Coconut Greek Yogurt Cheesecake

I love cheesecake, but sometimes feel guilty about eating it... or even thinking about it. So I decided to replace the cream cheese with Greek yogurt and went with coconut because it's one of my favorite flavors. This one doesn't make me feel as guilty to eat. I top mine with drizzles of dark chocolate and toasted coconut shavings.

• Preparation Time: 15 mins
• Cooking Time: 53 mins
• Total Time: 1 hr 8 mins
• Calories: 160 Calories

Ingredients

• 2 eggs
• 1 pinch salt
• ¼ cup white sugar
• ⅓ cup white sugar
• ¼ cup all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons coconut extract
• cooking spray
• 1 ½ cups sweetened flaked coconut
• 1 egg white, whisked until frothy
• 2 cups coconut-flavored Greek yogurt

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.

Step 2

Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.

Step 3

Bake crust in the preheated oven until pale, about 18 minutes. Let cool.

Step 4

Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.

Step 5

Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.

Step 6

Chill cheesecake in the refrigerator until firm, about 3 hours.