This Greek yogurt cheesecake is a fresh twist on a classic dessert. By swapping some of the cream cheese for thick, tangy Greek yogurt, you get a creamy, satisfying cheesecake with fewer calories and more protein. It’s a crowd-pleaser that feels lighter but still delivers that rich cheesecake flavor everyone loves.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar (for crust)
- 1/3 cup (75g) unsalted butter, melted
- 16 oz (450g) full-fat cream cheese, softened to room temperature
- 2 cups (480g) full-fat Greek yogurt, room temperature
- 3/4 cup (150g) granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper. Lightly grease the sides.
- Make the crust: In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the melted butter until all crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan, using the back of a measuring cup for an even layer. Bake for 8 minutes. Remove and set aside to cool slightly.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer on medium speed until completely smooth (about 2 minutes). Add the Greek yogurt and beat until well combined, scraping down the sides as needed.
- Add 3/4 cup sugar, flour, and salt. Beat until incorporated and creamy. Add eggs one at a time, mixing on low after each just until combined (do not overmix). Add lemon juice and vanilla, beating on low until the mixture is smooth and velvety.
- Assemble and bake: Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.
- Place the pan on a rimmed baking sheet. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly (not liquid). The cheesecake will finish setting as it cools.
- Cool and chill: Remove the cheesecake from the oven and run a thin knife around the edge to prevent cracking. Cool at room temperature for 1 hour, then cover and refrigerate for at least 4 hours (overnight is best) before removing from the pan and slicing.
Tips
- Substitutions: You can use low-fat Greek yogurt, but the cheesecake will be less creamy and slightly more tart. Avoid nonfat, as it may result in a runny texture.
- Crust options: Substitute crushed digestive biscuits, vanilla wafers, or gluten-free cookies for the graham crackers if desired.
- Prevent cracks: Don’t overmix the filling and avoid opening the oven door during baking. Running a knife around the edge as soon as it comes out also helps.
- Room temperature ingredients: Bring cream cheese, yogurt, and eggs to room temperature before mixing to ensure a smooth, lump-free filling.
Serving Suggestions
- Top slices with fresh berries, sliced peaches, or a spoonful of cherry compote for a fruity finish.
- Drizzle with honey or a tangy berry coulis for extra flavor.
- Serve with a dollop of whipped cream and a sprinkle of lemon zest for a bright, creamy touch.
- Pair with hot coffee or iced espresso for a satisfying dessert pairing.
Variations
- Lemon Greek Yogurt Cheesecake: Add 2 tablespoons of finely grated lemon zest and increase the lemon juice to 2 tablespoons for a citrusy twist.
- Chocolate Swirl: Melt 3 ounces of dark chocolate, swirl into the top of the filling before baking for a marbled effect.
- Mini Cheesecakes: Divide the crust and filling among lined muffin tins and bake for 20-25 minutes for individual servings.
- Honey Walnut: Drizzle with honey and sprinkle with toasted walnuts before serving for a Mediterranean-inspired finish.
Storage and Reheating
- Refrigerator: Store cheesecake, tightly covered, in the fridge for up to 5 days. Cover the surface with plastic wrap or place in an airtight container to prevent it from drying out or absorbing other flavors.
- Freezer: Cheesecake freezes well. Wrap individual slices (or the whole cheesecake) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture.
- Reheating: Cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warm, microwave an individual slice for no more than 10-15 seconds. Overheating can melt the filling and ruin the texture.
Frequently Asked Questions
- Can I use nonfat Greek yogurt?
Nonfat Greek yogurt will make the cheesecake less creamy and can result in a softer, less stable filling. For the best texture and flavor, stick with full-fat or at least 2% yogurt. If you must use nonfat, expect a lighter, more mousse-like texture. - Do I need a water bath for this cheesecake?
While a water bath (bain-marie) helps prevent cracks and ensures even baking, this recipe is forgiving enough to skip it. As long as you don’t overbake and cool the cheesecake gradually, you’ll get a smooth, creamy texture. If you want extra insurance against cracks, bake the cheesecake pan inside a larger pan filled with about 1 inch of hot water. - How do I know when the cheesecake is done?
The edges should look set, but the center should still jiggle slightly when you gently shake the pan. The internal temperature should be about 150°F (65°C) if you want to check with a digital thermometer. The cheesecake will firm up as it cools. - Why did my cheesecake crack?
Cracks can happen if the filling is overmixed, the oven temperature is too high, or the cheesecake cools too quickly. Always mix just until combined, bake at the recommended temperature, and cool gradually. Running a knife around the edge right after baking also helps prevent cracks as the cake contracts. - Can I make this cheesecake ahead?
Absolutely! Cheesecake is actually better after chilling overnight, as the flavors meld and the texture sets. You can make it up to 2 days ahead and keep it covered in the refrigerator until ready to serve. - What’s the best way to slice cheesecake cleanly?
For neat slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. This prevents sticking and keeps the slices looking professional.
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Greek Yogurt Cheesecake Recipe: Creamy, Lighter, and Easy