Baked honey cheesecake with a chocolate-hazelnut crust
Prep time
Cook time
Total time
Baked cheesecake made with light cream cheese and 0% Greek yogurt. You'll never know it's light.
Recipe type: Dessert
Serves: 4
  • 1½ cups chocolate graham cracker cookies
  • ½ cup raw, unsalted hazelnuts
  • ⅓ cup melted butter
  • 250g light cream cheese (at room temperature)
  • 200g Liberté Honey Greek Yogurt 0%
  • ¼ cup sugar
  • 4 tablespoons honey
  • 2 eggs
  • finely grated semi-sweet chocolate, to garnish
  1. Pre-heat oven to 350˚F.
  2. If your mini-springform pans are not non-stick, lightly grease them.
  3. Place the cookies and hazelnuts in the bowl of a food processor, and pulse until your mixture is the texture you like it. For this recipe you may prefer a finer crumb.
  4. Transfer cookie and nut crumbs to a separate bowl and add melted butter, mixing until well combined.
  5. Distribute the crumb mixture evenly in the springform pans, pressing down with your fingers until it is solidly packed in.
  6. Bake for 10 minutes then remove and chill whilst you prepare the filling.
  7. Lower oven temperature to 300˚F.
  8. Using an electric hand mixer, combine cream cheese, yogurt, sugar and honey until mixture is smooth and creamy.
  9. Add the eggs, one at a time, mixing well after each addition.
  10. Pour mix into the prepared pans over the crust.
  11. Rap the pans a couple of times on a countertop to make sure the filling is distributed evenly over the surface of the crust.
  12. Bake for 35 minutes. The top of the cheesecake will still be a little wobbly.
  13. Turn the oven off and open the door. Leave pans in oven for about 15 minutes, then remove from oven and allow to cool to room temperature.
  14. Refrigerate, removing from fridge about 10-15 minutes before you will serve them.
  15. Serve with a dusting of finely grated chocolate.
Recipe by eat. live. travel. write. at