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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.
I have to start this post with pure, simple gratitude.
I am so grateful for all of your love and support through this difficult time. I am now home recovering from emergency abdominal surgery (and 10 very long days in the hospital) and I so thankful to you all. It’s been difficult but I’ve been through this before (this is my 6th abdominal surgery) and it can always be much worse. I am feeling stronger every day.
And now I have to say that I am on medication so forgive me if I seem a little loopy. Because I am.
I made this cheesecake a few days before I went into the hospital. It was 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. Well, that’s not happening. So I am simply just going to add more strawberries in the description and these pictures will just have to do. Let’s just pretend the pictures are better and I am in sound mind.
Bottom line- it’s all types of amazing.
- 1 cup graham cracker crumbs
- 3 tablespoons 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
- 3 cups strawberries
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 blender 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.
Happy Valentine’s Day everyone! Here’s to not-so-pink-but-amazing cheesecakes!