Chai Yogurt Cheesecake
Serves 8
Instructions
Directions:
Preheat oven to 350 degrees.
In food processor break up gingersnap cookies until crumbs and add melted butter.
Pat mixture into bottom of springform pan and bake for 10 minutes. Let cool while you prepare the filling.
Put dates and 1/2 cup yogurt in blender or food processor and pulse to break up dates. Proceed to process until smooth. Add remaining yogurt and process until dates are blended completely into the yogurt. Add eggs, vanilla, lemon juice and cornstarch, and salt blending well after each addition.
Gently pour on top of prepared crust in springform pan. Bake for 30-35 minutes until set.
Cool completely and garnish with freshly sliced ripe pear and pomegranate seeds.
Ingredients
- Gingersnap cookies – about 2 cups broken up
- 1/4 cup butter, melted
- 8 Medjool Dates, pitted
- 2 cups Tree Island Gourmet Vanilla Greek Yogurt
- 1 1/2 Tbsp Chai Spice blend
- 2 eggs
- 2 tsp vanilla (if you are using Tree Island Natural Yogurt)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- pinch salt
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Greek Vanilla Yogurt
6.5% M.F.
Rich & Delicious. Perfect for snacking or as a creamy addition to recipes.
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