Ingredients
• The Creamy Base: 3 cups non-fat Plain Greek Yogurt (ensure there is no added sugar).
• The Bind: 3 large Eggs.
• The Sweetener: ½ cup Powdered Monk Fruit or Stevia (adjust to your preferred sweetness).
• The Flavor: 1 small box (1 oz) Sugar-Free Vanilla Instant Pudding mix (this acts as the thickener instead of flour).
• Warmth: 1 tsp Vanilla Extract and a pinch of Sea Salt.
• The Topping: Crushed sugar-free biscuits or a sprinkle of cinnamon, as seen in your photo.
Preparation Steps
1. Whisk the Base: In a large bowl, whisk the 3 eggs with your sweetener and vanilla extract until well combined and slightly frothy.
2. Smooth it Out: Add the Greek yogurt and the dry pudding mix to the egg mixture. Whisk vigorously until the batter is completely smooth with no lumps.
3. Prepare the Pan: Line a 9-inch pie dish or a glass baking tray (like the one in your photo) with parchment paper or spray it thoroughly with non-stick cooking spray.
4. Bake: Pour the batter into the dish and smooth the top with a spatula. Bake at 350°F (175°C) for 30 minutes.
5. The Center Jiggle: The cheesecake is done when the edges are set but the center still has a slight “jiggle.”
6. The Most Important Step: Let the cheesecake cool completely at room temperature, then refrigerate for at least 3–4 hours (overnight is even better). This allows the texture to “dry out” and firm up into that perfect sliceable consistency.
7. Finish: Just before serving, sprinkle your crushed sugar-free topping or a little extra cinnamon over the top.
Why This Fits Your Lifestyle
• Naturally Flourless: By using a small amount of sugar-free pudding mix as a stabilizer, you avoid all wheat and grains.
• Protein Packed: Because the base is Greek yogurt and eggs, this “dessert” is actually healthy enough to eat for breakfast!
• Zero Sugar: Using Monk Fruit keeps this treat completely keto-friendly and prevents any afternoon energy crashes.