I love cheesecake, but sometimes feel guilty about eating it... or even thinking about it. So I decided to replace the cream cheese with Greek yogurt and went with coconut because it's one of my favorite flavors. This one doesn't make me feel as guilty to eat. I top mine with drizzles of dark chocolate and toasted coconut shavings.

Chef V
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.

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  • Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.

  • Bake crust in the preheated oven until pale, about 18 minutes. Let cool.

  • Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.

  • Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.

  • Chill cheesecake in the refrigerator until firm, about 3 hours.

Cook's Note:

Try switching up the flavors of Greek yogurt for different flavors.

Nutrition Facts

160 calories; 6 g total fat; 37 mg cholesterol; 69 mg sodium. 25.5 g carbohydrates; 2.3 g protein; Full Nutrition