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
Scale
- 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
