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–+ servings
Light Apple Cheesecake

Light Apple Cheesecake

Soft, creamy, gently sweet, and incredibly easy—this is the kind of “cheesecake” you can make on a weekday with zero stress. I’ll guide you step by step so it bakes up smooth, not cracked, and slices cleanly.
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Ingredients

  • 300 g Greek yogurt about 1¼ cups
  • 300 g apple puree or unsweetened applesauce about 1¼ cups
  • 3 large eggs
  • 60 g cornstarch about ½ cup
  • Coconut flakes for topping
  • 1 tsp vanilla extract
  • ½ tsp cinnamon

Instructions
 

  • Preheat oven to 350°F (180°C). Line a 7–8 inch baking pan with parchment paper.
  • In a large bowl whisk together Greek yogurt, apple puree, and eggs until smooth.
  • Add cornstarch and whisk until the batter is fully combined and lump-free.
  • Pour the batter into the prepared pan and gently tap the pan to remove air bubbles.
  • Sprinkle coconut flakes evenly over the top.
  • Bake for 55–60 minutes until the edges are set and the center slightly jiggles.
  • Cool completely, then refrigerate 2–3 hours before slicing.

Notes

  • Use thick Greek yogurt for the best texture.
  • Do not overbake; the cheesecake will firm up while cooling.
  • Store in the refrigerator for up to 4 days.

Nutrition

Calories: 145kcalCarbohydrates: 16gProtein: 9gFat: 5gFiber: 1gSugar: 7g