Healthier Greek Yogurt Cheesecake

close up image of healthier greek yogurt cheesecake with berry compote on teal plate

4.9 from 35 reviews

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.


Units Scale

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 blocks cream cheese (16 ounces), 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)


  1. Preheat oven to 350ºF, prepare water bath pan and wrap 9″ springform pan tightly with foil; set aside.
  2. 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
  3. 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.
  4. Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1″ hot water.
  5. 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.
  6. 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.
  7. 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.



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.


Keywords: cheesecake, greek yogurt, healthier, lightened up, greek yogurt cheesecake, gluten free