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Chocolate Yogurt Cheesecake

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1h 40min

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12 servings

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1 Reviews
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A lighter, healthier take on classic cheesecake, made with creamy Greek yogurt and rich dark chocolate.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
20 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 325°F (165°C).

2
Prepare graham cracker crust

Crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.

3
Mix crust ingredients

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.

4
Press crust into pan

Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

5
Prepare cheesecake filling

In a large bowl, beat the Greek yogurt and cream cheese with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6
Melt chocolate

Chop the dark chocolate into small pieces. In a microwave-safe bowl, heat the chocolate and heavy cream in 30-second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth.

7
Combine chocolate and filling

Fold the melted chocolate mixture into the cheesecake filling until well combined.

8
Pour filling and bake

Pour the filling into the cooled crust. Bake for 1 hour, or until the edges are set and the center is slightly jiggly.

9
Cool and chill

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 2 hours before serving.

10
Serve

Remove the cheesecake from the springform pan and slice. Serve chilled.

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