Get two new free healthy recipes each week. Sign Up

Greek Yogurt Cheesecake

4.98 from 91 votes

This healthy Greek yogurt cheesecake recipe is luxuriously smooth, easy to prepare, and surprisingly good for you!

High Protein Cheesecake With Yogurt

High protein cheesecake recipe

With a thick and creamy custard texture, this high protein Greek yogurt cheesecake is nutritious and filling, no cream cheese required!

Pour it into any store bought or homemade crust, or serve it in bowls as fancy cheesecake mousse.

A soft and delicious homemade 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

low calorie cheesecake
Ultra smooth and rich and creamy cheesecake from @choccoveredkt that absolutely melts in your mouth! + NO cream cheese or heavy cream required! Recipe link:

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), 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, 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.

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 choosing 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 substituting two tablespoons of almond flour for the one tablespoon of cornstarch.

For 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.

The cheesecake can be gluten free, oil free, low carb, low calorie, and vegan.

Use leftover yogurt to make Healthy Banana Bread

Chocolate Covered Katie Vegan

How to make Greek yogurt cheesecake

Gather all ingredients, and prepare your optional crust of choice.

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 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.

Above, watch the Greek yogurt cheesecake recipe video

Cheesecake Cups Recipe

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.

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.

Creamy Healthy Greek Yogurt Cheesecake Recipe
Pin it now to save for laterPin Recipe

Greek Yogurt Cheesecake

This healthy Greek yogurt cheesecake recipe is thick, smooth, creamy, and high in protein.
Cook Time 1 hour
Total Time 1 hour
Yield 1 cheesecake
5 from 91 votes


  • 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 choice (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 should still look underdone. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.
    View Nutrition Facts


Readers also love this healthy Protein Banana Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More healthy cheesecake recipes

Keto Cheesecake Recipe

Keto Cheesecake

Sopapilla Cheesecake Bar Recipe

Sopapilla Cheesecake Bars (reader favorite)

Easy No Bake Cheesecake

No Bake Cheesecake

Peanut Butter Cheesecake

Cheesecake Vegan Easter Recipe

Vegan Cheesecake

Brownie Cheesecake Recipe

Chocolate Brownie Cheesecake

Published on July 30, 2023

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Ali @ Peaches and Football says

    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!

    • Jenny D says

      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!

      • Anonymous says

        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?

        • Jenny D says

          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.

  2. Bridget Schmidt says

    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!

  3. Rachel says

    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 😀

  4. Teresa says

    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. 🙂

  5. Suzie says

    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.

  6. Emilia says

    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 😉

  7. Marla says

    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

  8. Jessica says

    Hi. I was wondering which crust the nutritional info includes, because I know the store crusts have about 100 calories alone, per serving. Thanks!

  9. Heather says

    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.

  10. Rena says

    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!

  11. Barefootcookingirl says

    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

  12. kim@hungryhealthygirl says

    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.

    • Chocolate-Covered Katie says

      Hi Lucy,

      The Greek yogurt recipe I’ve listed actually IS lactose-free. Look for Wholesoy (or Silk or SoDelicious or any other of a number of non-dairy yogurts out there) and you don’t have to worry about the lactose at all! 🙂

  13. Lauren Brown says

    Wow this looks amazing! I want to try making this cheesecake with pumpkin but i’m afraid that adding pumpkin will make it not thick enough and it will turn into delicious pumpkin cream but not cheesecake. Anyone have suggestions?

  14. Laura says

    For the leftover greek yogurt, try this!

    1/2 cup greek yogurt
    1/2 seeded jalepeno (omit if you dont like a little kick)
    a squeeze of half a lime
    1/4 of chopped cilantro
    salt/pepper to taste
    Sometimes I even squeeze a bit of agave for sweetness

    Blend up and dunk your favorite black bean burger in it 🙂

  15. Kat says

    That looks delicious! I will definitely be making this this week 🙂

    And, by the way, cheesecake actually is a pie and not a cake. (I learned that from Good Eats)

  16. Aislynn says

    I took a note from Gina at skinnytaste and mixed honey roasted peanut butter and a sneeze (yes I made up a measurement) of strawberry preserves with plain Greek yogurt. Omg so good!!

  17. Susan says

    Hi! Just wondering if this would be good even if not baked, as kind of a cheesecake pudding?… Maybe just prepare and put in cute jars? Trying to think of something without the crust 🙂

        • Susan says

          Well…i mixed it up and put it in the fridge to see if it will firm up…if not ill just put it in my ice cream maker and turn this batch into frozen yogurt…but i must say it tasted really good! Ill post later on results.

          • Susan says

            **update** its been in the fridge for a few ours now and till hasnt really firmed up…it was worth a try, cheesecake pudding sounded good..i think ingredient amounts would have to be changed in order for it to become more pudding like….oh well…but on the brightside its going to make an awesome soft-serve froyo later after dinner :). Thank yo so much katie for your amazing recipes, cant wait to see whats next.

          • Anonymous says

            If you use yogurt with gelatin in the ingredients, it will not thicken and seperate the liquid from the yogurt

  18. jenica says

    This looks AMAZING! You got me nervous for a second when you called for greek yogurt (what happened to vegan?!) but I was relieved when I saw you used a soy version. Phew.

    • Mary says

      what happened to vegan? Practically everything on this site is vegan. Why the distress?
      I’m relieved I can find something healthy and with dairy!!

  19. Christina says

    This is an awesome recipe! I make my own yogurt and I’m always looking for ways to incorporate into foods. Thanks for another great idea!

    BUT there are so many things you can do with the liquid on the bottom (the “whey”), please don’t throw it out! In cows milk at least it is full of calcium and other good for you things! I use it instead of liquid when making bread and muffins but I also throw it in smoothies or freeze it when I don’t feel like baking.

    • Sheri says

      I was just going to comment about the whey. You can use it to soak grains and flours in recipes (Nourishing Traditions by Sally Fallon) and to ferment veggies for all the probiotics.

      • Anonymous says

        I was going to say the same thing about the whey (the liquid leftover after you strain). It is so nutritious! You can use it like she said for the liquid in baked goods or put it in smoothies or soups.

  20. Joanna says

    Hi Katie,
    I love your site and all your recipes! You mention topping your baked oatmeal cinnamon rolls with coconut banana butter. Did you ever post a recipe for the coconut banana butter that I missed. I’d love to try these rolls and would love that topping.

