- 16 oz cream cheese (vegan brands work too)
- 3/4 cup plain yogurt or sour cream
- 1 tsp pure vanilla extract
- 1/2 cup sweetener of choice
- 3 tbsp cornstarch (or 5 tbsp almond flour)
- 9 inch pie crust of choice, if desired (three options are listed above)
- see above for new flavor ideas!
If making a crust, prepare it in a 9 inch pan. Let the cream cheese come to room temperature so it's easier to blend. Combine cheesecake ingredients in a food processor, blender, or with hand beaters until smooth. Spread into the pan, and refrigerate to set. Once chilled and firm, slice and serve as desired.View Nutrition Facts
Calories: 220kcal