Greek Yogurt Almond Butter Cheesecake

Spread the loveThis post is sponsored by Greek Gods Yogurt but the content and opinions expressed here are my own. It is officially that time of year where we all start recollecting on how the previous year went. The New Year brings about the wanting to change, for the better! I don’t know about y’all, but keeping those resolutions can seem a bit tasking when they are not reasonable. Yes, I want to be ‘healthier’ and happier, but it all needs to be reachable. Here is how I plan to be successful with my resolutions this year! Better for you: creating a life that is ‘healthier’ and happier. I believe one of the biggest New Year resolutions that most people make is to be healthier. This may be for some to lose weight or even to just be more physically active than the year before. I know I make this resolution every.single.year. The year starts of great once the kids get back into school and we are on a routine again after coming off of the Christmas break. I do good up until the summer when the kids are out of school. Then I turn around and try to pick things back up once the fall arrives. Here I am now, close to the end of the Christmas holiday. Have I been true to keeping up that resolution from this year? Let’s just say not as successful as I would have liked. So, here I am planning those resolutions for the New Year. This time, I will make sure they are attainable, considering I am living a momlife! Choosing ‘Better for You’ foods and recipes. The main thing you need to decide when making a ‘healthier’ resolution is what kind of ‘healthier’ are you wanting to be. For me, I want to have a healthy relationship with food. I want to enjoy life with food, but also take into account food choices that are better for my body. How am I going to do this? By choosing foods and recipes that are overall better for me, without making me feel like I am being robbed from the enjoyment of food. Thankful for brands like The Greek Gods Yogurt and MaraNatha Almond butter for making it easier to create meals and desserts that are ‘better for me’. From a breakfast parfait to banana boats, The Greek Gods Yogurt and MaraNatha Almond butter have my entire family smiling. This New Year will be a successful one! Greek Yogurt Almond Butter Cheesecake: getting that protein in, dessert-style. As I mentioned above, I am making a point to make better choices for myself and family when it comes to recipes. Knowing this, I have been on a mission to find those dessert recipes that will fit the bill. Cutting out all desserts from my New Year resolution was not going to be a successful one, but making better choices about the desserts will definitely be! This Greek Yogurt Almond Butter Cheesecake is not only delicious, but is so easy to create the ‘better for you’ dessert. You can substitute the sugar out for a non-sugar substitute like powdered erythritol and even use almond flour for the crust to make it gluten-free! As for this recipe, I wanted to get all the benefits of The Greek Gods Yogurt into it. The Greek Gods Yogurt. If you have never heard of The Greek Gods Yogurt, you are missing out. Just kidding! Well, sort of 😉 It can be found in Walmart’s dairy aisle, in the yogurt section, on the lower shelf. What I love about it is that each serving of The Greek Gods Yogurt has 9g of protein. It is also an excellent source of calcium and has seven different live and active cultures. The Greek Gods Brand products are not only rich, smooth and delicious; they are gluten-free and contain live and active cultures. Plus, The Greek Gods brand Greek-Style Yogurt are non-GMO, and made with milk from cows that are not treated with growth hormones. Getting in the extra bit of protein whenever possible is a bonus for this family. Thankful I can enjoy a ‘better for you’ dessert this New Year, and I am hoping you can too! Grab your The Greek Gods Yogurt from Walmart, and make 2020 that best ‘better for you’ year yet! Print Recipe 5 from 2 votes Almond Butter Greek Yogurt Cheesecake This Almond Butter Swirl Greek Yogurt Cheesecake is not only delicious, but better for you! The addition of The Greek Gods Yogurt gives this recipe an added 9g of protein! Easily make it Keto & Gluten-Free. Prep Time10 minsCook Time1 hrCooling4 hrs Course: DessertKeyword: Cheesecake, Greek Gods Yogurt Servings: 10 IngredientsCheesecake filling2 cups The Greek Gods Yogurt Honey Vanilla, but can use plain 2 8 oz Cream Cheese, softened6 eggs plus 2 egg yolks1 1/3 cup sugar You can substitute with powdered erythritol1 tsp vanilla extract1/2 cup MaraNatha Almond butter, melted This will be divided: 2 tbsp for mixing in filling, rest will be used for the swirlCrust2 cups Chocolate Graham Crackers, crushed This can be substituted with almond flour 6 tbsp unsalted butter, melted 1/3 cup sugar This can be substituted with powdered erythritol. If using both almond flour and erythritol substitute, will need 3 tbsp of erythritol. InstructionsPreheat oven to 350 Prepare the crust by mixing the crumbs with the sugar. Then add the melted butter; stir until well incorporated. Press the crust mixture into a springform pan. You can use the bottom of a measuring cup to help press it down as well as your fingers to create the sides of the crust. Bake for 13 minutes; let it cool completely before adding the cheesecake filling mixture. Now for the filling, beat the softened cream cheese until it is creamy-not lumpy. Add the sugar, vanilla extract, The Greek Gods Yogurt, and 2 tbsp of MaraNatha Almond Butter. Beat until sugar is incorporated and the mixture is not grainy. Slowly add the eggs in, mixing enough after each egg. You do not want to over beat the eggs here. It can add too much air to the filling, leading to cracks in your cheesecake. Once the filling is mixed well and creamy, pour into the cooled crust-lined springform pan. Add 5-6 dollops of the melted Almond Maranatha butter to the cheesecake filling mixture. Using a butter knife, run the knife through the dollops to create a swirl appearance in the filling. Do not over mix! Place in oven, and allow to cook at 350 for 10 minutes. After 10 minutes, bump the temperature down to 325. (DO NOT OPEN OVEN) Bake for an additional 50 minutes, or until the cheesecake is down around the edges and slightly undone in the middle. Allow to fully cool before removing springform pan. This will take about 2-2 1/2 hours. I allow to cool in the oven with the oven turned off and oven door open. With a butter knife, gently run the knife around the inside of the springform pan to separate the crust from the pan. Remove springform pan, and wrap the cheesecake in plastic wrap before placing in the refridgerator. Allow to sit in refrigerator for an additional 2 hours or overnight! Enjoy! Another recipe with Greek Gods Yogurt!