    Thanks for all the super ideas.

  21. Haley S says

    I can NOT wait to make this!!! Once I am home from college! (It is tough to bake in a 12×12 dorm room without a kitchen! Haha!) I’ve been looking for a healthy cheesecake recipe! (:

  22. Emma says

    Oh gosh Katie! This looks so gorgeous and only 75 calories! Thank you so much for your recipes. I’m counting on deep dish cookie pie for my birthday next month 🙂

  23. Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says

    Looks yummy! I love it when sweet treats actually have good-for-you ingredients! Perhaps that is why I love our Kellogg’s FiberPlus bars so much – they taste great, but are also loaded with fiber and antioxidants.

  24. ammu says

    Its not much of a choice in India since, cream cheese and fancy berries or even fancy jams are not available here is not available here!
    Basically uses light cream, jam/sugar syrup and hung yogurt (or curd as it is called in India, Hung to mean hang yogurt in a cheesecloth and strain the water from it.) and gelatin to set it on the regular biscuit and butter crust.

    In India, marmalade, pineapple and mixed fruit are only common flavors of jam and others are imported and pricey.

  25. sarahdaffodily says

    I LOVE greek yogurt! 🙂 Seriously, I use it in so many recipes on my blog! 🙂 My favorite way is in my banana and chocolate breakfast pudding!

    Oh and by the way, you can also make your own yogurt by using a crockpot (thanks pinterest haha) but it was so messy that I decided it was worth the extra few dollars a week to not deal with the long process and clean-up!

  26. Kyra says

    I like greek yogurt over savory things, like sauteed eggplant and tomato and rice, or other middle eastern inspired dishes.
    If you get a chance – think you could dream up a healthy and vegan “hot chocolate on a stick” recipe, like the ones that are a block of chocolate on a popsicle stick that you stir into hot milk to make hot cocoa? They make great gifts, and I’d love a health nut version!

    • Chocolate-Covered Katie says

      Thanks for the reminder… I actually do have a recipe! The photos are sitting on my computer somewhere. I was going to post it last Valentine’s Day but ran out of time. So hopefully I’ll be more organized this coming February!

  27. Angie says

    Hiya Katie! This looks yummy! I almost always have your treats at breakfast, since they are mostly healthy enough. Yesterday I made a garbanzo bean recipe, I had to add some milk to blend up the beans in the blender bc my food processor broke 🙁 (very sad) when I baked them up they had the texture of a cheesecake that was sorta cakey, if that makes sense, so it got me to thinking, what about making up a creamy garbanzo bean cheesecake recipe? I was also thinking, what do you think of a recipe for an oatmeal cookie dough shake?
    Everytime I read your blog I am wishing you health! If you did decide to brainstorm on those recipes, it would make my day 🙂

  28. Nicole says

    Wow! This looks great. I know it will be all healthy-flavored though so my boyfriend won’t like it. Maybe I’ll try making this with a flavored Coconut Greek Yogurt! So Delicious makes them. 🙂 Great job on your creativity Katie!! Kudos and Judos!

  29. Rachel Dreibelbis says

    Hey Katie! I love all your recipes but i recently repined your health makeover pumpkin spice frappichino! Loved it! Hoping to get my name in the drawing for that beautiful cuisinart!

    Thank you so much for sharing all your secrets


  30. lil deli says

    I like making Mont Blancs with greek yoghurt! You make a mountain of chestnut puree and dollop greek yoghurt on top for the snow 🙂

  31. Gini says

    Who couldn’t use a new food processor? I just re-pinned my all time fav, Greek yogurt cheesecake!!!! Thanks Katie, I wish I had the time to make all your wonderful recipes!

  32. Meg says

    Hi Katie! Love your blog 🙂
    I was just wondering if you made any raw vegan desserts? And if so could you make a separate category for them?

  33. Danielle @ Itsaharleyyylife says

    you know what I’m not a big cheesecake fan but I do love greek yogurt so I might have to try this one out!

  34. Shaina says

    overnight mason jar oatmeal with chia seeds!! so good.

    just sub in your “greek yogurt” and sub in some non-dairy milk for the skim milk!- you could prob even make this gluten free by using certified oats!
    i was skeptical but omg is it ever delicious! i make mine with the basic recipe and add frozen raspberries, i also have the apple cinnamon one in my fridge for breakfast tomorrow.

    • Rachele says

      I was thinking the same thing. I just saw those overnight mason jar oatmeal with chia seeds on interest. They look delicious!!

      I love, love, love using greek yogurt in all baking, cooking, and eating. 🙂 It’s great for dips, sauces, and baked goods. As usual, Katie, your recipes are gorgeous (photos), healthy, and delicious. Thank you!!

  35. Ali @ WHOLEistically Fit says

    How do you come up with this stuff!?! This looks AMAZING!!! 😀 Greek yogurt rocks!! I use it for everything (well, almost everything 😉 ).

  36. Sarah L says

    Those pictures are stunning! I might just have to try this. 😀
    My mom uses Greek yogurt in her morning smoothies, but for something savory a tzatsiki sauce or something similar might be good.

    Btw, I recommended your site to a baker as she needed ideas for vegan alternatives for the customers. 🙂

  37. rachel says

    Hi Katie,
    Super excited by this! I am just about to have anti-reflux surgery that means i need to eat pureed foods only for 4 weeks and i am glad that you have some yummy recipes (such as the pie/cheesecake fillings) that i will be able to eat! And so, so many smoothie/thickshake flavours to try!
    Thank you!

  38. Mer says

    Hmmmm…. I love your recipes, and this does look good (although I’d replace the raspberries with blueberries), but if there are no ingredients to make it taste ‘cheesy’, how does it taste like cheesecake? It seems like it would just taste like a custard with berries on top, from the ingredients listed. Which, granted, could taste good, but isnt really the same thing as cheesecake.

      • Mer says

        Oh I get that cos it’s vegan it has no real cheese, and you’re going for the taste and flavor of cheese-that was kind of my whole point-how could it taste like cheese if there’s no cheese OR cheese-flavored ingredient to compensate for the lack of cheese. You say the yogurt lends a cheesy flavour-I guess I’ll just have to make it and see if i agree :). I do know they make vegan ‘cheese’, perhaps adding some of that would make it taste cheesy. I couldnt live without cheese, personally 🙂

  39. Hannah says

    i’ve got this in the oven right now! I added some peanut butter powder though, because I like peanut butter cheese cake! and really peanut butter anything. I licked the spatula/vitamix/fingers clean, so needless to say i’m happy with the taste 😛 can’t wait to taste the finished product.

