Greek Yogurt Cheesecake Parfait with Chobani®

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Thanksgiving is one big food holiday (aka the biggest dinner party of the year) and I live for this day. I am so excited about the food, the gorgeous place settings, visiting with friends and family, creating memories and did I mention the food? As excited as I am for all of the yummy traditions of Thanksgiving, it makes me a little very nervous to think about making the right food choices throughout the holiday season.

Luckily for me, I don’t like pie (I know, its almost unAmerican right!?) which is basically THE dessert of desserts on Thanksgiving. In past years I’d make a cheesecake or bavarian cream fruit tart for my dessert, the main ingredients being sugar and heavy cream. This year I’m making a dessert option that will go perfectly with thanksgiving dinner and will be in line with the more natural foods I feel so good about eating. My go-to treat to remedy a sweet tooth lately has been Chobani®  Non-Fat Plain Greek Yogurt and fresh berries (thanks to my bestie Kari for introducing it to me) which I feel great about, especially compared to my previous go-to bowl of cookie dough ice cream.

For my Thanksgiving dessert I’m combining my cheesecake love with my Greek yogurt love to create a Greek yogurt cheesecake parfait! I LOVE parfaits because they are simple, fresh, easy to make and an overall light dessert. Its literally the perfect dessert to whip-up and it can pair beautifully with any meal, especially if your like me and you usually need a little something sweet after dinner, you know? I also love how creamy and versatile Greek yogurt is, it has all natural ingredients and lots of protein which makes you feel satisfied. Its so yummy and creamy, it almost seems like it shouldn’t be good for you, but it is!

 Luckily for me I live about 5 minutes away from Walmart, and I was able to buy all of the ingredients I needed in one place. Make sure to look closely when you’re there, these were hiding on the bottom shelf in between 100 other yogurts in the refrigerated dairy section.

Greek Yogurt Cheesecake Parfait Recipe

Nutty Granola Crust

• 1 1/2 cups rolled oats
• 1 cup chopped pecans
• 1 cup sliced almonds
• 1 cup unsweetened coconut flakes
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• 1 cup pure maple syrup
• 1/3 cup coconut oil (melted)

Preheat the oven to 325 degrees. Combine all dry ingredients in a bowl and mix well. Once combined, add in maple syrup and coconut oil evenly coating the mixture. Evenly spread the granola onto a lined cookie sheet to bake.Bake granola for 2o minutes, using a spatula rotate granola and continue baking for an additional 20 minutes or until golden brown and dry. Set aside until cooled completely then crumble.

Cheesecake Filling

• 2 packages cream cheese
• 1 cup honey
• 1 tbs fresh lemon juice
• 1 32oz container Chobani® Plain Greek Yogurt
• fresh berries
• lemon zest (optional)

Allow cream cheese to stand at room temperature for 30 minutes. Mix cream cheese on low for two minutes or until its nice and fluffy, with an even consistency.Add honey and lemon juice and mix until smooth (no lumps).Add Chobani® Greek yogurt, mix well. This is also the time for final tasting, add more honey if you’d like it to be sweeter. Add granola to the bottom of a trifle dish.Pour half of the Greek cheesecake filling over granola.Add mixed berries on top, making sure to create an even layer. Top with the rest of the Greek cheesecake filling. Garnish with a little granola, a few berries and lemon zest on the top.I loved how this Greek cheesecake turned out and can’t wait to enjoy it as my Thanksgiving treat! For other creative ways to use Chobani® check out their best recipes here. What are your favorite ways to use Chobani® Greek Yogurt? #HolidayWithChobani