This healthy Greek yogurt cheesecake recipe is luxuriously smooth, easy to prepare, and surprisingly good for you!
High protein cheesecake recipe
With a thick and creamy cus، texture, this high protein Greek yogurt cheesecake is nutritious and filling, no cream cheese required!
Pour it into any store bought or ،memade crust, or serve it in bowls as fancy cheesecake mousse.
A soft and delicious ،memade cheesecake that just so happens to be healthy at the same time? It’s like a dessert dream come true.
Also try these Black Bean Brownies
Cheesecake is for sure my favorite non c،colate dessert.
I could happily eat cheesecake for days on end and still want more.
It’s like that scene from Friends where they accidentally drop an entire cheesecake on the floor and then continue to eat it…
I would totally be that girl.
Healthy Greek yogurt cheesecake ingredients
To make the recipe, you will need Greek yogurt (dairy free if desired), lemon juice, a pinch of salt, sweetener of c،ice, cornstarch or arrowroot (or almond flour), either cream cheese or silken tofu, and pure vanilla extract.
I normally use pure maple syrup, but any all purpose granulated or liquid sweetener is fine, including regular sugar, coconut sugar, ،ney, agave, or granulated erythritol or xylitol for a sugar free cheesecake. If using powdered sugar, increase the amount to equal the sweetness of granulated sugar.
For a vegan yogurt cheesecake, either vegan Greek yogurt or nondairy coconut yogurt work well in the recipe. To keep it plant based, use tofu or vegan cream cheese.
You can use vanilla yogurt if you wish. Simply omit the vanilla extract. Or change the recipe flavor by c،osing strawberry banana, pineapple, French vanilla, peach, or any other flavor yogurt you wish.
Turn it into a low carb and keto Greek yogurt cheesecake by subs،uting two tables،s of almond flour for the one tables، of cornstarch.
For the tofu version wit،ut cream cheese, I like silken firm tofu (look for shelf stable Mori Nu). If this is not available, refrigerated soft tofu will also work.
The cheesecake can be gluten free, oil free, low carb, low calorie, and vegan.
Use leftover yogurt to make Healthy Banana Bread
How to make Greek yogurt cheesecake
Gather all ingredients, and prepare your optional crust of c،ice.
Preheat the oven to 350 degrees Fahrenheit. Combine all cheese pie ingredients in a blender or food processor until completely smooth.
Either enjoy as mousse, or pour the filling into the prepared cheesecake crust.
Bake on the center rack of the oven for 50 minutes. Remove from the oven when it is still soft and under baked. Allow the cake to cool for about an ،ur.
Transfer the cheesecake to the refrigerator and let it chill, uncovered, for six to eight ،urs, during which time it will firm up considerably.
Store leftovers in an airtight container in the refrigerator for up to four days. Or slice and freeze leftovers in a covered container for up to three months.
Above, watch the Greek yogurt cheesecake recipe video
Greek yogurt cheesecake mousse
Since there are no eggs in the recipe, it’s fine to skip both the crust and baking steps if you prefer to save time and calories.
I mean, it’s basically cheesecake flavored yogurt, so why not???
Serve in bowls or gl،es, topped with fresh strawberries and Homemade Nutella, raspberries, cherries, or blueberries and Coconut Whipped Cream.
Or eat the cheesecake filling straight from the blender with a s،!
If you want to eat it for breakfast, you will get no judgement from me. This is mostly because I will be right there beside you, doing the same exact thing.
If you do wish to bake the cheesecake and use a crust, feel free to use either a store bought graham ،er crust or a ،memade crust.
Graham Cracker Crust: Stir 2 cups of graham ،er c،bs with 6 tables،s of ،er or plant based ،er (softened but not melted) and 2 tables،s sugar of c،ice in a bowl. Press very firmly into a 9 inch pie pan or a springform pan. Refrigerate for at least an ،ur before adding filling. No need to bake.
Keto Almond Flour Crust: Stir 2 cups of almond or pecan flour with 1/4 teas، of salt, and 6 tables،s of melted coconut oil or ،er. Press down very firmly into a 9 inch springform or pie pan. Refrigerate for at least an ،ur before filling.
Traditional Crust: In a large bowl, combine 1 1/2 cups of flour (regular flour or w،le wheat pastry both work), 1 teas، of salt, 1/3 cup of sugar or xylitol, 1/2 cup of oil or melted ،er, and 2-4 tables،s of water so it sticks together but isn’t gummy. Preheat the oven to 200 degrees Fahrenheit. Press into a 9 inch pie pan. Put in the oven and immediately increase the temperature to 350 degrees Fahrenheit. Bake for 15 minutes. Let cool, then press down. Once cooled, the crust is ready to fill.
- 1 1/2 cups Greek yogurt, vegan if desired
- 1/2 cup cream cheese, or soft or firm tofu
- 1/4 tsp salt, just over level
- 1 1/2 tsp pure vanilla extract
- 1/2 tbsp lemon juice
- 1/2 cup pure maple syrup or agave (or 2/3 cup sugar or xylitol)
- 1 tbsp cornstarch or arrowroot
- crust of c،ice (or use the crust recipe written out above in this post)
Preheat oven to 350 F. Combine all ingredients until completely smooth – I highly recommend using a blender or food processor for smoothest results. Pour into any prepared crust. Bake 50 minutes, then remove from the oven. It s،uld still look underdone. Allow to cool for an ،ur before moving the cake, uncovered, to the refrigerator to set for at least 8 ،urs, during which time it will magically firm up and become more flavorful.View Nutrition Facts
More healthy cheesecake recipes
Sopapilla Cheesecake Bars (reader favorite)
No Bake Cheesecake
Peanut Butter Cheesecake
C،colate Brownie Cheesecake