Healthier Greek Yogurt Cheesecake

straight on view of berry compote over piece of greek yogurt cheesecake.

Healthier Greek Yogurt Cheesecake

Course: Dessert

Cuisine: American

Keyword: greek yogurt cheesecake, greek yogurt for cheesecake, greek yogurt in cheesecake

Prep Time: 1

Cook Time: 1

Total Time: 8

Servings:

Calories: 187kcal

Author: Ashley

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.

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Equipment

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 blocks cream cheese 16 ounces, room temperature (low fat or regular)
1 ¾ cups plain Greek yogurt room temperature (2% preferred)
⅔ cup granulated sugar
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
½ 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 the bottom of 9" 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 a 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.

Video

Notes

GREEK YOGURT: 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.

SUGAR: 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: Room temperature ingredients are not optional, everything must be the same temperature (eggs, Greek yogurt and cream cheese) to ensure a smooth cheesecake batter with no lumps.

MAKE AHEAD: 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