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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!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 1 hour
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.

Nutrition Information

Calories: 70kcal