“Healthy” Cheesecake

Healthy Cheesecake ~ via The EGGI say “healthy” because come on, when you are baking how healthy can you really be? But in terms of cheesecake this one is definitely not AS bad for you as the standard to die for cheesecake. It does not contain any of the usual cast of guilty characters, cream cheese, sour cream, or milk. Rather it substitutes all of that wonderful go straight to your thighs goodness with Greek Yogurt. And trust me when I tell you, it looks like cheesecake, smells like cheesecake, feels like cheesecake… Heck it even tastes like cheesecake. It must be CHEESECAKE! Or maybe it’s yogurt cake dubbing as cheesecake. Who cares? I will take it if it means less time on the treadmill. Ha! Who am I kidding? It is hard to spend less time on something that I never use. All well it sounded good. Here is how I made mine…


  • 3/4 cup sugar
  • 2 tablespoons flour
  • 4 large eggs
  • 3 cups greek yogurt (plain or vanilla) I used vanilla
  • 1 teaspoon of vanilla extract
  • 1 pre-made graham cracker pie crust


Preheat oven to 350 degrees F.

Take your pre-made crust and crumble it smooth into the bottom of a springform pan. If you like you can make your own, but I just assume using the store bought kind.

Beat together the eggs and the sugar. Add the vanilla and flour and mix to blend thoroughly then gently whisk in the yogurt.

Pour batter into the prepared pan and bake for 45-50 minutes, or until barely set in the center. You want the cake to still be jiggly in the middle but have that perfect done look to it. The edges of the cake will start to pull away from the pan exposing the dark edges. Be sure to not over bake. Turn off the oven and allow cake to cool inside.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGBring cake to room temperature and then refrigerate for at least 4 hours. I let my sit overnight in the fridge and then dressed it up the next day to serve for desert after a lovely Beer Can Chicken dinner.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGGServe cake with your favorite topping. I used peaches because it is what I had on hand, but you can use cherries, strawberries, blueberries… You get the idea. If you really have a sweet tooth, you can warm honey and drizzle it over the fruit.

Healthy Cheesecake made out of Greek Yogurt ~ via The EGG

EGG Signature


Happy Birthday to Me!

pink lemonade pie bigger

“Go, go, go shorty it’s your birfday. We gon’ party like it’s your birthday.” Yep that’s right, it is my birthday and I will cry if I want to. Unless, somebody makes me some Pink Lemonade Cake. Well technically they call it a pie, but it’s my birthday and I want to call it a cake, so a cake it is. Doesn’t it look delish? I love how pretty it is! I am not a big pie person in general, but my uncle made me an apple pie for my pre-birthday dinner and it was not half bad. Normally he cooks us Sunday Pasta dinner and I have to say he has perfected the art of Italian cooking to a T. Recently he has added pies to his repertoire and it was pretty darn tasty. I will have to pass this recipe along to him and see what he thinks. Hopefully the whole pink thing won’t throw him.


The Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 4 tablespoons butter

The Filling:

  • 1 8-ounce packet of cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • ¾ cup pink lemonade concentrate (not mixed with water)
  • 2 tablespoons lemon juice (fresh or bottled)
  • AmeriColor Red Red food coloring or equal


The Crust:

  1. Mix the crumbs, sugar, and butter in a nine-inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
  2. Press the crumbs across the bottom of the pan and up the sides.
  3. Bake for eight to ten minutes at 350 degrees.

The Filling:

  1. Using the whip attachment and your stand-type mixer or with a handheld electric mixer, mix the cream cheese and sweetened condensed milk together on medium high-speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.)
  2. Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired.
  3. Pour the mixture into the pie shell and place it in the freezer while you mix the topping.

Wait wait wait. Look what I stumbled upon… An actual Pink Lemonade Layer Cake that looks pretty awesome as well. Now that I found the actual cake version, you are allowed to call the above recipe a pie. See how that works? The birthday girl gets whatever she wants. However, when it comes to these sweeties, I am not quite sure which one I want to eat on my actual birthday, plus I am not a big fan of decisions, so I think I will take both please.


  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese, softened to room temperature
  • 1 packet of Kool-Aid Lemonade (0.23oz.)
  • Yellow food coloring gel, as desired for color
  • 2 cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish


  1. Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
  2. Cream together cream cheese, lemonade and yellow food coloring until smooth.
  3. Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
  4. Cut each cake layer in half.
  5. Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  6. Top with sliced strawberries.
  7. Refrigerate and serve chilled.

Ice Cream Cake Pops

It’s official, Bakerella is the bomberella! I cannot get over how creative and talented she is. She totally inspires me, the only problem is I can’t tear myself away from the computer to make one of her amazing creations because with every click I keep finding more and more. Seriously, check her out ASAP!

Right now I am obsessed with her many different types of Cake Pops. If you need an explanation why then I can’t talk to you anymore, because you have really bad taste.

The process of making these gorgeous little amazing pieces of heaven is a little similar to making the regular cake balls with some minor tweaks here and there. For the full list of instructions check out Bakerella’s Book fittingly called CAKE POPS!