Print Recipe
Single-serving cheesecake
This version of a cheesecake is light and airy, with the same lemony sweet flavor as a classic cheesecake. Between the yogurt and the egg it has at least 23g of protein, and about 40g carbs from the yogurt, honey, and cracker.
Course dessert
Prep Time 10 minutes
Cook Time 3 minutes
Passive Time 1 hour
Servings
serving
Ingredients
  • 6 oz plain green yogurt
  • 1.5 Tbsp honey
  • 1 large egg
  • 1 tsp vanilla
  • 2 tsp lemon juice
  • 1 oz cream cheese
  • 1/4 tsp salt
  • 1 sheet graham cracker
Course dessert
Prep Time 10 minutes
Cook Time 3 minutes
Passive Time 1 hour
Servings
serving
Ingredients
  • 6 oz plain green yogurt
  • 1.5 Tbsp honey
  • 1 large egg
  • 1 tsp vanilla
  • 2 tsp lemon juice
  • 1 oz cream cheese
  • 1/4 tsp salt
  • 1 sheet graham cracker
Instructions
  1. With a fork, mix the yogurt, honey, egg, lemon juice and vanilla until blended. Stir in the cream cheese, breaking it up to combine (if you have a handheld mixer, that would work well). Pour into a greased bowl (I used olive oil) and cover with waxed paper. Microwave for 3-4 minutes at 60% power (depending on the strength of your micro). The cheesecake should seem gelled, but may still look soft. Place in the fridge until chilled (about an hour), then overturn onto a plate or leave in the dish; crush graham cracker and sprinkle on top.