Description
A creamy, decadent cheesecake made with Greek yogurt for a lighter yet indulgent twist. This healthier version of the classic dessert is rich in protein and perfect for satisfying your sweet tooth without feeling too guilty. Great for any occasion!
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
For the filling:
- 2 cups Greek yogurt (strained or regular)
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup sour cream (optional for extra creaminess)
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the Greek yogurt, vanilla extract, and lemon juice, and beat until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in the sour cream (if using).
- Pour the batter into the cooled crust. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until the center is just set and a slight jiggle remains.
- Turn off the oven and let the cheesecake cool for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
- Once chilled, remove from the springform pan and transfer to a serving plate. Slice and enjoy!
Notes
- For a lighter version, use reduced-fat cream cheese or substitute the crust with an almond flour crust for a gluten-free option.
- If you like a sweeter cheesecake, feel free to adjust the sugar to your taste.
- Top with fresh fruit, a berry compote, or a drizzle of honey for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American