The easiest and healthiest "cheesecake" you'll ever bake
This baked nectarine yogurt custard is my new go-to snack or dessert!
Considering that I generally avoid baking (I’m not a big fan of measuring ingredients; I’d rather throw things together), I’m glad I gave this healthy “cheesecake” recipe a try after stumbling across it on Instagram. It took me less than 10 minutes to prepare (before popping it in the oven), and it only requires three ingredients that you likely already have in your pantry and fridge.
I love that it’s not too heavy or sweet, and you can eat it any time of day. Whether it’s for breakfast, an afternoon snack, or dessert, the creamy yet fluffy custard paired with sweet or tangy fruit makes for a perfect sweet treat that’s packed with protein. I can’t wait to experiment with all sorts of toppings from raspberries, dark chocolate, and sea salt to figs, walnuts, and honey; the options are endless!
Happy cooking and eating!
Alexis
The recipe: baked nectarine yogurt custard “cheesecake”
Ingredients (serves 2–4)
4 heaping tbsp Greek yogurt (10% fat)
2 medium–large eggs
2 tbsp maple or pancake syrup
1 ripe nectarine, thinly sliced
Cinnamon, for topping
Optional toppings: The options really are endless. Choose your preferred fruit and seasoning! I might try it next time with raspberries, dark chocolate, and sea salt.
I need to get one of those things to strap my phone to my forehead so I can start recording the cooking process. But for now, photos will have to do!
Cooking instructions
Mix. In a bowl, whisk yogurt, eggs, and syrup until smooth and lump-free.
Pour. Transfer mixture into an oven-safe square or round dish. Note: I used the small version of this oven dish from IKEA (23x15x5 cm) for 2–4 portions, but now I’m on the hunt for small round casserole dishes that come with a lid so I can make single portions and easily store them in the fridge. If you have any suggestions, let me know in the comments!
Top. Lay nectarine slices in neat rows across the surface.
Bake. Bake at 220°C / 425°F for 15–20 minutes, until the custard is set around the edges but still wobbly in the center. Note: My tiny oven doesn’t work great, so I used a higher temperature and baked it for longer. If you have a normal-sized oven, try 175°C / 350°F for 12–15 minutes.
Chill. Remove from oven and refrigerate for a few hours (or overnight) until cool.
Serve. Dust with cinnamon and enjoy.
Quick tips
Texture. Don’t overbake. It should jiggle in the center when you take it out. It firms up as it cools.
Storage. Keeps in the fridge for 2–3 days. Best enjoyed within the first 24 hours while the fruit is freshest.
OK, ENJOY!
I share new recipes once a month or so to inspire you (and me) to experiment more in the kitchen, but I also publish personal essays, humor pieces, and writing on wellbeing, travel, and more. I have many interests. 😉 Thanks for reading!
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