Lighter Raspberry Cheesecake
A delicious cheesecake made with lighter ingredients and topped with fresh raspberries.
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 10
Ingredients
- 10 graham crackers crushed
- 3 tbsp milk
- 16 oz low-fat cream cheese
- 1/3 cup honey
- 2 cups Greek yogurt
- 2 eggs
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- Raspberries
Instructions
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Combine the milk with the crushed graham crackers in a large mixing bowl and mix using a spoon or fork. Pour into a round cake pan and spread evenly on the bottom. Bake for 15 minutes at 350 degrees Fahrenheit.
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Use a whisk to soften the cream cheese in a mixing bowl and mix in the honey and yogurt one at a time.
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Add in the eggs, vanilla extract, and cornstarch. Mix well until smooth and pour into the cake pan on top of the graham cracker crust. Smooth out the top at bake for 1 hour at 300 degrees Fahrenheit.
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Place raspberries on top of cheesecake and chill for at least 1 hour before serving.
