Cheesecake known as a decadent rich dessert packed with creamy cheese, eggs, sour cream, heavy cream, and sugar supported by a buttery sweet graham cracker crust. My all time favorite dessert if you have not noticed the 5+ cheesecake recipes on the blog. I wanted to create an easier lighter version to my traditional cheesecake that could be made in under an hour with minimal ingredients and easy clean up (let the food processor do all the work). The idea came to me to use my base maple cheesecake recipe but lighten it up to bar form and swapping part of the cream cheese for yogurt.
Naturally sweetened maple cheesecake is just as delicious as the classic with half baking time. The filling uses 4 main ingredients: yogurt, cream cheese, maple syrup, and cornstarch. Vegan dairy alternatives like kitehill yogurt and cream cheese can be subbed for the dairy options with no issues. I personally prefer the almond cream cheese.Â
The crust is a simple graham cracker crust that is parked before adding the filling. Baking the filling couldn’t be easier just pour and do a few tabs to get the air bubbles out and bake. No water bath required and the cake baked in half the time of a standard 9 inch round cheesecake. Let the cheesecake cool 2 hours before placing in fridge to chill for another 2 hours before serving. I prefer to serve it the next day after baking.
Storing Cheesecake
Leftover cheesecake can last in the fridge for 3-5 days. Alternatively you can also freeze the cheesecake for up to 6 months wrapped in plastics wrap and aluminum foil. Simply defrost the cake in fridge overnight.
Cheesecake toppings:
- Crushed candied nuts
- Whip cream
- Caramel
- Maple syrup reduction
- Date syrup
- Chocolate Ganache
Other Cheesecake Recipes to Try:
- Apple Cheesecake
- Sweet Potato Cheesecake
- Rich Vanilla Bean Sweet Potato Cheesecake
- Naturally Sweetened Triple Dark Chocolate Vegan Cheesecake
Hope you enjoy this light yet decadent maple cheesecake! Be sure to comment below and provide a rating.
Easy Make Ahead Maple Yogurt Cheesecake
Ingredients
Crust
Filling
Instructions
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Preheat oven to 350F. Line an 8 or 9 inch square baking pan with aluminum foil and spray with cooking spray for easy removal.
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In a food processor add the graham crackers, sweetner, and oil. Blend until the mixture resembles wet sand. Press the mixture into the prepared pan and bake for 12 minutes or until lightly brown.
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Lower oven temp to 325F, in the same food processor or in a mixing bowl with hand mixer/ stand mixer (whichever you prefer) blend the filling ingredients until smooth. Pour into cooled crust and bake for 40-45 minutes until internal temp reaches 155-160F. Let cheesecake cool on the counter for 2 hours before refrigerating for another 2 hours before serving.
