Vanilla Bean Greek Yogurt Cheesecake with a Cookie Dough Crust

5 from 1 vote

Vanilla Bean Greek Yogurt Cheesecake with a Cookie Dough Crust

A creamy, smooth vanilla bean cheesecake made with high protein greek yogurt and cream cheese. The "cookie dough" base is made with all natural, healthy ingredients-- making it a delicious and nutritious dessert!

Prep Time20

Cook Time1

Total Time21

Course: Dessert

Cuisine: American

Servings: slices

Calories: 200kcal

Author: Michelle Miller

Ingredients

Cookie Dough Crust

1 cup cashews
1 cup oatmeal
1 1/2 cup Medjool dates about 15 dates
sea salt
vanilla bean paste
chocolate chips

Vanilla Bean Cheesecake Filling

1 tablespoon gelatin +2 tablespoons water
2 1/2 cups greek yogurt I used low fat
1 8- ounce box cream cheese room temperature, for smoothest results
1/4 cup honey
1 1/2 tablespoons vanilla bean paste
sea salt

Instructions

Add the cashews and oatmeal to a food processor bowl. Process until a flour forms.
Add the dates, sea salt, and vanilla, and process until the dates are broken up and it forms a sticky dough.
Add the chocolate chips, and pulse 7-10 times, until the chocolate chips are mixed in to the dough, but not broken up.
Spray a 10-inch springform pan with coconut oil spray, or lightly grease with butter or coconut oil.
Press the dough into the bottom of the pan.
Add gelatin and water to a pan, and leave for a few minutes to soften.
In the cleaned food processor (or in a high speed blender, for a smoother result), add softened (room temperature) cream cheese, yogurt, honey, vanilla bean paste, and sea salt.
Process the cheesecake filling until very smooth.
Heat up the gelatin and water, until the gelatin is melted and there are no more clumps.
With the food processor running, slowly drizzle in gelatin, and continue to process for 30 seconds to completely incorporate.
Pour the cheesecake filling in the pan on top of the prepared crust.
Refrigerate to set, overnight or for at least 6 hours.

Nutrition