Ricotta Yogurt Cheesecake in Pecan Pie Crust
What Started it all:
Ricotta cheese Greek yogurt vanilla almond extract lemon zest monk fruit sweetener and pecan pie crust
This delightful dessert combines the creaminess of ricotta cheese with the tang of Greek yogurt, all perfectly balanced with hints of vanilla and lemon zest. Nestled in a crunchy pecan pie crust, this cheesecake is a healthier yet indulgent treat that is sure to impress your guests!
Ingredients
- 1 cup ricotta cheese
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 1/4 cup monk fruit sweetener
- 1 pre-made pecan pie crust (9-inch)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the ricotta cheese, Greek yogurt, vanilla extract, almond extract, lemon zest, and monk fruit sweetener. Mix until smooth and creamy.
- Pour the mixture into the pre-made pecan pie crust, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours to set.
- Once chilled, slice the cheesecake into 8 pieces and serve. Enjoy!
This Ricotta Yogurt Cheesecake is a delightful way to enjoy a creamy dessert without the guilt. The combination of flavors and textures will leave your taste buds dancing, making it a perfect end to any meal. Bon appétit!