You won’t over-indulge in dessert when it is
made single serve and it is less than half
the calories of a store-bought version.
That’s just a couple of the reasons why
you’ll like Kathleen Alder’s versatile
1 ½ cups ground cookie crumbs
¼ cup sugar
½ c butter, melted
Process all ingredients in a food processor, press into 9″
springform pan and bake at 350 for 7 min.
For a crust with fewer calories try:
1 ½ c. ground cookie crumbs (graham crackers, ginger
cookies, Oreos etc.)
2 T. Greek yogurt
Process together and press into 9″ springform pan. No need
to bake. Just press in and pour cheesecake on top.
4 large eggs
1 ½ t. Crystal Light powdered drink mix (1/2 pkg that makes 2
quarts of drink)
¾ c. sugar
1 ½ T. cornstarch or 2 T flour
¼ t. salt
1 t. lemon zest (optional)
3 cups Greek yogurt (plain or vanilla)
Pre-heat oven to 350
Beat the eggs. Add the Crystal Light, lemon zest and salt.
Mix sugar and cornstarch together then add to the egg
mixture. Blend thoroughly. Gently whisk in the yogurt. Pour
batter into the prepared pan and bake 40-45 minutes or
until barely set in center. Turn oven off, open the door
slightly and cool cake in oven. (About an hour and a half)
(Be careful not over bake.)
Bring cake to room temperature, then refrigerate at least 4
hours or overnight. Serve cake with berry pie filling,
cranberry sauce etc.
Vanilla: Omit Crystal Light and add 2 t. vanilla and an
additional ½ c. sugar to the batter.
For Individual Servings:
Add 1 ½ T. of cookie crumbs in the bottom of 12-16 cupcake
liners (no need to bake the crust). Fill each one with
cheesecake filling ¼” from the top of the cupcake liner.
Bake at 350 for 30 min. Cool like the cheesecake by
turning off the oven and opening the door. Bring cake to
room temperature, then refrigerate at least 4 hours or
overnight. Serve with berry pie filling, cranberry sauce or
just fresh berries to keep calorie count low.
Can even be baked without the crust. Use a few cookie
crumbs sprinkled on top for flavor when serving.
Greek Yogurt Cheesecake has approximately:
8 pieces per cake
200 calories per piece
2.5 grahams fat
8.5 grahams protein
Regular cheesecake has approximately:
37 grahams fat
For toppings, use:
• individual small fruit at the bottom yogurt for the
cheese cake. Save the fruit and serve it on the
• fresh cut up fruit.
• pie filling. (to pop the flavor, add some dry jello
powder to the canned filling. ie. Cherry jello for the
cherry filling, lemon jello for the blueberry filling etc.)
• cooked fruit thickened with cornstarch.
• Lemon sauce (see recipe)
• Cranberry-orange spread (see recipe)
12 oz. package fresh or frozen cranberries
1/2 c orange juice
2 1/2 inches stick cinnamon
In a large heavy saucepan combine cranberries, the water,
and orange juice. Bring to boiling; reduce heat. Simmer,
covered, about 5 minutes or until cranberries pop. Remove
from heat; cool for 1 hour.
Transfer cranberry mixture to a blender or food processor.
Cover and blend or process until smooth; return to
saucepan. Stir in sugar and stick cinnamon. Bring to
boiling, stirring constantly; reduce heat. Simmer,
uncovered, about 25 minutes or until mixture is thickened,
stirring frequently. Remove from heat. Remove and discard
Cool before serving. Store in the refrigerator for up to 2
weeks or freeze for up to 6 months.
1 c. water or citrus soda (sprite, etc.)
2 T. cornstarch
1 ½ t. Crystal Light (1/2 pkg that makes 2 quarts)
½ t. lemon zest
Combine in a small saucepan. Bring to boil until thickened.
Cool and serve over cheesecake.