Replacing fattening cream cheese with a low-fat version and Greek yogurt cut the fat without compromising taste. Perfect for summer parties!
½ cup crushed cookies
3 tablespoons butter
8 ounces (250 g) low-fat cream cheese, room temperature
1 cup Greek yogurt
1/3 cup white sugar
1 teaspoon vanilla extract
1 egg, room temperature
1- Preheat oven to 350°F.
2- Break cookies down into crumbs in a food processor.
3- Melt butter in a microwave safe dish.
4- Add melted butter to cookies and process for another 60 seconds or until cookie crumbs absorb butter.
5- Scoop the cookie crumbs into a 5’ round greased cake tin.
6- Press down to form crust base.
7- In a clean food processor, add cream cheese, yogurt, sugar, and vanilla extract.
8- Process for 60 seconds or until completely combined.
9- Crack egg and pulse until just mixed.
10- Scoops filling over the crust.
11- Bake cheesecake for 30 minutes.
12- After 30 minutes, turn off oven, leaving the door closed and the cheesecake in the oven.
13- Remove cheesecake and cool for at least 4 hours at room temperature.
14- Cover with plastic wrap and chill for at least 8 hours in the refrigerator.