Pie Crust: I’ve used a pre-made gluten-free graham cracker pie crust for convenience. (However, you can also feel free use a homemade gluten-free graham cracker crust.)

Greek Yogurt: Plain Greek yogurt is the key ingredient here. Alternatively, you may also substitute it with mascarpone cheese or ricotta cheese if you prefer.

Cream Cheese: Make sure to use plain cream cheese.

Vanilla Extract: I like adding a bit of vanilla extract to add some extra flavor, and highly recommend you adding it in.

Lemon Juice: Fresh lemon juice adds a nice tart flavor to this cheesecake.

Honey: I used honey as a natural sweetener. However, if you prefer, you may also use maple syrup or agave nectar instead. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a low-glycemic maple syrup substitute that will not raise your blood sugar as much).

Cornstarch: Cornstarch acts as a binder and helps to better bind the ingredients together, so make sure you add it in. If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.

Storing/Freezing: To store, cover the cheesecake in plastic wrap, or place it in an airtight container and store in the refrigerator for up to 4 days. To freeze, wrap the cheesecake in plastic wrap or place in a freezer-safe container and freeze for up to 2 months. Let the cheesecake thaw slightly before slicing and serving.