Description
This greek yogurt cheesecake with gluten free granola crust is the perfect summer dessert. A lightened up and healthier version of your favorite cheesecake made with protein packed greek yogurt, cream cheese, and sweetened with pure honey. It’s perfectly smooth, ultra creamy, and filled with tons of delicious flavor.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
granola crust
- 11 ounces gluten free granola (I used Bakery On Main organic sprouted grains & honey)
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 8 tablespoons unsalted butter, melted
cheesecake filling
- 12 ounces cream cheese, room temperature
- 2 cups plain Greek yogurt, 2% or whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup raw honey
toppings
- fresh strawberries, blueberries, and blackberries
- lemon zest (optional)
Instructions
step 1
Preheat oven to 350 degrees. Lightly spray an 11-inch nonstick tart pan (with removable bottom) with cooking spray. Set aside.
step 2
In the bowl of a food processor, add granola, brown sugar, and cinnamon. Pulse until granola is about the size of breadcrumbs. Pour in the melted butter and process until combined.
step 3
Transfer the granola mixture to the prepared tart pan and press evenly into the bottom and about halfway up the sides. Refrigerate for 10 minutes.
step 4
Remove tart pan from the refrigerator and place on a baking sheet. Bake crust for 10 to 15 minutes, or until golden brown and fragrant. Set aside to cool while you make the filling.
step 5
In the bowl of a food processor, add cream cheese and process until completely smooth. Add the yogurt, vanilla extract, and honey and process until combined and smooth.
step 6
Pour the filling into the cooled crust and smooth until even. Cover and refrigerate for 6 hours.
step 7
Just before serving top with fresh strawberries, blueberries, and blackberries. Sprinkle with lemon zest, cut, and serve.