If you love New York Cheesecake but hate the calories look no further. My Greek Yogurt Cheesecake recipe uses part cream cheese and greek yogurt. Making it extra light and creamy. To make it even better the crust is homemade. I like to top mine with fresh fruit. It’s so delicious and made with clean and simple ingredients.

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Why you will love my Greek Yogurt Cheesecake Recipe

It’s high in protein.
Has half the fat and calories of regular cheesecake.
Can be gluten free by using Simple Mills Honey Cinnamon Thins.
It’s easy to make.
Contains clean and simple ingredients.
Taste extra delicious!

Ingredient Notes to make the best Greek Yogurt Cheesecake

Graham Cracker Crust: You can use a pre made 9 inch graham cracker crust gluten free or not. Or make you own per the directions below using your favorite graham cracker cookie. I love Simple Mills Sweet Thins or Annies Organic Graham Crackers.

Cream Cheese: If you are dairy free and need to replace the cream cheese i’ve had the best success with Miyoko’s Creamery Organic Classic Plain Plant Milk Cream Cheese. For best results use full fat cream cheese.

Yogurt: Plain Greek yogurt works best but again you can use a dairy free alternative if you need too. Siggi’s Vanilla Cinnamon Plant-Based Coconut yogurt has been the best alternative I have found. Or use coconut cream from a can.

Tips for making a perfect Cheesecake:

Use quality ingredients so your cheesecake taste the best.
Make the homemade crust. It takes a yummy cheesecake to a delicious cheesecake.
It’s important that the ingredients are room temperature for proper mixing. Make sure the cream cheese, yogurt and eggs are brought to room temperature before using. Or else you’ll have a clumpy batter.
Try not to over mix the filling. Only beat until smooth and creamy.
Use a water bath for a more even bake and to prevent the cheesecake from cracking while baking.

Recipe Variations

Use chocolate cookies for the crust or try simple mills brownie thins instead of graham crackers for a chocolate twist.
Replace the eggs with 3/4 cup of organic pumpkin puree and add 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg and 1/2 teaspoon ground ginger to the batter for the best pumpkin cheesecake.
If you don’t like Greek yogurt, replace it with equal part of full fat sour cream.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cheesecake, Gluten Free, Graham Crakers, Raspberries, Yogurt

Delicious Greek Yogurt Cheesecake

Servings: cheesecake

Author: Explore Eat Bake

Equipment

Ingredients

Crust:

1 pre made 10 in graham cracker crust
or
12 full size organic graham crackers or 2 cups simple mills honey cinnamon thins
1 tablespoon organic brown sugar
5 tablespoons butter melted

Cheesecake Filling:

16 oz cream cheese room temperature
1 ¾ cup plain greek yogurt or full fat sour cream
⅔ cup organic cane sugar
3 eggs room temperature
1 teaspoon pure vanilla extract
2 teaspoons lemon juice

Topping:

Fresh Washed Fruit Raspberries, Peaches, etc

Instructions

Crust:

Start by preheating the oven to 350 degrees Fahrenheit.
In a food processor or blender add 12 full size graham cracker sheets or 2 cups simple mills gluten free honey cinnamon thins and pulse to coarse crumbs.
Pour the graham crackers into a bowl, add melted butter and brown sugar. Mix with a fork to combine and pour into a 10-inch spring pan.
Using the bottom of a measuring cup, press the cracker mixture to all sides of the pan evenly.
Bake the crust in the preheated oven for 8 min. Remove from the oven, turn the oven temperature down to 325 degrees Fahrenheit and cool the crust.

Cheesecake Filling:

In a large mixing bowl add cream cheese; with a hand mixer beat until smooth for 2-3 minutes.
Scrape down the sides of the bowl before adding in sugar, yogurt, lemon juice and pure vanilla extract; beat again until smooth.
Add in room temperature eggs one at a time, mixing on low speed and stop mixing the moment the egg is incorporated.
Wrap the cooled crust pan in aluminum foil; pour the cheesecake filling into the pre baked crust and place the cheesecake onto a standard (13×18) baking tray.
Heat up 2 cups of water in a microwave safe glass measuring cup for 2-3 minutes until boiling hot.
Place the cheesecake on the baking tray into the preheated oven at 325 degrees Fahrenheit and pour the boiling water into the baking tray to surround the cheesecake. This is called double boiling and will help the cheesecake not to crack while baking.
Bake the cheesecake for 45-55 minutes till the middle of the cake has just set. It should be slightly giggly but firm like pudding.
Turn the oven off and crack the oven door open to allow the cheesecake to cool for 1 hour before placing into the refrigerator to chill for 8 hours or overnight.
Before placing into the refrigerator place a thin sheet of plastic wrap over the top of the dessert.
After chilling, slice the cheesecake and top with fresh fruit like washed and dried raspberries or sliced peaches.
Enjoy!