  40. Natalia says

    Wow! Greek style cheesecake…without cheese!!! I’m in! I hosted a baby shower this past Saturday with a yogurt bar instead of cake. We used Greek yogurt and regular. I think I am too simple. I enjoy just eating my Greek yogurt! But….with this recipe…I might be converted to more possibilities!

  41. Janet says

    This recipe looks really good. I may have to give it a try.

    I usually get Chobani flavored yogurts and then add MINI CHOCOLATE CHIPS. My favorites are raspberry, orange, lemon and cherry. You could probably add some fruit preserves in your favorite flavor with the chocolate chips to your yogurt for a similar effect (or is it ‘affect’? I can never remember).

  42. Laurel says

    Oh man, oh man words cannot describe how excited I am for this recipe! Katie, I really want to make this a PUMPKIN cheesecake, do you think that is possible with this recipe? Do you think I could replace 1/4 cup or maybe all of the tofu with canned pumpkin?

    • Rachele says

      I’d love a good pumpkin cheesecake using yogurt instead. Katie, do you have a recipe like that? It would be great for Thanksgiving….

      • Laura says

        She said you could try subbing pumpkin for the tofu and she’d be interested to see if it works. I for one would be interested as well. So if you try it, please let us know!

  43. Sarah says

    Looks sooooo yummy! I cannot wait to try it!

    I love Greek yogurt!! I use it in making guacamole, sub it for sour cream in everything, and eat it as a snack! My recent fav is chopping a baby apple up with some stevia and cinnamon and a tsp of water and a drop or two of maple flavoring and cooking (or microwaving) for a minute (or until apples get a tiny bit soft) and mixing it with the yogurt. Tastes like apple pie!
    I love making salad dressings too (garlic powder, dill, salt and pepper). Another great recipe I make is for a strawberry poppyseed salad. Using Greek yogurt as a base, adding stevia, salt, about 1 tbs poppyseeds, pepper and white wine vinegar (all to taste) mix together with baby spinach, sliced strawberries, sliced onions and chopped pecans-totally yummy!!!!

    Another type of yogurt I have TOTALLY fallen for is called Siggi’s. It is an Icelandic style yogurt-not vegan though. So creamy, and only 100 calories-even the flavored kinds! I usually add a packet of stevia because I like my stuff sweet. I have only been able to find it at Wegmans here in New England. It is expensive for single serve portions, but SO worth it!

  44. Shannon says

    I make my own ranch dressing with greek yogurt. I use a small container of greek or plain yogurt, a tiny bit (to taste) of ranch powder seasoning that come in packets, dill weed, a tiny bit of cayenne pepper. Voila! Healthy Ranch!

  45. Tracey says

    Yum and thanks! I’ve made a low calorie cheesecake before from a fitness magazine and it was pretty tasteless; not even worth the calories to eat it. Can’t wait to try this tonight!

  46. Robin says


    I’m so excited about your website and all your recipes! They are amazing! I share them all the time. Greek yogurt works well when making onion dip. I also use it when I make chicken salad instead of mayo. I use Greek yogurt in my smoothies for a protein boost most often. I buy the plain and don’t add sweetener because the fruit is already sweet enough.

  47. Kavli says

    OMG Katie, these pictures ARE your best. So very pretty. I’m so excited about this recipe as cheesecake is my absolute fav!!! Thank you so so so much for posting this 🙂

    • Kavli says

      OMGoodnees. I knew this before but you have proved it again – you are a genius! This is such a delicious cheesecake – I could not believe its healthy and has NO cream cheese!

      I did not have mori-nu tofu so used the silken fridge version and it was delicious! My husband, who is so skeptical about any dessert that has tofu in it actually thought it tasted like an all dairy cheesecake!

      I did not have the patience to wait 8 hours. It was all firm just after an hour in the fridge so I dived right in!

      Thanks Katie!!! 🙂

  48. Terri Cole says

    I’m a newbie vegan (6 months) and have been wondering if non-dairy yogurts could be drained/thickened like the “regular” yogurt. Thanks for answering that question!

    I would probably make raita or tzatziki with the leftovers. I have missed those lovely yogurt-based condiments!

    That cheesecake looks yummy, btw!

  49. Krista says

    Tsatsiki! That is one of my favorite things to do with Greek yogurt. I don’t think vegan Greek yogurt even exists where I live, so I have only tried it with the real deal, but you could probably make a tasty one with yours. Also, one of my favorite recipes from a Lebanese cookbook I own is an eggplant yogurt dish. You bake the eggplant in the oven till soft, then pull it out and rinse it in cold water (the shock makes it easier to peel). Blend it with garlic, salt, pepper and yogurt. Then, bake it a second time until nice and toasty warm. I imagine you could make a nice spinach dip with Greek yogurt, too – I can actually think of endless dip ideas. And, I have also made a delicious cold soup with Greek yogurt and steamed zucchini. Try that one quick before zucchini season is over.

  50. Nichole says

    Hey Katie! I love your website/recipes and tell whoever will listen to check you out. I can’t wait to try the greek yogurt cheesecake….I haven’t been able to have cheesecake in sooooo long… YAY!

  51. Kate says

    I’m making this later today but see I won’t be able to eat until tomorrow — not sure I can stand the wait as I used to make a similar one years ago and had forgotten the recipe so thanks (am going to try the chocolate version:)
    A great and easy way to use up greek yoghurt in addition to all these excellent suggestions is to add in vanilla and sweetener of choice and then freeze it for an hour or two. Before it hits rock solid, pull out and smoosh and voila — healthy “ice cream” when you don’t have bananas on hand or for anyone needing low carb. It satisfies the sweet and cold treat need.

  52. Tanya says

    Katie- thanks so much for your great receipes! After finding we needed to go dairy-free my kids were seriously miserable! :0) Your blog has been so helpful!
    Thanks from the bottem of my heart.

  53. Jessica Eagle says

    Hi Katie,

    I’m wondering if ”Greek yogurt” can be made with vegan plain yogurt that contains pectin. I’ve tried it in the past with soy yogurt and it didn’t work. Right now, I have plain coconut milk yogurt and plain almond yogurt.

