I hope everyone in the States had a nice Labor Day weekend! I traveled down to Texas to visit family and scope out a new business venture… details to come when things are more in stone 🙂 I don’t want to “put the cart before the horse”!

Needless to say, I’ve been quite the busy lady and do not mean to neglect this blog or my fantastic readers! Please bear with me as I learn how to juggle my current job and life alongside new ideas and a load of current and upcoming traveling.

I have a fun recipe for you today, a crustless cheesecake baked in (cute) half-pint jars and made with Greek yogurt! I was so excited when I bought a bunch of jars for my pantry that I couldn’t help but use a few for a recipe. You could of course use small bowls or ramekins in their place but I love how you can see through the jar and the layered ingredients, so pretty and a little rustic at the same time.

The base is a slightly tangy vanilla cheesecake topped off with chopped strawberries and juicy blueberries, a bit of shredded coconut and a dollop of plain yogurt. You could switch up the toppings for something a little more decadent – say, chocolate, carob chips, caramel, graham cracker crumbs, crushed cookies, nuts, fruit preserves, whipped cream or whatever your heart desires 🙂 A cookies n’ cream cheesecake would be delightful! That should be my next batch!

This recipe makes two individual cheesecakes but you can double or quadruple the recipe for larger batches or bake a full pie with a graham cracker or cookie crust.

Yogurt Cheesecake in a Jar for Two

Ingredients

1 egg
2 oz cream cheese, about 1/4 cup (reduced fat is ok, not sure about fat free though)
2/3 cup plain Greek yogurt (I used 2%)
1 to 1 1/2 tsp pure vanilla extract (I use the later because I adore vanilla)
pinch of sea salt
2-4 Tbsp granulated sweetener to taste (I used palm sugar pulsed in a food processor until fine)

Directions

1. Preheat oven to 350F. Lightly grease two half-pint jars (or small bowls or ramekins) and set aside.
2. In a blender or a food processor, add egg, cream cheese, yogurt, sweetener, vanilla and salt (I used my Magic Bullet). Process until mixture is very smooth and creamy.
3. Divide mixture amongst two jars. Create a water bath* by placing the jars in an 8×8 or 9×9 pan and carefully pour water into pan until halfway up the sides of the jars. Bake for 40-45 minutes or until cheesecake is set and slightly jiggles when tapped. Cool to room temperature before refrigerating.
4. Refrigerate overnight or until chilled, garnish with choice of toppings and serve!

*A water bath is used to create high moisture in the oven while baking and to maintain a gentle heat. I haven’t tried this without preparing a water bath so I cannot vouch for the results, however if anyone gets around to trying this, I’d be curious how it turns out.

This recipe is featured at Slightly Indulgent Tuesdays this week at Amy’s Simply Sugar and Gluten Free blog!