Is Greek yogurt cheesecake healthier?

Yes, Greek yogurt cheesecake is a healthier alternative to traditional versions. By replacing sour cream or heavy cream with Greek yogurt, you're cutting down on saturated fat and adding more protein. It’s perfect for those looking for a lighter dessert without sacrificing flavor or texture.

Can I use non-fat Greek yogurt in cheesecake?

You can use non-fat Greek yogurt, but the texture may be slightly more chalky or watery compared to 2% or full-fat versions. For best results, stick with 2% Greek yogurt which balances creaminess and lightness beautifully.

What’s the best way to sweeten a Greek yogurt cheesecake?

The most common method is using 2/3 cup of granulated sugar , but you can also sweeten it with maple syrup , coconut sugar , or low-calorie sweeteners like monk fruit . Always taste the batter before baking to adjust sweetness to your liking.

How do I keep cheesecake from cracking?

The secret lies in a proper water bath , low baking temperature (325ºF) , and a slow cooling process . Don’t overbake, and let the cheesecake cool gradually in the oven before transferring it to the fridge. These steps help maintain a smooth top with no cracks.

Can I make it gluten-free?

Absolutely. Use gluten-free graham crackers or make a crust with almond flour and butter . The filling is naturally gluten-free, so you only need to adjust the crust.

How long should Greek yogurt cheesecake chill before serving?

Let it chill in the fridge for at least 8 hours , or ideally overnight . This gives the cheesecake time to set fully and enhances the flavor and texture.

Greek Yogurt Cheesecake – The Best Healthy Dessert Ever

Description

This Greek Yogurt Cheesecake delivers the classic rich, velvety texture you love—with fewer calories and more protein. Made with a graham cracker crust and topped with a naturally sweet berry compote, it’s a lighter twist on a timeless dessert. Perfect for make-ahead occasions and easily adaptable for gluten-free or low-sugar diets.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs (gluten-free if needed)

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

For the filling:

2 blocks (16 oz) cream cheese (full-fat or reduced-fat), room temperature

1¾ cups plain Greek yogurt (2% preferred), room temperature

⅔ cup granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

2 teaspoons lemon juice

For the berry compote:

1½ cups mixed berries (blueberries, strawberries, raspberries)

2 tablespoons lemon juice

½ tablespoon chia seeds (optional, for thickening)

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Instructions

Preheat oven to 350ºF. Wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil to prepare for a water bath.

Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of the springform pan. Bake for 8 minutes, then let cool. Lower oven temp to 325ºF.

Make the filling: In a large mixing bowl, beat cream cheese until smooth. Add sugar, Greek yogurt, vanilla, and lemon juice; beat again until smooth. Add eggs one at a time, mixing on low speed just until incorporated.

Assemble & bake: Pour filling over the crust. Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the cheesecake pan. Bake at 325ºF for 45–55 minutes, or until the center slightly jiggles.

Cool gradually: Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Remove from the oven and chill in the fridge for at least 8 hours or overnight.

Make compote: Simmer berries and lemon juice in a saucepan for 10–15 minutes. Stir in chia seeds if using. Cool and spoon over cheesecake before serving.

Notes

Yogurt: Use 2% or full-fat for best results. Non-fat may cause a chalky texture.

Sugar: You can reduce to ½ cup if using vanilla yogurt or topping with a sweet compote.

Room temp ingredients: Crucial to avoid a lumpy batter and ensure even baking.

Water bath: Helps prevent cracking—don’t skip it!

Berry topping: Add just before serving for a fresh, vibrant finish.

Nutrition

Calories: 187 kcal
Sugar: 12g
Sodium: 201mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 15g
Fiber: 1g
Protein: 6g