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Vanilla Bean Yogurt Cheesecake
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Vanilla Bean Yogurt Cheesecake #festfoods Have you ever made your own cheesecake? This cheesecake recipe is my absolute favorite, because it is made with vanilla Greek yogurt, which I absolutely love. I simply cannot resist! For this particular recipe, I decided to use Chobani® Non-Fat Vanilla Greek Yogurt. Because this yogurt is already sweet, it minimizes the sugar we add to the recipe, and adds protein! Normally, I like to enjoy this yogurt by itself, but I managed to dedicate a whole two cups of it to this cheesecake. Vanilla Bean Yogurt Cheesecake #festfoods Next, we turn our attention to the graham cracker crumbs. As you can see, I made these myself by crunching up graham crackers in a zip lock bag, but you can certainly purchase graham cracker crumbs in the baking aisle. And for our gluten free friends, don’t miss out on this recipe! Pick up a box of gluten free graham cracker crumbs in the Natural & Organic section at Festival. Vanilla Bean Yogurt Cheesecake #festfoods For this next step, you will need a spring form pan. Before you continue, make sure you have one greased and ready to go. Ready? Wonderful! Now get messy and combine the graham cracker crumbs, sugar, and melted butter in a bowl, and press that mixture into the bottom of your spring form pan. This is going to be our simply sweet cheesecake crust! Vanilla Bean Yogurt Cheesecake #festfoods Next, in a large bowl, beat the cream cheese until very smooth.  Add the eggs, one at a time, and ¾ cup sugar until mixture is smooth.  Add the vanilla and flour and mix to blend thoroughly.  Gently whisk in yogurt. You’ll end up with a rich, creamy, decadent mixture that you can pour directly into your prepared spring form pan. Then, we bake the cheesecake for about 45 minutes, turn off the oven, and let it cool in the oven for 20 minutes. Resist the urge to dig in! Let the cake reach room temperature on the counter and place in the refrigerator to cool for at least 4 hours. Use this time to dream up your favorite toppings. {Hello, blackberries!} Vanilla Bean Yogurt Cheesecake #festfoods Finally, the glorious moment when we can release the cake from the pan, slice and serve. Any food this beautiful and creamy is worth the wait! Happy National Cheesecake Day! Vanilla Bean Yogurt Cheesecake #festfoods

Vanilla Bean Yogurt Cheesecake

  Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ¾ cup sugar + 2 Tbsp., divided
  • ½ cup salted butter, melted
  • 8 oz. low fat cream cheese, room temperature
  • 4 large eggs
  • 1 Tbsp. vanilla bean paste or extract
  • 2 Tbsp. flour
  • 2 cups nonfat vanilla Greek yogurt  

 

Directions:

  1. Preheat oven to 350°F.
  2. Combine the graham cracker crumbs, 2 Tbsp. sugar and melted butter in a small bowl. Press into the bottom of a lightly greased 9" spring form pan.  Set aside.
  3. Beat the cream cheese until very smooth. Add the eggs, one at a time, and ¾ cup sugar until mixture is smooth.  Add the vanilla and flour and mix to blend thoroughly.  Gently whisk in yogurt.
  4. Pour batter into the prepared pan and bake 42-50 minutes or until barely set in the center. Turn the oven off and cool cake in oven for 20 minutes.  Remove and place on the countertop; bring cake to room temperature, then refrigerate at least 4 hours or overnight.  Remove spring form pan sides, slice and serve with berries.

 

Yield: 12 servings

Per Serving*: Calories 340, Total Fat 15g (Saturated 8g, Trans 0g), Cholesterol 95mg, Sodium 360mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 26g), Protein 9g, Vitamin A 8%, Vitamin C 0%, Calcium 10%, Iron 8%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.  

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on FacebookInstagram and Twitter

Vanilla Bean Yogurt Cheesecake #festfoods

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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