Enjoy an indulgent dessert with my Greek yogurt cheesecake recipe, combining the creaminess you love with a lighter, tangier twist. It’s perfect for topping with your favorite fruits!

slice of Greek yogurt cheesecake with whipped cream and strawberry

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This Greek yogurt cheesecake is a lighter, tangier version of the classic dessert, thanks to the addition of protein-packed Greek yogurt. It’s just as creamy and indulgent as the original but with a healthier twist.

Trust me, the subtle tang and velvety texture will make you feel like you’re enjoying a traditional cheesecake.

Why I love this recipe

I love that this cheesecake is a great alternative to traditional ones. It feels lighter but still delivers on flavor, so I don’t have to compromise.
With just a few simple ingredients and steps, I find it super easy to whip up. No complicated techniques or special tools are needed.
This cheesecake is a delicious way to sneak in some extra protein. It’s a win-win for taste and nutrition thanks to the Greek yogurt!

Ingredients

premade graham cracker crust
Greek yogurt
cream cheese
vanilla extract
salt
lemon
honey
cornstarch
Optional: fresh fruit and whipped cream for topping

Step by steps

Preheat your oven to 350°F.
Using a hand mixer or a stand mixer (affiliate link), in a mixing bowl, beat the cream cheese on low speed until smooth.
Add Greek yogurt, vanilla extract, salt, lemon, honey, and cornstarch. Mix on low speed until just combined, avoid overmixing.

cream cheese in mixin bowl for Greek yogurt cheesecake

Pour the mixture into the premade crust and bake for 50 minutes, oruntil edges are just starting to brown.
Once baked, remove from the oven and allow to cool before refrigerating.
Let chill in the fridge for at least 8 hours or overnight.
Top with your favorite toppings then enjoy!

Tips for best results

Use full-fat Greek yogurt for the creamiest texture.
Mix just until combined to avoid a dense cheesecake.
Make sure your cream cheese is at room temperature for a smoother texture.
Allow the cheesecake to chill in the fridge for at least 8 hours to set properly.

for with bite from slice of Greek yogurt cheesecake with whipped cream and strawberry

Variations

If you want to add variations, there are many ways to customize this cheesecake. You can add a swirl of fruit puree, such as raspberry or blueberry, into the batter before baking for a fruity twist.

You can even experiment with different crusts; a nut-based crust works great if you’re going gluten-free, or try a chocolate cookie crust for an extra layer of richness and decadence.

Serving suggestions

When serving Greek yogurt cheesecake, I like to pair it with sides that complement its creamy, tangy flavor and add a bit of contrast. Here are some ideas:

top with strawberries, blueberries, or raspberries
add a dollop of whipped cream
drizzle with chocolate sauce or a caramel sauce

More cheesecake? Try our Gingerbread Cheesecake, Apple Crisp Cheesecake, and Layered Cheesecake Pumpkin Pie, making it a perfect for holiday baking or enjoying any time of the year

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Storage

Store any leftover cheesecake in an airtight container in the fridge. It will keep well for up to five days, making it a great make-ahead dessert for busy weeks.

If you’d like to freeze it, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before serving.

If you try this recipe please comment and rate it below, I love hearing from you!