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4.9 from 135 votes

Healthier Greek Yogurt Cheesecake

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.

Prep Time
1 hr
Cook Time
1 hr
Total Time
8 hrs
Servings: 16
Calories: 187 kcal
Course: Dessert
Cuisine: American

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)
  • 2/3 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
  • 1/2 tablespoon chia seeds optional but thickens the mixture

Instructions

    Cup of Yum
  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 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
  3. 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.
  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.

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.
  • 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.
  • 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.
  • 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.
  • 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 approximate; calculated with 2% yogurt and full-fat cream cheese.

Nutrition Information

Serving 1piece Calories 187kcal (9%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Cholesterol 66mg (22%) Sodium 201mg (8%) Fiber 1g (4%) Sugar 12g (24%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 187

% Daily Value*

Serving 1piece
Calories 187kcal 9%
Carbohydrates 15g 5%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Cholesterol 66mg 22%
Sodium 201mg 8%
Fiber 1g 4%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.