If you’re craving a creamy, rich cheesecake but want to keep calories and sugar in check, a low calorie Greek yogurt cheesecake is the solution. Using Greek yogurt as the main ingredient instead of cream cheese slashes fat and calories, while skipping added sugar keeps it suitable for anyone watching their sugar intake—whether for weight loss, diabetes, or just a healthier lifestyle. This guide walks you through making a delicious, satisfying cheesecake that doesn’t compromise on flavor or texture, all without added sugar.
What You’ll Need
- 2 cups plain nonfat or low-fat Greek yogurt (unsweetened)
- 8 oz reduced-fat cream cheese (Neufchâtel works well)
- 3 large eggs
- 1/2 cup zero-calorie sweetener (erythritol, stevia, or monk fruit blend)
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for brightness)
- 1 tbsp lemon juice
- 1/4 cup unsweetened almond milk (or skim milk)
- 1 tbsp cornstarch or arrowroot powder
- For the crust (optional): 1 cup almond flour, 2 tbsp melted light butter or coconut oil, pinch of salt
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer (or a whisk and some arm strength)
- Parchment paper
Step-by-Step
- Preheat the Oven
Set your oven to 325°F (163°C). Place the rack in the center position. If using a springform pan, line the bottom with parchment paper for easy removal. - Prepare the Crust (Optional)
In a bowl, combine 1 cup almond flour, 2 tbsp melted butter or coconut oil, and a pinch of salt. Mix until the texture is like wet sand. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let cool while you prepare the filling. For a crustless version, simply skip this step. - Blend the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add Greek yogurt, sweetener, vanilla extract, lemon zest, and lemon juice. Mix until well combined and no lumps remain. - Add Eggs and Cornstarch
Beat in the eggs, one at a time, mixing on low speed and scraping down the sides as needed. Stir in almond milk and cornstarch or arrowroot powder until the batter is smooth and uniform. Do not overmix, as this can introduce too much air and cause cracking. - Pour and Smooth
Pour the filling into the prepared pan over the baked (or bare) crust. Tap the pan gently on the counter to release any air bubbles and smooth the top with a spatula. - Bake Gently
Place the pan on the center rack. Bake for 40–50 minutes. The edges should look set, but the center will still jiggle slightly when gently shaken. Do not overbake—the cheesecake will continue to set as it cools. - Cool Gradually
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking. Then transfer to a wire rack and let cool to room temperature. - Chill Thoroughly
Once at room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to firm up. - Serve
Run a knife around the edges to loosen, then release the springform pan. Slice and serve plain, or with a topping of fresh berries or a drizzle of sugar-free fruit sauce if desired.
Common Mistakes
- Overmixing the Batter: This incorporates too much air, leading to cracks and a dry texture. Mix just until smooth.
- Overbaking: Cheesecake should be removed from the oven while the center is still slightly jiggly. Overbaking makes it dry and grainy.
- Skipping the Cooling Step: Rapid temperature changes can cause the cheesecake to crack. Gradual cooling is crucial for a smooth top.
- Using Flavored Yogurt: Only use plain, unsweetened Greek yogurt to avoid added sugars and artificial flavors.
- Not Softening Cream Cheese: Cold cream cheese can lead to a lumpy batter. Always let it come to room temperature first.
- Wrong Sweetener Type: Some sweeteners, like pure stevia, can taste bitter in large amounts. Blends or erythritol/monk fruit are usually best.
Tips
- Choose a Good Sweetener: Erythritol, monk fruit blends, or allulose offer the best texture and least aftertaste. Adjust to taste if needed.
- Boost Flavor: Lemon zest and a splash of vanilla extract add depth and brightness, masking any tang from the yogurt.
- For a Firmer Texture: Use full-fat Greek yogurt for a richer, creamier result, or add an extra tablespoon of cornstarch.
- Make It Ahead: Cheesecake tastes best after chilling overnight, so plan ahead for the best flavor and structure.
- Top Wisely: Use fresh berries, a sprinkle of cinnamon, or a sugar-free fruit compote for added flavor without extra calories.
- Batch and Freeze: Slice leftovers and freeze individually for a quick, portion-controlled treat.
Troubleshooting
- My cheesecake cracked!
Don’t worry—while it may not look perfect, it will still taste great. Next time, let it cool gradually in the oven and avoid overbaking. You can always cover cracks with a layer of Greek yogurt or fresh fruit. - The texture is too soft or runny.
Make sure you used enough cornstarch and fully drained Greek yogurt. Bake until the edges are set and cool completely in the fridge. If it’s still soft, chill longer—up to 24 hours. - It tastes too tangy.
Add a little more sweetener or an extra splash of vanilla next time. Using reduced-fat cream cheese instead of fat-free can also mellow the tang. - There’s a bitter aftertaste.
Some sweeteners, especially pure stevia, can be bitter. Try a different brand or blend, or use a mix of erythritol and monk fruit for a cleaner taste. - The cheesecake sticks to the pan.
Always line the bottom with parchment and grease the sides, or run a knife around the edge before releasing the pan.
Frequently Asked Questions
- Can I use fat-free Greek yogurt?
Yes, but the texture will be lighter and less creamy. For best results, use low-fat or full-fat Greek yogurt if calories allow. - What sweetener works best?
Erythritol, monk fruit, and allulose are popular choices. Avoid pure stevia unless you like its taste, as it can be bitter in baked goods. - Is this cheesecake gluten-free?
Yes, if you use almond flour for the crust or skip the crust entirely. Always check labels on all ingredients to be sure. - How should I store leftovers?
Cover tightly and refrigerate for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. - Can I add fruit to the batter?
Yes, but use small amounts of finely chopped or pureed fruit to avoid excess moisture. Swirls of sugar-free jam also work well. - Can I make this dairy-free?
Substitute dairy-free yogurt and vegan cream cheese. The texture will change, but it will still set with enough cornstarch.
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