Time for a Healthier Greek Yogurt Cheesecake! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special.
ASK and you SHALL RECEIVE.
So I recently asked on Instagram if you would be interested in more cheesecake recipes. To my surprise loads of people said YES. On second thought I don’t know why I was surprised– cheesecake is the shit. Most people wanted a good ole, healthier plain version. I only have one cheesecake on Fit Mitten Kitchen and it’s a loaded peanut butter cheesecake with a mocha ganache – peanut butter + chocolate + coffee. Possibly a bit much for some.
Oh, I also have mini lime cheesecakes too – perfect for parties and no cutting involved.
But because so many people asked for a plain cheesecake I thought it should probably happen ASAP. Of course we’re putting the Fit Mitten Kitchen spin on the classic dessert by changing up a few things to make this cheesecake a touch lighter, a bit healthier and using less sugar than your average cheesecake recipe.
Healthier Greek Yogurt Cheesecake
We’re doing part Greek yogurt, part cream cheese! This combination lightens up the dessert quite a bit but you still get the classic cheesecake taste. Of course there is nothing wrong with a traditional cheesecake – all about balance and moderation – but if I can swap some ingredients and lessen the sugar amount I always like to give it a go. Sometimes it works, other times the real deal is preferred.
Thankfully (for both yours and my sake) this greek yogurt cheesecake turned out lovely and is ready to share with you all.
what you need
- cream cheese (low fat or regular)
- plain Greek yogurt (0% or 2%)
- granulated sugar
- eggs
- vanilla
- lemon juice
- graham crackers
- butter
This Greek yogurt cheesecake really doesn’t require a ton of ingredients and it’s fairly simple to make. But there are some *do not skip* steps involved for you to get the best possible outcome for this dessert…
Room Temperature Ingredients
Have you ever tried to make a cream cheese dessert and tried to speed the process up by just using the cream cheese straight from the fridge? It doesn’t work. You must must MUST use room temperature ingredients here. The Greek yogurt, cream cheese, and eggs all need to sit out at room temperature prior to combining– I probably waited a good hour until I started this step.
If you don’t wait for those ingredients to come to room temperature, you’ll end up with a lumpy mess and that is no good.
The Water Bath
What is a water bath? A water bath is used to help create a steamy environment for the cheesecake and it helps prevent the cheesecake from cracking. I learned that from Sally in this post, when I was making the peanut butter cheesecake last year.
While you can technically skip the water bath, you may end up with cracking. If you’re looking to cover the top of the cheesecake with a ganache or fruit, you may not necessarily care. But if you’re a little type A and strive for perfection, give the water bath a try. It’s a small additional step that will make sure your cheesecake doesn’t crack when baking.
Cooling + Chill Time
Make sure you give your cheesecake enough time to get to room temperature, then chill in the fridge. Because the Greek yogurt makes this cheesecake a little on the lighter side, it is not as dense as a normal cheesecake recipe and really needs a full eight hours in the fridge before cutting into.
What’s great about cheesecake is it can be prepped ahead of time. You can make the crust one day, and the cheesecake portion the next and then have it chill the day before you need it. Or you can start mid-morning and have this Greek yogurt cheesecake ready for dinner time.
The toppings
Topping choices are endless when it comes to plain cheesecake. You could do fresh fruit, salted caramel, chocolate sauce, ganache, etc. I opted for a berry compote here and it was the perfect addition, in my opinion.
You simply just cook down fruit with a little bit of lemon or orange juice. I added chia seeds to help thicken the compote a bit (instead of adding something like flour or cornstarch) so I like to think of it as a fun health boost. Plus berries = antioxidants = superfoods = this greek yogurt cheesecake is officially healthy. Heehee.
Healthier Greek Yogurt Cheesecake
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 8 hours
- Yield: 16 1x
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Pin RecipeDescription
Time for a Healthier Greek Yogurt Cheesecake! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special. Gluten-free friendly.
Ingredients
for the crust
- 1 1/2 cups graham cracker crumbs, gluten-free if needed (about 10–11 sheets)
- 5 TBSP unsalted butter, melted
- 1 TBSP granulated sugar
for the filling
- 2, 8oz blocks cream cheese, room temperature (low fat or regular)
- 1 3/4 cups plain Greek yogurt, room temperature1 (2% preferred)
- 2/3 cup granulated sugar2
- 3 large eggs
- 1 tsp vanilla extract
- 2 tsp lemon juice
Simple Berry Compote
- 1 1/2 cups total strawberries and blueberries (or mix with raspberries)
- 2 TBS lemon or orange juice
- 1/2 TBS chia seeds (optional)
Instructions
- Preheat oven to 350ºF
- In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of 9″ or 10″ springform pan, use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF
- Meanwhile prepare the cheesecake filling; using paddle attachment of stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth.
- Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as last egg is incorporated.
- Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1″ hot water. Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm.
- Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.
- For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake.
Notes
1 I used Tilllamook 0% plain Greek yogurt, which isn’t nearly as tart as other 0% fat yogurts. Use 2% if possible, or even full-fat if you prefer.
2 I opted to cut the sugar down to 2/3 for this recipe, but if using a tart 0% yogurt you may want 3/4 cup. If you decide to use a vanilla yogurt, stick with 2/3 cup or even use 1/2 cup instead.
