Greek Yogurt Cheesecake
A Greek Yogurt Cheesecake Tart with a shortbread crust and fresh peaches is the stuff dessert dreams are made of. It's a creamy, lightened-up healthy cheesecake recipe and so easy to make too!
For the Shortbread Crust:
- ¾ cup all-purpose flour
- ½ cup white whole wheat flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter cut into cubes
For the Greek Yogurt Cheesecake:
- 2 cups plain Greek yogurt full-fat or 2%
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 fresh peach thinly sliced
Make the Shortbread Crust:
In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, white whole wheat flour, sugar and salt. Add in the butter pieces and mix on low speed for 3 minutes, then increase speed to medium and mix for 2 more minutes, until dough holds together when you press it with your fingers.
Use your fingers to press the dough into the bottom and up the sides of the tart pan, pressing it down firmly. Bake crust for about 15 minutes, until barely golden. Place on a wire rack to cool slightly while you make the filling.
Make the Greek Yogurt Cheesecake:
Wipe out the mixer bowl and return it to the stand mixer. Place Greek yogurt and sugar in the mixer bowl and mix until well combined. Add in eggs, vanilla and lemon zest and mix until smooth.
Pour the cheesecake mixture into the tart crust and smooth into an even layer. Bake for 35-40 minutes, until cheesecake is just set.
Let cheesecake cool on a wire rack for 1-2 hours, then transfer to the refrigerator to chill for at least 4 hours before serving. Arrange peach slices on top of cheesecake, slice and serve.
Serving: 1slice (1/8 of cheesecake) | Calories: 296kcal | Carbohydrates: 37g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 108mg | Potassium: 142mg | Fiber: 1g | Sugar: 22g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Nutrition information is only an estimate.
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