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.
ASK and you SHALL RECEIVE.
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 delicious.
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.
But don’t worry – it’s still amazing! And quickly becoming an internet favorite.
The Best Healthy Cheesecake Recipe
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.
But really I don’t think you’ll miss the original version when you make this greek yogurt cheesecake.
Ingredients for Healthier Cheesecake
- cream cheese (low fat or regular) – cream cheese is a must, obviously.
- plain Greek yogurt (0% or 2%) – I recommend 2% for a richer flavor but 0% works as well.
- granulated sugar – a little less in comparison to original cheesecake. If looking for more of a keto cheesecake recipe, try using a stevia 1:1 blend.
- eggs – you need eggs in cheesecake to help provide structure and to get the cheesecake to set properly.
- vanilla extract & lemon juice – for flavor and a bit of tang that is a must in a cheesecake recipe.
- graham crackers – the traditional base for a graham cracker crust. If looking to make this gluten-free, use gluten free graham crackers. If looking to make grain-free, use crunchy cookies (i.e. Simple Mills).
- butter – to help bind the graham cracker crumbs and adds flavor.
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.
Make Ahead
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.
How to Make a Berry Compote
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.
Berries = antioxidants = superfoods = this greek yogurt cheesecake is officially healthy. I kid, I kid.
More Healthy Cheesecake Recipes
- Mini Yogurt Cheesecakes (make these if you want individual servings!)
- Healthier Pumpkin Cheesecake
- Greek Yogurt Mini Strawberry Cheesecakes
- Mocha Cheesecakes
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
PrintHealthier Greek Yogurt Cheesecake
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.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 8 hours
- Yield: 16 1x
- Category: dessert
- Method: oven
- Cuisine: American
Ingredients
for the crust
- 1 ½ cups graham cracker crumbs, gluten-free if needed (about 10–11 sheets)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
for the filling
- 2 (8 ounce) blocks cream cheese, room temperature (low fat or regular)
- 1 ¾ cups plain Greek yogurt, room temperature1 (2% preferred)
- 2/3 cup granulated sugar2
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Simple Berry Compote
- 1 ½ cups total strawberries and blueberries (or mix with raspberries)
- 2 tablespoons lemon juice or orange juice
- 1/2 tablespoon chia seeds (optional but thickens the mixture)
Instructions
- Preheat oven to 350ºF, prepare water bath pan and wrap 9″ springform pan tightly with foil; set aside.
- Make crust: 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
- Make cheesecake filling: Meanwhile prepare the cheesecake filling. Using the 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.
- Bake: 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.
- Cool: 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.
- Make berry compote: 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
I used Tillamook 0% plain Greek yogurt, which isn’t nearly as tart as other 0% fat yogurts. If possible, use 2% of full-fat.
I opted to cut the sugar down to ⅔ cup for this recipe. If using a tart 0% yogurt, you may want to use ¾ cup sugar. If you decide to use vanilla yogurt, you could ust ⅔ cup sugar or even ½ cup sugar.
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.
Nutrition
- Serving Size: 1/16
- Calories: 187
- Sugar: 12g
- Sodium: 201
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 6g
- Cholesterol: 66
Keywords: cheesecake, greek yogurt, healthier, lightened up, greek yogurt cheesecake, gluten free
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Barbara Ann Frederici says
I made this recipe as instructed but the cheese cake was not as dry as a New York Cheese Cake. Still tastes good just more of a pudding consistency . I baked at a 350 for an hour and left in oven for hour
Algae says
This cheesecake was absolutely amazing!!! It was my first try at cheesecake and it was so rich and delicious. It did not taste like a “healthier version”. ☺️ Wish I could give this 10 stars!
I followed the recipe exactly (no substitutions.)
I tasted the batter for sweetness before adding the eggs.
Can’t wait to try your other recipes!
★★★★★
Ashley says
Wow thank you so much! I am so glad you loved it 🙂 Thanks for leaving such a great review!
Gina Sperry says
Has anyone ever tried this with stevia successfully? I don’t keep any other granulated sugar in our home. Thanks!
Ashley says
Hi there, while I am not sure anyone has tried this particular recipe with stevia, I know others have made some of my mini cheesecake recipes using stevia. As long as it’s granulated, it will likely work. I just wouldn’t use less than 1/3 cup in this recipe. Would love to hear back if you try it!
Gina Sperry says
I ended up using 1/3 cup of stevia and seriously, the cheesecake turned out perfectly!! It was the perfect blend of sweet and cream cheese and didn’t dry out. 10/10 recommend!
Metzli says
Hey,
Could I use even less sugar? Maybe 1/3 or better yet 1/4 of a cup?
If so, would I have to add more yogurt?
I assume greek yogurt consistency benefits the consistency of the overall Cheesecake, but I have plain regular yogurt on hand, would that work?
(I know I am making a lot of swaps here, altering the whole recipe, so I apologize)
Ashley says
I wouldn’t use less than 1/3 cup sugar – no need to add more yogurt though. If you can strain the regular yogurt a little bit to get it thicker (through a fine mesh strainer, cheese cloth or something similar), that would be best. But if you can’t I would suggest using only 1 1/2 cups. I haven’t tried using regular yogurt so I can’t say for sure, but that is what I would do.
Litsa Morrison says
Excellent recipe. I have made this several times and love it.
★★★★★
Tash says
I loved this recipe, just wondering whether it freezes ok?
★★★★★
Ashley says
It should freeze okay as long as it’s wrapped tightly. Allow it to thaw in the fridge overnight.
So glad you enjoyed! Thanks for your comment 🙂
Leonie says
I’m always looking for healthier alternatives for baking and my husband (who has a real sweet tooth) and I LOVED this cheesecake!
I used low fat cream cheese and 0% Greek yogurt. I replaced the sugar by monk fruit sweetener and replaced about ⅓ of the graham crackers by oat flour.
The cake has a really light and fresh taste to it, especially with the lemon flavor! (Which next time I’m going to add even more lemon juice)
The only thing that didn’t quite work for me was the baking temperature (which could totally be due to my old oven) after about 1h10min of baking at 325 degrees it was still nowhere near set, so I increased the temperature to 375 and it was firm after another 10-15min.
I will definitely make this recipe again and explore more versions by adding fruit to it!
★★★★★
Zarafood says
Can I use honey instead of sugar?
Ashley says
I haven’t tried that in this recipe and I’m afraid the honey will add to the liquid ratio and throw things off.
Suzanne says
This is the best cheesecake I have ever made….just amazing flavor and texture. During the cooling…no cracks. Instead of the 2/3C. sugar, I used 1/3C. Monk fruit and 1/3 C. sugar.
Ashley says
Thanks so much for your feedback, Suzanne! I appreciate your comment 🙂
Ginny says
First time baking cheesecake and it was easy and perfectly delicious! My boyfriend & I have a big sweet tooth and we loved this over traditional way too sweet desserts! Thank you very much for sharing <3