greek yogurt cheesecake

This lighter cheesecake is made with a combination of Greek yogurt and cream cheese, but it is just as rich and creamy as a traditional cheesecake. This easy recipe requires very little hands-on time and no fancy techniques.

Greek Yogurt Cheesecake

graham cracker crumbs

sugar

unsalted butter, melted

salt

2% plain Greek yogurt

reduced fat cream cheese (softened to room temperature)

eggs

all purpose flour

vanilla extract

lemon

See note about toppings

Wrap foil around the lower exterior of a 9-inch springform pan (just to prevent any leaks). Preheat oven to 325°F.

In a large bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and salt. Dump the mixture into the prepared springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. I like to use the bottom of a measuring cup to help firmly press the mixture in. Transfer the crust to the freezer while you prepare the filling.

Graham cracker crust:

In a food processor*, combine yogurt, cream cheese, eggs, sugar, flour, vanilla, and lemon zest. Process until creamy and completely smooth, scraping down the bottoms and sides as needed.

Pour the batter into the crust and smooth the top. Bake in the center of the oven for 45-55 minutes, until the cheesecake is just set and the center still has very slight jiggle. Place the pan on a wire rack to cool to room temp, then move it to the refrigerator until completely chilled (several hours). Serve with any of the toppings suggested.

Cheesecake filling:

Time for a Healthier Greek Yogurt Cheesecake! We're changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special.  Gluten-free friendly.

Healthier Greek Yogurt Cheesecake

graham cracker crumbs, gluten-free if needed (about 10-11 sheets)

TBSP unsalted butter, melted

TBSP sugar

blocks cream cheese, room temperature (low fat

plain Greek yogurt, room temperature1 (2% preferred)

granulated sugar2

tsp vanilla extract

lemon juice

strawberries and blueberries (or mix with raspberries)

TBS chia seeds (optional)

In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of 9&#8243; or 10&#8243; springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF

Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth.

Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.

Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1&#8243; hot water. Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm.

Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.

For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake.

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Final Microwave Step - Microwave for an additional 30 seconds and give it a final stir to ensure even cooking.

Cooling and Serving - Top the cheesecake with crushed graham crackers and place it in the refrigerator to cool for at least one hour before serving.

An easy recipe for Greek Yogurt Cheesecake with a fresh strawberry sauce and buttery graham cracker crust. Creamy, fluffy, and perfect for any occasion!

unsalted butter

graham cracker crumbs (from about 10 full cracker sheets—be sure to measure!)

Greek yogurt (at room temperature)

reduced-fat cream cheese

eggs (at room temperature)

all-purpose flour

lemon zest (from about 1 large lemon)

cornstarch

strawberries

Place a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a medium, microwave-safe bowl, or melt it on the stove and transfer it to a bowl. Place a 9-inch springform pan on a rimmed baking sheet. Brush a little of the melted butter on the insides of the pan, reserving the rest in the bowl.

Prepare the crust: Add the graham cracker crumbs, 2 tablespoons sugar, and salt to the bowl with the melted butter. Stir until evenly moistened, then pour into the prepared pan. With your fingers, press the crumbs into an even layer along the bottom and 1 inch up all sides. Bake for 8 minutes, until the crust is lightly golden and fragrant. Remove the pan from the oven, transfer the springform pan to a wire rack, and let the pan cool to room temperature. (Once the pan has cooled a bit, you can also place it in the refrigerator or freezer to speed along the cooling process). Reduce the oven temperature to 325 degrees F.

Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the eggs, one at a time, blending between each. Once the eggs are incorporated, scrape down the bowl again. Sprinkle in the flour, vanilla extract, and lemon zest. Process until very smooth, creamy, and completely blended, stopping to scrape down the bowl as needed. Pour the batter into the cooled crust and smooth the top. Place the springform pan back on the rimmed baking sheet. Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. The center should jiggle like Jell-O but not be moving like a wave.

Remove the cheesecake pan from the baking sheet and place the pan on a wire rack. Let the cheesecake cool COMPLETELY at room temperature, at least 2 to 3 hours. Once it has reached room temperature, cover the top of the pan with plastic and place it in the refrigerator. Let cool an 8 additional hours or overnight.

