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Healthier Greek Yogurt Cheesecake Recipe

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3.9 from 5 reviews

This healthier Greek Yogurt Cheesecake offers a creamy, tangy alternative to traditional cheesecake, using Greek yogurt and low-fat cream cheese for a lighter texture. It features a crunchy graham cracker crust and a fresh berry compote topping, making it a delicious and satisfying dessert that’s perfect for any occasion.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (gluten-free if needed, about 10-11 sheets)
  • 5 tablespoons unsalted butter (melted)
  • 1 tablespoon granulated sugar

Cheesecake Filling

  • 2 blocks cream cheese (16 ounces total, room temperature, low fat or regular)
  • 1 ¾ cups plain Greek yogurt (room temperature, 2% preferred)
  • ⅔ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons lemon juice

Berry Compote

  • 1 ½ cups total strawberries and blueberries (or mix with raspberries)
  • 2 tablespoons lemon juice
  • ½ tablespoon chia seeds (optional, to thicken)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF. Prepare a water bath by placing a roasting pan ready to hold the springform pan. Wrap a 9″ springform pan tightly with foil to prevent water seepage, then set aside.
  2. Make Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until thoroughly mixed. Press the mixture evenly into the bottom of the foil-wrapped 9″ springform pan, using the back of a measuring cup to flatten it out. Bake the crust for 8 minutes, then remove from oven and let cool. Once cooled, wrap the edges and bottom tightly in foil. Reduce oven temperature to 325ºF.
  3. Prepare Cheesecake Filling: Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese on medium speed until smooth (about 2 minutes). Add granulated sugar, Greek yogurt, vanilla bean paste, and lemon juice, and beat again until fully smooth. Add eggs one at a time, mixing on low to medium speed after each addition. Avoid overmixing to prevent air bubbles; stop once the final egg is incorporated.
  4. Assemble and Bake: Pour the cheesecake filling onto the pre-baked crust inside the foil-wrapped springform pan. Place the pan in the bottom of the roasting pan and pour about 1″ of hot water into the roasting pan to create a water bath. Carefully transfer the setup to the oven and bake at 325ºF for 45 to 55 minutes, or until the center is just set. The middle should still jiggle slightly like jello but appear firm.
  5. Cool Cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Then cover it and transfer to the refrigerator to chill for at least 8 hours to fully set.
  6. Make Berry Compote: In a small saucepan, combine the berries and lemon juice. Bring to a simmer over medium heat and cook down for 10 to 15 minutes until the berries break down and the compote thickens slightly. Remove from heat and stir in the optional chia seeds if you want a thicker consistency. Let cool before serving.
  7. Serve: Slice the chilled cheesecake and serve topped with the fresh berry compote for a refreshing finish.

Notes

  • Use full-fat or low-fat cream cheese based on your preference; low-fat reduces calories but full-fat can yield a richer texture.
  • Chia seeds are optional but help thicken the berry compote if desired.
  • Be careful not to overmix the eggs into the cheesecake filling to avoid cracks or an airy texture.
  • Wrapping the pan tightly with foil ensures no water leaks into the crust during the water bath baking.
  • Cooling the cheesecake slowly in the oven helps prevent cracking on the surface.
  • For a gluten-free version, ensure to use gluten-free graham cracker crumbs.

Find it online: https://yumntasty.com/healthier-greek-yogurt-cheesecake-recipe/