    Thanks in advance and have a nice day. That recipe look wonderful 🙂

  54. Laura says

    Yogurt! Ooooooooooooh yogurt! And it’s GREEK! Even better! 😀 I love yogurt! I love it so much, but I’m running out of ways to eat it! Cheesecake!?! I can’t believe I didn’t think of this!

  55. Jenn says

    So this smells delicious in my oven right now, however, I just realized I used silken tofu and not firm tofu – UGH! I’ll keep you posted if it turns out ok.. 🙁

  56. Michelle says

    Substitution suggestions for the tofu? This sounds amazing- I make my own greek yogurt too, but I am allergic to tofu! I always skip your recipes with tofu because I can’t think of any great suggestions- maybe I will try to just omit?

  57. Sonya says

    Can’t wait to try this! I LOVE CHEESECAKE but I can’t eat all those calories and so much fat in a traditional slice. This looks like I get to have my cake and eat it to!

  58. Carol says

    I pinned your Greek Yogurt Cheesecake. Why? I absolutely LOVE Greek Yogurt and I adore cheesecake. What could be better than having both in one bite! Thanks!!!!!!

  59. hiyamamommy says

    I PINNED this to my Fave Recipes PINTEREST board!!! I LOVE greek yogurt, and I LOVE cheesecake, & YOU successfully married them, lol! TY, TY, TY! 🙂 P.S.- Does this comment enter me into your food processor giveaway contest???

  60. Elaina says

    This is a great recipe! I made the graham crust and used store-bought Greek yogurt! I have tried quite a few recipes from this site, and this is right at the top of my favorites!!

  61. sarah says

    Ohhh, Katie. You continuously impress me!

    I just made this and I. LOVE. IT. You must get sick of hearing this, but you’re a genius.

    Last night I made your homemade graham crackers, but I made them sugar free (stevia and sugar free maple syrup) AND without oil (I used almond milk in place of all the water and oil). I baked them between two sheets of parchment paper (mainly because it was so sticky after rolling it out), and once it puffed up, I pulled the two sides apart, sprayed with oil, and baked a little longer. They came out just like delicious cinnamon-y pita-chips. Super crispy! Worked perfectly for making the graham cracker crust today!

    For the cheesecake, I used fat free real Greek yogurt, sugar free maple syrup, and I added about 3/4 C. of pumpkin puree (plus a liiittle more cornstarch, some cinnamon, nutmeg, and allspice). Hope my changes/additions help some other people who have to go sugar free…and want to try a pumpkin cheesecake!

    Oh my goodness. Katie, I ate a quarter of the pie throughout the evening, and it hasn’t even been in the fridge for 8 hours yet (I needed to keep taste-testing throughout the cooling process 😉 haha). So delicious… thanks for the recipe!!

  62. Tammy Martin says

    I wonder if you could use flavored greek yogurt for the pie/cake to make it more flavorful. Like strawberry or blueberry! I bet that would be so totally awesome!!! 🙂 But, not sure if it would hold up as well?

  63. Tara Lidell says

    Those photos are gorgeous! I wish my cheesecake looked half that good …. I may try your recipe this weekend and see how it goes! 🙂 Tara Lidell

  64. Nicole says

    Katie I loved it!!! I used firm tofu from trader joes, because that all I had, add pumpkin and some spices and put it in the oven. When it was cooling my husband kept asking if he could eat it. I told him it was pumpkin cheesecake and he’s super excited to eat it tomorrow…I’m going to see if he notices. I couldn’t wait 8 hours to try it…. I had a few bites before bed and its already amazing. It’s firm, flavorful, creamy, everything I hoped for. I will be serving this to my vegetarian/non vegetarian family for Thanksgiving. Thanks Katie!

    By the way your crust is super yummy and so quick to make:)

  65. Ellen says

    Made this delicious pie for dessert last night, to go with the Mexican tamale pies we also made from this website. I think we eat something from this website every day at least once. Love your recipes so much and am looking forward to the cookbook. Thanks Katie!

  66. Amanda S. says

    I have one in the oven right now! Made with “Greek Style So Delicious Dairy Free Cultured Almond Milk Plain,” found at Whole Foods. I also only used yogurt- no tofu, so we’ll see how it comes out! Excited! It smells great!

  67. Fitz says

    I just made this for dinner tonight. I don’t use a lot of tofu, so I was unsure of what to buy, so I guess I used regular tofu. It was a bit too firm and it cooked faster, but it was still so very yummy. I cut up strawberries to go with it. Thank you so much! You have opened my eyes on healthy desserts. Every recipe I have tried of your has turned out even when a do a bit of substituting. You are amazing!

  68. Melissa Kelley says


    I have been following your website for about 2 years now and I LOVE it! Pretty much every dessert I make comes from your blog…and my entire family has loved every single one of them! I was planning on making a pumpkin cheesecake for Thanksgiving dinner this year…and incorporating pumpking into this greek yogurt cheesecake came to mind. I found a copy cat recipe for The Cheesecake Factory’s recipe…but it’s not exactly something I would eat and therefore wind up with tons of leftovers. If I want to make this cheesecake recipe for dessert…how would I go about doing that??? Thanks!!!

  69. Nicole says

    Hello Katie!

    I made the greek yogurt last night and was so happy with the thickness of it this morning. I made my morning Bob’s High Fiber Hot Cereal (oats, flax, chia, etc.) with the whey liquid and it was delicious! The yogurt I used was Trader Joe’s Vanilla Soy so the liquid was sweet and vanilla-y. Thank you so much for this idea. Did you make it up or did you find it somewhere?

    Best Health,

    • Chocolate-Covered Katie says

      I have a cheesecake recipe that uses Tofutti cream cheese, but I know that when I post it people will immediately want to know what can be subbed for the Tofutti… so I thought I’d give this a try and see if it’d work as a substitute. According to wikipedia, Greek yogurt has simply been strained, and I’d heard of making “thicker” yogurt by straining overnight for frozen yogurt, which gave me the idea to try it out here.

      • Bianca says

        I’ve tried making some of your milkshakes with refrigerated tofu before, since it was all I could find, but apparently my brand of tofu left a very strong aftertaste. Since then, I’ve been wary of tofu. Could you perhaps use Tofutti cream cheese instead of tofu? It would be a brilliant alternative.

