Chai Yogurt Cheesecake with Gingersnap Crust


2 cups Gingersnap cookies, broken up

1/4 cup butter, melted

8 Medjool Dates, pitted

2 cups Tree Island Chai Latte Greek yogurt

2 eggs

2 tsp vanilla

1 tb fresh lemon juice

1 tb cornstarch

pinch salt


Preheat oven to 350 degrees. In a food processor, break up gingersnap cookies until crumbs and add melted butter.  Pat mixture into the bottom of springform pan and bake for 10 minutes.  Let cool while you prepare the filling.

Put dates and 1/2 cup Chai yogurt in blender or food processor and pulse to break up dates.  Proceed to process until smooth.  Add remaining yogurt and process until dates are blended completely into the yogurt.  Add eggs, vanilla, lemon juice, cornstarch and salt – blending well after each addition. Gently pour on top of prepared crust in springform pan.  Bake for 30-35 minutes until set.  Cool completely and garnish with freshly sliced ripe pear and pomegranate seeds.

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