Lightened up, but still delicious, this strawberry cheesecake is so simple to make you will want to make it more often than just special occasions.
This strawberry cheesecake is made lighter with Greek yogurt but is still crazy delicious. And this comes from someone that doesn't even like cheesecake!
The one problem was the color. I wanted it to be pink for Valentine's Day (and just because pink is pretty) but it wasn't pink enough.
So I told myself I'd make it again with more strawberries to make it more pink just in time for Valentine's Day. So I am simply just going to add more strawberries in the description and these pictures will just have to do.
If you are looking for more yummy cheesecake recipes, you will love these Mini Mint Chocolate Cheesecakes, Cheesecake with Ginger Snap Crust, No Bake Cheesecake Bars, Pecan Cheesecake Bars and definitely these Mixed Berry Cheesecake Bars!
These would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make This Strawberry Cheesecake
It says a lot when I love this cheesecake, for the simple reason that I do not like cream cheese at all. I don't even like the smell of cream cheese.
So it dawned on me, maybe if I cut the amount of cream cheese in half and add some plain Greek yogurt (which also adds protein) maybe it will taste less cream-cheese-like?
Woohoo! I was right!
It is still light, creamy and delicious, it's just not pink! Oh well. I don't want to add artificial colors to this beauty so this color will have to do.
I did find this natural pink food coloring and can't wait to try it next time with it. It's made only with red dragon fruit powder and leaves a beautiful pink color.
Related Recipes
No Bake Pumpkin Cheesecake Bars from Lauren Kelly Nutrition
Keto Cheesecake from The Big Man's World
Vanilla Chocolate Cheesecake Bars with Chocolate Cookie Crust from Lauren Kelly Nutrition
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Strawberry Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons butter melted
- ¼ 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
- 3 cups strawberries
Instructions
- Preheat the oven to 325°F. Grease a 9" pie pan or springform pan and set aside.
- In a small bowl, mix together graham cracker 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.
- While baking, place strawberries in a high speed blender or food processor until smooth. Add 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.
- Serve cold.
Natasha
I have tried a lot of cheesecake recipes and this is one of the best I’ve ever had, easy to make and it was so creamy!
Lauren Kelly
Yay! Thank you!
katerina @ diethood.com
This was absolutely amazing! Everyone in my family loved it! Thank you!
Lauren Kelly
So happy, thank you!
Taylor
This cheesecake was so creamy and delicious! Loved using Greek yogurt to lighten it up a bit. The fresh strawberries on top were the perfect finishing touch!
Lauren Kelly
So happy you liked it, Taylor!
Lynn
I love love love strawberry cheesecake and it's even better when made with greek yogurt!
Megan @ A Dash of Megnut
This cheesecake looks absolutely delicious!
lauren.kelly
thank you Megan!