Yogurt can be used to decrease the calories from fat in many recipes. Cheesecake is a perfect example. Siggi’s yogurt, which is skyr, is a thicker yogurt making is a perfect variety to replace some of the cream cheese in a cheesecake recipe. Siggi’s is a perfect addition to this White Chocolate Yogurt Cheesecake recipe. I received free samples in order to write this post.
Who doesn’t love cheesecake? We take a trip to the cheesecake factory once or maybe twice a year and indulge in a piece of their cheesecake. I usually take about three days to eat one piece. First, the pieces are huge and second, one slice can have about 700 calories. My favorite choice is the Godiva Chocolate cheesecake. Each slice is 1110 calories and has 105 grams of sugar! See why I make it last! That doesn’t even include the whipped cream!!
Naturally a lower calorie alternative is a good idea. Smaller desserts, which just decrease the portion size is always an option, but I went a step further and used Stevia to decrease the sugar content, low fat cream cheese to decrease fat, and replaced some of the cream cheese with yogurt. I particularly like using siggi’s yogurt, because it is low in sugar and higher in protein than many other yogurt brands. Siggi’s uses very simple ingredients. Using siggi in this recipe not only helps to decrease the fat, but also the sugar in the cheesecakes.
Since we are in the middle of Fall and will celebrate Thanksgiving soon I used gingersnap cookies to make the bottom crust. Left over crumbs are a great garnish as well. Cookie crumbs don’t had many additional calories like a caramel sauce would for example.
A cupcake pan is a perfect pan to use to make mini cheesecakes. All you need are cupcake liners. You can serve your cheesecakes in the liners or remove them. Just be careful though if you plan to remove the liners. With my first attempt I used Christmas themed cupcake liners. When I removed the cheesecake from the liners, some red from the Santa printed on the liner transferred to the cheesecake. You can’t really hide that! Make sure you use liners that won’t bleed color onto your cheesecakes.
By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.
- 20 Gingersnap cookies, crushed (approx. 1 cup)
- 3 Tablespoons dark brown sugar
- 3 Tablespoons unsalted butter
- 8 ounce low fat cream cheese at room temperature
- 3 (5.3 ounce) containers of Siggi Vanilla Yogurt (room temperature)
- ¼ cup sugar
- ½ cup granulated Stevia
- 1 Tablespoon corn starch
- 1 teaspoon vanilla extract
- 3 eggs (at room temperature)
- 2 ounce white chocolate, melted
- Preheat oven to 350 degrees F.
- Place crushed cookie crumb into a medium bowl.
- Add in brown sugar and melted butter.
- Stir to mix thoroughly.
- In a large bowl blend together with an electric beater (or use standing mixer) cream cheese, yogurt, sugar, stevia, corn starch and vanilla.
- Add in one egg at a time beating thoroughly after each addition.
- Place white chocolate in a microwave safe bowl and melt on high for about 45 seconds.
- Pour melted white chocolate into the cream cheese mixture and mix well.
- Place cupcake liners into each section of a cupcake pan.
- Place about 1 tablespoon of the cookie crumb mixture into each cupcake liner.
- Press cookie crumbs down with the back of a ¼ measuring cup.
- Pour ¼ cup of batter into each muffin cup, filling about ¾ full. (you may have extra batter to get about 15-16 mini cheesecakes)
- Place cheesecake into the oven for about 20 minutes.
- Remove from oven and cool completely.
- Place cheesecake into the refrigerator for at least 2 hours or overnight before serving.
- Serve in cupcake liners or remove liner.
- Garnish as desired.