This post is sponsored by Oikos Whole Milk Greek Yogurt but the content and opinions expressed here are my own.
I love the thick consistency of Oikos Whole Milk Greek Yogurt . It makes me feel like I am really about to indulge in something sweet. When you find a product that you can use for so many other things why not try something new. That’s why I love using Oikos Whole Milk Greek Yogurt. Plus I love that it is made with whole milk. It gives you that indulgent feel with all the creaminess without feeling guilty. Since it is thicker than regular yogurt I love using it for almost anything; smoothies, as a snack or cheesecake. Yes, I said it cheesecake.
That’s why for the Spring season I will definitely be making these. When you get sick of eating yogurt the more traditional way this cheesecake will definitely be a hit. They even have a huge flavor variety. You can find 15 indulgent flavors that remind you of dessert; crave-worthy key lime pie or to-die-for toasted coconut vanilla. My two favorite flavors are Oikos Whole Milk Greek Yogurt is peach cobbler and lemon meringue pie.
For this cheesecake recipe, you can use any Oikos Whole Milk Greek Yogurt but my two faves to use for this recipe are peach cobbler and lemon meringue pie. That’s
why I chose to create two versions. Peach cobbler cheesecake and Lemon Meringue Pie
I decided to make a more less traditional cheesecake option as a grab and go. In between
blogging to school pickup. I love the concept of using mini cups to put them in. Plus it creates
less mess and feels more extravagant.
Easy & Delicious No-Bake Greek Yogurt
One thing I love about this recipe includes items I already had.
- 2 cups of graham cracker crumbs
- ⅓ cup of brown sugar
- ⅓ cup of olive oil
- 1 tbs of cinnamon
- 16 oz of cream cheese
- 1 cup (8 oz) of Dannon Oikos Lemon Meringue Greek Yogurt. They come in 5.3 ounces so make sure you pickup two.
- ¼ cup of honey
- 2 TBS of lemon juice
- 1 TBS of vanilla
- Pinch of salt
- 1. In a food processor combine graham cracker crumbs (you can also combine graham
- crackers and crush in processor first) brown sugar, oil and cinnamon.
- 2. Then spoon out into small cups or you can even use mason jars with tops on them
- 1. In a food processor combine all cheesecake ingredients and blend. It should become a
- more thicker and creamier consistency.
- 2. Spoon the cheesecake filling into 4 or more cups depending how big they are.
- 3. Refrigerate for 2-3 hours
- 4. Add fresh fruit for garnish on top
- 5. Voila enjoy