Guilt-Free Cheesecake

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.

Graham-Almond Crust

  • 3/4 cup almond flour
  • 3/4 cup crushed graham crackers
  • 1 stick (8oz) butter, melted
  • 1/4 cup sugar
  1. Coat bottom and sides of pan with nonstick spray.
  2. Line bottom with a parchment-paper round.
  3. Using your fingertips, mix remaining ingredients in a medium bowl until mixture holds together when pinched tightly.
  4. Pack onto bottom of pan in an even layer (using the bottom of a flat measuring cup works well).
  5. 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)
  1. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let
  2. stand until softened, 5-10 minutes.
  3. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
  4. 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.
  5. 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.
  6. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
  7. Sprinkle pomegranate seeds on top to serve.