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)
- 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.
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.
- 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