greek yogurt cheesecake

This lighter cheesecake is made with a combination of Greek yogurt and cream cheese, but it is just as rich and creamy as a traditional cheesecake. This easy recipe requires very little hands-on time and no fancy techniques.

Greek Yogurt Cheesecake

graham cracker crumbs

sugar

unsalted butter, melted

salt

2% plain Greek yogurt

reduced fat cream cheese (softened to room temperature)

eggs

all purpose flour

vanilla extract

lemon

See note about toppings

Wrap foil around the lower exterior of a 9-inch springform pan (just to prevent any leaks). Preheat oven to 325°F.

In a large bowl, thoroughly combine graham cracker crumbs, sugar, melted butter, and salt. Dump the mixture into the prepared springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. I like to use the bottom of a measuring cup to help firmly press the mixture in. Transfer the crust to the freezer while you prepare the filling.

Graham cracker crust:

In a food processor*, combine yogurt, cream cheese, eggs, sugar, flour, vanilla, and lemon zest. Process until creamy and completely smooth, scraping down the bottoms and sides as needed.

Pour the batter into the crust and smooth the top. Bake in the center of the oven for 45-55 minutes, until the cheesecake is just set and the center still has very slight jiggle. Place the pan on a wire rack to cool to room temp, then move it to the refrigerator until completely chilled (several hours). Serve with any of the toppings suggested.

Cheesecake filling:

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.

Healthier Greek Yogurt Cheesecake

graham cracker crumbs, gluten-free if needed (about 10-11 sheets)

TBSP unsalted butter, melted

TBSP sugar

blocks cream cheese, room temperature (low fat

plain Greek yogurt, room temperature1 (2% preferred)

granulated sugar2

tsp vanilla extract

lemon juice

strawberries and blueberries (or mix with raspberries)

TBS chia seeds (optional)

In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into bottom of 9&#8243; or 10&#8243; 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

Meanwhile prepare the cheesecake filling; using paddle attachment of 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&#8243; hot water. 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.

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.

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.

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Final Microwave Step - Microwave for an additional 30 seconds and give it a final stir to ensure even cooking.

Cooling and Serving - Top the cheesecake with crushed graham crackers and place it in the refrigerator to cool for at least one hour before serving.

Top 3 greek yogurt cheesecake recipes from across the web

The most viewed greek yogurt cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Yogurt Cheesecake

Healthier Greek Yogurt Cheesecake

Microwave Pumpkin Cheesecake Jar

Top 3 greek yogurt cheesecake recipes from across the web

The most viewed greek yogurt cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Yogurt Cheesecake

Healthier Greek Yogurt Cheesecake

Microwave Pumpkin Cheesecake Jar

The most viewed greek yogurt cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine