Vanilla Honey Yogurt Cheesecake

Yield: 1 - 9" cheesecake



1 cup graham cracker crumbs

½ cup unsweetened, shredded coconut

1½ Tbs (23 mL) vanilla honey

¼ cup + 2 Tbs butter


2 packs cream cheese

2 cups (500 mL) Greek yogurt

1 cup white chocolate

½ cup (125 mL) vanilla honey

3 eggs

1/3 cup flour

1 vanilla bean, scraped

1 lime, zested


  1. Preheat oven to 350º F.
  2. Add the graham cracker crumbs and coconut to a medium bowl.
  3. Melt the butter and honey together. Stir to combine. Add butter mixture into the crumbs and stir till everything is moist.
  4. Pour mixture into the springform pan and press with a fork to form the crust. Bake 8 minutes. Remove from oven and let cool while you make the filling.
  5. Filling:
  6. Make sure all ingredients are at room temperature for a smooth cheesecake. Lower oven to 300º F.
  7. Add cream cheese to mixing bowl and mix until smooth. Add yogurt and combine.
  8. Melt chocolate and combine with honey, and add to mixture. Add eggs, one at a time. Make sure to scrape the bottom of the bowl.
  9. Sprinkle in the flour while mixing on low. Add the scraped vanilla bean and lime zest, and combine. Pour into pan.
  10. Bake for 35 - 40 minutes or until centre of cheesecake is wobbly like jello, and the outside is firm.
  11. Remove from oven and let cool to room temperature and overnight in the fridge. Serve with desired topping.


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