This sugar free Greek yogurt cheesecake is a creamy, tangy, and satisfying dessert that’s easy to make and lower in carbs than traditional cheesecakes. Using Greek yogurt and a sugar substitute, you get all the classic flavor and texture without the sugar rush. It’s perfect for anyone looking for a lighter treat that doesn’t compromise on taste or indulgence.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated erythritol (or preferred granulated sugar substitute), divided
- 16 ounces (450g) full-fat cream cheese, softened
- 1 1/2 cups plain full-fat Greek yogurt
- 3/4 cup powdered erythritol (or powdered monk fruit sweetener)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon fine sea salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. In a medium bowl, mix together almond flour, melted butter, and 1 tablespoon of granulated erythritol until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or flat-bottomed glass. Bake for 10 minutes or until lightly golden. Remove from oven and let cool while you make the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides as needed.
- Add Greek yogurt, powdered erythritol, the remaining 1 tablespoon of granulated erythritol, eggs, vanilla extract, lemon juice, lemon zest, and salt. Beat on low to medium speed until fully combined and smooth, but do not overmix. Overmixing can incorporate too much air, which can cause cracks.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Tap the pan gently on the counter a few times to release any large air bubbles.
- Bake: Place the pan on the middle rack of the oven. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly when shaken. The top should look mostly dry, but a slight wobble is normal.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
- Run a thin knife around the edge of the cheesecake before releasing the springform pan. Slice with a sharp knife, wiping the blade between cuts for clean slices.
Tips
- Substitutions: You can use low-fat Greek yogurt, but full-fat yields a creamier texture. For the crust, oat flour or finely ground pecans can replace almond flour if there are nut allergies.
- Sweetener Choices: Erythritol and powdered monk fruit blend work best because they don’t leave a bitter aftertaste. Avoid liquid sweeteners, which can affect texture.
- Preventing Cracks: Don’t overmix the batter. Cooling the cheesecake slowly in the oven helps avoid cracks.
- Storage: Store covered in the refrigerator for up to 5 days. For longer storage, slices can be frozen individually and thawed overnight in the fridge.
Serving Suggestions
This cheesecake is delicious on its own, but you can elevate it with a variety of toppings and accompaniments. Spoon over a homemade berry compote made with fresh or frozen berries and a splash of lemon juice (sweetened with your sugar substitute of choice). Fresh fruit like sliced strawberries, blueberries, or kiwi add color and brightness. For a decadent touch, drizzle with a little melted sugar-free chocolate or a dollop of whipped cream sweetened with a touch of erythritol. Serve alongside hot coffee or herbal tea for a satisfying dessert or snack.
Variations
- Chocolate Greek Yogurt Cheesecake: Add 1/3 cup unsweetened cocoa powder to the filling and increase the sweetener slightly to balance the extra bitterness.
- Berry Swirl: Before baking, swirl in 1/2 cup of pureed raspberries or blueberries (sweetened with erythritol) for a beautiful marbled effect and fruity flavor.
- Mini Cheesecakes: Divide the crust and filling among lined muffin tins for individual servings. Bake for 18-22 minutes, checking for doneness as smaller cheesecakes will cook faster.
- Crustless Version: For an even lighter dessert, skip the crust altogether and pour the filling into a parchment-lined springform pan. Bake as directed and serve with fresh fruit.
Storage and Reheating
This cheesecake keeps well in the refrigerator for up to 5 days. Wrap the pan tightly with plastic wrap or transfer slices to an airtight container. For longer storage, wrap individual slices in plastic wrap and then again in foil, and freeze for up to 2 months. To thaw, place slices in the refrigerator overnight. Cheesecake is best served cold or at room temperature; reheating is not recommended as it can alter the texture and cause the filling to separate. If you prefer a slightly warmer slice, let it sit at room temperature for about 30 minutes before serving.
Frequently Asked Questions
- Can I use nonfat Greek yogurt instead of full-fat?
Yes, but keep in mind that full-fat Greek yogurt provides a creamier, richer texture and better structure. Nonfat yogurt will make the cheesecake lighter and slightly less creamy, but it will still set. Be sure to use a very thick, strained yogurt to avoid excess moisture. - What’s the best sugar substitute for cheesecake?
Powdered erythritol or a powdered monk fruit-erythritol blend are the most popular choices because they dissolve well and don’t leave a gritty texture. Avoid liquid sweeteners, which can make the filling runny, and always use powdered forms for the smoothest result. - Can I make this cheesecake ahead of time?
Absolutely! In fact, cheesecake tastes best after chilling overnight, as this allows the flavors to meld and the texture to firm up. You can make it up to two days in advance and store it covered in the fridge until ready to serve. - Why did my cheesecake crack?
Cracks can happen if the batter is overmixed, if the oven temperature is too high, or if the cheesecake cools too quickly. To minimize cracks, mix the batter just until smooth, bake at a moderate temperature, and cool the cheesecake gradually in the oven before transferring to the counter and then to the fridge. - How do I know when my cheesecake is done?
The edges should look set while the center still has a slight jiggle when you gently shake the pan. It will continue to set as it cools. Overbaking can dry out the cheesecake and cause cracks, so start checking for doneness around the 45-minute mark. - Can I use a different pan size?
A 9-inch springform pan is standard, but you can use an 8-inch pan for a taller cheesecake (increase bake time by 5-10 minutes) or a 10-inch pan for a thinner one (reduce bake time by 5 minutes). For mini cheesecakes, use muffin tins and adjust the baking time as noted in the variations.
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