About the Recipe
This recipe combines all the richness and creaminess of traditional cheesecake but with a lighter, healthier touch. And to balance the sweetness of honey and cinnamon, I’ve added just a hint of lemon to give it that refreshing zing. The lemon cuts through the creaminess perfectly, making each bite more irresistible than the last.
This Healthy Greek Yogurt Cheesecake is packed with blueberry Greek yogurt, Kiri cream cheese cubes, crunchy granola, and toasted oats, this cheesecake is your new breakfast (or anytime!) obsession.
Ingredients
1 cup of blueberry Greek yogurt (or any flavor you love)
4-5 cubes of Kiri cream cheese (or your preferred cream cheese)
1 cup granola (cinnamon-flavored if you like, or plain)
½ cup rolled oats, toasted
¼ cup honey
1 tsp cinnamon
Zest of 1 lemon (and a teaspoon of fresh lemon juice for that extra zing)
A handful of toasted almonds and mixed nuts (chopped)
Preparation
Prepare the crust: Toast the oats and granola in a pan until they turn golden brown and smell amazing. This will be the crunchy base of your cheesecake.
Make the filling: In a bowl, whip together your blueberry Greek yogurt and Kiri cream cheese cubes until smooth. Add the lemon zest and lemon juice, and stir in the cinnamon and half of the honey. This gives the filling a delightful mix of sweet, tangy, and spicy flavors.
Layer it up: In your serving glasses, start with a spoonful of the toasted oats and granola for a crunchy base. Add a layer of the lemon-spiked yogurt cheesecake mixture on top. Repeat layers if your glass allows, ending with the creamy cheesecake layer.
Top it off: Drizzle the remaining honey on top and sprinkle the chopped toasted almonds and nuts. Finish with a final dusting of cinnamon, and if you love lemon, add a tiny bit more zest on top for an extra bright note.
Chill or enjoy immediately: You can enjoy it right away or let it chill in the fridge for an hour if you prefer a firmer texture.