Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- 4 tbsp coconut oil, melted
- 1 tbsp maple syrup
For the Cheesecake Filling:
- 16 oz light cream cheese, softened
- 1 cup plain Greek yogurt
- 1/3 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
For the Salted Caramel Topping:
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 2 tbsp unsalted butter
- 1/2 tsp sea salt
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, coconut oil, and maple syrup in a bowl.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8 minutes, then allow it to cool.
- In a large bowl, beat cream cheese until smooth.
- Add Greek yogurt, maple syrup, eggs, and vanilla extract. Mix until creamy.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 40–45 minutes, until the center is slightly set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For the caramel topping, combine coconut cream, maple syrup, and butter in a saucepan over medium heat.
- Simmer for 5–7 minutes, stirring frequently, until thickened.
- Remove from heat and stir in sea salt.
- Allow the caramel to cool slightly, then drizzle over the chilled cheesecake.
- Slice and serve.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Servings: 12
- Calories: 310
- Net Carbs: 18g
- Fats: 22g
- Protein: 8g