Light yogurt and berry cheesecake, I make it ahead of time and always have it ready in the fridge: that way I don’t eat junk!
Light yogurt and berry cheesecake, I make it ahead of time and always have it ready in the fridge: that way I don’t eat junk!
This light cheesecake with Greek yogurt and berries is a fresh, simple dessert, much lighter than the classic cold cheesecake. It contains no butter in the base, no cream, no sugar, and no gelatin, and is prepared directly in individual cups.
The base is made with whole-wheat or sugar-free biscuits , softened with a little milk . This creates a dense and pleasant base without using melted butter. The cream, on the other hand, is made with Greek yogurt , vanilla, and stevia or erythritol, for a fresh, protein-rich, and delicate result.
The berry topping makes this dessert even better: it’s made by cooking the fruit for a few minutes with a little sweetener, until it becomes a thick, fragrant compote. You can leave it plain, with the fruit pieces, or blend it if you prefer a smoother consistency.
This cheesecake is perfect for breakfast, a snack, or as a light dessert. It should be made ahead of time, giving it time to firm up in the refrigerator and become even better.
Light cheesecake with Greek yogurt and berries: perfect for breakfast, a snack, or after a meal.
Times
Preparation: 20 minutes
Topping cooking time: 10 minutes
Rest in the refrigerator: 3 hours
Total time: approximately 3 hours and 30 minutes
Portions
4 cups
Nutritional values
Per 100 g
Calories: approximately 115 kcal
Protein: about 7 g
Carbohydrates: about 17 g
Fat: about 2 g
For cup
Calories: approximately 230 kcal
Protein: about 14 g
Carbohydrates: about 34 g
Fat: about 4 g
Values may change depending on the type of cookies , Greek yogurt, and sweetener used.
Ingredients
For the base
200 g of wholemeal or sugar-free dry biscuits
50 ml of milk
For the cream
500 g of Greek yogurt
4 teaspoons of stevia or erythritol
1/2 vanilla bean
or 1 teaspoon vanilla extract
For the topping
400 g of berries
6 teaspoons of stevia or erythritol
Preparation
1. Prepare the base
Place the wholemeal biscuits in a blender and blend until they become fine crumbs.
2. Add the milk
Transfer the crushed biscuits to a bowl, add the milk and mix until the mixture becomes moist and crumbly.
3. Form the bottom of the cups
Spread the biscuit mixture over the bottom of the cups and compact it well with the back of a teaspoon.
4. Prepare the yogurt cream
Pour the Greek yogurt into a bowl , add the stevia or erythritol and the vanilla seeds . Mix well until smooth.
5. Add the cream on the base
Spread the yogurt cream over the biscuit base, leveling the surface.
Place the cups in the refrigerator for about 1 hour .
6. Prepare the berry topping
Place the berries in a saucepan with the sweetener. Cook over low heat for about 10 minutes , stirring frequently, until the fruit releases its juice and thickens slightly.
Let it cool completely.
7. Complete the cheesecakes
Spread the cold compote over the yogurt cream.
8. Let it firm up
Place the cheesecakes in the refrigerator for another 2 hours , so that all the layers firm up and the dessert becomes tastier.
Advice
For a thicker cream, use 0% or 2% Greek yogurt that’s well-set. If you want a sweeter, more natural taste, you can replace part of the sweetener with 1 teaspoon of honey , but the calories will increase slightly.
You can also prepare the light cheesecake in a single baking dish, but a cup is more practical to serve and easier to portion.
