Sometimes, during the holidays, we can't avoid a bit of not-body-comp-friendly foodstuffs, and that's okay! Holidays are our time to be merry with friends and family and maybe get a little crazy. However, sometimes we want to have our cake and eat it too, and this is a dessert that gives us that satisfaction without hitting us as hard as some other cheesecakes do. A higher protein filling and a nut-based crust help to make this cake a better choice for both taste and waist.
- 3/4 cup almond flour
- 3/4 cup crushed graham crackers
- 1 stick (8oz) butter, melted
- 1/4 cup sugar
- Coat bottom and sides of pan with nonstick spray.
- Line bottom with a parchment-paper round.
- Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
- Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well).
- Chill until firm, at least 1 hour or up to 1 day.
Greek Yogurt Cheesecake (Filling)
- 2 tsp powdered gelatin
- 1 1/2 lbs cream cheese, room temp
- 1 1/2 cups greek yogurt, whole milk or 2%
- 3/4 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla
- 1/2 tsp kosher salt
- Pomegranate seeds (garnish, optional)
- Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let
- stand until softened, 5-10 minutes.
- Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
- Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
- With processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top.
- Cover tightly with plastic wrap and chill for at least 6 hours before serving.
- Sprinkle pomegranate seeds on top to serve.