Greek Yogurt Cheesecake

Greek Yogurt Cheesecake

Table of Contents

This is excellent served on it’s own or with a dallop of Blueberry Topping!

Calories Per Serving: 250

Servings: 8


1/4 c. coconut oil
1 1/2 c. almond flour
1-2 tsp. cinnamon
1 T. honey or IMO syrup
1/2 tsp. pink salt

2 c. plain Greek yogurt
2 eggs
1/4 c. honey or IMO syrup
1 tsp. vanilla extract
Pinch of pink salt


  1. Preheat oven to 350 degrees and lightly grease 9 inch pie plate.
  2. Using fork, stir pie crust ingredients together until combined.
  3. Transfer mixture to pie plate and gently spread and pack with hands.
  4. Bake for 10 minutes then remove from oven.
  5. Increase oven temperature to 375 degrees.
  6. Prepare a water bath by pouring enough water into baking pan to cover 1 inch of the sides.
  7. Mix together yogurt and honey (or IMO syrup) in bowl.
  8. Whisk in eggs, vanilla, and salt.
  9. Pour mixture on top of pie crust and spread evenly.
  10. Place pie pan into water bath and bake for 1 hour or until pie is just slightly jiggly.
  11. Turn off oven, crack door, and allow cheesecake to set for 15-20 minutes.
  12. Remove from oven and allow cheesecake to cool to room temp.
  13. Refrigerate for at least 2 hours before serving.

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