Greek Yogurt Cheesecake is a creamy and luscious cheesecake made without sour cream or refined sugars. It’s a lighter and healthier version with the same amazing taste and texture as any classic recipe!
Also check out these delicious Instant Pot cheesecake bites, healthy no bake strawberry cheesecake, and healthy strawberry cheesecake bars.
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Making a lighter, healthier version of a cheesecake doesn’t take the fun out of it at all! The result is a luscious, thick, and creamy baked Greek yogurt cheesecake topped with a cherry compote that rivals anything you’ve ever tried!
I got so confident in healthy cheesecake making business, that I even made a cheesecake with cottage cheese (recipe coming soon!)!
Both are perfect for the holiday season including Christmas and Thanksgiving!
Why You’ll Love This Recipe
- Same taste and texture: Your guests won’t know it’s a healthier version unless you tell them!
- Easy swaps: Simple tweaks of ingredients using everyday ingredients you may already have or can find at your local grocery store.
- Higher in protein: Thanks to Greek yogurt, this healthy dessert has a bit more protein than most cheesecakes, making it a little more filling.
- Lower in sugar: We use erythritol to lower the sugar and maple syrup in a cherry compote, which is optional. But even if you use regular sugar, the amount isn’t as large.
Ingredients for Greek Yogurt Cheesecake
For the crust:
- Graham wafers: You’ll need about 1 1/2 cups of crumbs. You can crush your own from about 11 full sheet wafers in a food processor or buy a box of crumbs.
- Melted butter: Melt the butter first, then measure it out. Used to moisten the crumbs and help to bind them together into a crust.
- Sweetener: For a lower in sugar cheesecake use erythritol; cane sugar or regular sugar works just fine instead.
For the filling:
- Cream cheese: You want the blocks of cream cheese brought to room temperature ahead of time. Please don’t use the spreadable kind that comes in a tub because it results in a different texture.
- Plain Greek yogurt: Will be combined with the cream cheese to thin it out and get it to a nice light and creamy consistency for the filling. Plus extra protein!
- Sugar: Monk fruit sweetener or erythritol, cane sugar or regular sugar work.
- Eggs: We need eggs for binding and to help create a light fluffy structure.
- Pure vanilla extract: A hint of vanilla to add pleasant flavor.
For the cherry compote:
- Cherries: Use either fresh or frozen fruit but make sure the pits are removed.
- Maple syrup: A non-refined sweetener that adds delicious maple flavor. Honey works too!
- Cornstarch: Helps to thicken it up taking it from a thin cherry sauce to a thicker compote perfect for topping a cheesecake without it being too runny. If you are using frozen cherries, you’ll use more cornstarch because they produce more liquid.
- Lemon juice: A common ingredient in many fruit compotes. A squirt of citrus helps to brighten up the flavors with a zing!
How to Make Greek Yogurt Cheesecake
To make the crust:
- Prep: Preheat the oven to 350 degrees F. Grab a 9-inch springform pan and grease it all around with butter. Set it aside.
- Prepare the crust: Make graham cracker crumbs in a food processor until finely ground and transfer to a medium bowl. Add melted butter and sugar of choice and mix with a spatula until combined.
- Bake the crust: Press crumbs down into the bottom of the springform pan. Level it down with a spatula, but press down gently using the bottom of a glass. This will help compact it so that it stays solid. Bake for 8 minutes and then allow it to cool to room temperature.
To bake the cheesecake with Greek yogurt:
- Make the foil barrier: Take 3 large sheets of aluminum foil and place them on the counter side by side overlapping each other. Set the springform pan in the centre and fold them up around the sides of the pan until just below the rim. Ensure there are no rips or holes. Turn up the oven to 450 degrees F.
- Combine the filling ingredients: In a large bowl, add cream cheese, yogurt, and sugar of choice. Beat on high speed for 5 minutes, scraping the sides of the bowl. While running the mixer, add eggs one at a time. Add vanilla extract and beat until just combined. Gently pour filling onto previously baked graham cracker crust, ensuring it is leveled.
- Prep the water bath: Get a large deep roasting pan and set your springform pan in the center of it. Pour boiling water inside the roasting pan about halfway up the walls of the springform pan (about 1 1/2 – 2 inches high).
- Bake the cheesecake: Place the entire thing in the preheated oven to 450 F and bake for 15 minutes. Then reduce heat to 225 degrees F and bake for another 60-75 minutes. You’ll know it’s done when the centre of the cheesecake jiggles just a bit when you tap the pan!
- Remove and let cool: Remove from the oven. Keeping everything as it is, allow it to cool while remaining in the water for 1 hour. Then, transfer to a wire rack to cool completely.
- Chill to set: Remove the foil from the sides of the pan and cover cheesecake with plastic wrap. Place in the fridge to chill for at least 8 hours or overnight. This will allow it to set completely and not fall apart when slicing.
To make the cherry compote (optional):
- Combine all ingredients: Bring water, maple syrup, lemon juice, and cornstarch to a boil in a small pot. Add cherries and cook for 3 minutes, whisking occasionally.
- Reduce heat to low: And cook for another 10 minutes.
- Remove from heat: Cool the compote and transfer it to a glass jar. This compote will thicken as it cools. If it looks like it’s a bit runny, just give it some time!
Tips for Best Results
- Stick with Greek yogurt: Full fat or at least 2% Greek yogurt is the best. You could use 0% fat yogurt but the results will be less creamy. I don’t recommend using regular yogurt. It has more whey in it which will affect the consistency of Greek yogurt cheesecake. It will not set!
