This baked Greek yogurt cheesecake uses eggs and dry cheesecake pudding mix to set a smooth, crustless filling. After baking, it chills for at least 2 hours or overnight for its final texture.
Ingredients
- 3 eggs
- 3 cups plain fat-free Greek yogurt
- 1 small box sugar-free, fat-free cheesecake pudding mix
- 1 teaspoon vanilla extract
- 3 tablespoons sugar substitute, such as Splenda Monk Fruit
Bake and Chill
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the eggs, sugar substitute, and vanilla.
- Add the Greek yogurt and dry pudding mix, then beat until smooth.
- Pour into a lightly greased pie dish.
- Bake for 30 minutes, until the center reaches 160°F (71°C).
- Chill for at least 2 hours, or overnight for the best texture.
Cooling Matters
Add the pudding mix dry rather than preparing it separately. Blend until no streaks of yogurt or powder remain, then use the stated pie dish to preserve the intended depth.
Allow the cheesecake to cool before refrigerating. The full chill helps the filling firm enough to slice.
