Greek Yogurt Cheesecake is one of those special desserts that can instantly transform any gathering into a celebration. I’m especially excited to be sharing the recipe with you today because I’m in Kansas City for a most celebratory reason: my baby sister’s bridal shower!

white dessert plate with a slice of Greek yogurt cheesecake topped with fresh strawberry sauce

Can I still call her my baby sister even though she’s now three inches taller than me, infinitely cooler, and walking down the aisle in four months?

Why yes, yes I can. Older sister privilege.

Another older sister privilege: being one of the shower hosts! My middle sister and I co-planned it. Full disclosure: as the in-town hostess, she did the majority of the heavy lifting, for which I owe her an extra-big slice of Greek Yogurt Cheesecake and then some.

Yogurt cheesecake is absolutely delicious for a lighter dessert option. This easy, lightened-up cheesecake recipe is made with Greek yogurt. The cheesecake has a buttery, graham cracker crust and is topped with fresh strawberry sauce. Hands down, the best yogurt cheesecake I’ve ever eaten!

We have a variety of surprises in store for our bride-to-be. Be sure to watch my Instagram story (@wellplated) tomorrow to catch the fun, including an up-close and personal look at the star of our shower menu, the dessert tray.

slice of New York Style Greek Yogurt Cheesecake topped with fresh strawberry sauce.

The next time you need a sweet showstopper of your own, I can’t recommend this Greek Yogurt Cheesecake recipe enough. Ignore everything you’ve heard about cheesecakes being fussy to make, prone to cracking, or heavier than a pile of bricks. This Greek Yogurt Cheesecake tastes wonderfully light and creamy. The recipe is attainable for a novice baker, and I’ve included every helpful step you need to ensure the cheesecake emerges from your oven crack-free.

And even if the cheesecake does crack? The fresh strawberry topping has you (literally) covered.

single slice of healthier yogurt cheesecake topped with fresh strawberry sauce

How to Create Healthier Cheesecake

Creating a lighter, healthier cheesecake recipe that still tastes satisfying and indulgent has been on my recipe development bucket list for a while. As much as I enjoy the idea of a sky-high New York–style cheesecake, they are often overly dense. I also usually start to feel a little comatose after more than a few forkfuls, a sensation I attribute to the five bricks of cream cheese, carton of sour cream, and half dozen eggs + egg yolks called for in many recipes.

Baking a New York cheesecake also usually demands a water bath, a process I find aggravatingly high maintenance and prefer to avoid whenever possible.

2 white dessert plates with slices of Greek Lemon Yogurt Cheesecake topped with fresh strawberry sauce

Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name “cheesecake” promises, but in a more balanced way. I used Greek yogurt instead of sour cream, reduced-fat cream cheese in place of full, and a more moderate quantity of eggs. Lemon zest and pure vanilla extract give the yogurt cheesecake flavor depth and pop. And the buttery graham cracker crust I know you’re hoping for? Present!

slice of Lemon Yogurt Cheesecake with Strawberry Sauce with a bite taken out of it

I served this Greek Yogurt Cheesecake at a friend’s dinner party, and to be honest, I was nervous as to how it would be received. I didn’t tell the group that I’d used low-fat ingredients or mention the Greek yogurt—“low fat” and “cheesecake” are not to two words one can casually place in the same sentence without generating serious skepticism—but I was worried they’d still be able to tell.

The report: not only did my friends devour the Greek Yogurt Cheesecake, but they stated that it was one of the best cheesecakes they’d ever had. Even my friend who admitted that he didn’t usually like cheesecake went back for a second slice.

Although the Greek Yogurt Cheesecake tastes delicious on its own, I included a recipe for a fresh strawberry cheesecake topping. It’s wonderful for summer, especially if you’ve been as powerless to resist the beautiful cartons of fresh strawberries in the grocery store as I have and need a way to use them. The strawberry topping lasts in the refrigerator for up to two weeks, so after you’ve polished off the cheese, you can spoon any leftovers over vanilla ice cream or use it to jazz up a morning bowl of oatmeal or treat yourself to a Greek yogurt breakfast parfait.

Greek Yogurt Cheesecake Recipe Tips

For a smooth, velvety, no-crack cheesecake:

  • Follow the recipe! Everything from using room temperature ingredients to letting the cheesecake cool gradually is key to ensuring you have a beautiful, crack-free cheesecake.
  • This article from King Arthur Flour has some excellent baked cheesecake tips and explains the reasoning behind them in more detail. Because this cheesecake is made in a food processor instead of a mixer, they won’t all apply to this specific cheesecake recipe, and I don’t follow every single one of them to the letter, which you will see reflected in the recipe below. That said, if you really want to hone in or are struggling to bake a successful cheesecake, this might help you identify problem areas.

Greek Yogurt Cheesecake Topping Options

If you aren’t a fan of strawberry sauce, here are a few ideas for toppings this lemon cheesecake:

Recommended Tools to Make This Recipe

 

slice of Greek yogurt cheesecake topped with fresh strawberry sauce

Greek Yogurt Cheesecake

4.74 from 19 votes
An easy recipe for Greek Yogurt Cheesecake with a fresh strawberry sauce and buttery graham cracker crust. Creamy, fluffy, and perfect for any occasion!

