Greek Yogurt Cheesecake

This lighter cheesecake is made with a combination of Greek yogurt and cream cheese, but it is just as rich and creamy as a traditional cheesecake. This easy recipe requires very little hands-on time and no fancy techniques. 

Greek Yogurt Cheesecake! All the richness and creaminess of cheesecake without a whole day’s worth of calories in one slice.

How do I do it? I swap some of the cream cheese with Greek yogurt, and use reduced fat cream cheese instead of full fat. The result is a sweet and tangy, super creamy cheesecake with a fraction of the calories in a traditional cheesecake. Wait, does this mean we get to eat two slices?

I absolutely love cheesecakes and pies. This Greek Yogurt Cheesecake joins some of my other favorites: White Chocolate Raspberry Cheesecake Bars, Strawberry Cream Cheese Pie, Lemon Cream Pie, and Peanut Butter Pie.

How To Make Greek Yogurt Cheesecake

The cheesecake is made of two parts: graham cracker crust and filling (optional toppings below). No water bath, no tenting with foil, and no changing oven temperature – this is the easiest cheesecake ever!

1. Start by preparing the graham cracker crust. Combine crushed graham crackers, sugar, melted butter, and a pinch of salt. Press the crust into the bottom and up the sides of a springform pan. Place the crust in the freezer while you proceed with the filling.
2. Combine the following in a food processor: Greek yogurt, cream cheese, eggs, sugar, flour, vanilla extract, and lemon zest. Process until the mixture is smooth and combined.
3. Pour the filling into the crust and transfer into a 325°F oven. Bake until the cheesecake is just set. Place on a wire rack to cool completely, then transfer to the refrigerator to continue chilling.

Recipe Tips:

• Cream cheese should be at room temperature. This will ensure that the filling mixes up smooth and creamy with no lumps.
• Using a food processor for the filling helps ensure that it is extra smooth.
• Make sure your Greek yogurt and cream cheese have some fat content. Although you might be inclined to reduce the fat/calories even further by using fat free yogurt or cream cheese, don’t do it. This is a dessert, and we need some fat to make it taste that way. Using reduced fat (Neufchâtel) cream cheese and 2% yogurt work just fine.
• This cheesecake should be baked until it is almost completely set. Remove it from the oven when the very center still has a slight jiggle.
• Cool the cheesecake completely to room temperature, then chill completely in the refrigerator; this will take several hours.
• Don’t forget the toppings! Ideas below…

Cheesecake Toppings:

I find that this cheesecake tastes best when paired with fruit (as opposed to chocolate or caramel). These are our favorite toppings:

• Blueberry Sauce – This easy and flavorful sauce comes together on the stovetop in minutes. It is bursting with blueberries and absolutely delicious on this cheesecake.
• Roasted Strawberries – These sweet and juicy strawberries make their own sauce while cooking. Made with only 2 ingredients and very little hands-on time.
• Homemade Whipped Cream – Place a dollop on each slice or pipe a border of whipped cream around the perimeter of the cheesecake right before serving.
• Easy Berry Topping – Stir together the fresh berry of your choice along with the same flavor of jam (about 1-2 tablespoons of jam for each cup of berries). Allow the mixture to sit at room temp for about 30 minutes so the berries can release some of their juices.

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Greek Yogurt Cheesecake

This lighter cheesecake is made with a combination of Greek yogurt and cream cheese, but it is just as rich and creamy as a traditional cheesecake. This easy recipe requires very little hands-on time and no fancy techniques.

4.8 from 5 votes

Print Pin

Course: Dessert, pie

Cuisine: Dessert

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Calories: 334kcal

Author: Allison - Celebrating Sweets

Ingredients

Graham cracker crust:

• 2 cups graham cracker crumbs from about 12 sheets of graham crackers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• pinch of salt

Cheesecake filling:

• 14 ounces 2% plain Greek yogurt
• 16 ounces reduced fat cream cheese softened to room temperature
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup all purpose flour
• 1 1/2 teaspoons pure vanilla extract
• finely grated zest of 1 small lemon only use the yellow, no white pith
• See note about toppings

Instructions

• Wrap foil around the lower exterior of a 9-inch springform pan (just to prevent any leaks). Preheat oven to 325°F.

Graham cracker crust:

• In a large bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and salt. Dump the mixture into the prepared springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. I like to use the bottom of a measuring cup to help firmly press the mixture in. Transfer the crust to the freezer while you prepare the filling.

Cheesecake filling:

• In a food processor*, combine yogurt, cream cheese, eggs, sugar, flour, vanilla, and lemon zest. Process until creamy and completely smooth, scraping down the bottoms and sides as needed.
• Pour the batter into the crust and smooth the top. Bake in the center of the oven for 45-55 minutes, until the cheesecake is just set and the center still has very slight jiggle. Place the pan on a wire rack to cool to room temp, then move it to the refrigerator until completely chilled (several hours). Serve with any of the toppings suggested.

Notes

TOPPINGS:

We find that this cheesecake tastes best when paired with fruit (as opposed to chocolate or caramel). These are our favorite toppings:

• Blueberry Sauce 
• Roasted Strawberries 
• Homemade Whipped Cream 
• Easy Berry Topping - Stir together the fresh berry of your choice along with the same flavor of jam (about 1-2 tablespoons of jam for each cup of berries). Allow the mixture to sit at room temp for about 30 minutes so the berries can release some of their juices.

*If you use your food processor to crush the graham crackers be sure to clean it out well before adding the filling ingredients.

Nutrition

Calories: 334kcal | Carbohydrates: 38g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 303mg | Potassium: 184mg | Fiber: 1g | Sugar: 27g | Vitamin A: 522IU | Calcium: 114mg | Iron: 1mg

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