Food Storage Yogurt Low-Fat Cheesecake Recipe

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Alright, I’ve saved the best for last. If you follow me on FACEBOOK, you probably noticed I was talking about making a virtually fat-free cheesecake. Be still my cheesecake beating heart! Cheesecake is hands down my favorite dessert, so you can imagine how excited I was to make it all from food storage powdered milk and to have it be virtually fat free. I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)

FOOD STORAGE FAT FREE BLENDER CHEESECAKE

Recipe:
1/2 c. hot water
1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
1 c. sugar
8 oz. yogurt cheese
1/4 c. lemon juice
1 t. vanilla
Graham cracker crust

Directions:
Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.

Check back on Wednesday-I’ve got my Food Storage Yogurt Handout all ready for downloading….YIPEE!! It has ideas for how to use your food storage yogurt, Greek yogurt and yogurt cheese, instructions for making it all, helps for trouble shooting your yogurt and food safety guidelines….oh yeah, and of course it’s ALL FREE!


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22 Comments

  1. Wow! Another winner, Crystal! Thanks! BTW, are you doing a spring/summer version of your Menu planning E-book?

  2. Awesome! You make me the yogurt cheese and I’ll make the cheesecake. 🙂 And I need to send you a rubber scraper. For some reason the spoon in the blender was like nails on a chalkboard for me during the video.

  3. Where do you find Yogurt cheese?

    1. You have to make it from yogurt

      1. How do you make yogurt cheese? is it made with you nonfat dry milk?

  4. Where do you find Yogurt cheese?

  5. Love it! Can’t wait to try it. Years ago I learned to make one from tofu. No so great. I ate it but not my kids. Though I’m a little skeptical, i’m going to give it a try.

  6. OMG Crystal… I just made the cheesecake and it is sooooo good. Tastes just like the cream cheese pies made with cream cheese and sweetened condensed milk. I made the yogurt in my yogurt maker, then the cheese , then the cheesecake. I am definitely sold on this recipe because I don’t always have the cream cheese or sweetened condensed milk. Thank you so much.

  7. This stuff is the bomb! 

    1. Yeah, it is!

    2. Yeah, it is!

  8. hI I made this with my homemade yoghurt cheese but i used 1/2 the amount of sugar and it didnt set!! was this a no no? taste great though

    1. Tell me more about what you did (outside of the sugar.) Thanks!

  9. I made my yoghurt from cultures then let it drain for 24 hours then mixed up 2 cups of instant milk powder with 1/2 cup sugar and 1/2 cup hot water then added my yoghurt cheese, lemon juice and vanilla. It wasn’t a loss though as I Popped them into the freezer and had it as ice-cream!!

  10. hiii i loved this recipe but i wanted to ask since rite now i dont have milk powder can i substitute with chilled evaporated milk?? plzzzz reply me

    1. Sorry, evaporated milk won’t work but sweetened condensed milk will work for the cheesecake-what are you trying to replace?

  11. Hi.

    I’m looking forward to making this, it looks so easy and so yummy. I have question though. The lemon juice added, is that necessary? Will it make it taste more like a lemon cheesecake? I don’t like lemon flavored things, so was wondering if I can avoid the lemon juice and still have that firmness in the cheesecake you show in the video?

    Thank you.

    1. Unfortunately, you can’t omit the lemon juice. It’s the acid in the juice that reacts with the milk proteins to make it coagulate (and be firm). Sorry!

      1. Thanks for answering so quickly :).  Does the yogurt cheesecake taste very lemony? I was planning to try the original receipe first, and try it with chocolate.

        I’ll try this receipe this weekend.  I just discovered this blog, and really appreciate all these receipes.  I probably will be getting the book as well, I was wondering if you might have a kindle version, I didn’t see it on amazon.

        Thanks again for the response, will try the receipe soon. 🙂

        1. It is slightly lemony. Good luck!

  12. Hi!!

    I made this recipe, and it worked great!!  I also made a chocolate one, and that worked great as well. I used 1/2 cup melted chocolate + only 1/4 cup sugar, and then put a chocolate drizzle on top. It tasted and had the consistency of a real chocolate cheesecake.
    Thanks very much for the tips on how to make this from yogurt. I had no idea yogurt cheese can be used to make cheesecake!. 🙂

    1. oh wow! Now we’re talking….CHOCOLATE! Thanks for sharing!

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