This Greek Yogurt Cheesecake is a healthier take on the classic dessert, featuring a smooth and creamy texture with a high-protein boost. Made with Greek yogurt and sweetened naturally with maple syrup or agave, this cheesecake is deliciously rich while being lighter than traditional versions. Perfect for a guilt-free indulgence!
Why You’ll Love This Recipe
- High in Protein – Thanks to Greek yogurt, this cheesecake is a more nutritious alternative to traditional recipes.
- Rich and Creamy – Despite being lighter, it retains the luscious texture of classic cheesecake.
- Naturally Sweetened – Uses maple syrup or agave instead of refined sugar.
- Versatile Crust Options – Choose your favorite crust or make it crustless.
- Perfect Make-Ahead Dessert – Best when chilled overnight, making it ideal for meal prep or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 ½ cups Greek yogurt (vegan if desired)
- ½ cup cream cheese (or soft/firm tofu for a dairy-free version)
- ¼ tsp salt
- 1 ½ tsp pure vanilla extract
- ½ tbsp lemon juice
- ½ cup pure maple syrup or agave (or ⅔ cup sugar or xylitol)
- 1 tbsp cornstarch or arrowroot
- Crust of choice
Directions
- Preheat oven to 350°F (175°C).
- In a blender or food processor, combine all ingredients until completely smooth.
- Pour the mixture into a prepared crust of your choice.
- Bake for 50 minutes. The center should still look slightly underdone.
- Let the cheesecake cool at room temperature for an hour.
- Transfer it to the refrigerator and let it set uncovered for at least 8 hours.
- Slice and serve chilled.
Servings and Timing
- Yield: 1 cheesecake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Chill Time: 8 hours
Variations
- Crustless Cheesecake: Skip the crust for an even lighter version.
- Chocolate Swirl Cheesecake: Add a swirl of melted dark chocolate before baking.
- Berry Cheesecake: Top with fresh berries or a homemade berry compote.
- Nut-Free Version: Use a simple oat-based crust or go crustless.
- Vegan Option: Use dairy-free Greek yogurt and tofu instead of cream cheese.
Storage/Reheating
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not required, as this cheesecake is best served chilled.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is preferred because it’s thicker, but if using regular yogurt, strain it through a cheesecloth to remove excess liquid.
How do I know when the cheesecake is done baking?
The center should still look slightly jiggly; it will firm up as it cools in the fridge.
Can I use a store-bought crust?
Yes, a graham cracker crust or any pre-made crust works well with this recipe.
What can I use instead of cornstarch?
Arrowroot starch is a great substitute, or you can try tapioca starch.
Can I make this cheesecake without a crust?
Absolutely! Just pour the batter into a greased pan and bake as directed.
How can I make this cheesecake sweeter?
Increase the maple syrup or agave slightly, or top with a drizzle of honey or fruit compote.
Can I use sugar instead of a liquid sweetener?
Yes, use ⅔ cup of granulated sugar or a sugar substitute like xylitol.
How long should I chill the cheesecake before serving?
At least 8 hours, but overnight is best for the perfect texture.
Can I make mini cheesecakes with this recipe?
Yes, divide the batter into a muffin tin lined with cupcake liners and bake for 20-25 minutes.
What toppings go well with this cheesecake?
Fresh fruit, chocolate drizzle, coconut flakes, or crushed nuts all make great toppings.
Conclusion
This Greek Yogurt Cheesecake is a lighter, protein-packed take on the classic dessert, offering the same creamy indulgence with healthier ingredients. Whether you enjoy it plain or with toppings, it’s a perfect guilt-free treat for any occasion. Make it ahead, let it chill, and enjoy a slice of deliciousness!
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Greek Yogurt Cheesecake
- Total Time: 1 hour
- Yield: 1 cheesecake 1x
- Diet: Vegetarian
Description
This healthy Greek yogurt cheesecake recipe is thick, smooth, and creamy while being high in protein. Made with Greek yogurt, cream cheese (or tofu for a dairy-free version), and naturally sweetened, this cheesecake is a lighter take on the classic. Perfect for a healthy dessert that doesn’t sacrifice flavor!
Ingredients
- 1 1/2 cups Greek yogurt (vegan if desired)
- 1/2 cup cream cheese (or soft/firm tofu for a dairy-free option)
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/2 tbsp lemon juice
- 1/2 cup pure maple syrup or agave (or 2/3 cup sugar/xylitol)
- 1 tbsp cornstarch or arrowroot
- Crust of choice (graham cracker, almond flour, or oat-based crust)
Instructions
- Preheat oven to 350°F (175°C).
- Blend all ingredients in a blender or food processor until completely smooth.
- Pour the mixture into your prepared crust.
- Bake for 50 minutes. The center should still look slightly underdone.
- Cool for 1 hour at room temperature.
- Refrigerate uncovered for at least 8 hours to set completely.
- Slice and enjoy!
Notes
- For a dairy-free version, use tofu instead of cream cheese and a dairy-free Greek-style yogurt.
- For extra flavor, add lemon zest or a pinch of cinnamon to the batter.
- Sweetener swaps: Use coconut sugar, monk fruit, or a sugar-free alternative.
- Make it crustless: Pour the filling directly into a greased pan for a crustless cheesecake.
- Serving suggestion: Top with fresh berries, a drizzle of honey, or dark chocolate shavings.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
