close up image of healthier greek yogurt cheesecake with berry compote on teal plate
How to Make...

Healthier 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
  • Scale:


for the crust

  • 1 1/2 cups graham cracker crumbs, gluten-free if needed (about 1011 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)


  1. Preheat oven to 350ºF
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipes Notes:

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.

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.

Nutrition Information:

  • 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