Chobani Greek Yogurt Cheesecake

Sometime last week (I’m sorry, but days are blending into days), I made the most delicious cheesecake for Dennis. Did I mention his New Year’s Resolution? He swore off fast food…except chicken strips from KFC. Apparently those don’t count.

He doesn’t know it, but I’ve been assisting his healthier eating habits. I didn’t make just any cheesecake. It was special. I used Chobani Vanilla yogurt in it.

I found this recipe from Martha and used it for my inspiration. It went a little like this:

Chobani Greek Yogurt Cheesecake

1 pre-made graham cracker crust (Feel free to make your own. I didn’t have a lot of time.)

3 cups of Vanilla Chobani Greek Yogurt

8 oz. of light cream cheese

3/4 cup of sugar (plus 2 tablespoons for fruit topping)

3 large eggs

2 tablespoons of flour

1 tsp. vanilla extract

pinch of salt

bag of frozen strawberries

Preheat oven to 325 degrees. Blend yogurt, cream cheese, sugar (minus the 2 tbsp.), eggs, flour, vanilla, and salt until creamy. Pour mixture into prepared graham cracker crust. Bake until just set in middle- about 1 hour. Edges should be a nice golden brown. Allow the cheesecake to cool to room temperature, and then refrigerate until it’s firm. In the meantime, prepare the fruit topping by combining strawberries and 2 tbsp. of sugar in a sauce pan, and boil until mixture is thick, about 10-15 minutes. Cool syrup, and top cheesecake just before serving.

It will look a little like this according to Martha, unless of course you use strawberries like me. But then again, you can use whatever fruit you’d like.

The picture I took has somehow vanished. I guess this means I’ll be making it again. Darn.

My, oh my, was this cheesecake good. Dennis didn’t even notice a difference from a typical full-fat cheesecake. It was gone in 2 days, but at least he ate quite a bit of protein from the Chobani. That’s healthy, right?

Please let me know if you try this recipe. It think it’s a winner.

Xo.

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