Type what you have

Ingredients

• ✓ neufchatel cheese
• sweet potato
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
2. 2 Beat potatoes with an electric mixer until smooth. Add Neufchatel cheese; beat until smooth. Season with sea salt.

By harmonyb

Ingredients

• ✓ neufchatel cheese
• pork sausage
• crescent roll
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes; drain. Add Neufchatel cheese; cook and stir until combined. Remove from heat and set aside.
3. 3 Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

By Yoly

Ingredients

• ✓ neufchatel cheese
• empanada pastry
• chicken
• salsa
• salt
• heavy cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes; season with salt and stir until well combined.
3. 3 Drop 1 tablespoon chicken filling onto each empanada disc; fold dough over filling to enclose. Wet fingers with water; run along dough edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet; brush with heavy cream.
4. 4 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ neufchatel cheese
• graham cracker pie crust
• white sugar
• milk
• vanilla extract
• strawberry
• strawberry glaze

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake pie crust in the preheated oven until lightly browned, about 5 minutes. Cool completely.
3. 3 Beat Neufchâtel cheese, sugar, milk, and vanilla extract together in a bowl until smooth; spread into pie crust with a spatula.
4. 4 Arrange strawberries on top Neufchâtel mixture, cut-sides down, pushing slightly into filling; pour glaze over top.
5. 5 Refrigerate before serving, at least 1 hour.

By Ilene Warfield

Ingredients

• ✓ neufchatel cheese
• cucumber
• chicken breast
• tomato
• green onion
• mayonnaise
• red pepper flakes
• garlic salt
• pretzel crisps

Instructions

1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Ingredients

• ✓ neufchatel cheese
• mayonnaise
• parmesan cheese
• romano cheese
• garlic
• basil
• salt
• black pepper
• artichoke heart
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. 2 Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach.
3. 3 Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• cooking spray
• lemon cake mix
• milk
• lemon juice
• egg
• lemon zest
• blueberry
• powdered sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Place all but 1 tablespoon cake mix in a large bowl; add milk, Neufchatel cheese, lemon juice, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
3. 3 Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
5. 5 Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
6. 6 Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

By Yoly

Ingredients

• ✓ neufchatel cheese
• rigatoni pasta
• chicken breast
• ranch salad dressing mix
• salt
• black pepper
• garlic powder
• sour cream
• buffalo wing sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
3. 3 Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted.
4. 4 Add pasta and chicken and continue cooking until well incorporated and heated through.

By Yoly

Ingredients

• ✓ neufchatel cheese
• cooking spray
• multi-grain penne pasta
• spinach leaf
• chicken breast
• basil
• tomato
• spaghetti sauce
• milk
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
2. 2 Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
3. 3 Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
4. 4 Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.

By Philadelphia

Ingredients

• ✓ neufchatel cheese
• vegetable oil
• onion
• chicken
• green chile
• chicken broth
• chicken taco seasoning mix
• salt
• black pepper
• flour tortilla
• mexican cheese blend
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ neufchatel cheese
• carrot
• parsley
• onion
• garlic
• lemon zest
• salt
• black pepper
• chicken breast
• butter
• cream of chicken soup
• pea

Instructions

1. 1 Combine carrot, parsley, onion, garlic, lemon zest, salt, and ground pepper in a small blender or food processor. Process until finely chopped and transfer to slow cooker. Add chicken and butter and stir to combine. Cook on Low for 5 to 6 hours.
2. 2 Stir in Neufchâtel cheese, chicken soup, and peas. Cook on High until heated through, about 30 minutes.

By MakeItHealthy

Ingredients

• ✓ neufchatel cheese
• butter
• cake flour
• brown sugar
• sugar
• egg
• sweet potato
• baking powder
• baking soda
• cinnamon
• nutmeg
• ginger
• salt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
2. 2 Cream butter and Neufchâtel cream cheese in a stand mixer until creamy. Add brown and white sugar and continue to beat until fluffy. Add eggs one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
3. 3 Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture. Mix until well combined. Beat in vanilla extract. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

