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Cheesecake is a timeless dessert that never fails to satisfy. But if you’re looking for a lighter, more health-conscious version of this creamy indulgence, Greek Yogurt Cheesecake is the perfect solution. This recipe swaps some of the traditional cream cheese for Greek yogurt, offering a tangy, rich flavor with fewer calories and added protein. It’s the perfect balance of creamy texture, sweetness, and slight tang from the yogurt, making it a delightful treat for any occasion.

Not only is this cheesecake delicious, but it’s also easy to make. With a simple crust and a filling that requires minimal ingredients, you’ll have a showstopping dessert ready to enjoy in no time. Whether you’re serving it at a family gathering, bringing it to a potluck, or enjoying a slice on a quiet afternoon, this Greek Yogurt Cheesecake is sure to become a favorite. Plus, it’s versatile enough to top with fresh berries, chocolate, or your favorite fruit compote for extra flavor. It’s the lighter version of the classic dessert you’ve been waiting for!

Why You’ll Love This Recipe

1. Lighter and Healthier

By incorporating Greek yogurt into the filling, this cheesecake is lower in fat and calories compared to traditional cheesecakes. Plus, the yogurt adds extra protein to help keep you feeling satisfied.

2. Super Creamy Texture

Despite being lighter, this cheesecake still delivers the rich, creamy texture you crave. The Greek yogurt perfectly complements the cream cheese for a smooth and velvety filling.

3. Easy to Make

With a simple, no-fuss crust and an easy-to-make filling, this cheesecake comes together quickly and doesn’t require a lot of time in the kitchen.

4. Versatile Flavors

You can customize the toppings to your liking. Fresh fruit, chocolate ganache, caramel, or even a sprinkle of cinnamon can all be added to elevate the flavor.

5. Perfect for Special Occasions

Whether you’re celebrating a birthday, holiday, or just want to treat yourself, this Greek Yogurt Cheesecake is a great option for a healthier dessert without sacrificing taste.

Ingredients

Greek yogurt (plain, full-fat or low-fat)
Cream cheese (softened)
Granulated sugar
Eggs
Vanilla extract
Graham cracker crumbs
Butter (melted)
Salt

Variations

Crust Options: If you’re not a fan of graham crackers, you can substitute with crushed cookies like digestive biscuits, Oreos, or even a nut-based crust for a gluten-free option.
Dairy-Free: Swap the cream cheese and Greek yogurt with dairy-free alternatives like cashew cream or coconut yogurt to make this recipe dairy-free.
Flavor Twists: Add a little lemon zest or orange zest to the filling for a citrusy twist, or incorporate a teaspoon of cinnamon or pumpkin spice for a fall-inspired flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper for easy removal later.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated. Press the mixture into the bottom of the springform pan, creating an even layer. Use the back of a spoon to gently pack the crust down. Bake in the preheated oven for 8-10 minutes, then remove and set aside to cool.

Step 3: Prepare the Filling

In a large mixing bowl, combine the Greek yogurt, softened cream cheese, sugar, and vanilla extract. Beat the mixture with an electric mixer until smooth and well combined. Add the eggs one at a time, beating well after each addition.

Step 4: Pour the Filling

Once the mixture is smooth and creamy, pour the filling into the cooled crust. Use a spatula to spread it evenly.

Step 5: Bake the Cheesecake

Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about 1 hour with the door slightly ajar to prevent cracking.

Step 6: Chill and Serve

Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight to allow it to firm up.

Tips for Making the Recipe

Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smooth, lump-free filling.
Prevent Cracking: To prevent cracks in your cheesecake, bake it in a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger pan filled with hot water.
Use Full-Fat Greek Yogurt: For the creamiest texture, opt for full-fat Greek yogurt, although low-fat or non-fat versions can be used if preferred.
Avoid Overmixing: Overmixing the filling can lead to air bubbles that cause cracks during baking. Mix just until smooth and combined.

How to Serve

Serve this Greek Yogurt Cheesecake chilled, topped with your favorite toppings. Fresh berries like strawberries, raspberries, or blueberries make a refreshing complement to the creamy cheesecake. For a richer option, drizzle some chocolate ganache or caramel sauce over the top. You can also add a dollop of whipped cream or a sprinkle of cinnamon for extra flavor.

Make Ahead and Storage

Storing Leftovers

Once your cheesecake has cooled and set, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 5 days.

Freezing

This cheesecake can be frozen for longer storage. After it has chilled and set, remove it from the springform pan and wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight.

Reheating

While cheesecake is typically served cold, if you want to soften it a bit before serving, simply let it sit at room temperature for 15-20 minutes before slicing.

FAQs

1. Can I use flavored Greek yogurt?

Yes! You can use flavored Greek yogurt, but keep in mind it will change the overall flavor of the cheesecake. Stick to vanilla or plain for the best result.

2. Can I use low-fat cream cheese?

Yes, low-fat cream cheese can be used in place of full-fat cream cheese for a lighter version.

3. How do I prevent the cheesecake from cracking?

Baking your cheesecake in a water bath can help prevent cracks. You can also avoid overmixing the filling and allow the cheesecake to cool gradually in the oven.

4. Can I make this cheesecake without a springform pan?

You can use a regular round cake pan, but you’ll need to line the pan with parchment paper for easy removal. A springform pan is the best option for easy release.

5. Can I make this cheesecake gluten-free?

Yes! Simply substitute the graham cracker crust with gluten-free graham crackers or another gluten-free crust option.

6. Can I add other flavors to the filling?

Absolutely! You can mix in fruit purees like strawberry or raspberry for a different flavor profile, or even add a swirl of caramel or chocolate.

7. How do I know when the cheesecake is done?

The cheesecake should be set around the edges but still slightly jiggly in the center. If the edges are too firm or browned, the cheesecake may be overcooked.

8. Can I make this cheesecake in advance?

Yes! In fact, this cheesecake is even better after chilling for several hours or overnight, making it a perfect make-ahead dessert.

9. Can I add a fruit topping?

Yes, fresh fruit such as berries, mangoes, or kiwi makes an excellent topping. You can also drizzle a fruit compote over the cheesecake for extra sweetness.

10. Can I make this cheesecake dairy-free?

Yes, substitute dairy-free yogurt and cream cheese alternatives for a completely dairy-free version of this cheesecake.

Conclusion

This Greek Yogurt Cheesecake is a delicious, healthier alternative to traditional cheesecake, offering all the creamy texture and flavor with a lighter twist. Whether you’re making it for a special occasion or just want a sweet treat with a bit more nutrition, this recipe is sure to satisfy. With its easy preparation, customizable flavors, and ability to be made ahead of time, it’s the perfect dessert to enjoy year-round. Top it with your favorite fruits or sauces and enjoy every creamy, tangy bite!