Meanwhile, prepare the strawberry topping: Place the cornstarch and 1/4 cup water in a medium saucepan. Stir to completely dissolve. Add the strawberries, 3 tablespoons sugar, and lemon juice to the pan and turn the heat to medium. With a wooden spoon or rubber spatula, stir the mixture and continue to heat. Break up the some of the strawberries as you stir, leaving them a little chunky. Bring the mixture to a simmer and let simmer for 5 minutes, stirring constantly. Remove the pan from the heat and let cool. The mixture will continue to thicken.

When ready to serve, run a knife under hot water, wipe it dry, then run it around the outside edges of the cheesecake to loosen it from the pan. Carefully remove the outside of the pan. Slice and serve with the strawberry topping.

This recipe is absolutely delicious. It would help if the time recommendations included the necessary 11 hours for cooling (for those of us who fail to read through the whole recipe before getting started).

I am so excited to be able to post a review!  I live in a country where we don't have the same type of cream cheese, plus, I only have an immersion blender.  I used the right amount of Greek yogurt.  I used sour cream that had been strained overnight instead of low-fat cream cheese (I don't even know what that is or where to get it here), but there wasn't exactly enough so I used a bit of local cream cheese to compensate.  I was nervous about the types of cheese, but I wanted to try the recipe because I don't have a mixer.   After chilling it for a few hours, I am delighted to say that it worked great!   I used spelt flour.   I didn't have cookies or grahms so I made a shortbread crust with flour, butter, coconut sugar, and an egg.  I'm drooling as I think about the lovely texture with a touch of creaminess.  Thank you!  I'm saving some for my daughter since we always compare and analyze the one cheesecake we make each year : D

tnis is the second time I am making this recipe. I follow the directions to a T. 
This cake was a hit at one of my gatherings. It was all gone, before all had eaten the main course.
Thank you so much, for the recipe, and for explaining why room temp is the key.
   Barbara

I swapped the cream cheese for creme fraiche to reduce the lactose and mixed all the filling at once with a hand blender. It made a delicious, soft textured cheesecake. Even my mother who isn't usually a fan of cheesecake said how nice it was.

Delicious! Did not have a springform so did in an 8 inch pie plate with extra batter in a loaf pan (for snacking). Baked faster, but easy to serve. I skinped on sugar a few tablespoons and still plenty sweet. My batter was not completely smooth, but end product still creamy and delicious! Thank you Erin!

Indulge guilt-free with this Cottage Cheese Cheesecake, a healthier take on the classic dessert. Made with cottage cheese and Greek yogurt, this high-protein, low-calorie cheesecake delivers rich, creamy flavor without compromising on texture or taste. Perfect for a light dessert or snack!

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Cottage Cheese Cheesecake

graham crackers

maple syrup

(390 g) cottage cheese (minimum 2% fat)

(80 g) Greek yogurt (5% fat)

(80 g) maple syrup or honey

(40 g) cornstarch

Prepare the Crust

Grease or line a 9-inch (20 cm) springform pan with parchment paper.

Blend graham crackers, butter, and maple syrup in a food processor until crumbly.

Press the mixture into the pan and bake for 20 minutes.

Prepare the Filling

Blend cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice until smooth.

Pour filling over the crust and spread evenly.

Bake the Cheesecake

Cool to room temperature, then refrigerate for at least 8 hours before serving.

Top 6 greek yogurt cheesecake recipes from across the web

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Healthier Greek Yogurt Cheesecake

Microwave Pumpkin Cheesecake Jar

Greek Yogurt Cheesecake

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Cottage Cheese Cheesecake

Top 6 greek yogurt cheesecake recipes from across the web

The most viewed greek yogurt cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Yogurt Cheesecake

Healthier Greek Yogurt Cheesecake

Microwave Pumpkin Cheesecake Jar

Greek Yogurt Cheesecake

Cottage Cheese Cheesecake

Cottage Cheese Cheesecake

The most viewed greek yogurt cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine