Go Back
Explore Eat Bake

Delicious Greek Yogurt Cheesecake

5 from 1 vote
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!
Print Recipe Pin Recipe
Servings: 1 cheesecake
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 9 inch spring form cake pan
  • 1 Mixing bowl
  • 1 Measuring Cup Set
  • 1 Hand Mixer

Method
 

Crust:
  1. Start by preheating the oven to 350 degrees Fahrenheit.
  2. 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.
  3. 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.
  4. Using the bottom of a measuring cup, press the cracker mixture to all sides of the pan evenly.
  5. 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:
  1. In a large mixing bowl add cream cheese; with a hand mixer beat until smooth for 2-3 minutes.
  2. Scrape down the sides of the bowl before adding in sugar, yogurt, lemon juice and pure vanilla extract; beat again until smooth.
  3. Add in room temperature eggs one at a time, mixing on low speed and stop mixing the moment the egg is incorporated.
  4. 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.
  5. Heat up 2 cups of water in a microwave safe glass measuring cup for 2-3 minutes until boiling hot.
  6. 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.
  7. 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.
  8. 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.
  9. Before placing into the refrigerator place a thin sheet of plastic wrap over the top of the dessert.
  10. After chilling, slice the cheesecake and top with fresh fruit like washed and dried raspberries or sliced peaches.
  11. Enjoy!