Making a low calorie Greek yogurt cheesecake is a smart way to enjoy classic creamy cheesecake flavor with fewer calories and less fat. By swapping out most or all of the cream cheese for nonfat or low-fat Greek yogurt, you’ll get a lighter dessert that still feels indulgent. This guide walks you through every step, from gathering ingredients to knowing exactly how long to bake for a perfect, slightly tangy cheesecake. Whether you’re counting calories or just want a healthier treat, this recipe will help you bake with confidence.
What You’ll Need
- 2 cups nonfat or low-fat Greek yogurt (plain, unsweetened)
- 8 oz (about 225g) reduced-fat cream cheese (Neufchâtel, optional for creaminess)
- 2 large eggs
- 1/2 cup granulated sweetener (such as stevia, erythritol, or sugar)
- 2 tsp pure vanilla extract
- 1 tbsp cornstarch or all-purpose flour
- 1/4 cup lemon juice (fresh preferred)
- 1 cup low-fat graham cracker crumbs (or oat flour for gluten-free)
- 2 tbsp melted light butter or coconut oil
- 9-inch round springform pan
- Large mixing bowl
- Hand mixer or stand mixer (or a sturdy whisk)
- Spatula
- Parchment paper (optional, for lining)
Step-by-Step
- Prep the pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly coat the sides with nonstick spray.
- Make the crust: In a small bowl, combine graham cracker crumbs with melted light butter or coconut oil. Stir until evenly moistened. Press the mixture firmly into the bottom of the pan to form a thin, even crust. Bake for 8 minutes, then set aside to cool slightly.
- Prepare the filling: In a large bowl, beat the Greek yogurt and cream cheese (if using) until smooth and creamy. Add the sweetener, eggs, vanilla, cornstarch or flour, and lemon juice. Mix until just combined and smooth, scraping down the sides as needed. Avoid overbeating, which can introduce excess air and cause cracks.
- Assemble: Pour the filling over the pre-baked crust and smooth the top with a spatula.
- Bake: Place the cheesecake in the center of the preheated oven. Bake for 40-50 minutes. The edges should look set, but the center will still jiggle slightly when gently shaken—this means it’s done. If you prefer, bake in a water bath for extra creaminess and to reduce cracking: wrap the pan in foil and place in a larger pan filled with 1 inch of hot water.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours (overnight is best) before removing from the pan and slicing.
- Serve: Slice with a sharp knife, wiping the blade between cuts for clean slices. Add fresh fruit or a drizzle of honey if desired.
Common Mistakes
- Overbaking: Baking until the center is firm leads to a dry, crumbly cheesecake. Remove from the oven while the center still jiggles.
- Not using Greek yogurt: Regular yogurt is too runny and will not set properly. Always choose thick, strained Greek yogurt.
- Skipping the cooling phase: Rapid temperature changes cause cracks. Always cool gradually in the oven first.
- Overmixing the batter: This adds too much air, which can cause the cake to puff and crack as it cools.
- Using too much sweetener: Sugar substitutes can sometimes make the texture rubbery or off-tasting if used in excess. Stick to recommended amounts.
Tips
- Room temperature ingredients: Let your eggs, yogurt, and cream cheese come to room temperature before mixing. This helps everything blend smoothly.
- Water bath for flawless texture: Baking in a water bath (bain-marie) creates gentle, even heat and helps prevent cracking.
- Chill overnight: The cheesecake will be easier to slice and taste better if chilled for at least 8 hours.
- Garnish smartly: Fresh berries, sliced kiwi, or a sprinkle of lemon zest add flavor without many calories.
- Use parchment for easy release: Lining the pan helps prevent sticking—especially important with lower-fat batters.
- Try a sugar blend: If using a sugar substitute, consider blending with a little real sugar for better texture and taste.
Troubleshooting
- Cheesecake cracked: Don’t worry—cracks are mostly cosmetic. Cover with fruit or a thin Greek yogurt topping. Next time, try a water bath and avoid overbaking.
- Cheesecake didn’t set: If the center is runny after chilling, it may have been underbaked. Return to a 300°F (150°C) oven for 10-15 more minutes, then cool and chill again.
- Rubbery or dense texture: This usually means overbaking, overmixing, or too much sweetener. Aim for just-set centers and gentle folding when mixing.
- Too tart or not sweet enough: Taste the batter before baking and adjust sweetness or lemon juice as needed. Some Greek yogurts are tangier than others.
- Stuck to the pan: Run a thin knife around the edge before unlocking the springform. Next time, line with parchment and grease the sides.
Frequently Asked Questions
- How long should I bake a Greek yogurt cheesecake?
Bake at 325°F (163°C) for 40-50 minutes. The edges should be set and the center slightly jiggly. - Can I make it without any cream cheese?
Yes, you can use all Greek yogurt, but adding a little reduced-fat cream cheese improves texture and flavor. - Can I freeze low calorie Greek yogurt cheesecake?
Yes. Chill completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. - What’s the best sweetener to use?
Sugar blends or erythritol/stevia work well. Avoid using only liquid sweeteners, as they can affect texture. - Why is my cheesecake watery?
This can happen if regular (not Greek) yogurt is used or if the cheesecake is underbaked. Always use thick Greek yogurt and bake until just set. - How do I know when it’s done?
The edges will look set and the center will wobble slightly. It will continue to firm up as it cools and chills.
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