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 custard texture, the high protein Greek yogurt cheesecake pie is nutritious and filling, no cream cheese required.
Simply whip the ingredients in a food processor, then pour the velvety cheesecake mixture into a crust and bake in the oven. Or serve it in bowls for a fancy no bake cheesecake mousse.
A soft, tangy, delicious homemade cheesecake that just so happens to be healthy at the same time? It’s like a dessert dream come true.
The best part? Each slice gives you eight grams of protein, for just 100 calories!
Also try these Black Bean Brownies
Step by step recipe video
Above, watch the Greek yogurt cheesecake recipe video
Cheesecake is for sure my favorite non chocolate 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 choice, cornstarch or arrowroot (or almond flour), cream cheese or silken tofu, and pure vanilla extract.
Greek yogurt. This can be plain or vanilla yogurt. If using vanilla flavored yogurt, simply omit the vanilla extract.
Or change the recipe flavor by choosing strawberry banana, pineapple, French vanilla, peach, or any other flavor yogurt you wish.
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.
Cream cheese (optional). For creamiest results, buy full fat cream cheese. Or to make the tofu version without cream cheese, I like silken firm tofu (look for shelf stable Mori Nu). If this is not available, refrigerated soft tofu will also work.
Sweetener of choice. I normally use pure maple syrup, but any all purpose granulated or liquid sweetener is fine, including regular sugar, coconut sugar, honey, 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.
Cornstarch. This thickens the cheesecake and binds the recipe without eggs. You may turn it into a low carb and keto Greek yogurt cheesecake by substituting two tablespoons of almond flour for the one tablespoon of cornstarch.
The cheesecake can be gluten free, oil free, low carb, low calorie, low fat, and vegan.
Use leftover yogurt to make Healthy Banana Bread
How to make Greek yogurt cheesecake
- First gather all of your cheesecake ingredients, and prepare an optional crust of choice.
- Preheat the oven to 350° Fahrenheit or 176° Celsius.
- Combine the cheese pie ingredients in a blender or food processor on high power, until thick and 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. Then carefully remove from the oven when the top still appears soft and under baked. Allow the cake to cool at room temperature for about an hour.
- Transfer the cheesecake to the refrigerator and let it chill, uncovered, for six to eight hours, 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.
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 glasses, 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 spoon!
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.
Healthy crust options
If you do wish to bake the cheesecake and use a crust, feel free to use either a store bought graham cracker crust or a homemade crust.
Graham Cracker Crust: Stir 2 cups of graham cracker crumbs with 6 tablespoons of butter or plant based butter (softened but not melted) and 2 tablespoons sugar of choice in a bowl. Press very firmly into a 9 inch pie pan or a springform pan. Refrigerate for at least an hour before adding filling. No need to bake.
Keto Almond Flour Crust: Stir 2 cups of almond or pecan flour with 1/4 teaspoon of salt, and 6 tablespoons of melted coconut oil or butter. Press down very firmly into a 9 inch springform or pie pan. Refrigerate for at least an hour before filling.
Traditional Crust: In a large bowl, combine 1 1/2 cups of flour (regular flour or whole wheat pastry both work), 1 teaspoon of salt, 1/3 cup of sugar or xylitol, 1/2 cup of oil or melted butter, and 2-4 tablespoons 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.
Greek Yogurt Cheesecake
Ingredients
- 1 1/2 cups Greek yogurt or dairy free alternative (360g)
- 1/2 cup cream cheese or silken firm tofu (120g)
- 1/4 tsp salt
- 1/2 tbsp pure vanilla extract (7g)
- 1/2 tbsp lemon juice (7g)
- 1/2 cup pure maple syrup or honey (120g) (or 2/3 cup sugar or xylitol)
- 1 tbsp cornstarch (8g) or 2 tbsp almond flour
- 1 crust of choice (a crust recipe is included above)
Instructions
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
- 2. Combine all Greek yogurt cheesecake ingredients, except crust, in a blender or food processor until completely smooth.
- 3. Pour the filling into any prepared crust. (Alternatively, pour into glasses for no bake cheesecake mousse.)
- 4. Bake 50 minutes on the oven's center rack. The cake should still look underdone when time is up.
- 5. Allow to cool at room temperature for about an hour, then transfer to the refrigerator uncovered for eight hours or overnight. It will firm up as it chills.
- 6. Slice and enjoy!
Video
Notes
More healthy cheesecake recipes
Sopapilla Cheesecake Bars (reader favorite)
I’m not sure I;m ambitious enough to try making my own Greek yogurt but I am thinking it would be fun to try making my own almond milk someday.
My favorite way to eat Greek yogurt is to dump in half a pint of raspberries and a few drops of stevia. Simple, easy and a great breakfast option for my busy mornings!
Seriously, it is the easiest thing ever. I think it took 2 minutes :).
