Greek Yogurt Cheesecake with Raspberries and Pistachios

Happy Anniversary to my sweetie! And my sweetie has a sweet tooth, or two and I’m a savory character. Our philosophy is to always put each other first and do what makes the other happy and if you do, you will both get what you want out of life and the marriage. 

With that in mind I wanted to make a dessert for us that was not too sweet and not too savory. One that was just right. I think this one does just that! Anyway, it surely made us happy! 

Yogurt Cheesecake Ingredients

Mise en Place! 

Coat ring molds with spray

Arrange 6 (3-inch) ring molds or 4 cans on a parchment-lined baking sheet. Lightly coat molds with cooking spray. 

Graham Cracker Crumbs

In a food processor, crush the graham crackers leaving small crumbs. Don’t grind too much or you will end up with graham cracker dust! 

Graham crackers and butter

Combine crumbs and butter in a small bowl, mix with a fork until moist. 

Graham Crust in cans

Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes. 

Cream cheese, sugar and OJ

Combine sugar, orange juice, and cream cheese in a food processor, and process until smooth. 

Orange Zest

Zest the orange! My favorite part! 

Add yogurt and zest

Add yogurt, vanilla and orange zest; process until combined. 

Gelatin and water

Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave the gelatin on HIGH 15 seconds, stirring until gelatin dissolves.

Stir gelatin mixture completely into yogurt mixture. Fold in egg white.

Cheesecake in can molds

Pour 1/3 cup yogurt mixture over crust in each mold. Chill at least 2 hours or until set. 

Unmold the cheesecake

Run a knife around outside edge of each ring mold. Gently press on the top of the cheesecake and it will release from the can. Do this over the plate you are going to use so you don’t have scrambled cheesecake! 

Drizzle with Honey, Top with Pistachios and Raspberries

Drizzle a small amount of honey over each cheesecake and sprinkle with raspberries and pistachios.

Raspberry Honey

I used a raspberry honey ‘cuz my brother makes the BEST honey! But any kind of good quality honey will work.

Tip: I use 6-7 oz cans and cut the top and bottom off. The cans have ridges in them and it creates a nice design around the cheesecake. 

Can Ring Molds

Superfine Sugar – Pour regular sugar in food processor and whirl for 30 seconds to make superfine sugar and save money! Process sugar 1st and set aside. You can process the graham crackers without cleaning because if a little sugar gets in the graham cracker crust, it’s a sweet thing!

Greek Yogurt Cheesecake with Raspberries and Pistachios
Serves 4
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440 calories
51 g
61 g
23 g
9 g
12 g
181 g
288 g
43 g
0 g
9 g
Nutrition Facts
Serving Size
181g
Servings
4
Amount Per Serving
Calories 440
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 61mg
20%
Sodium 288mg
12%
Total Carbohydrates 51g
17%
Dietary Fiber 1g
4%
Sugars 43g
Protein 9g
Vitamin A
14%
Vitamin C
5%
Calcium
12%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Cooking spray
  2. 3/4 cup graham cracker crumbs
  3. 2 tablespoons butter, melted
  4. 1/2 cup superfine sugar*
  5. 1 1/2 tablespoons fresh orange juice
  6. 1 (8-ounce) block Neufchatel cream cheese, softened
  7. 1/2 cup plain Greek yogurt
  8. 1 tsp vanilla
  9. 1 teaspoon orange zest
  10. 1 1/2 teaspoons unflavored gelatin
  11. 1/3 cup water
  12. 1 tablespoon pasteurized egg white, lightly beaten
  13. Handful of raspberries
  14. 2 tablespoons shelled pistachios, coarsely chopped
  15. 2 Tbs Honey
  16. 4-6 ring molds or cans, depending on size of each cheesecake
Instructions
  1. Arrange 6 (3-inch) ring molds 4-6 cans on a parchment-lined baking sheet. Lightly coat molds with cooking spray.
  2. In a food processor, crush the graham crackers leaving small crumbs.
  3. Combine crumbs and butter in a small bowl, mix with a fork until moist.
  4. Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes.
  5. Combine sugar, orange juice, and cream cheese in a food processor, and process until smooth. Add yogurt, vanilla and orange zest; process until combined.
  6. Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave the gelatin on HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture completely into yogurt mixture.
  7. Fold in egg white.
  8. Pour 1/3 cup yogurt mixture over crust in each mold. Chill at least 4 hours or until set.
  9. Run a knife around outside edge of each ring mold; remove molds from cheesecakes.
  10. Place 1 cheesecake on each dessert plate.
  11. Drizzle a small amount of honey over each cheesecake and sprinkle with raspberries and pistachios.
Notes
  1. I use 6-7 oz cans and cut the top and bottom off. The cans have ridges in them and it creates a nice design around the cheesecake.
  2. Superfine Sugar – Pour regular sugar in food processor and whirl for 30 seconds to make superfine sugar and save money! Process sugar 1st and set aside. You can process the graham crackers without cleaning because if a little sugar gets in the graham cracker crust, it’s a sweet thing!
beta
calories
440
fat
23g
protein
9g
carbs
51g
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Life of the Party Always! http://lifeofthepartyalways.com/
 

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