  70. Jennifer says

    I loved this idea but I wanted to try a making a no-bake cheesecake to preserve the healthy probiotics in the Greek yogurt. I made your recipe but substituted a package of light cream cheese for the tofu. (I wanted to try to make it with tofu but I couldn’t find the kind you mentioned.) I made a gluten free crust using equal parts cinnamon Chex and gluten free ginger snap cookies with a little melted butter and milk. I placed the pie in the freezer for about an hour to firm it up before moving to the fridge.
    Let me say- it was divine! I have already made two of them. With the first one I used maple syrup for the liquid sweetener and I liked the flavor better than when I used half maple syrup and half agave.
    The texture is more like pudding than a firm cheesecake but the taste was incredible! I tried topping it with sliced bananas and it tasted like banana cream pie but healthier.
    I love love love your blog, Katie! I am addicted to sweets and chocolate but I much prefer a healthier tasting, less sweet dessert over the traditional. I will continue coming to your blog for for dessert inspiration!

  71. Sarah says

    Question about the yogurt. If making your own, why do you have to strain 24oz if you are only using 12oz in the recipe? Can you please clarify this for me? I am planning to make this but want to be sure to get it right.

  72. Erica says

    Katie, I tried your homemade Greek yogurt trick using So Delicious coconut yogurt. I put it in a sieve lined with a coffee filter for close to 24 hours. A decent amount of water drained off and it did thicken a little bit, but it was NOT super thick like regular dairy Greek yogurt. It was more like pudding. Is this expected? Or did something go wrong? TIA!

  73. Tami says

    HI Katie

    I made this last night for my birthday. I used pumpkin instead of tofu and it turned out really good. I didn’t use a crust, so it was a little hard to scoop it out like a piece of pie, however, it wasn’t runny. I used already made honey greek yogurt (hormone free) because I was pressed for time. Then I only added 2 tablespoons of honey and no dry sweetner. I really like the flavor, although I couldn’t taste the pumpkin much. Next time I will try using a little more pumpkin.

    Also, of the left over yogurt, I mixed some of the left over pumpkin with the honey yogurt, added some pumpkin pie spice and ate it up! 🙂 I have such a craving for pumpkin lately, it was so good.

      • Tami says

        If you do, let me know what you think.

        I made another tonight, will all yogurt for my hubby (he doesnt like pumpkin). I am excited to see how it tastes tomorrow – if he lets me have any. LOL

  74. Kristen says

    Note to self: don’t do it with fat-free Chobani. It went sort of cheese-like. As in, literal cheese-cake. The taste was pretty good, the texture? Nooo.
    However, it does taste awesome with whipped cream.

  75. Sharolyn says

    LOVE your new title-thingy!! A great improvement! I love your ideas, and your photography is always so pretty. I can always rely on you for a yummy sweet treat that’s healthy! Today I was looking for some healthy pie options for Thanksgiving, and found this delicious-looking cheesecake! Can’t wait to make it.
    My favorite thing to do with Greek yogurt: Stir in some frozen fruit (blueberries are my favorite!) and just keep stirring until the yogurt gets thicker and frozen-er. Instant frozen yogurt!!

  76. Kay S says

    I made this and it rocks! I used Fage 0% Greek yogurt and about 1/3 of it as lowfat ricotta cheese. I also added pumpkin, cocoa powder, few crushed walnuts and cacao nibs. For the sweetener, I used 1/3 of the amount called for in the form of chocolate brown rice syrup I had on hand. Very yummy!!!

  77. Alicia says

    I have made this recipe a countless number of times katie and I love it, I eat it for snacks and breakfast. Its also good in cream of wheat making it a 200 calorie breakfast. AWESOME. I am putting the pumpkin cheesecake tester in the oven now, I let you know how it comes out:)

  78. Alicia says

    The pumpkin worked awesome, Very good, I also found that you dont have to have it in the fridge for 8 hours, 4 hours worked great too. I just couldnt wait to eat it so I sliced it and it held fine and tasted just as good as the ones I waited 8 hours for:) Katie you are awesome, I love your recipes, keep em coming

  79. Donella Ware says

    Very little liquid separated from the yogurt when I strained it overnight. Will the recipe still work? Should I try another batch of yogurt? Can I purchase non-dairy Greek yogurt?

  80. Ashley says

    I made the all yogurt version with non-dairy greek yogurt and added additional lemon, cornstarch and ginger to the recipe as well as a pomegranate seed sauce over top and it was a huge hit with my boyfriend.

  81. Kayla says

    Very good. The texture of mine wasn’t as creamy as yours looks in the pictures, which was slightly disappointing. But it tasted alright!

  82. Holly says


    I have googled and said cottage cheese could substitue for silk tofu, and I have tried cottage cheese in cheesecake before it’s very yummy.

  83. Valentina says

    OMG. I’m vegan since 1 year and an half and the only thing I was missing was cheesecake, it was my favourite dessert. I tried versions of vegan cheesecakes just made of tofu and they were not that good.
    But now I have your recipe, and it’s awesome!!! Your cake taste like real ceesecake! I used regular tofu so it went out firmer, but it’s really, really, really good. Tomorrow taste test with the family who are all cheesecake lovers 🙂 I topped mine with 100% fruit strawberry jam.
    Katie you are a vegan angel <3

  84. colleen says

    I know this is a vegan recipe but is the tofu meant to replace the egg? Im,not vegan and dont have any tofu and i want to make this tomorrow if u dont answer im still going to make it lol wth egg lol

  85. Hannah says

    This cheesecake is pure amazingnosity! Of course, I un-veganified it, like I do most your recipes (always feel like I am somehow dishonoring your blog by doing so…), but I am so grateful to have a sugar-free and healthy alternative to my favourite dessert! I made it with the cashews and topped it with a heap of passionfruit (our trees are fruiting at the moment) mixed with lemon and apple juice, along with a little gelatin. It was divine! It did actually turn out a little more like a New York cheesecake, although I was hoping for the more custard-like texture. Still delicious! Anyway, thank you for the fabulous recipe! I’ve found my favourite way to use Greek yoghurt!

  86. LL says

    Hi Katie,
    Can I make.this pie without baking it in the oven? My.oven is giving me.problem currently. I googled that tofu is safe to be consumed without cooking and the pie crust i used is Pillsbury and apparently it is not harmful if eaten raw either. Do you think i can get away with not baking it and only chilling it? Thank you.

  87. Kim says

    This was delicious. As good as the real thing!
    I used Trader Joe organic extra firm tofu and it worked perfectly. Making again today.

