Greek Yogurt “Cheesecake” for Two {And an Exciting Announcement!}

Share on Pinterest
Share with your friends


Greek Yogurt Cheesecake for Two

I have some thrilling news to share. If you know me, you probably know that I’m pretty reserved and don’t really like talking about myself. I’d rather talk about you…ask you how your day was, how is the family, what is the best thing you ate recently?

Anyway, I’ll just be out with it…

I’m working on my first cookbook!!

Greek Yogurt Cheesecake for Two 2

It’s a Middle Eastern cookbook, focusing on Levantine cuisine in general and Syrian cuisine in particular, with about 100 recipes. It’s being published by Tuttle Publishing, a wonderful publisher with a long history of gorgeous cookbooks, and is expected out in fall 2012 or spring 2013. For those of you who like cookbooks with tons of pretty pictures, rest assured that this one will be full of them. :)

With news like this, Mike and I had to have a little celebration…and what could be more celebratory than cheesecake? I had to get creative when I came up with this recipe because I only wanted to make enough for two servings, and also, I didn’t have any Neufchatel or cream cheese in the house (which is typically the base of most cheesecakes). A custardy Greek yogurt filling stood in quite nicely, and this ended up being a delicious little cake. Make it today to celebrate something in your life.

I just wanted to say thank you to all of you who read my blog! Your messages, comments, and emails encourage and inspire me to no end. Without this blog and all of you, I never would have dreamed of writing my own cookbook. xoxo, Faith

Greek Yogurt Cheesecake for Two 3

Greek Yogurt Cheesecake for Two
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • ¼ cup crushed crackers (I used 6 saltine crackers)
  • 1 tablespoon butter, melted
  • ½ teaspoon sugar
  • ¾ cup (175 g) plain, low-fat Greek yogurt
  • 1 large egg
  • ½ teaspoon lemon juice
  • 5 tablespoons (60 g) sugar
  • 1 tablespoon cornstarch
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • Anything you like, such as jam, chocolate sauce, caramel, etc. (I used strawberry preserves)
  • Butter, to grease the pan
  1. Preheat oven to 350F. Lightly grease a 4-inch diameter springform pan with butter.
  2. Combine all crust ingredients in a small bowl. Pour into the prepared pan and lightly press down with your fingers. Bake until lightly browned, about 7 minutes.
  3. Combine all filling ingredients (except the vanilla) in a medium-sized, thick-bottomed saucepan. Bring to a simmer over medium heat, whisking constantly. Once simmering, it will take about 1 minute to thicken to a stiff pudding consistency; when it does that, turn the heat off and whisk in the vanilla.
  4. Pour the filling into the pre-baked crust and bake 20 minutes.
  5. Turn the oven off and let the cake cool completely in the oven.
  6. Once completely cooled to room temperature, refrigerate the cake 2 hours to chill.
  7. Let the cake sit at room temperature for 30 minutes before serving. Right before serving, top with any topping you like.

Share on Pinterest
Share with your friends



  1. says

    Dear Faith, this is an awesome news. Congratulations on your cookbook! What a tasty treat to celebrate this special occasion! Best wishes :)

  2. says

    CONGRATS! Once again, I read this on my phone and had to come back and comment. So happy for you! It sounds like a fabulous cookbook theme, and I can’t wait to get my hands on a copy! Now, the wait… :)

  3. says

    A cookbook! That’s wonderful! I can’t wait to see it. Will you inscribe one to us when it’s ready? (You’re right, it really is all about me… ha, ha, ha.)

    This cheescake for two idea is a brilliant one. I have this super cheescake recipe which I never make because it is huge and we (really I) always overdo eating it. Hegui isn’t a sweets person. I’m going to look for a 4-inch pan.

  4. says

    Hi Faith!
    Gosh it’s been ages! Still loving every single one of your recipes though. Whenever I catch a spare minute or two, I stalk through your blog (in a non-creepy way of course lol). So wonderful that you’re writing a cookbook! It will surely be an amazing one and can’t wait till it’s out! So fantastic of you to take on such an endeavour. Like I’ve always said, you take amazing photos and I’m sure your cookbook will be full of many mouthwatering shots! Cheesecake looks AMAZING. Mike it a very lucky man ;).

  5. says

    Congratulations on your cookbook, Faith! You have found a niche with Syrian cuisine and I know your book will be beautifully delicious. I could celebrate my daughter being home from college with your luscious cheesecake, but I’d need to make it for 3 :) Have a great weekend!

  6. says

    I’d be celebrating with a luscious cheesecake too…yum…one of my favourite desserts.

    A cookbook with loads of photos…just the way it should be…congrats my dear…well deserved.

    Here’s wishing you the patience and stamina you’ll need going forward. If anyone can pull it off…you certainly can ;o)

    Ciao for now,

  7. says

    Congratulations on your cookbook Faith, put me on the pre-order list because I know I’m going to want it the day it’s available. I’m loving these pretty cheesecakes for two;-)

  8. says

    Wow…that is terribly exciting news!!! You must be thrilled!! Congratulations, and by the way, your cheesecake looks gorgeous! I don’t usually make cheesecake because I rarely use cream cheese, but I definitely would make this since it’s made with Greek yogurt. Using saltine crackers for the crust sounds extremely interesting! I’ll bet the bit of saltiness adds an interesting dimension. Finally, I love that it’s a recipe for two because I’m always looking for dessert recipes that don’t make huge quantities. So thanks for sharing this and I hope you’ll keep us all informed when your cookbook comes out because I’d love to buy a copy. My husband and I enjoy Middle Eastern food and I still don’t have a cookbook for this type of cuisine. I’ll hold off for yours. :)

Leave a Reply

Your email address will not be published. Required fields are marked *


Rate this recipe: