Greek Yogurt Cheesecake


½ cup graham-cracker crumbs

2 (8 oz.) packages cream cheese

1 cup sugar

1 teaspoon vanilla

6 oz. Greek yogurt

2 whole eggs

3 egg whites

¾–1 cup Blossom Wildflower Honey Cherry Mixer


Directions for the Cheesecake:

Preheat oven to 325º. Sprinkle cracker crumbs onto bottom of 13 x 9-inch greased baking pan.

Beat cream cheese, sugar, and vanilla in a large bowl with a mixer until well-blended. Add yogurt and mix well. Gradually beat in whole eggs and egg whites, mixing until just blended. Pour into pan.

Bake 55 minutes to 1 hour, until almost set. Cool completely and refrigerate 4 hours.


Directions for the Sauce:

Pour ¾–1 cup Blossom Wildflower Honey Cherry Mixer into a pan. Over moderate heat, slowly reduce by half.


Only when you are ready to serve it, drizzle the sauce over each slice — otherwise it will be absorbed into the cheesecake. Decadently delicious!

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