Monday, 27 October 2014

Cheat's Cheesecake with Blueberry Jam

Greek yogurt is much thicker and creamier because it's strained three times to remove more whey and lactose. It has high protein and lower carbohydrates as compared to regular yogurt.  I have been using Greek yogurt to replace sour cream in dipping sauce, and it tastes really good. Never thought of making "cheesecake" with Greek yogurt until I chanced upon this recipe from Pinterest. A cheesecake without cheese?

Yes, this "cheesecake" has no cream cheese, no butter nor sour cream. It's made of pure Greek yogurt, eggs, and sugar. I served it to my family yesterday without telling them this "secret". Everyone loves it just as our everyday cheesecake!  It's smooth and tangy, with a subtle sweetness and creamy texture. I would say it's a light version of cheesecake.

Instead of using cookie crumbs as the base, I baked the crust with a mixture of almond meal, flour, sugar and butter. It's crunchy with nice almond flavor. Topped with blueberry jam, it's gorgeous and refreshing.

If you like cheesecake but feel guilty about its high calories, go for Greek yogurt cheesecake.  It's easy to make and tastes delicious.  Who says "healthy food tastes bad"?  Greek yogurt cheesecake is definitely an exception.



For base
  • ⅓ cup (40g) almond meal (ground almonds)
  •  ¾ cup (105g) plain (all-purpose) flour 
  • ¼ cup (55g) caster sugar 
  • 90g butter, chopped
For filling
  • 500g natural Greek yogurt (not non-fat)
  • 100g sugar
  • pinch of salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
For topping
  • 2 tablespoon blueberry jam
  • 1 tablespoon water

  1. Preheat oven to 150°C (350°F). To make the base, place the almond meal, flour, sugar and butter in a bowl. Rub the mixture with your fingertips until a rough dough forms. Grease the bottom of a 20cm-round springform tin. Using the back of a spoon, press the mixture into the base. Bake for 15 minutes or until light golden. Set aside.
  2. To make the filling, place the Greek yogurt, eggs, sugar, and vanilla extract in the bowl of a food processor. Add cornflour to the cheese mixture. Process the mixture until smooth.
  3. Lightly grease the sides of the tin and pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 35-40 minutes.
  4. Remove from oven and cool on a wire rack. Refrigerate for at least 3 hours or overnight.
  5. Top with blueberry jam before serving. To make the topping, heat up the blueberry jam and water in microwave oven for 30 seconds and mix well.

Recipe adapted here.


  1. I've never seen a cheesecake made with yogurt. I like this lightened up idea! The blueberry topping looks good. Thank you for sharing!

  2. This looks delicious and I can't wait to taste it! Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I make one last night. It is delicious.

    1. Glad it turn out good. Nowadays, I always bake "cheesecake" with Greek yogurt. healthy and delicious.


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