12 reduced fat vanilla wafers
    8 oz 1/3 less fat cream cheese, softened
    1/4 cup sugar
    1 tsp vanilla
    6 oz fat-free vanilla Greek yogurt (I used Chobani)
    2 large egg whites
    3 tbsp lemon juice
    1 tbsp lemon zest
    1 tbsp all purpose flour

    I used 4 blueberries per cupcake and left off the lemon zest, as I didn't have a lemon.


    Directions:

    Heat oven to 350°.

    Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

    Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way.

    Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.

    Going to have to try
  • 1longroad
    1longroad Posts: 642 Member
    You mean perhaps like this?
    http://www.abakinggirl.com/2013/01/21/greek-yogurt-cheesecake/

    This looks awesome, thank you!!!
  • ReneeReiser
    ReneeReiser Posts: 28 Member
    I think cheesecake needs the cream cheese. It might be to loose with that kind of substitution. I do use Greek yogurt instead of sour cream (similar texture/flavor, more protein), and I get Neufchatel cheese -- which is the 1/3 fewer calories kind of cream cheese. It's not just a "lowfat" cream cheese, it's a different product altogether, so it doesn't TASTE lowfat. Which is great. =)

    You can also play around with the crust ingredients to lower the fat/sugar content if you're concerned about that. I use little ramekins to make individual cheesecakes and sometimes I'll go crustless, or I'll just add a spoon of good jam at the bottom or some toasted ground up almonds.

    ETA: I would stay very far away from nonfat cream cheese. That stuff is awful and not worth saving the calories. :sick:


    This sounds yum!
  • binkie1970
    binkie1970 Posts: 1
    Green Mountain brand Greek cream cheese is fabulous! Tastes great, 1/2 the fat, 2x the protein of regular cream cheese. I bet it would be great for cheesecake, as it tastes a little sweeter than regular cream cheese does to me. good luck!
  • phard53
    phard53 Posts: 40 Member
    Thank you! Sounds great.
  • trackme
    trackme Posts: 239 Member
    wow, cant wait to try! Bump

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