Lauren Kelly Nutrition

Better Health, Better Food, Better You

Cheesecake with Ginger Snap Crust lightened up with Greek yogurt

by 26 Comments

Jump to Recipe Print Recipe

Lightened up with Greek yogurt, this delicious, chocolate-drizzled cheesecake will be a hit on your holiday table!

This Cheesecake with Ginger Snap Crust is lightened up with #GreekYogurt! From The Greek Yogurt Cookbook ~ Lauren Kelly Nutrition

Today is one of the most important days of my life.  Probably on the same level as the day I got married and the days I gave birth (all three times!)  Today is my birthday.  Big deal, right?  Today I turn 43 years old.  And why is that a big deal?  I lost my mother to cancer when I was 15 and she was only 43 years old.

mom-and-me-beach

My birthday is Friday the 13th (don’t think that irony is lost on me).  It’s a very strange feeling to reach the age that your mother (or father) died.  You see, when you are a young girl and your mom dies, you think she’s old.  Even when she’s only 43.  And now that I have reached that age I realize just how young she really was.

I’ve had several health scares in the past 5 years (including two melanoma diagnosis in the past 6 months) that have forced me to ponder my mortality.  I am now a mother and I can’t imagine how my mother felt leading up to her final days.  I have been dreading this day for 28 years.  But something changed in the last year.  I started to focus on all of the things that I am incredibly thankful for. And I am approaching this birthday with a full heart and gratitude for everything that’s important.

important relationship-mothers

My mother loved cheesecake.  She was crazy about it!  You know what’s funny about this is that I hated cheesecake.  And I still do.  Well, let me clarify, I hate cream cheese.  I made this cheesecake with love in honor of my mom.  Of course the Greek yogurt lightened it up a bit (the recipe is right out of The Greek Yogurt Cookbook!) and I drizzled chocolate sauce on top because that’s how I remember my mom making it.  I don’t remember what kind of crust she made but I made it with crushed ginger snaps because I thought it would be fun and festive.  I was right.  And I really love this cheesecake.

This Cheesecake with Ginger Snap Crust is lightened up with #GreekYogurt! From The Greek Yogurt Cookbook ~ Lauren Kelly Nutrition

So here I am, 43 years old, healthy, strong and blessed.  I feel so happy to have a job that I love where I can help others, a family that loves and supports me and friends that are truly like my family.  And today is a day where I can eat as many desserts as I want, right?  Right.

This Cheesecake with Ginger Snap Crust is lightened up with #GreekYogurt! From The Greek Yogurt Cookbook ~ Lauren Kelly Nutrition

This Cheesecake with Ginger Snap Crust is lightened up with #GreekYogurt! From The Greek Yogurt Cookbook ~ Lauren Kelly Nutrition
5 from 2 votes
Print

Cheesecake with Ginger Snap Crust

Course Dessert
Author Lauren Kelly Nutrition, The Greek Yogurt Cookbook

Ingredients

  • 1 cup graham ginger snap crumbs
  • 1 ⁄2 cup butter melted
  • 1 ⁄4 teaspoon ground cinnamon
  • 1 tablespoon plus 3⁄4 cup unrefined sugar divided use
  • 1 8-ounce package cream cheese
  • 1 cup nonfat plain Greek yogurt
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice about 1⁄2 medium lemon’s worth
  • 2 eggs
  • Chocolate Sauce:
  • 1/2 cup unsweetened cocoa
  • 1/4 cup honey
  • 1/8 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F. Grease a 9" pie pan and set aside.
  2. In a small bowl, mix together ginger snap crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
  3. Mix the cream cheese, Greek yogurt, remaining sugar, vanilla extract, and lemon juice in a medium bowl with an electric mixer on medium speed. When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth. Pour into the pie pan and bake for 60 minutes until the edges are golden brown. The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight.
  4. When ready to serve, prepare chocolate sauce by mixing the cocoa, honey and vanilla together in a bowl until thoroughly combined. Drizzle over cheesecake. Preheat the oven to 325°F. Grease a 9" pie pan and set aside.
  5. In a small bowl, mix together graham cracker or cookie crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
  6. Mix the cream cheese, Greek yogurt, remaining sugar, vanilla extract, and lemon juice in a medium bowl with an electric mixer on medium speed. When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth. Pour into the pie pan and bake for 60 minutes until the edges are golden brown. The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight. Top with fresh berries if desired. Serve cold.
  7. Serve cold.

This isn’t one of my healthiest recipes but everything in moderation, right?  We have to remember that with the holidays coming up!

Thank you all for your support and allowing me to have a job that I truly love.

This Cheesecake with Ginger Snap Crust is lightened up with #GreekYogurt! From The Greek Yogurt Cookbook ~ Lauren Kelly Nutrition

 

 

You might also like

Signature


[pinit]

Comments

  1. Lauren I’m so sorry for date relation today. I think you’ve taken an admirable viewpoint moving forward and being thankful for what is present 🙂

    This cheesecake looks amazing and delicious- No wonder your mum loved cheesecake 😀

    Reply

  2. Okay, well now I am crying Lauren. Happy birthday. Your mother would be so proud of you and I know that she would love nothing more than digging into a piece of this cheesecake with you. And as a mother with a terminal disease….it is so hard to view it in light of our children. I am sure you were your mom’s biggest concern. Love and hugs

    Reply

  4. Oh Lauren,

    This is a moving post. I lost my stepmom to breast cancer almost 3 years ago. Our perspective on time when it comes to grief is so weird, isn’t it? You honoured your mom with this awesome looking cheesecake. I’m so glad you are here!

    Reply

  5. What a lovely post, Lauren!!

    I feel for you and your loss and totally “get” it – how we grow up and now we don’t feel that old.

    You are a lovely person and I hope you have a lovely birthday. Mine is just around the corner.

    Blessings!

    Reply

  6. I’m so sorry you lost your mom and I know how hard this year’s birthday was for you. I wish you a happy birthday, Lauren. How sweet you made this gorgeous cheesecake thinking of your mom. xo

    Reply

  12. Happy belated birthday, my friend. I am sorry you lost your mum at a young age, I am sure that has formed a lot of your experiences since then. But very glad that you are healthy! Miss you! (I turn 43 in March…)

    Reply

  13. I totally get what you’re saying. I didn’t think 40 would hit me like it did…until it did. Working on the positive outlook and trying to remember why I ever thought 40 was old. This is a beautiful post (she writes with tears in her eyes) – happy birthday to you and thank you for sharing the beautiful memory of your mom with us.

    Reply

  14. Happy birthday, Lauren! I can’t even begin to imagine how bittersweet today must’ve been, and how much your mother must’ve been on your mind.
    I love that you chose to honour her today with this gorgeous cheesecake… may the rest of your year be just as sweet and delicious as I’m sure this cheesecake was!

    Reply

  15. Happy Birthday my friend! I’m sure your mother is looking down and is so proud of all you do. This recipe is a great way to keep her memory alive. I love that you used Greek yogurt in the cheesecake. I have one coming up on Monday!

    Reply

  16. Happy birthday! And what a loving tribute to your mother and in retrospect, your children. You brought tears to my eyes. I have a deep, fantastic relationship with my mom and I cannot imagine life without her but it’s a reality I have to think about, but in a wistful, loving way (if there is such a thing lol)

    Reply

  19. Hope you are still celebrating!!! God bless you and your beautiful Mom who is now, I’m sure, one of Gods most loved angels. Prayer and love will get you through just about anything life throws at you. You are beautiful!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Lauren Kelly Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.