Greek Yogurt Cheesecake

Ingredients

• 1 quart Unsweetened Greek yogurt (Any fat level works; equivalent to 32 oz or 3.75 cups.)
• 14 oz Sweetened condensed milk
• 1 tbsp Honey
• 10 oz Gingersnap cookies (Gluten-free cookies work.)
• 3 tbsp Butter (Melted; salted or unsalted butter works.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Blend the gingersnap cookies and melted butter together in a food processor until combined into a crust mixture.

3. 3

   Transfer the cookie mixture to a pie tin or a 9-inch springform pan. Press it into an even layer; the bottom of a ¼-cup measuring cup is helpful for flattening the crust.

4. 4

   Bake the crust for 10 minutes.

5. 5

   While the crust bakes, mix the Greek yogurt, sweetened condensed milk, and honey together until fully combined.

6. 6

   Pour the yogurt mixture over the baked crust.

7. 7

   Return the cheesecake to the oven and bake for 35 minutes, or until just set.

8. 8

   Let the cheesecake cool, then transfer it to the refrigerator to continue setting for at least 4 hours, preferably overnight. Do not serve it too soon, or the filling will still be liquidy.

Notes

Makes 10 slices. The stated nutrition per slice is approximately 340 calories, 49 g carbohydrates, 15 g protein, 10 g fat, 1 g fiber, and 32 g sugar. The source does not specify whether the cheesecake should be covered during refrigeration.

Nutrition per serving

• dessert
• cheesecake
• high-protein
• vegetarian
• baked
• make-ahead
• gluten-free option