Description
A creamy and light Greek yogurt cheesecake that feels indulgent yet healthy, with a smooth texture and fresh berry topping.
Ingredients
Scale
- 2 cups Greek yogurt
- 200 grams cream cheese
- 2 large eggs
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup fresh berries
Instructions
- Preheat oven to 170°C and prepare a springform pan.
- Mix Greek yogurt, cream cheese, honey, eggs, and vanilla until smooth.
- Combine graham cracker crumbs with melted butter and press into the pan.
- Pour filling over the crust evenly.
- Bake for 40 minutes until set but slightly jiggly.
- Cool completely, then chill for at least 3 hours.
- Top with fresh berries and serve.
Notes
- Use room temperature ingredients for best texture
- Do not overmix to avoid cracks
- Chill well before slicing