Making your own yogurt is ridiculously easy, it just takes time and it does most of the work itself. I make mine in the crock pot. I use a half gallon milk (any kind, I use organic) it cost $3.52 and a starter and then after its made I strain small batches for greek yogurt or make yogurt smoothies/popsicles for my kids and my daycare kids. Eating it just about everyday lasts about a week to a week and a half.
I highly recommend making your own!
When you say you use a starter what exactly do you use? And how long does it need to be in the crock pot for?
I use a container of yogurt as the starter, after that you can use a 1/2 cup of your homemade yogurt. Its a total of 13 hours, I do the last 8 hours overnight.
Try mixing in some cocoa powder! It’s HEAVENLY! Seriously chocolate greek yogurt with raspberries is THE best!
How much cocoa powder?
Katie,all your creations fit the bill for my sweet tooth and desire to eat healthier. Plus, they’re easy to make. I particularly like the recipe for PB Blondies-Mmmmm!
Yum, I love cheesecake!
I’ve heard making your own greek yogurt is easy, but I’ve never tried.
I love Oikos brand Kay Lime flavour.. delicious!
Hi
I don’t have silken tofu or cream cheese, would it be ok to subtitute this ingredient for more Greek yogurt?
Ie only use Greek yogurt..
Sorry we have never tried!
I’m obsessed with greek yogurt lol it’s the only thing keeping me from being vegan :p I love plain with ginger and berries, so random but sooo delicious 😀
Ginger and berries! I would NEVER think to do that – sounds awesome! Do you use like grated ginger?
My fav combo is greek yogurt, berries, sliced almonds, any grape nuts type cereal, and honey or agave nectar!
xoxo
Cheri
Yup! Grated ginger, it’s so good, I wanted to switch things up from the usual cinnamon, and ended up loving the ginger addition 😀
This sounds easy & delicious!
For fellow ginger lovers, using ginger snaps instead of graham crackers for the crust really adds to the deliciousness of ginger.
Looking forward to making this!
Greek yogurt is so versatile. I use it almost every day. Most often I just add fruit and eat it. It makes a great dip for apple slices if you add a bit of cinnamon, vanilla, and honey (would probably be just as good with agave or maple syrup). And it makes a great veggie dip if you add a bit of salt, garlic, onion, and maybe another herb such as dill, chives, or parsley.
Greek yogurt also works well in many baked good recipes. It works well in most places that either sour cream or even buttermilk are usually used. I’ve tried it in several different pancake, muffin, and cake recipes with great results.
Oh, and speaking of sour cream, Greek yogurt tastes great on baked potatoes.
Hope you find some great uses for your leftovers. 🙂
This looks amazing AND I have a friend whom I I promised to bake a cheesecake for. Thanks!
I love Greek Yogurt and can’t come by it here in Mexico, so I have definitely been making my own! Wonderful surprise that it can be so easy & can’t wait to try this cheesecake recipe out. I love making ice cream with it, or use it as replacements for baking etc, or of course simply tpped with fruit & granola.
I feel like I say this every single time I look at your website, but OH MY GOSH, I cannot wait to make this! Normally, I’m not a huge fan of cheesecake, but this looks fantastic. I’ll definitely have to try it when I go home at Christmas, difficult to find these ingredients in Italy 😉
I am the same 😀
I always recommend Katie to my friends if they are looking for vegan recipes, and whenever they ask for the best one, I cannot decide!!
Thank you!! 🙂
My current obsession is onion soup mix (I am planning to make my own next) in Greek yogurt with some baby carrots. SO GOOD. I just bought a giant tub of it and I think I may have to try this recipe next! <3
Holy cow! I’ve been trying to decide on a birthday treat to make my honey and he loves cheesecake and Greek Yogurt. How perfect is this!?
Hi. I was wondering which crust the nutritional info includes, because I know the store crusts have about 100 calories alone, per serving. Thanks!
Sorry, I forgot to specify no crust. Edited!
let me know if you make this and if it works because I was thinking the exact same thing!
So if I use individual “jars” would I still bake it? Maybe in a water bath?
Does this recipe work if you just use the yogurt as is? And maybe add a little more cornstarch?
Sorry, I haven’t tried it.
These are my favorite photos you’ve posted too!
You could use your leftovers to make a caramel apple dip – or go savory and add it to a Mexican or Southwestern dish as sour cream stand-in.
I really need to make this!!!
Have you tried it with the cashew butter? i might give that a try, hopefully soon!!!!
by the way i recently tried your healthy crust recipe and omg what an awesome idea, it was amazing!
I haven’t… please report back if you try it first! 🙂
Ok, I’ve gone to heaven. My husband and I were wanting cheesecake so badly this weekend and ended up having Key lime pie at our favorite restaurant instead. I can’t wait to try making this for him. He loves, loves cheesecake but not the calories. Thanks CCK for this. and for the Greek yohurt recipe. You’re a star! BCG
Those pictures are some of the best….that looks like REAL cheesecake (the kind my mom makes, which is custard-like). This is going on my must try list. I’ve never used tofu….looks like it’s time to experiment.