  88. wendy says

    Hi 🙂 I don’t know if anyone has already commented about this, but for the tofu, I used firm tofu, cut it into fine cubes and blended with some water in a small blender/rocket blender, and it was totally smooth and worked out fine 🙂

  89. Barbara says

    I just came across this recipe. I use Greek yogurt for all sorts of things: substitute it for sour cream for any number of items (but particularly for spinach dip); I’ll mix in a dollop into my scrambled eggs to give them more richness, and it makes a great soft cheese. Just line a seive with cheese cloth and hang it over a bowl for a couple of days to drain and viola! It has the texture of cream cheese. It’s really terrific to use as a ravioli filling (not so great under heat, but if you do thinly sliced turnip as your “ravioli”, it works great!). I’ll also mix in various flavorings before I hang it to drain, such as sundried tomatoes, roasted garlic and basil.

  90. Maddie says

    Hi Katie!
    I finally got around to trying this and the flavour was amazing. The texture was drier than I expected. I did it without the crust; would you recommend decreasing baking time for a crustless version?

  91. Lizabeth says

    Hello! I made this cheesecake and it was AMAZING! But I now want to make mini cheesecakes with this recipe and I was wondering how to adjust the baking time for them?

  92. WrenTheBird says

    Hey, I love the idea of this recipe. Just made it now for valentines today.
    I made a few changes but it looks good still and I’ll tell you tomorrow how it tasted 🙂
    Used a small melted banana in place of the liquid sweetener and used vanilla alpro yogurt simmered in a pot for a little bit in place of the greek yogurt.
    Thanks for the recipe! Will be trying out more soon!

  93. Audrey says

    HI Katie! I adore your recipes! I would like to ask a question about this delicious looking cheesecake though – and I know you wouldn’t make it this way, BUT instead of tofu, could I use some cream cheese? I would really love to make this over the weekend and I have everything but the tofu.
    Thank you! <3

  94. Kelly says

    Finally had a chance to make this yesterday, and it is FABULOUS! I can’t believe how well it turned out – so creamy & delicious. This is definitely going on my “Make It Often” list! Thanks so much!

  95. Itsjustmeghan says

    How many slices per recipe? Just trying to figure out how much I can eat using the nutritional facts you calculated 🙂 I hope they are BIG slices! Thanks!

  96. Jordan says

    I love to make a Lemon Cheesecake Yogurt which includes granola or crumbled cookies, lemon juice, sweetener, greek yogurt and blueberries on top. Try it sometime; it’s fantastic!

  97. Paige says

    I was so excited when I saw this cheesecake is my birthday cake every year so glad to have a guilt free version. I did make some modifications to mine. I used refrigerated silken tofu because that is all I could find way up here in NH! and I thought I had cornstarch in the cabinet turns out nope! So I subbed two tsps flour for every tsp of cornstarch the recipe called for. I also went with the maple syrup for sweetener. We make it so I am a little biased on that front! My pie turned out fabulous! I had it for breakfast this morning. It turned out a little more NY cheesecake-y than custard cake and it was AWESOME! Thank You so much!

  98. Connie says

    I made the cheesecake with regular refrigerated firm tofu, and it turned out great!

    Thanks so so much Katie!! I’m eating it right now 😀

  99. Cosette says

    Thank you so much for the recipe! I just tried it and am so excited to see how it turns out (it’s in the oven now). I decided to use your healthy graham cracker crust and put it into a 12 ct. muffin tin so I can have mini cheesecakes. I’m not vegan, so I made some substitutes: 4% fat, small curds cottage cheese instead of Greek yogurt, 3/4 c. pumpkin puree instead of tofu, 1 tsp. vanilla, 4 tbsp honey, and 6 tsp. cornstarch. Sprinkled a cinnamon/nutmeg/cloves mixture on top and it looks DELICIOUS! I was totally eating the batter out of the blender, so if the finished product tastes this good I will be in heaven!

    Thanks so much for the inspiration!

  100. megan says

    Hey Katie! I was wondering what style of cheesecake this is(New York,Philadelphia, French,Italian etc.) I’m on a ‘quest’ to understand cheesecake, and it would help alot 🙂

  101. Yael says

    Hi Katie,
    Discovered your blog just a few days ago and my husband says I’m obsessed with it!!! You are amazing, so fun to read and everything looks wonderful! This is my “go to” blog from now on!:) so thanks so much for that!
    Just a question.. How many servings will this great cheese pie make..?
    Also, I couldn’t find how many servings give some other recipes, it would be good info for me.
    Other than that – I LOVE U:))) thanx!!!!
    All the from Italy;)

  102. Kimber says

    You rock Katie!

    Since my body can’t deal with eggs I’ve been missing cheesecake for the last 8 years and can’t wait to try this recipe. For the tofu, what do you do with rest of the package after you take out the portion needed for the recipe? Can you just leave the rest in the container and put it back in the fridge (covered of course)?

  103. Sarah Re says

    I LOVE Greek yogurt! I use it in place of sour cream for chilli, and I have used it for salad dressing- 3/4 yogurt 1/4 milk, chopped cucumber and mix of herbs, dill, oregano, chives, rosemary etc. My favorite was in mashed potatoes! Red potatoes, Greek yogurt, white sharp cheddar, rosemary, garlic and sea salt, amazing! You won’t want to stop eating these creamy babies!

  104. ash says

    I just made this, and it’s amazing. I’m a bit of a cheesecake snob, but can’t bear the calories. This is just a revelation Katie, you are so. awesome. I made it as is, with dairy greek yogurt and a graham cracker crust.

  105. Pixie says

    I love to spin greek yogurt with avocado for the base the citrus of your choice and fresh herbs for the ultimate green goddess salad dressing. You could go lime, cilantro, and jalapeño for creamy and spicy, you can do lemon, mint, basil, tarragon for herbaceous, orange and basil with some honey for something sweeter. Honestly the possibilities are endless. The avocado adds the perfect fats for texture that we need for a creamy salad dressing. For thinner options try Kefir or european yogurt.

  106. Penni says

    This sounds wonderful!!! Could I make this without the lemon juice? Would I need to add anything else? Thanks!

  107. Kat says

    I like mixing in chopped fresh dill, minced garlic, and salt. I use that to dress salads or as a dip for potatoes or on fish or in pitas with veggies…’s good on lots of things 🙂

  108. Tanja says

    In my house leftover Greek yogurt + honey (agave if you prefer) + cocoa powder = chocolate yogurt ‘pudding’ – to. die. for.
    (Who am I kidding – this is what I buy greek yogurt for!)

