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Recipe of Greek Style Yoghurt Cheesecake with Forest Fruits Topping


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Recipe of Greek Style Yoghurt Cheesecake with Forest Fruits Topping

Greek Style Yoghurt Cheesecake with Forest Fruits Topping

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Delicious Greek style yoghurt cheesecake with forest fruits topping. Try this exquisite recipe to surprise your guests with this delight, which is also low in sugar.
Learn more about FAGE


4 portions
  • 1/2 cups FAGE® Total 0% greek style yogurt
  • oil spray
  • 6 tablespoons oat cereal
  • 2 tablespoons almond flour
  • 1/2 tablespoons cinnamon powder
  • 5 envelopes sweetener, stevia
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons almond milk
  • 4 ounces light cream cheese, at room temperature
  • 2 tablespoons honey
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 tablespoons lemon juice
  • 1/4 cups orange juice, fresh, for topping
  • 1 teaspoon cornstarch, (arrowroot), for the topping
  • 2 packages sweetener, stevia, for the topping
  • 1 cup fruit of the forest, frozen, for the topping
  • 1 teaspoon Orange zest, , for the topping


Put a slow cooker on high heat. Grease 4 6 oz ramekins with the spray oil.
In the bowl of a food processor, process the oatmeal cereal, flour, cinnamon and a sachet of stevia until finely ground. Add the coconut oil and the almond milk and press in the processor until they form wet lumps.
Divide the oatmeal mixture between the molds (ramekins), pressing down with a small spoon to cover the bottom. Transfer the molds to the electric cooker, cover and cook for 15 minutes.
Meanwhile, in a large bowl, beat the cream cheese, honey and 4 remaining stevia sachets with an electric hand mixer at medium speed until the mixture is soft and fluffy. Add egg and egg white and beat until a homogeneous mixture forms. Add the lemon juice and the vanilla extract and beat until mixed. Add the Greek Style Yoghurt FAGE® Total 0% and continue beating until the mixture is homogeneous.
Put the water in a pot. Add a tablespoon of the cream cheese mixture to the individual molds, dividing evenly. Carefully pour enough boiling water into the bottom of the slow cooker to reach about 1/2 inch on the sides of the molds. Reduce the heat to low and place a clean towel over the opening of the slow cooker to prevent steam from accumulating on the lid and falling into the cheesecakes, placing the cover on top. Cook for 1 hour (Do not remove the lid or towel during cooking).
Meanwhile, prepare the topping of berries: In a small saucepan, combine the orange juice, 2 tablespoons of water, arrowroot powder and 2 packs of stevia. Add the berries and the orange zest and place over high heat. Bring to a boil, reduce the heat to medium-high and simmer until the fruits soften, about 5 minutes. Remove from heat and allow to cool to room temperature. Pass a small bowl, cover and refrigerate for as long as necessary.
Turn off the pot and let the cheesecakes cool to room temperature, covered, for about 1 hour 30 minutes. Remove molds from slow cooking and slide a thin knife around the edge of each cheesecake to loosen it. Cover with plastic wrap and refrigerate at least 4 hours. Carefully unmold the cheesecakes with a knife and serve with the topping on top of each cheesecake.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Rocio Barrera
22/07/2019 19:18:13
Muy apetecible, los pasos muy sencillo de seguir y deben de estar muy ricos

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