Cheesecake Recipe Without Cream Cheese
Serves 10
15 mins prep
45 mins cook
240 mins Cooling Time
300 mins total
This delicious and super simple cheesecake without cream cheese takes no time at all to pull together! This light and creamy dessert will be a fan favorite in no time, and no water bath is needed. With 15g of protein, half the fat, and less calories than traditional cheesecake, you can see why it's one of the most loved recipes on our website.
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Preheat the oven to 350 degrees.
Blend 10 oz Ginger snap Cookies and melted 3 tbsp Butter** in a food processor.
Transfer the mixture to a pie tin or 9" springform pan and press to flatten evenly. It's helpful to do this with the bottom of a 1/4 cup measuring cup. Bake for 10 minutes.
While the crust bakes, mix the 1 Quart* Unsweetened Greek Yogurt, 14 oz Sweetened Condensed Milk, and 1 tbsp Honey together until combined.
Pour the yogurt mixture over the crust once it’s done baking. Place this whole cheesecake back in the oven and bake for 35 minutes or until just set.
Let this cool and then transfer to the fridge to continue to set for at least 4 hours, but preferably overnight, before enjoying. If you try to eat it too soon, it will still be liquidy.
