I have been wanting to make a cheesecake for SO long, but I was always afraid it would not compare with the amazing traditional New York Style cheesecake that I had ever so savored pre-intolerant life. But, it was time to overcome my fears and thank god that I did.

This is one of the best things I have ever made! Boyfriend and I ate half the damn thing the first night! Nutritionally, this dessert has half of the sugar and calories of a normal cheesecake. It was taken from my favorite healthy dessert blogger; chocolatecoveredkatie, who was one of the first bloggers I began to follow years ago. Definitely check her out. Let’s get started:

Ingredients:  

• 24 oz cream cheese – such as Tofutti non-dairy   
• 2 cups plain yogurt of choice – such as coconut yogurt    
• 2 1/2 tsp pure vanilla extract  
• 1 TBS lemon juice   
• 1/2 cup maple syrup or honey (I used maple)
• pinch uncut stevia OR 2 additional TBSP maple syrup (I used the latter)   
• 1 TBSP cornstarch – such as Rapunzel non-gmo

Yields: 8-12 slices

1. Let the cream cheese get to room temperature.
2. Set oven to 350 degrees while filling a 9×13 halfway with water to set on the lower rack.
3. Combine all ingredients into a blender to make a smooth texture, making sure not to beat too much or bubbles will form.
4. Pour into a chocolate gluten free crust or any pie crust you want and place in the oven on the rack above the water.
5. Bake for 30 minutes and then turn the oven off.  Without removing, let the cheesecake sit for an additional 5 minutes in the oven.
6. Transfer to the fridge and let chill for at least 6 hours.

This thing is no joke. Easy to make and sinfully delicious! Cheesecake has definitely been missed in my life for many years, but now I can have the copycat, pain-free version any time I want! Please try this out if you have also felt deprived. 

Let me know if you’ve tried this or have different versions – you can reach me on Twitter or Instagram!