This Sugar Cookie Greek Yogurt Cheesecake is an easy dessert for the holidays! It’s so creamy you won’t believe it’s healthy, sugar free and only 235 calories!
PIN Sugar Cookie Greek Yogurt Gluten Free Cheesecake
A creamy, dreamy, velvety smooth slice of holiday deliciousness that is gonna prevent you from experiencing Christmas dessert FOMO.
Which = “Fear of missing out,” if you didn’t already know this.
Internet friends, real talk: the holiday season is loaded with SO many good desserts – gluten free chewy sugar cookies, ginger snaps, whipped shortbread cookies, mint avocado cheesecake truffles, just to name a few – that it can be hard to decide WHAT ONES TO EAT.
If you’re anything like me (which, I think you are) you want to eat ALL the minty! Spicy-sweet! Molass-y! HAPPY CHRISTMAS TREATS that you can…. but you know that EAT-ALL-THE-COOKIES-YOU won’t be feeling good if you partake in EVERYTHING.
Why You Will Love This Recipe
Enter the sugar cookie Greek yogurt gluten free cheesecake. It’s the perfect solution in the sense that:
- 2 DESSERTS in 1. Already giving you T-W-O happy-Christmas-flavors at ONE TIME.
- Like the easy sugar free no bake keto cheesecake recipe for one, it’s SUGAR free and made from wholesome-real food ingredients, which gives you a little “wiggle room” for a little extra cookie-on-the-side-action.
I got you.
- It’s packing a healthy Greek yogurt protein PUNCH to keep your stomach full, even in the temptation of all the sparkly, festive treats that are always BEGGING “EAT ME.”
Although, you should give in SOMETIMES because CHRISTMAS TREATS YO. They’re the real deal and should be ENJOYED this season. It’s actually a healthy thing to allow yourself to do <3.
INGREDIENTS
For The Crust:
- 3/4 Cup Monkfruit
- 1/2 Cup Butter, softened to room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 Cup Gluten Free All Purpose Flour (180g)*
- 1 tsp Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Salt
For The Cheesecake:
- 16 oz reduced-fat cream cheese
- 3/4 Cup Monkfruit
- 3/4 Cup Plain 2% Greek yogurt
- 2 large eggs, at room temperature
- 1 Tbsp Vanilla extract
INSTRUCTIONS
To Make The Crust:
- Pre-heat you oven to 350 degrees.
- In a large bowl, beat together the monkfruit and softened butter until smooth and creamy.
- Add in the egg and vanilla and beat until well combined.
- In a small bowl, mix together the flour, cornstarch, baking powder and salt. Then, stir it into the butter mixture until it forms a dough.
- Line a small plate with parchment paper and press 1/2 cup of the cookie dough onto it, about 1/4 inch thick. It doesn’t need to be perfect. Place the plate into the freezer.
- Press the remaining cookie dough flat into the bottom of an 9 inch spring form pan, and slightly up the sides, and bake until the edges are golden brown, about 20 minutes. Then, let cool to room temperature for 5 minutes and then place refrigerate for 10 minutes to really set the crust. Reduce the oven to 325 degrees.
To Make The Cheesecake:
- While the crust sets in the refrigerator, beat together the softened cream cheese and monkfruit JUST until combined. You don’t want to add in too much air.
- Add in the Greek yogurt, eggs and vanilla and beat just until combined and the cream cheese is smooth.
- Once the crust has cooled for 10 minutes, pour the cheesecake over top and gently smooth out.
- Remove the reserved 1/2 cup of cookie dough from the freezer and crumble it in small pieces all over the top of the cheesecake. You will cover the majority of the cheesecake.
- Bake until the cheesecake rises slightly and the outsides are set, and just a small circle in the center of the cheesecake is still jiggly, about 1 hour to 1 hr and 5 minutes. Then, turn off the oven, crack open the oven door and leave the cheesecake in there for 15 minutes.
- Remove the cheesecake from the oven, GENTLY run a very sharp knife around the sides of the pan. Then let the cake stand until it reaches room temperature. Once it’s at room temperature, cover and refrigerate for at least 6 hours to overnight.
- After it’s set, slice and DEVOUR.
Spoiler alert: you might even love it so much you eat it for breakfast.
Not that I know anything about that.
Other recipes you might like:
Low Carb Gluten Free Graham Crackers
Low Carb Sugar Free Keto Blueberry Muffins
Grain Free Low Carb Keto Granola
Prep: 40 minutes
Cook: 1 hour
Total: 1 hour 40 minutes
Ingredients
For the crust:
- 3/4 Cup Monkfruit
- 1/2 Cup Butter, softened to room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 Cup Gluten Free All Purpose Flour (180g)*
- 1 tsp Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Salt
For the cheesecake:
- 16 oz reduced-fat cream cheese
- 3/4 Cup Monkfruit
- 3/4 Cup Plain 2% Greek yogurt
- 2 large eggs, at room temperature
- 1 Tbsp Vanilla extract
Instructions
To make the crust:
- Pre-heat you oven to 350 degrees.
- In a large bowl, beat together the monkfruit and softened butter until smooth and creamy.
- Add in the egg and vanilla and beat until well combined.
- In a small bowl, mix together the flour, cornstarch, baking powder and salt. Then, stir it into the butter mixture until it forms a dough.
- Line a small plate with parchment paper and press 1/2 cup of the cookie dough onto it, about 1/4 inch thick. It doesn't need to be perfect. Place the plate into the freezer.