By Yoly

Ingredients

• ✓ neufchatel cheese
• cooking spray
• crescent roll dough
• peach preserves
• white sugar
• egg
• almond extract
• peach
• all-purpose flour
• brown sugar
• white sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
2. 2 Separate crescent dough into 2 rectangles and place in the bottom of the prepared pan, forming the crust. Press dough to cover the bottom of the pan, sealing perforations. Spread peach preserves on top of dough.
3. 3 Place Neufchatel cheese, sugar, eggs, and almond extract in a large bowl. Beat using an electric mixer on high speed until smooth. Spread mixture evenly over preserve-covered dough. Place peach slices on top.
4. 4 Whisk flour, brown sugar, white sugar, cinnamon, and salt together in a small bowl. Pour melted butter over mixture and stir using a fork until you have coarse crumbs. Sprinkle crumb topping over peaches.
5. 5 Bake in the preheated oven until golden and firm, about 40 minutes. Remove from the oven and let cool completely before cutting into bars, about 30 minutes. Serve warm or chilled.

By lutzflcat

Ingredients

• ✓ neufchatel cheese
• olive oil
• ground chicken
• onion
• garlic
• salt
• black pepper
• chicken stock
• buffalo wing sauce
• red wine vinegar
• brown sugar
• worcestershire sauce
• cheddar cheese
• hamburger bun
• blue cheese

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes.
2. 2 Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.

By Jason Ponticelli

Ingredients

• ✓ neufchatel cheese
• olive oil
• onion
• mushroom
• garlic
• salt
• pork sausage
• bacon
• sour cream
• garlic and herb seasoning
• salt
• black pepper
• green bell pepper
• alfredo sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 baking dish.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion, mushrooms, garlic, and salt until onion is slightly translucent and softened, 7 to 10 minutes.
3. 3 Cook and stir sausage in a separate skillet over medium heat, breaking into crumbles, until browned, about 10 minutes. Add bacon, Neufchatel cheese, and sour cream; stir to combine. Add mushroom mixture to sausage mixture, reserving about 1/4 cup mushroom mixture. Season with garlic and herb seasoning, salt, and black pepper.
4. 4 Warm Alfredo sauce with the reserved mushroom mixture in a pan over medium-low heat, 3 to 5 minutes.
5. 5 Stuff each bell pepper with sausage-mushroom mixture; place in the prepared baking dish. Top each bell pepper with Cheddar cheese; pour warmed Alfredo sauce over and around the bell peppers. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until bell peppers are beginning to soften, about 30 minutes. Remove aluminum foil and bake until cheese is melted, 10 to 20 more minutes.

By RAPTORSHARK

Ingredients

• ✓ neufchatel cheese
• speculoos cookie
• butter
• speculoos cookie
• butter
• oil
• brown sugar
• white sugar
• honey
• vanilla extract
• salt
• water
• powdered sugar
• vanilla extract
• salt
• heavy cream

Instructions

1. 1 Place 1 package of cookies in a food processor and process to fine crumbs. Slowly add butter, with the processor running on low speed, and process until mixture resembles wet sand. Press mixture into a 9-inch pie plate and place in the freezer to set up, about 2 hours.
2. 2 Place second package of cookies in the food processor and process to fine crumbs. Slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt as processor runs on low speed. Add water 1 tablespoon at a time until cookie butter reaches the desired consistency.
3. 3 Add Neufchatel cheese, powdered sugar, vanilla, and salt to cookie butter and process until well combined. Set aside.
4. 4 Whip heavy whipping cream in a stand mixer until stiff peaks form. Gently fold into the cookie butter mixture. Pour over pie crust and refrigerate until set, 8 hours to overnight.

By Yoly

Ingredients

• ✓ neufchatel cheese
• lemon juice
• lemon zest
• vanilla extract
• honey
• whole-milk greek yogurt
• vanilla extract
• lemon
• egg
• honey
• salt
• ginger
• flaxseed meal
• almond
• coconut
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Ingredients

• ✓ neufchatel cheese
• pecan
• vanilla extract
• butter
• confectioners sugar
• pecan
• pineapple
• vanilla extract
• vegetable oil
• egg
• cinnamon
• salt
• baking powder
• baking soda
• white sugar
• all-purpose flour
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 Combine grated carrots, flour, white sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir in eggs, oil, 1 ¼ teaspoons vanilla, pineapple, and ¾ cup chopped pecans. Spoon batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 to 40 minutes. Let cake cool.
4. 4 To make the frosting: Combine confectioners' sugar, Neufchatel cheese, ½ cup butter and 1 ¼ teaspoons vanilla in a medium bowl; beat until smooth. Fold in 1 cup chopped pecans. Spread frosting on cooled cake.

