Ingredients:
For the crust:
- 1 ¼ cups graham cracker crumbs (or light graham crackers, crushed)
- 3 tbsp light butter (melted)
- 1 tbsp sugar substitute (Monkfruit, Stevia, or Splenda)
For the filling:
- 8 oz light cream cheese (softened)
- 1 cup plain nonfat Greek yogurt
- ½ cup powdered sugar substitute (or regular if you don’t mind the points)
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional, for tang)
Optional toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Sugar-free chocolate drizzle
- Light whipped topping
Instructions:
- Make the crust: In a small bowl, mix graham cracker crumbs, melted butter, and sugar substitute. Press firmly into the bottom of an 8-inch springform pan or pie dish. Chill in the fridge while you prepare the filling.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add Greek yogurt, powdered sweetener, vanilla, and lemon juice. Beat until creamy and well combined.
- Assemble: Pour the filling over the chilled crust and smooth the top.
- Chill: Cover and refrigerate for at least 4–6 hours (overnight is best) until set.
- Serve: Slice and top with fresh fruit or a little sugar-free whipped cream.
Tips:
- Use fat-free cream cheese to drop points even lower.
- For mini versions, make them in muffin tins with cupcake liners (built-in portion control).
- If you want chocolate flavor, stir in 1 tbsp unsweetened cocoa powder into the filling.