- But if regular yogurt is all you have on hand: Strain it in 2 double layered cheesecloths for 8 hours or overnight to get rid of the whey and excess liquid.
- Make sure cream cheese is softened: Warm up cubed cream cheese on a counter for 2-3 hours to avoid smooth incorporation with yogurt.
- Do not skip the water bath: Don’t skip the water bath because steam created by the water bath adds so much moisture to the cheesecake making it smooth and creamy. It also helps to cook the filling slowly and evenly, so that it rises without cracking or falling back down again once it’s taken out of the oven.
- For clean slices: Dip knife into a tall glass with hot water and wipe clean in between each slice.
Variations
- Other fruit topping: Use the cherry compote recipe for any type of fruit topping. Raspberry, blueberry, blackberry, peach, apple, you name it.
- Decadent topping: Switch up the compote idea and serve it with caramel sauce or chocolate sauce.
- Fresh berries: Skip the sauce completely and serve with fresh berries or sliced fruit on top.
- Zest: Grate a little extra lemon zest on top of each slice just before serving.
- Different crust: You can make one with pecans like in these healthy strawberry cheesecake bars.
- No crust: You can make this cheesecake without a crust by pouring the filling directly into the pan. You’ll want to make sure to line it with parchment paper as there is a possibility of the liquid seeping out through the cracks where the bottom meets the sides of the pan.
How to Store
Fridge: Any leftover cake can be kept covered in an airtight container or remain in the pan covered with plastic wrap or foil for up to 3-4 days.
Freezer: Wrap an entire cheesecake still in the springform pan with plastic and foil, or remove and place it in a freezer friendly container and freeze it. Thaw in the fridge overnight and enjoy!
FAQs
Can I use sour cream instead of Greek yogurt?
Yes. Sour cream is the classic ingredient in a cheesecake, along with cream cheese. We replace it with Greek yogurt because the yogurt is lower in fat and calories and has more protein. However, if that’s not something that concerns you, by all means, stick with sour cream.
How do I prevent the top of cheesecake from cracking?
Have I mentioned using the water bath?! Also, don’t overbeat the eggs and avoid drastic temperature changes which means avoid sudden cooling. If you’re not using the water bath, leave the oven door open a crack to allow it to adjust to the new temperature as it cools. Covering the cheesecake while it chills is also a way to avoid any cracking.
Can I use vanilla Greek yogurt?
I wouldn’t. When flavors get added to yogurt, so does sugar. The pure vanilla extract is a lovely subtly warming flavor that does the job.
Can I use a different type of pan other than a springform pan?
Certainly. The springform pan is ideal, because once you pop open the lock on the side of the pan, the walls come off seamlessly, revealing the cheesecake. However, it’s not a must. You can use any cake pan or deep-dish pie plate. You want to line the bottom with parchment paper and oil the sides very well.
What can I use instead of cream cheese?
Some common substitutes are Neufchatel, mascarpone, cottage cheese, and ricotta. Each has a mild flavor, a similar texture (although some softer than others), and will result in a very similar consistency to a cheesecake with cream cheese.
More Dessert Recipes to Try
- Greek yogurt cake
- Greek yogurt frosting
- Healthy cream cheese frosting
- Baked yogurt
- Greek yogurt chocolate pudding
- Cottage cheese tiramisu
Greek Yogurt Cheesecake
Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!
Ingredients
For the crust:
- 11 graham wafers sheets 1 1/2 cups crumbs
- 6 tablespoons butter melted
- 1 tablespoon monk fruit sweetener , erythritol or cane sugar
For the filling:
- 2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
- 2 cups 2% plain Greek yogurt
- 3/4 cup monk fruit sweetener , erythritol or cane sugar
- 3 large eggs
- 1/2 tablespoon pure vanilla extract
For the cherry compote (optional):
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1/2 tablespoon lemon juice
- 1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
- 2 cups fresh or frozen cherries pitted
Instructions
To make the cheesecake crust:
- Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
- In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
- Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
- Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.
To make Greek yogurt cheesecake filling:
- Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
- Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
- Pour filling over baked crust in a foil wrapped springform pan.
To bake cheesecake in a water bath:
- Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
- Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
- Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
- Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.
To make cherry compote (optional):
- In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
- Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
- Remove from heat, cool and transfer to a glass jar.
Notes
- Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
- Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.
Nutrition
Serving: 1slice with erythritol | Calories: 163kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 163mg | Fiber: 1g | Sugar: 8g
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Is there a way to make this a chocolate cheesecake, maybe add cocoa powder? If so, how much?
Thanks,
Robyn
Hi Robyn, recipe has not been tested as such, so proceed with caution, but I think it would work. I would start with adding 1/2 cup cocoa powder to the filling mixture. Definitely let us know how it goes! You could also make the plain cheesecake as is and drizzle with chocolate or serve with chocolate shavings, too!
I made this cheesecake for my birthday and I have never had such a positive reaction to a dessert. Everyone loved it. The comments consistently were: “I don’t really like cheesecake, but this is so good. Where did you buy it?” It takes a bit of time and effort to make, but it is certainly worth it!
That’s amazing! So glad everyone enjoyed it, thanks for the review!
Stunning recipe! Am going to make this with the cherry sauce and then also drizzle with chocolate before serving for New Years!
Your guests will be in for a treat to ring in the New Year! Enjoy!
I don’t have a spring form Pan can I use something else?
Yes. Please see FAQs in the post.