Light as a cloud yet indulgently creamy, this apple yogurt cheesecake proves that dessert can be both wholesome and satisfying. Greek yogurt and apple puree do the heavy lifting — no cream cheese required. If you love lighter bakes, my Light Berry Cheesecake (Low-Calorie) is another must-try.
Ingredients
- 300 g (10.5 oz) unsweetened canned apple puree
- 300 g (10.5 oz) Greek yogurt
- 3 eggs
- 50 g (3.5 tbsp) cornstarch
- 1 apple
- 1 tsp vanilla extract
- Grated orange or lemon zest (optional)
Instructions
- Mix the Greek yogurt, apple puree, eggs, cornstarch and vanilla until smooth. Peel and dice the fresh apple, fold it into the batter and mix again.
- Pour the batter into a baking dish and bake in a preheated oven at 180 C (350 F) for 50-60 minutes, until set and lightly golden.
- Let the cheesecake cool completely before serving. For extra flavor, add grated orange or lemon zest to the batter before baking.
Tips
- Let the cheesecake cool completely — and ideally chill it — before slicing; the texture sets as it cools and cuts far more cleanly.
- Use unsweetened apple puree so you control the sweetness; if your apples are tart, add a spoonful of honey to the batter. For more fruit-dessert ideas, Serious Eats has excellent seasonal guides.
- Do not overbake: the center should still have a slight wobble when you take it out — it firms up as it cools.
Nutrition (per 100 g): 140 kcal · protein 6.4 g · fat 3.3 g · carbs 21.4 g.
For more lightened-up treats, try my Mini Berry Cottage Cheesecakes or the cozy Simple Baked Apple Yogurt Dessert.