By Tracy Kirk

Ingredients

• ✓ neufchatel cheese
• powdered sugar
• semisweet chocolate chip
• vanilla extract
• butter
• powdered sugar
• salt
• baking soda
• cocoa powder
• cocoa powder
• all-purpose flour
• egg
• red food coloring
• sour cream
• white sugar
• butter
• brown sugar

Instructions

1. 1 Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
2. 2 Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
4. 4 Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
5. 5 Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
6. 6 Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
7. 7 Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

By darface13

Ingredients

• ✓ neufchatel cheese
• salt
• vanilla extract
• confectioners' sugar
• pineapple juice
• pineapple
• pecan
• carrot
• vanilla extract
• vegetable oil
• applesauce
• buttermilk
• white sugar
• egg
• salt
• cinnamon
• baking soda
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Make cake: Sift together flour, baking soda, cinnamon, and salt in a large bowl. Lightly beat eggs in a second large bowl; add sugar, buttermilk, applesauce, oil, and vanilla and mix until well combined. Stir buttermilk mixture, carrots, pecans, and drained pineapple into flour mixture just until mixed; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 45 to 50 minutes. Cool in the baking dish on a wire rack, about 1 hour. Cover the dish tightly with plastic wrap; refrigerate for 8 hours to overnight.
4. 4 Make frosting: Beat together Neufchâtel cheese and 1 tablespoon reserved pineapple juice in a medium bowl with an electric mixer until smooth. Add confectioners' sugar, vanilla, and salt; beat until frosting is smooth.
5. 5 Spread frosting over cold cake.

By Meghan Miller

Ingredients

• ✓ neufchatel cheese
• milk
• parmesan cheese
• garlic salt
• bread

Instructions

1. 1 Stir Neufchatel cream cheese in milk in a saucepan over medium-low heat until melted, 2 to 3 minutes. Add Parmesan cheese and garlic salt. Cook and stir until the Parmesan melts, 2 to 3 minutes more. Serve with bread cubes.

By magicallydelicious

Ingredients

• ✓ neufchatel cheese
• prosciutto
• asparagus

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
3. 3 Bake 15 minutes in the preheated oven, until asparagus is tender.

By Trish

Ingredients

• ✓ neufchatel cheese
• pork sausage
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
3. 3 Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
4. 4 Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

By Mrs Toast

Ingredients

• ✓ neufchatel cheese
• pineapple
• banana
• coconut
• whole-grain bread

Instructions

1. 1 In a small bowl, mix together softened Neufchatel cheese and pineapple.
2. 2 Spread cheese mixture on one slice of bread, top with slices of banana and a sprinkling of coconut, and top with another slice of bread to make a sandwich. Repeat with remaining ingredients.

By Maude

Ingredients

• ✓ neufchatel cheese
• lemon zest
• honey
• kiwi
• whole wheat bread

Instructions

1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Ingredients

• ✓ neufchatel cheese
• butter
• strawberry
• natural sweetener

Instructions

1. 1 Place strawberries in a blender and blend until pureed. Measure out 3 tablespoons strawberry puree and set aside. Save the rest, if any, for another use.
2. 2 Combine butter, Neufchatel cheese, and sweetener in a blender and blend until smooth. Add strawberry puree and blend until fully incorporated.

By Yoly

Ingredients

• ✓ neufchatel cheese
• sour cream
• white sugar
• raspberry extract
• raspberry

Instructions

1. 1 In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.

By HEATHERFEATHER

Ingredients

• ✓ neufchatel cheese
• strawberry
• cottage cheese
• stevia powder
• vanilla extract

Instructions

1. 1 Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
2. 2 Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ neufchatel cheese
• milk chocolate powdered drink mix
• peanut butter
• agave nectar
• pecan

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• ✓ neufchatel cheese
• white sugar
• all-purpose flour
• egg
• greek yogurt
• lemon
• lime
• graham cracker crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
3. 3 Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

By Karla