  109. kim says

    I’m pretty late, but I tried your cheescake and it was delicious! I ended up using regular firm tofu and one teaspoon of liquid stevia. I used five tablespoons of peanut butter (made from PB2) in place of the liquid sweetener and upped the cornstarch to 3 1/2 teaspoons.

  110. Bill Quilinan says

    What size pan do you use/recommend for this recipe and how many servings are you counting to get the calories per serving?

    Leftover greek yogurt: topping for baked potatoes; mix with vinegar and blue cheese for salad dressing; add some sweet stuff (jam, pepper jelly, honey, fig butter) and some chopped nuts and eat as a snack. Use as starter for the next batch of yogurt.

  111. Sammi says

    hey i was wondering what size crust you used? because i made the recipe but i barely had enough filling to make the cheesecake tall enough..
    love your recipes though 😀
    thnx in advance

  112. Karla says

    Hi Katie!!

    I subbed the tofu entirely with more Greek yogurt. The result was ESPECTACULAR! This is the best cheesecake I have ever eaten in my entire life, I mean it!. Everyone should try it.

    Thank you Katie for this wonderful recipe.


  113. Le-Anne Deckers says

    favourite way to use up natural yogurt….strain overnight in fridge (or longer) until it is really thick, like cream cheese, add flavours like herbs or dried fruit and nuts….use like a beautiful soft cheese with crackers and crudites…yum! (my favourite is ginger pieces 🙂 )

  114. Steve says

    When I made this, it didn’t look anything like in the pictures. Instead, mine can out kind of grayish-light brown. It tasted good, but certainly didn’t look very appetizing. Did anyone else encounter this? Unfortunately, for some reason Whole Soy yogurt, the best vegan yogurt I’ve ever had, hasn’t been available for several months ()not sure what’s going on with that company), so I had to use another brand. I can’t imagine it would make that much difference, though. (Otherwise, I followed the directions precisely.)

    I just noticed this blog is from 2012, so not sure if anyone will read this, but if anyone has an idea why mine came out looking so dark, I’d love to hear it.

    Thanks to Katie for such incredible recipes! I love this site!

  115. Krista Kasper says

    This looks amazing! Can’t wait to try. I’ve heard some recent controversies over agave. According to Dr. Mercola it’s worse than high fructose corn syrup 🙁

  116. Jamie Carol says

    I made this yesterday using ONLY greek yogurt and it turned out great! Looks and tastes delicious! I would definantly make it again!
    *To make sure it firmed up the way it’s supposed to, I added more cornstarch that this recipe calls for.*

  117. Amy says

    I am making this this morning for Easter dessert; I am so excited!!! Can’t wait to serve this beautiful cheesecake to my family! Last Easter I made the crazy ingredient chocolate cake ( check that one out on this site; it’s amazing!!!) and the whole family loved it! Your recipes are amazing, Katie! Thank you for all you do to bring them to us! HAPPY EASTER!!!!!

  118. Meredith says

    I just wanted to say that I made this with a few differences and received rave reviews!

    1. I did mini cheesecakes in a muffin tin
    2. I did a half batch lemon blueberry (added zest of a lemon and more lemon juice and then put 3-5 berries in each muffin before baking.)
    3. The other half batch I did with pumpkin! I just used solid pack pumpkin and it was great! These set up better than the lemon blueberry ones. I will say that the pumpkin flavor was good, but subtle so if I do it again, I’ll probably add some pumpkin pie spices to bring out the flavor. But tasty!
    4. I’m not vegan so I used homemade islandic skyr (think siggi’s but homemade!) and didn’t use any tofu. I think this is why my lemon ones didn’t set as well as the pumpkin. I baked them for 30 min at 350 and then let them set in the fridge overnight!

  119. Liz Howard says

    A recipe for your left over Greek yogurt. Add amount of ingredients to your particular taste.
    I use a whole container of Yogurt ( large container )
    2 16 oz cans of pumpkin
    A generous amount of cinnamon and pumpkin pie spice
    Sweetener of your choice ( add as much as you like) I usually use 1/2 cup to start and add in more if needed..
    I buy the large containers of Fage Greek yogurt at Costco.
    For single serving size yogurt I use 1/2 can pumpkin and adjust the other ingredients.

  120. Hanna says

    I have successfully made a cheesecake using only yogurt.
    What I have done in the past was to drain yogurt overnight. It didn’t become like Greek Yogurt, though, much thicker, like cream cheese. The recipe below originally called for 16 oz regular yogurt & 16 oz low-fat cottage cheese.

    I took one Greek quart of yogurt & poked a few holes in the bottom, & suspended it over another container for a few days. Then I took some of the thicker stuff around the top of a couple of partly-started greek yogurts to fill it up to the top.

    Recipe (with variations)
    6 egg whites (I did 7) beaten with 1/2 c sugar. I have used xylitol & this time used Sucanat.

    Beat 6 yolks (I did 3 yolks & about 5 more whites) with 16 oz low fat cottage cheese, 16 oz plain yogurt (or 1 qt Greek yogurt as above).
    2 TBS vanilla, 1/2 c flour, 7/8 c sugar. (I used about 1/3 c Sucanat, 1 TBS stevia (= 1/2 c sugar), a couple of spoonsfuls of Truvia. The result is a little tart, & I think could be improved on a bit.)
    Fold whites into mixture. Pour half into a pan. Mix 2 TBS cocoa into remainder and marbelize. (I think you are better off doing the cocoa to half the yogurt mixture before folding half the whites into each, but I usually forget to do that.
    Bake at 350 30 minutes, then leave in closed oven for 1/2 hour.

  121. Kathy Rumfelt says

    Hi Katie, I love your site. Your pictures are of great quality. The cheesecake I will have to try. I have a special Hershey’s Chocolate cake I bake and would like to know what I could use instead of the All purpose flour (1 3/4 cup) and 2 cups regular sugar. I use olive oil and applesauce. I also use unsalted butter in the frosting and Almond milk in both cake and frosting. I usually bake this when we have company and everyone loves it. Would like to get it a little more healthy. If you get a chance to look at my website (not about cooking) and see why I love the quality of your pictures. Any suggestions? Thanks again, and I’m so glad I’m connected to your site.

