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Greek Yogurt Cheesecake

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

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

Did you know it’s possible to make cheesecake with absolutely no cream cheese whatsoever?

Protein-packed Greek yogurt cheesecake is nutritious and filling, with a creamy custard texture that makes it more like a cheese pie than cheese cake. 

The filling can be prepared in minutes – pour it into any store-bought or homemade crust, or eat it straight from the blender with a spoon!

Also Try This Vegan Lemon Bread

low calorie cheesecake

Cheesecake is for sure my favorite non-chocolate dessert.

I could happily eat cheesecake for days on end and still never get tired of it.

It’s like that scene from Friends where they accidentally drop the cheesecake on the floor and then continue to eat it…

I would totally be that girl.

Chocolate Covered Katie Vegan

So a creamy and delicious homemade cheesecake that just so happens to be healthy at the same time?

It’s pretty much my dream.

This one can be oil free and gluten free, with a vegan option if you use vegan yogurt, which is readily available at most grocery stores.

(For vegan, either use the tofu option or any vegan cream cheese.)

Cheesecake Cups Recipe

And since there are no eggs in the recipe, it’s fine to skip the crust and baking step if you prefer and serve in bowls.

I mean, it’s basically cheesecake-flavored yogurt, so why not???

If you do go with the baked option, feel free to use either a store-bought graham cracker crust or a homemade crust.

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.

For a chocolate version, try this Brownie Cheesecake Recipe

Greek Yogurt Cheesecake - Ultra smooth and rich and creamy cheesecake that absolutely melts in your mouth! + NO cream cheese or heavy cream required. It's cheesecake that is actually GOOD for you! Recipe link:

If you want to eat it for breakfast, you’ll get no judgement from me.

(Mostly because I’d be right there beside you, doing the same thing.)

Leftover yogurt? Use it in these Overnight Oats

Creamy Healthy Greek Yogurt Cheesecake Recipe
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Greek Yogurt Cheesecake

This protein-packed Greek yogurt cheesecake is so rich and creamy, it's hard to believe the recipe is secretly good for you!
5/5 (7)
Total Time 1 hour
Yield 1 cheesecake


  • 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


The recipe was inspired by my Vegan Cheesecake and this Keto Cheesecake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Dessert Recipes:

Deep Dish Chocolate Chip Cookie Pie

Deep Dish Cookie Pie

Quick & Easy Cinnamon Roll Recipe

Easy Cinnamon Rolls

Vegan Chocolate Brownies

Vegan Brownies

peanut butter bars

Chocolate Chip Peanut Butter Bars

5/5 (7)

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Published on August 12, 2020

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

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  1. 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?

  2. 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.

  3. 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!

  4. 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.

  5. 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

  6. 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!

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  8. 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!

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