This lightened-up version of gluten-free cheesecake will leave you satisfied without feeling stuffed. You can feel good about eating this delicious dessert and serving it to your loved ones.
- 2 cups gluten-free graham cracker crumbs
- 3 tablespoons melted coconut oil or melted butter
- 2½ cups plain non-fat Greek yogurt
- 1 8-ounce package reduced fat cream cheese, at room temperature
- 3 eggs
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons gluten-free flour
- 1 teaspoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
Preheat oven to 325° F.
Add graham cracker crumbs and coconut oil (or butter) to a medium-sized bowl and mix until combined. Spray a springform pan with cooking spray and press the graham cracker mixture into the bottom of the pan, going about a half-inch up the side.
Place the pan in the oven and bake crust for 5 minutes, until slightly browned.
Add the remaining ingredients to a food processor or blender, and blend until combined. Pour the mixture over the crust and place back in the oven. Bake cheesecake until the center is set, 50-60 minutes.
Remove from the oven, let cool and refrigerate for at least 4 hours before serving. Best if refrigerated overnight.
Nutrition Analysis: 380 cal, 20 g fat, 95 mg chol, 300 mg sodium, 38 g carbs, 0 g fiber, 24 g sugar, 12 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.