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 TRIED SUBBING NORMAL REFRIGERATED FIRM TOFU!
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!
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!
Your mason jar cheesecakes sound amazing!
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!
So so so good, I can’t get over that this recipe is healthy!
Hi! Can I omit the cornstarch and use all Greek yogurt instead of tofu?
Loved this cheesecake!
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?
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!
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.
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!
Hmm, has anyone tried this as mini-cheesecakes (in muffin tins)?
What did you drizzle on top? Raspberry coulis?
What size is the pan? 🤔
The crust recipe says 9 inch pan
Hello Katie
In the very beginging of this post it’s written NO cream cheese required but in the recipe there is cream cheese. I want to know if this can this be made without cream cheese?
Hi there, the cream cheese free option is the tofu. Hope that helps!