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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 1/2 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 3/4 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 1/2 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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Sherry Dill says
Nice lighter recipe.
Ashley says
Glad you liked it! Thanks for sharing!
Sandra Petersen says
We loved the result of this recipe, the cheesecake is delicious and no cracks! thank you
★★★★★
Ashley says
Thanks for your review!
Mehjabeen says
Hi i made this using one tin condense milk and i used 3 egg and no sugar an i used half cup greek yogurt an i used 1 cream cheese would it b fine , i see it didnt rise much , it did but not much, im atleast hoping for taste to b fine ? Wil it b fine
Ashley says
Hi there, unfortunately when that many ingredient substitutions are made the recipe will not turn out as intended.
Alina G says
It’s a great recipe and will make it again. I made some changes to fit my plan. I used fat-free cream cheese and Greek yogurt- it’s less rich, but still creamy, I enhanced the lemon flavor with the zest from one lemon and 3 tbsp of lemon curd for an additional 60 calories. I also used turbinado sugar instead of white sugar, and I used 10 vanilla wafers and 1/2 cup of almond flour, and 3 tbsp of unsweet shredded coconut for the crust to reduce the amount of processed ingredients. The cheesecake set well and it tastes delicious with no need to add topping.
Ashley says
Thanks for sharing your subs! Glad it worked out for you.
Patty says
I made 2 recipes to fit a sheet pan to serve a crowd. I had to bake it about 10 minutes longer. I put it on my top rack and placed a 13×9 full of boiling water on the bottom rack. This allowed steam, similar to the water bath. It came out great! I love the chia jams. You can substitute any fruit.
★★★★★
Ashley says
Thanks so much for sharing your substitutions! Super helpful. So glad it turned out great!
Mehjabeen says
Hi i didnt use topping but everyone enjoyed it an mine took just half an hour to bake
Mehjabeen says
Hi it is toooooo yum
Ashley says
Glad you like it! Thanks for sharing 🙂
Mehjabeen says
Hi I was thinking if this can be made eggless , I know its tooooooo delicious as is but I wanted to make for sum1 , he dont eat eggs
Waddles says
Hi! Do you know if matcha powder can be added to this recipe? Are any alternations required if so? Thanks!
Ashley says
Hi there, I am sure it can! I haven’t tried it myself but I’d likely add 2-3 tablespoons quality culinary matcha powder and possibly an additional 3-4 tablespoons granulated sugar to make sure it’s sweet enough. Would love to hear how it turns out!
Mehjabeen says
Hi do you make anything else or only this