Room temperature ingredients are not optional, everything must be the same temperature (eggs, Greek yogurt and cream cheese) to ensure a smooth cheesecake batter.
Cheesecake can be prepped a day in advance. Keep chilled just before serving.
Nutrition approximate; calculated with 2% yogurt and full-fat cream cheese.
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1/16
- Calories: 245
- Sugar: 14g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 6g
Keywords: cheesecake, greek yogurt, healthier, lightened up, greek yogurt cheesecake, gluten free
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
Jessica Frankson says
I LOVE cheesecake- this is so happening!
Caroline says
Hey Ashley! I don’t see any eggs listed in the ingredients list, but they are mentioned in the instructions. Might want to fix that 🙂
Can’t wait to make this though!! Looks delish.
Ashley says
Thank you for pointing out Caroline! Fixed 🙂
Renee says
Can this be frozen for use at a later date?
Thanks!
★★★★
Ashley says
I haven’t actually tested that myself with this recipe however I assume as long as it is wrapped tightly when frozen, it should be alright! You may want to consider adding parchment paper to the top before wrapping in plastic? Just to keep any cake from lifting off plastic once it is thawed.
Brittany Audra @ Audra's Appetite says
I made a cheesecake a couple weeks ago, and it was perfect for making ahead of time for guests! One less thing to worry about. Super excited about the greek yogurt addition!
Ana says
Hello there,
Thanks so much for the recipe; sounds delish and healthy. You mention for filling to add eggs one at a time, however you dont say how many eggs? …..
Ana says
Wait. I see it fixed now. Weird, because it wasnt there. But great, because Im so going to making it now. Fingers crossed!!
Ashley says
Yes I fixed it! 😀 You’ll do great! Just make sure the ingredients for the cheesecake are all room temperature and the batter is smooth with mixing. Would love to hear how it turns out!
Ana says
Aahhh!! This is just unbelievably delicious, light and easy to make. So much so, that it was devoured in minutes today and tonight I made another one. Oops! 🙂
Thanks so much for sharing your decadent yet healthy recipes. What a delight to our palates!
PS: just saw your posting of Vegan Millionaire’s Bar 😐 Oh Im so in trouble!
★★★★★
Ashley says
Amazing Ana! So glad you loved it and it was enjoyed! Your comment on this recipe totally made my day! <3
The Modern Proper says
Looks delicious! I love that you lightened up a classic dessert, removing some of the guilt!
Doug says
Wow. What a great recipe. First, it was delicious, second, it was the best looking cheesecake I’ve ever made. For years now I’ve been practicing healthy eating and have recently stepped it up a notch by portioning protein and almost eliminating carbs and fat. Trying to get ripped. So, this wonderful far and few between cheat is welcomed with open arms. I’ve had 1 excellent piece and shared the rest with friends or else I would eat it all. Thank you for posting this recipe. It was delicious, unfortunately I have to go back to being a good boy, until my next cheat.
Ashley says
Glad you enjoyed it Doug! Thanks so much for your comment 🙂
Anthony says
Made this with a few modifications for Thanksgiving (used egg whites because it was what I had, non-fat greek yogurt but regular cream cheese, stevia sugar blend) and it came out really well in my instant pot. One recipe makes 2 7″ cakes, and half a recipe makes 3 4″ cakes. Will definitely make this again.
Ashley says
Thanks so much for sharing your subs and method, Anthony! Awesome to know it worked out for you this way 😀
Joann says
How long would you bake a 7″ cheesecake? Also, if I put leftover filling into cupcake tins, how long would they bake?
Ashley says
I haven’t tried this recipe in a 7″ but I’d still check the cheesecake after 50 minutes – the middle should jiggle slightly like jello but be firm. It might take over 1 hour since there is more filling in a smaller pan.
The cheesecake cupcake size – check after 15 minutes. I have this recipe too.
Taz says
This is a very very very forgiving recipe. I made massive changes and it was still magnifique.
I wanted a chocolate cheesecake so i added 100 g melted dark chocolate before whipping the cream cheese. I only used one 8 oz block of cream cheese and added more greek yogurt to make up for the second. I only used .5 cup of brown sugar. I added 3 tbsp of cocao and went without the lemon. I also added about 60 grams of whey powder to improve the nutrition.
Finally i did all the mixing by hand and not nearly as long as suggested in your recipe.
It still ended up being drool worthy and amazing.
Thank you so much for the recipe!!!!
P.s. this made a very thick cheesecake!
★★★★★
Ashley says
Amazing! So glad those changes worked for you. And I appreciate you taking the time to comment and review!! It means a ton.
Sarah says
This looks great, I want to make it tomorrow. I was wondering if you think I could replace the sugar with 1/4 cup honey?
Ashley says
I’ve actually never tried making cheesecake with honey so I can’t so for sure how it’d turn out! If google comes up with anything promising, then maybe!
Darshna says
Hi,
What would you suggest for replacing eggs in your recipe? More Greek yogurt? If so, how much more?
Thank you
Ashley says
Unfortunately I don’t have a good replacement here. The eggs help with the structure, and I haven’t made a full-size eggless cheesecake before (at least not that I can think of). An egg replacer may work, but you may want to search “egg-free cheesecake” for a more particular recipe.