Indulge yourself in this rich, creamy and lush cheesecake cup made with Greek yogurt and raspberry sauce.
Who doesn't love cheesecake? So heavenly rich and deliciously creamy. And I know: full of fat and loaded with calories...That's what you are thinking, right?
I would not want you to already give up on your New Year's resolution of losing some extra pounds, to fit your skinny jeans and look amazing in your bikini by this summer. But you don't have to break your diet to enjoy an amazing dessert.
To keep your diet on track, all you need is to find the right recipes and a better way to prepare your favorite dishes by using natural and healthy ingredients. And remember, a little more exercise never hurts!
I made these cheesecake cups using "Simply 100" Chobani Greek yogurt. I love this yogurt. It's velvety and rich, made with natural ingredients, no artificial sweeteners, zero fat and only 100 calories in one cup. Amazing, right?
And here is some simple math for you: I used 3 cups (16 oz) of Chobani vanilla yogurt to make 12 cheesecake cups. As you can see in the first picture down here, this is a total of 300 calories (0 fat calories), or 25 calories per serving (only from the yogurt). Regular cream cheese (second picture) has 80 calories (70 fat calories) in two tablespoons. So, if I had used 16 oz of cream cheese in my recipe, I would have ended up with a total 1200 calories (1050 fat calories), which is 100 calories per cup. Wow!! Four times as much.
Ingredients: 12 cups
- 5.3 oz (150 gr) of graham crackers, one package with 9 crackers
- 2 oz (57 gr) of unsalted butter (half stick)
- 3 cups of Chobani Greek yogurt vanilla or plain, 5.3 oz (150 gr) each
- 3/4 cup (150 gr) of sugar
- 3 eggs
- 1 teaspoon of vanilla extract (2 if you use plain yogurt)
- 3 tablespoons of corn starch
- 1 1/2 cups of (frozen) raspberries, crushed
- 3 tablespoons of sugar
- 2 teaspoons of cornstarch
- fresh raspberries for decoration (12 or 36 if you use one or three per cup)
1. Preheat the oven to 350º F (175º C). Crumble the graham crackers and melt the butter. Mix the two ingredients together.
4. Fill the cups evenly with the yogurt mixture and bake for 30 minutes. Turn off the oven and leave the cheesecake inside to cool down for about one hour. Refrigerate several hours (or overnight) before serving.
Note: if you used a silicone pan, be careful when you remove the cups from the mold, or the bottom crust might come apart. Run a thin-bladed knife around the edges if necessary. I suggest to refrigerate first, and then remove from the mold.
Remove the cheesecake from the refrigerator about 30 to 60 minutes before eating, top the cups with the sauce and fresh raspberries right before serving.