I have to confess: when Greek yogurt first became a thing, I over-dosed on it. My fridge was filled with every color and flavor of Chobani. I may have even had an entire shelf devoted to it. It was a glorious, creamy time in my life. But, like most good things, it came to an end. I can now hardly look at yogurt. I’m just bored with it, ya know? I’ve been drinking plain kefir with a dash of maple syrup at breakfast a few times a week. It’s been a long time since I’ve bought a little cup of yogurt.
On the other hand, cheesecake and I have never parted ways. Oh, we go way back. We’ve never even had one fight. Not even during bikini season! We are quie the match. This is because I like light and airy cheesecake that has a mousse-like consistency. The best way to get a light, fluffy cheesecake is to actually not use cream cheese. Crazy, right?
These little pots of cheesecake are made with just 2% Greek yogurt, an egg, a touch of sugar, vanilla bean paste (you can sub regular vanilla), and a little cornstarch. I bake the little pots in a water bath, because I want to ensure they’re the fluffiest they can be.
The fun thing about this recipe is that you can absolutely double it. It’s 1 egg per two servings. Scale up to your heart’s content! Make 50 pots of cheesecake if you want! (and then come to my house?)
I have a feeling this question will be asked in the comment section, so I’ll address is now: you should really use plain, Greek yogurt. The reason I wouldn’t use vanilla yogurt even though it’s a vanilla cheesecake is because the amount of sugar varies in each brand, and I want the results to be consistent.
Garnish with more plain yogurt, and the prettiest strawberry in the batch.
So, let’s eat cheesecake fearlessly even though bikini season is just around the corner! Who’s with me?
- 1 cup 2% plain Greek yogurt
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon extract)
- 1 1/2 teaspoons cornstarch
For the topping:
- 2 cups of strawberries, cored and sliced
- drizzle of honey
- extra yogurt, for garnish
- Preheat the oven to 375, and fit two mini 1-cup jars into a baking dish. Fill the baking dish with water so the water comes up the sides of the jars about 1". Set aside.
- In a mini food processor, combine the yogurt, sugar, egg, vanilla and cornstarch. Pulse until well-blended.
- Divide the mixture between the jars, and bake for 23-26 minutes--the tops will appear set and may even start to very lightly brown.
- Cover the jars and chill in the fridge for at least 4 hours.
- Meanwhile, make the strawberry topping: in a small saucepan, combine the sliced strawberries with a splash of water.
- Cook over medium heat until they collapse and the sauce starts to thicken, about 5 minutes.
- Remove from heat, and stir in honey to taste.
- Let the strawberry sauce cool, and then divide it evenly on top of the cheesecake jars.
- Garnish with extra yogurt, and more fresh strawberries.
Amount Per Serving:Calories: 392.16 Total Fat: 23.84g Carbohydrates: 29.08g Protein: 16.92g