High-Protein Greek Yogurt Cheesecake with Homemade Nut Crust

Lately, I’ve been seeing Greek yogurt recipes made with pudding mix trending all over social media, and of course, I had to give one a try! I loved the idea of combining creamy Greek yogurt with pudding mix to create a simple dessert, so I decided to add my own little twist and turn it into a cheesecake.

For my version, I use my homemade nut pie crust, made with finely ground nuts, coconut oil, sweetener, and an optional egg white. The crust is baked for just 15 minutes, giving it a lightly golden, nutty crunch that pairs beautifully with the creamy cheesecake filling.

If you want to make things even easier, you can simply purchase a premade crust that suits your taste.

Once the crust has completely cooled, there’s no baking required for the cheesecake filling. Creamy Greek yogurt and zero-sugar cheesecake pudding mix come together to create a thick, delicious filling with classic cheesecake flavor.

After adding the filling to the cooled crust, simply refrigerate the cheesecake for at least 4 hours, or until it’s nicely chilled and set. For the best texture and clean slices, refrigerate overnight.

Top it with fresh strawberries, blueberries, or chopped nuts. There are so many ways to make this recipe your own! 😊

I love finding recipes that inspire me and then heading into the kitchen to put my own spin on them. Sometimes a trending idea is just the beginning of creating something new.

High-Protein Greek Yogurt Cheesecake with Homemade Nut Crust

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• For the Nut Pie Crust:
• 1½ cups ground nuts: (almonds, pecans, walnuts, or a mix)
• 2 tablespoons coconut oil
• 2 tablespoons Splenda or your favorite sweetener
• pinch of salt
• 1 egg white (optional, for binding and crispness) I omitted the egg whites this time and simply pressed the nuts mixture down with a spoon to form the crust.
• For the Cheescake Filling:
• 2 cups Greek Yogurt or Vanilla Yogurt
• 1 package (1 oz) Jell-O-Zero Sugar Cheesecake pudding mixture Regular cheesecake pudding mixture works as well.
• ½ cup almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons Splenda or your favorite sweetener
• ½ cup strawberries or blueberries

Method

 

1. For the Nut Pie Crust:
2. Preheat oven to 350℉ (175℃).
3. In a bowl, mix ground nuts, coconut oil, sweetener, and salt.
4. Optional: For extra structure, mix in 1 lightly beaten egg white.
5. Using the back of a spoon, press the nut mixture evenly into a 6×6-inch pie pan, pressing it up the sides as well.
6. Bake for 12-15 minutes, or until golden and set.
7. Let it cool completely before adding your filling.
8. For the Cheescake Filling:
9. In a bowl, whisk together the Greek yogurt and cheesecake mix until smooth.
10. Add the vanilla extract and Splenda.
11. Gradually add the almond milk, mixing gently until fully combined.
12. Spoon the filling over the prepared crust and smooth the top with a spatula.
13. Refrigerate for at least 4 hours before removing the springform ring. For the best texture and clean slices, refrigerate overnight.

I hope you enjoy this one as much as I do!
Happy cooking! 💚
Warm Regards,
Debra