Greek yogurt meets cheesecake, and magic happens. That’s the kind of dessert story I can’t get enough of—and I bet you can’t either. Whether you’re craving a healthier spin on a classic or simply digging around for your next baking project, this Greek Yogurt Cheesecake Recipe is a game-changer.
I’ve played around with plenty of Greek yogurt recipes over the years, but this one? It’s a keeper. Creamy, slightly tangy, and not overloaded with sugar—it hits the sweet spot (pun fully intended).
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- 2 tablespoons coconut sugar (or brown sugar)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 cups plain Greek yogurt (full-fat or 2%)
- 8 oz cream cheese, softened
- ½ cup honey or maple syrup
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons cornstarch (optional for firmer texture)
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Combine graham cracker crumbs and coconut sugar in a bowl. Add melted butter and mix until the texture resembles damp sand.
Press the crust mixture into a 9-inch springform pan, spreading it evenly and firmly across the base. Pop it in the oven for 10 minutes. Let cool completely.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, blend the cream cheese until smooth. Add Greek yogurt, honey (or maple syrup), vanilla, lemon juice, and zest. Beat until creamy and lump-free.
If using cornstarch, whisk it in now—it helps set the cheesecake for cleaner slices.
Step 3: Bake It
Pour the filling onto the crust and smooth the top. Place the springform pan on a baking sheet. Bake for 35–40 minutes until the center is mostly set but slightly jiggly in the middle.
Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.
Step 4: Chill and Set
Transfer the cheesecake to the fridge and chill for at least 4 hours—overnight is even better.
Step 5: Serve and Enjoy
Slice, serve, and garnish if desired. Think fresh berries, a drizzle of honey, or even a dollop of whipped Greek yogurt.
Why You’ll Love This Greek Yogurt Cheesecake
- Protein-packed: Thanks to the Greek yogurt, you’re getting a good protein boost in every bite.
- Not overly sweet: The natural sweetness of honey or maple syrup keeps it balanced.
- Lighter feel: This isn’t your heavy, knock-you-out kind of cheesecake.
- Bakes beautifully: The texture is creamy, firm, and holds together like a dream.
Variations to Try
- No-Bake Option: Skip the oven. Use gelatin or jello for setting the cheesecake and let it chill overnight.
- Chocolate Swirl: Mix in melted dark chocolate and swirl it through the batter.
- Berry Bliss: Layer the top with berry compote before serving.
- Crustless Version: Pour the filling straight into ramekins for a crust-free, spoonable dessert.
Nutritional Snapshot (Per Slice)
- Calories: ~200
- Protein: 10–12g
- Sugar: 8–10g
- Fat: 12g
- Carbs: 15–17g
Tips Before You Bake
- Room Temp Ingredients: Let your cream cheese and yogurt come to room temp to avoid lumps.
- Don’t Overbake: The center should still jiggle a bit when it’s done. It’ll firm up as it cools.
- Water Bath Alternative: Place a pan of hot water on the oven’s lower rack—this helps prevent cracking without a full water bath setup.
- Taste as You Go: Love it tangier? Add more lemon. Want it sweeter? Drizzle extra honey over slices when serving.
- Freezing: Yes, you can freeze slices! Wrap tightly and store up to 2 months.
Final Thoughts
Dessert doesn’t have to weigh you down. This Greek Yogurt Cheesecake brings all the creamy, dreamy satisfaction of traditional cheesecake—with a fresh, lighter twist. Whether you’re baking for friends, family, or just treating yourself, it’s the kind of feel-good dessert that never fails to please.
Try it once, and you’ll probably make it a regular in your rotation. Because life’s too short to skip dessert—especially one that loves you back.
Greek Yogurt Cheesecake
Ingredients
Method
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs with sugar and melted butter until evenly combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat softened cream cheese until smooth. Add Greek yogurt, honey, vanilla, lemon juice, and zest. Mix until creamy. Stir in cornstarch if you want a firmer texture.
- Pour the filling into the cooled crust. Smooth the top. Bake for 35–40 minutes. The center should still jiggle a little.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours—or overnight for best results.
- Top with fresh berries or a drizzle of honey if you’d like.
Notes
- Use full-fat Greek yogurt for the creamiest result.
- Let all ingredients come to room temperature before mixing.
- Don’t worry if the top cracks slightly—it’s totally normal and still tastes amazing.
- You can freeze slices for up to 2 months. Just wrap them tightly.
FAQs
Can I use flavored Greek yogurt?
Stick with plain to control sugar and flavor balance. But if you’re feeling adventurous, try vanilla Greek yogurt and reduce added sweetener.
Is this cheesecake gluten-free?
Use gluten-free graham crackers or oat-based crust options and you’re good to go.
Can I skip the cream cheese?
Technically, yes—but the texture will be more like a firm yogurt pie. If you’re going that route, add a bit of gelatin or agar-agar to help it set.
How long does it last in the fridge?
About 4–5 days covered tightly. The flavor actually gets better the next day!
Can I make it without baking?
Yes. You’ll need gelatin to set it. Just mix it with hot water and blend into the filling before chilling.