  122. Carole says

    My recipe is quite a bit different (and uses honey). It includes plain low fat yogurt and cottage cheese. I’ve been making it for years (and fooling people – lol). The texture isn’t of a creamy consistency, but more of a, well, cheesecake texture. Very dense and cheesy.

  123. LaurenLL says

    I’ve been looking for a non-cream cheese “cheese” cake for a long time and this fits the bill. Can’t wait to make it! I would add blueberries or raspberries to the top, too.

  124. KC says

    I’m going to try and make this with pumpkin, but I’m wondering, could this be made with a springform pan instead of graham cracker crust? How does the consistency compare to traditional cheesecake? Thought I would ask before I end up with a springform disaster.
    Thanks for the recipe! Can’t wait to get started.

  125. Cindy says

    My new favorite way to eat Geek yogurt is to drizzle it with your chocolate sauce. I had some leftover after making the molten banana chocolate cake in a mug. Yummy!

  126. Caitlyn says

    This looks really good! I like love Greek yogurt but don’t think I would take the time to make my own, as bad as that sounds! Can you use a different brand of tofu?

  127. norma middleton says

    Add red onion, celery and red pepper – all diced very fine – for a yummy vegetable dip.
    Use on tacos or anywhere instead of sour cream. Add a dash of coconut extract and top with unsweetened coconut for a healthy dessert. Layer with fresh strawberries or blackberries and top with a few chocolate sprinkles in a parfait or wine glass.
    Wash and puncture some sweet potatoes, rub with olive oil, wrap in foil and bake at 350 degrees for an hour or until very soft and carmelized. Split open and fill with plain greek yogurt, drizzle with maple syrup and sprinkle some walnuts on top.

  128. Molly says

    hi Katie! I made this with your healthy graham cracker crust after seeing it on your valentines round up and it is amazing! Thank you so much for all your recipes! My mom has a medical condition that means she has to keep a very strict diet (vegan, gluten free, cane sugar free, oil free) and your website has been a lifesaver for us. I love baking for our family and she frequently requests your black bean brownies and oatmeal almond butter cookies. This will now be added to the line up! Thank you again!

  129. dash18 says

    Can this and the other ‘cheesecakes’ be frozen and then served at room temperature? Also, as a variation from another recipe, I make greek yoghurt frozen ice cream cupcakes by placing small bit of crunchy whole grain cereal in the bottom of a silicone muffin tin, add some greek yoghurt and bits of apple, raisin, banana etc., a little more yoghurt and ‘ice’ it with Happy Squeeze fruit and veggie twist, then freeze. The muffins pop right out and I store them in a zip lock bag in the freezer.

  130. Tammy says

    The recipe works better with firm tofu. The cheesecake sets up faster. I wasn’t able to use silken so I tried it with firm works great thank you go the recipe I hope you this is helpful

  131. Susan says

    I used pumpkin instead of the tofu! There was not a pumpkin flavor, but I did add cocoa powder and peanut powder too! (left out the lemon in this case) Turned out great!

  132. search says

    Simply wish to say your article is as astounding.
    The clearness in your post is just great and that i can assume you are knowledgeable on this subject.
    Well together with your permission allow me to grab your RSS
    feed to keep up to date with imminent post.
    Thanks one million and please carry on the rewarding

  133. V says


    It worked. The cheesecake is delicious. I cannot taste the tofu. The only thing that’s different is the texture in Katie’s photos, her cheesecake looks very creamy and soft. My cheesecake is much firmer, the inside can’t be swirled like you would with yogurt or cream cheese, it’s like a big block of tofu, firm and cuttable and hold’s it shape, it’s spongy, but it does not taste at all like tofu. My substitution worked out great!

  134. Amy says

    I used the filling part of this recipe to make healthier mason jar cheesecakes. I replaced regular cream cheese with 1/3 fat cream cheese and used less than 1/3c. of stevia as my sweetener.

    In case anyone wants to try this (serves 4):
    I crushed one graham cracker square (30 cals) into the bottom of each mason jar, added 1/4c. of the cheesecake filling, 1/3c. of No Sugar Added cherry pie filling, another 1/4c. of cheesecake filling, and topped with another crushed graham cracker square. I let them set in the fridge overnight (no baking!) and they were TO DIE FOR. Making them again today!

  135. Kim says

    5 stars
    This was so yummy! I opted to use cream cheese rather than tofu, and the only thing I did differently from the recipe was to use 80g of honey as the sweetener rather than the maple syrup or agave. This recipe is the perfect balance of being yummy enough to satisfy my dessert craving, but also being less unhealthy than a true dessert. I find that many other recipes go too far in trying to make the dessert healthy such that they don’t taste good, or they’re filled with fake ingredients, or they’re on the other end of the spectrum where it’s just a pure dessert and is very unhealthy. This is the perfect middle ground. And my boyfriend 100% agreed with me and asked me to make another one immediately. Thanks so much for this recipe!

  136. Natasha says

    These are your directions:
    For the cheesecake crust in the pictures: In a large bowl, combine 1 1/2 cups flour (regular flour or whole wheat pastry both work), 1 tsp salt, 1/3 cup sugar or xylitol, 1/2 cup oil or melted butter, and 2-4 tbsp water so it sticks together but isn’t gummy. Preheat the oven to 200 F. Press into an 8-inch pie pan. Put in the oven and immediately increase the temp to 350 F. Bake 15 minutes. Let cool, then press down, and it’s ready to use.
    I followed your directions exactly. I even had my husband check my measuring cups. It turned out incredibly oily. Could the amount of oil be incorrect?

  137. Cyndi Froehlich says

    5 stars
    This was very good, I made it with cream cheese and sugar but used a 1/2 cup instead of 2/3 cup – will definitely make again!

  138. Shaina says

    5 stars
    Dude. This was delicious. I didn’t make the crust. I bought mini Graham cracker pie crusts from the store. This recipe made 12 mini cheesecakes and they only needed TEN minutes in the oven. I will forever make these now. Used greek yogurt, full fat cream cheese, pure maple syrup, and fresh lemon juice. I cannot stress enough how delicious and EASY this was. Thank you.

  139. Marla Blake says

    5 stars
    This Greek yogurt is excellent! I used the agave and not the artificial sweetener. I will make this many more times. I made 2 cheesecakes tonight. This and the “real” version. Everyone but 1 agreed that this was wonderful! No one (except the 1) would have noticed a difference. This recipe is legit! Awesome job!

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes