This easy low carb Greek yogurt cheesecake delivers all the creamy, tangy satisfaction of classic cheesecake with a lighter nutritional profile. Greek yogurt brings extra protein and a silky texture, while a simple almond flour crust keeps carbs to a minimum. Perfect for anyone watching their sugar intake, this dessert is impressive enough for guests but simple enough for a weeknight treat.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol or monk fruit sweetener (for crust)
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup granulated erythritol or monk fruit sweetener (for filling)
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 tablespoon coconut flour (optional, for extra firmness)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, combine the almond flour, 1/4 cup sweetener, and salt. Stir in the melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan, spreading it evenly. Use the bottom of a measuring cup or glass to pack it tightly.
- Bake the crust for 10-12 minutes, or until lightly golden and set. Remove from the oven and let cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until very smooth and creamy, about 2 minutes.
- Add the Greek yogurt and continue to beat until fully combined, scraping down the sides as needed.
- Add 3/4 cup sweetener, eggs, vanilla extract, lemon juice, lemon zest, and coconut flour (if using). Beat on medium speed until smooth and no lumps remain. Do not overmix—stop once everything is blended and creamy.
- Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
- Bake in the center of the oven for 38-45 minutes, or until the edges are set but the center is still slightly jiggly. The top should look dry but not browned.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to set fully.
- When ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a sharp, damp knife for clean cuts. Enjoy chilled.
Tips
- Substitutions: If you don’t have almond flour, finely ground pecan or hazelnut meal also works for the crust. For a nut-free crust, try sunflower seed flour.
- Sugar-free sweeteners: Erythritol and monk fruit sweeteners yield the best texture and flavor without aftertaste. Stevia blends can work, but some brands may leave a bitter note.
- Preventing cracks: Don’t overmix the filling, and always let the cheesecake cool gradually in the oven. If cracks do appear, cover them with a layer of Greek yogurt or sugar-free whipped cream before serving.
- Room temperature ingredients: Ensure cream cheese, eggs, and yogurt are at room temperature for the smoothest filling. Cold ingredients can cause lumps.
Serving Suggestions
- Top with a handful of fresh berries (strawberries, blueberries, or raspberries) for a burst of color and flavor without adding many carbs.
- Drizzle with a homemade berry compote made with your favorite low carb sweetener.
- Add a dollop of whipped cream or Greek yogurt and a sprinkle of lemon zest before serving.
- Pair with coffee or herbal tea for a satisfying dessert or afternoon treat.
Variations
- Chocolate swirl: Melt 1/3 cup sugar-free chocolate chips and swirl into the batter before baking for a marbled effect.
- Mini cheesecakes: Divide the batter among lined muffin tins for individual servings. Bake for 16-20 minutes and cool as directed.
- Pumpkin spice: Add 1/2 cup canned pumpkin and 1 teaspoon pumpkin pie spice to the batter in the fall.
- Key lime: Swap lemon juice and zest for lime, and top with thin lime slices for a citrusy twist.
Storage and Reheating
- Refrigerator: Store cheesecake covered in the fridge for up to 5 days. Place plastic wrap or foil directly against the surface to prevent drying out.
- Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Cheesecake is best served chilled, but if you prefer it slightly warm, let a slice sit at room temperature for 20-30 minutes. Avoid microwaving, as this can cause the texture to become rubbery.
Frequently Asked Questions
- Can I use nonfat or low-fat Greek yogurt?
Full-fat Greek yogurt is recommended for the creamiest texture and best flavor. Nonfat or low-fat versions can be used, but the cheesecake may be less rich and slightly more tangy. The filling might also be a bit softer, so consider adding the optional coconut flour for firmness. - What’s the best way to avoid a soggy crust?
Make sure to pre-bake the almond flour crust until it’s lightly golden and set before adding the filling. Always cool the crust completely before pouring in the cheesecake batter. Using parchment paper helps release excess moisture, and storing leftovers in the fridge keeps the crust from getting soggy. - Can I make this cheesecake ahead of time?
Yes! In fact, it’s best to make this cheesecake at least a day in advance to allow it to chill and set properly. The flavors improve as it sits. You can bake it up to 2 days ahead and store it, covered, in the refrigerator until ready to serve. - How do I know when the cheesecake is done baking?
The edges should look set and slightly puffed, but the center should still jiggle slightly when you gently shake the pan. Overbaking can result in a dry or cracked cheesecake, so start checking at the 38-minute mark. The cheesecake will continue to set as it cools. - Is this recipe gluten-free?
Yes, as written, this cheesecake is naturally gluten-free thanks to the almond flour crust and lack of wheat-based thickeners. Always check your specific brands of ingredients to ensure they are certified gluten-free if you have celiac or a severe sensitivity. - Can I use a different sweetener?
Most granulated sugar substitutes work, but erythritol and monk fruit sweetener are preferred for their clean taste and reliable results. Avoid liquid sweeteners, as they can affect the texture. If using a blend, check the manufacturer’s conversion chart, as some are sweeter than sugar and require less.
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Easy Low Carb Greek Yogurt Cheesecake Recipe Anyone Can Make