A slice of Greek yogurt cheesecake topped with strawberries and whipped cream.
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4.67 from 6 votes

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.
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


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


  • 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.


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.


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