Skinnier Cheesecake - TWO WAYS
Prep time: 
Cook time: 
Total time: 
Yield: 10 to 12 servings
[i]Recipe adapted from Cooking with Trial and Error, via her friend's Mom, with my revisios
  • I cup (5 ounces) animal or graham cracker crumbs
  • 3 to 5 tablespoons melted butter (t could get too greasy with 5, so start with 3, which worked for me)
Cheesecake Filling
  • 1 16 ounce container plain Greek yogurt
  • 8 ounces reduced-fat cream cheese, room temperature *
  • 2 eggs
  • ⅔ cup sugar
  • pinch of kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
Topping (optional)
  • 1⅓ cups sour cream
  • ⅓ cup sugar
  1. The night before you're going to make this cheesecake, line a strainer over a bowl with cheesecloth or a paper towel, and dump the whole carton of greek yogurt into it. Let it strain overnight. By morning, you should have a thick, creamy yogurt cheese.
Make the crust
  1. Place the animal or graham crackers crumbs in a bowl and stir in the butter, a little at a time, until it holds together.. I only needed 3 tablespoons of melted butter.
  2. Press the crumbs into a greased 9-inch cake or springform pan – just the bottom. Use the bottom of a glass to really pack it in. Place in the freezer while you make the filling. You can also use a 5”x7” square Pyrex pan, if you want to make cheese cake squares. I used an 8-inch springform pan, which doubled the baking time (see notes)**. Preheat the oven to 325 degrees F.
Make the cheesecake filling
  1. In the bowl of a stand mixer or food processor, combine the yogurt cheese, cream cheese, eggs , sugar, salt, lemon zest and vanilla extract. Mix until smooth.
Assemble and Bake the Cheesecake **
  1. Remove the graham cracker crust from the freezer, and pour the filling on top of it.
  2. Place in the preheated oven and bake for about 40 minutes, or until the center is still a bit jiggly.
  3. Combine the sour cream with the sugar. After the cheesecake has baked for 40 minutes at 325 degrees F, remove it from the oven and spread the sour cream on top evenly - be gentle, as it will be slightly jiggly in the middle. Place the cheesecake back in the oven for 5 to 10 minutes at most, until topping has set.
  4. Let the cheesecake cool to room temperature, then chill in the fridge for at least 2 hours before serving. I topped my mini cheesecakes (I cut them out of a second cheesecake I made with a round biscuit cutter) with a melange of cut up fruits and honey.
You can substitute the 8 oz cream cheese with 8 oz small curd cottage cheese, for a more ricotta like skinny cheesecake! The directions and baking time remain the same.
** I used a 7½ to 8-inch round springform pan. The baking time was 10 minutes longer at 325 degrees F, then an additional 5 minutes for the sour cream topping.
Nutrition Information
Serving size: 1 slice - 245 calories
Recipe by parsley sage sweet at