- Press the remaining cookie dough flat into the bottom of an 9 inch spring form pan, and slightly up the sides, and bake until the edges are golden brown, about 20 minutes. Then, let cool to room temperature for 5 minutes and then place refrigerate for 10 minutes to really set the crust. Reduce the oven to 325 degrees.
To make the cheesecake:
- While the crust sets in the refrigerator, beat together the softened cream cheese and monkfruit JUST until combined. You don't want to add in too much air.
- Add in the Greek yogurt, eggs and vanilla and beat just until combined and the cream cheese is smooth.
- Once the crust has cooled for 10 minutes, pour the cheesecake over top and gently smooth out.
- Remove the reserved 1/2 cup of cookie dough from the freezer and crumble it in small pieces all over the top of the cheesecake. You will cover the majority of the cheesecake.
- Bake until the cheesecake rises slightly and the outsides are set, and just a small circle in the center of the cheesecake is still jiggly, about 1 hour to 1 hr and 5 minutes. Then, turn off the oven, crack open the oven door and leave the cheesecake in there for 15 minutes.
- Remove the cheesecake from the oven, GENTLY run a very sharp knife around the sides of the pan. Then let the cake stand until it reaches room temperature. Once it's at room temperature, cover and refrigerate for at least 6 hours to overnight.
- After it's set, slice and DEVOUR.
Tips & Notes:
*I used Pillsbury brand and highly recommend using the same to ensure accurate results. Also, please weigh your flour for the same reason as gluten free baking can be tricky.
Nutrition Info:
Calories: 235kcal (12%) Carbohydrates: 15.4g (5%) Protein: 6.7g (13%) Fat: 16.5g (25%) Saturated Fat: 9.7g (61%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2.7g Cholesterol: 92.5mg (31%) Sodium: 247mg (11%) Potassium: 19.7mg (1%) Fiber: 0.6g (3%) Sugar: 3.1g (3%) Vitamin A: 855IU (17%) Calcium: 56mg (6%) Iron: 0.4mg (2%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Prep: 40 minutes
Cook: 1 hour
Total: 1 hour 40 minutes
Ingredients
For the crust:
- 3/4 Cup Monkfruit
- 1/2 Cup Butter, softened to room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 Cup Gluten Free All Purpose Flour (180g)*
- 1 tsp Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Salt
For the cheesecake:
- 16 oz reduced-fat cream cheese
- 3/4 Cup Monkfruit
- 3/4 Cup Plain 2% Greek yogurt
- 2 large eggs, at room temperature
- 1 Tbsp Vanilla extract
Instructions
To make the crust:
- Pre-heat you oven to 350 degrees.
- In a large bowl, beat together the monkfruit and softened butter until smooth and creamy.
- Add in the egg and vanilla and beat until well combined.
- In a small bowl, mix together the flour, cornstarch, baking powder and salt. Then, stir it into the butter mixture until it forms a dough.
- Line a small plate with parchment paper and press 1/2 cup of the cookie dough onto it, about 1/4 inch thick. It doesn’t need to be perfect. Place the plate into the freezer.
- Press the remaining cookie dough flat into the bottom of an 9 inch spring form pan, and slightly up the sides, and bake until the edges are golden brown, about 20 minutes. Then, let cool to room temperature for 5 minutes and then place refrigerate for 10 minutes to really set the crust. Reduce the oven to 325 degrees.
To make the cheesecake:
- While the crust sets in the refrigerator, beat together the softened cream cheese and monkfruit JUST until combined. You don’t want to add in too much air.
- Add in the Greek yogurt, eggs and vanilla and beat just until combined and the cream cheese is smooth.
- Once the crust has cooled for 10 minutes, pour the cheesecake over top and gently smooth out.
- Remove the reserved 1/2 cup of cookie dough from the freezer and crumble it in small pieces all over the top of the cheesecake. You will cover the majority of the cheesecake.
- Bake until the cheesecake rises slightly and the outsides are set, and just a small circle in the center of the cheesecake is still jiggly, about 1 hour to 1 hr and 5 minutes. Then, turn off the oven, crack open the oven door and leave the cheesecake in there for 15 minutes.
- Remove the cheesecake from the oven, GENTLY run a very sharp knife around the sides of the pan. Then let the cake stand until it reaches room temperature. Once it’s at room temperature, cover and refrigerate for at least 6 hours to overnight.
- After it’s set, slice and DEVOUR.
Tips & Notes:
*I used Pillsbury brand and highly recommend using the same to ensure accurate results. Also, please weigh your flour for the same reason as gluten free baking can be tricky.
Nutrition Info:
Calories: 235kcal (12%) Carbohydrates: 15.4g (5%) Protein: 6.7g (13%) Fat: 16.5g (25%) Saturated Fat: 9.7g (61%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 2.7g Cholesterol: 92.5mg (31%) Sodium: 247mg (11%) Potassium: 19.7mg (1%) Fiber: 0.6g (3%) Sugar: 3.1g (3%) Vitamin A: 855IU (17%) Calcium: 56mg (6%) Iron: 0.4mg (2%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Nutrition Facts
Christmas Sugar Cookie Greek Yogurt Cheesecake
Amount Per Serving
Calories 235
Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 9.7g61%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.7g
Cholesterol 92.5mg31%
Sodium 247mg11%
Potassium 19.7mg1%
Carbohydrates 15.4g5%
Fiber 0.6g3%
Sugar 3.1g3%
Protein 6.7g13%
Vitamin A 855IU17%
Calcium 56mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 10 POINTS+: 6 OLD POINTS: 6
(per serving, based on 12 servings)
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