Greek Yogurt Cheesecake

This light and creamy Greek Yogurt Cheesecake is a healthier twist on the classic. It’s naturally sweetened, packed with protein, and has a golden graham cracker crust. Perfect for dessert lovers who want flavor without all the heaviness.

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Prep Time 15

Cook Time 40

chilling time 5 5

Total Time 6

Servings: 8 slices

Course: Dessert

Cuisine: American with a healthy twist

Calories: 200

Ingredients Method Notes

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
2 tablespoons coconut sugar or brown sugar
5 tablespoons unsalted butter melted

For the 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

Method

Preheat oven to 325°F (165°C).

Make the crust:

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.

Prepare the filling:

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 and bake:

Pour the filling into the cooled crust. Smooth the top. Bake for 35–40 minutes. The center should still jiggle a little.

Cool slowly:

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Chill completely:

Refrigerate for at least 4 hours—or overnight for best results.

Serve and enjoy:

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.