Name: Greek Yogurt Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 7 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs (about 10-12 full sheets); ¼ cup unsalted butter, melted; 2 tablespoons sugar (optional for extra sweetness); 16 oz (2 blocks) cream cheese, softened; 1 ¾ cups plain Greek yogurt (2% or full-fat, room temperature); ⅔ cup granulated sugar (or honey/maple for natural option); 3 large eggs, room temperature; 1 teaspoon pure vanilla extract; 2 teaspoons fresh lemon juice; Pinch of salt

This Greek Yogurt Cheesecake is a lighter, protein-packed twist on the classic dessert. It blends creamy Greek yogurt with a touch of cream cheese for that signature tangy richness, all atop a simple graham cracker crust. Baked gently for a smooth, crack-free finish, it’s lower in calories and fat than traditional versions while delivering indulgent flavor—perfect for guilt-free enjoyment.

Why You’ll Love This Recipe

You’ll adore this healthier Greek yogurt cheesecake because it captures all the creamy, dreamy texture and tangy delight of a full-fat cheesecake without the heavy guilt. By swapping in plenty of thick Greek yogurt, it boosts protein significantly (great for post-workout treats or satisfying sweet cravings mindfully), cuts down on calories and fat, and keeps things naturally lighter.

The subtle tang from the yogurt pairs beautifully with vanilla and a hint of lemon for brightness, while the buttery graham cracker crust adds that classic crunch. It’s surprisingly simple to make, bakes up silky smooth with minimal cracking risk thanks to the yogurt’s moisture, and feels indulgent yet nourishing—ideal for family dinners, potlucks, or when you want dessert that secretly supports your wellness goals. Friends and kids won’t even notice it’s “healthy”!

Yield: 10 slices

Greek Yogurt Cheesecake

Creamy, tangy Greek yogurt cheesecake: lighter, protein-rich, with a buttery crust—healthy indulgence that tastes decadent!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 6 hours

Total Time 7 hours 20 minutes

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (about 10-12 full sheets)
¼ cup unsalted butter, melted
2 tablespoons sugar (optional for extra sweetness)

For the Filling:

16 oz (2 blocks) cream cheese, softened
1 ¾ cups plain Greek yogurt (2% or full-fat, room temperature)
⅔ cup granulated sugar (or honey/maple for natural option)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
Pinch of salt

Instructions

Get everything ready and cozy — Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil (for water bath protection). Lightly grease the pan. This sets you up for success and prevents any leaks!
Create that dreamy crust — In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand and holds together when squeezed. Press firmly into the bottom (and slightly up the sides if you like) of the springform pan using a flat glass or measuring cup for an even layer. Bake for 10 minutes, then cool while you make the filling.
Whip up the creamy magic — In a large bowl with a hand mixer (or stand mixer with paddle), beat the softened cream cheese until super smooth and lump-free, about 2 minutes—scrape the bowl often for evenness!
Bring in the yogurt hero — Add the Greek yogurt, sugar, vanilla, lemon juice, and salt. Beat on medium-low until silky and fully combined—don't rush; this is where the tangy goodness develops!
Add eggs gently — One at a time, add eggs, beating just until each disappears into the batter. Overmixing here adds air bubbles, so keep it low and slow for that flawless texture.
Pour with love — Pour the luscious filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Water bath time for perfection — Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. This gentle steam keeps everything creamy and crack-free!
Bake low and slow — Slide into the oven and bake 50-60 minutes. The edges should be set, but the center still jiggles slightly like Jell-O (it'll firm up during chilling). Turn off the oven, crack the door, and let it cool inside for 1 hour.
Cool and chill — Remove from the water bath, run a knife around the edge to loosen, then refrigerate at least 5-6 hours (overnight is best) for that perfect sliceable texture.
Serve and savor — Remove from the pan, slice, and top with fresh berries, a drizzle of honey, or lemon zest. Enjoy every creamy, tangy bite—you've earned it!

Notes

For best results, use full-fat or 2% Greek yogurt and avoid overbaking. If cracks form, they're easily hidden with toppings. This recipe is naturally higher in protein thanks to the yogurt!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 324Total Fat 22gSaturated Fat 13gUnsaturated Fat 9gCholesterol 116mgSodium 183mgCarbohydrates 25gFiber 0gSugar 23gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Bring all ingredients (especially cream cheese, yogurt, and eggs) to room temperature for the smoothest batter without lumps—cold ingredients lead to uneven mixing. Mix gently and avoid over-beating once eggs are added to prevent incorporating too much air, which can cause cracks or a bubbly top.

Bake in a water bath (place springform pan in a larger pan with hot water halfway up the sides) for even, gentle heat and the creamiest result. If a crack appears, no worries—top with fresh fruit or whipped cream to hide it!

Cool slowly in the oven with the door cracked, then at room temp before chilling to minimize sinking or cracking. For clean slices, dip your knife in hot water and wipe between cuts.

Ingredients Notes

Greek yogurt is the star here—use plain, full-fat or 2% for the richest, creamiest texture and best tang (avoid 0% fat as it can make the cheesecake watery or rubbery). Cream cheese adds classic richness; opt for full-fat or reduced-fat blocks (not tub spread) for structure.

Graham crackers form a buttery base—choose whole wheat or low-sugar for extra health points, or gluten-free if needed. Eggs bind everything; room-temp large eggs incorporate better.

Sweetener like granulated sugar or a mix with honey/maple keeps it balanced without overpowering the tang—adjust to taste but don’t cut too low or it won’t set properly. Vanilla extract and fresh lemon juice brighten the flavors, cutting through richness for that fresh, authentic cheesecake vibe. A pinch of salt enhances all the notes.

Variations and Substitutions

Make it lemon Greek yogurt cheesecake by adding extra lemon zest and juice to the batter for a bright, citrusy twist—perfect for summer. For a no-bake version, skip eggs and bake; instead, bloom gelatin in water and fold into the yogurt-cream cheese mix, then chill 4+ hours.

Swap graham crackers for crushed digestive biscuits, oreo cookies (for chocolate lovers), or a nut-based crust (like almonds + dates) for gluten-free/low-carb. Use honey, maple syrup, or a sugar substitute (like monk fruit or stevia blend) in place of sugar for refined-sugar-free—taste-test as some alter texture slightly.

For dairy-free, try vegan cream cheese and coconut yogurt, though set may vary. Top with fresh berries, blueberry sauce, chocolate drizzle, or a layer of Greek yogurt whipped with honey for extra protein. Mini versions in muffin tins bake faster and portion perfectly.

Storage Options

Store the cooled cheesecake in the refrigerator, covered tightly or in an airtight container, for up to 5 days—the flavor often improves on day 2 or 3 as it sets.

For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before serving (texture remains creamy). Avoid freezing the whole cake as the crust can soften. Keep toppings separate if using fresh fruit to prevent sogginess.