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Crustless Greek Yogurt Cheesecake with Chia Seed Jam



  • 16 oz Cream cheese (reduced fat or fat-free for lower calorie)

  • 1 3/4 cup plain greek yogurt 

  • 3 large eggs 

  • 1/2-1 tsp liquid stevia or sugar/sweetener equal to 1/2 - 1 cup sugar

  • 1 tsp vanilla extract 

Chia Seed Jam: 

  • 2 cups fresh or frozen fruit of choice 

  • 2 tbsp chia seeds 

  • 1 tsp lemon juice 

  • Optional- drop of Stevia or other sweetener to taste


For Cheesecake:

  1. Set cream cheese out and let it come to room temperature (about 2 hours). 

  2. Preheat oven to 325 degrees and grease a 9 or 10-inch spring form pan with cooking spray. 

  3. Place all ingredients in a large bowl and mix until smooth using a hand/stand mixer or a food processor. 

  4. Pour into spring form pan and bake for 45-60 minutes, or until the top of the cheesecake starts to appear firm or just starts to crack. 

  5. Let cool to room temperature and then chill in the refrigerator for at least an hour before serving. 

For Chia Seed Jam: 

  1. Place all ingredients in a saucepan and cook over medium heat, stirring almost constantly, until the mixture thickens (about 5-10 minutes). 

  2. Serve warm or cold. Refrigerate any leftovers up to about 5 days.

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