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: Cheesecake Cookies, White Chocolate Raspberry Cheesecake , Pumpkin 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!
- 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.
- 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.
- 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.
- 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…
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.
Greek Yogurt Cheesecake
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
- 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
- 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.
- 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.
- 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.