Prep: 10 mins
Cook: 1 hr 15 mins

Servings: 1 (9-inch) cheesecake

Ingredients
  

For the Graham Cracker Crust:

  • 6 tablespoons unsalted butter
  • 1 1/2 cups graham cracker crumbs from about 10 full cracker sheets—be sure to measure!
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt

For the Greek Yogurt Cheesecake:

  • 2 cups nonfat plain Greek yogurt at room temperature
  • 16 ounces reduced-fat cream cheese Neufchatel; do not use fat free, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs at room temperature
  • 1/4 cup all-purpose flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons freshly grated lemon zest from about 1 large lemon

For the Strawberry Sauce:

  • 1 1/2 tablespoons cornstarch
  • 1 pound fresh strawberries hulled and sliced
  • 3 tablespoons granulated sugar
  • Juice of ½ lemon

Instructions
 

  • Place a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a medium, microwave-safe bowl, or melt it on the stove and transfer it to a bowl. Place a 9-inch springform pan on a rimmed baking sheet. Brush a little of the melted butter on the insides of the pan, reserving the rest in the bowl.
  • Prepare the crust: Add the graham cracker crumbs, 2 tablespoons sugar, and salt to the bowl with the melted butter. Stir until evenly moistened, then pour into the prepared pan. With your fingers, press the crumbs into an even layer along the bottom and 1 inch up all sides. Bake for 8 minutes, until the crust is lightly golden and fragrant. Remove the pan from the oven, transfer the springform pan to a wire rack, and let the pan cool to room temperature. (Once the pan has cooled a bit, you can also place it in the refrigerator or freezer to speed along the cooling process). Reduce the oven temperature to 325 degrees F.
  • Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. Once they are partly combined, add the ¾ cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the eggs, one at a time, blending between each. Once the eggs are incorporated, scrape down the bowl again. Sprinkle in the flour, vanilla extract, and lemon zest. Process until very smooth, creamy, and completely blended, stopping to scrape down the bowl as needed. Pour the batter into the cooled crust and smooth the top. Place the springform pan back on the rimmed baking sheet. Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. The center should jiggle like Jell-O but not be moving like a wave.
  • Remove the cheesecake pan from the baking sheet and place the pan on a wire rack. Let the cheesecake cool COMPLETELY at room temperature, at least 2 to 3 hours. Once it has reached room temperature, cover the top of the pan with plastic and place it in the refrigerator. Let cool an 8 additional hours or overnight.
  • Meanwhile, prepare the strawberry topping: Place the cornstarch and ¼ cup water in a medium saucepan. Stir to completely dissolve. Add the strawberries, 3 tablespoons sugar, and lemon juice to the pan and turn the heat to medium. With a wooden spoon or rubber spatula, stir the mixture and continue to heat. Break up the some of the strawberries as you stir, leaving them a little chunky. Bring the mixture to a simmer and let simmer for 5 minutes, stirring constantly. Remove the pan from the heat and let cool. The mixture will continue to thicken.
  • When ready to serve, run a knife under hot water, wipe it dry, then run it around the outside edges of the cheesecake to loosen it from the pan. Carefully remove the outside of the pan. Slice and serve with the strawberry topping.

Notes

  • Having all of the ingredients at room temperature is NOT optional. If any of the ingredients (yogurt, cream cheese, eggs, etc.) are cold, the cheesecake will not be smooth. Your patience will be rewarded!
  • Prepare the crust and filling up to 1 day in advance. Store separately in the refrigerator, then pour the filling into the crust and bake as directed. The entire baked cheesecake can be prepared and stored up to 1 day in advance. Leftovers will keep in the refrigerator for 2 to 3 days.
  • To freeze: Cover the baked cheesecake tightly and freeze for up to 2 months. Let thaw overnight in the refrigerator before serving.
  • Leftover strawberry topping can be stored in the refrigerator for up to 2 weeks. Any extra is delicious over vanilla ice cream, brownies, oatmeal, or Greek yogurt with fruit and granola.

Nutrition

Serving: 1(of 12), without toppingCalories: 243kcalCarbohydrates: 17gProtein: 9gFat: 15gSaturated Fat: 9gCholesterol: 92mgSodium: 268mgFiber: 1gSugar: 6g

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photo collage of skinny Greek yogurt cheesecake with strawberry sauce

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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81 Comments

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    1. Hi Nannette! I’ve never done the recipe that way, so it would be an experiment. I’d definitely suggest following the directions for this one, since baking and cheesecake can be tricky.

    1. Hi Jennifer, I would be nervous about this making the cheesecake runny. You could try topping it with chocolate shavings instead or serving it with a chocolate sauce!

  1. This cheesecake is perfect, it’s not too light nor too dense. Baked it for my sister’s birthday and everyone (adults and children) thoroughly enjoyed it.
    My cake developed a crack in the middle a few hours after it was out of the oven but the strawberry topping covered it up so it stil looked beautiful.5 stars

    1. I’m happy to hear you enjoyed it, Isabella! And I appreciate your taking the time to leave this review too.

  2. Hi Erin – FYI for your gluten-free fans, I used GF Graham crackers and GF Bob’s Red Mill flour and the cheesecake was perfect. The crust was a little crunchy so the sugar content in the GF graham crackers might have been higher. I also made blueberry topping because that’s what I had and it’s just yummy. Thanks for the detailed steps. Can’t wait to try more of your recipes! 5 stars

    1. Debbie, I am so happy to hear it! Thank you for taking time to leave this lovely review and share your learnings. It means a lot and will be helpful for others!

  3. This is so good! I’ve been eating healthier this past year so I haven’t had many desserts but I was craving cheesecake, so I did my usual search on Well Plated and found this recipe. I don’t have a springform pan so I used a deep dish stone pie plate. It worked perfectly. I made it for my family and got nothing but compliments. I’m not a baker by any means (I’d much rather just cook) but it turned out perfect. So flavorful and lighter then regular cheesecake.5 stars

  4. This was a food-gasm every time I took a bite. And I’m not even sorry. One question for you. Have you tried swirling in variations? I’m thinking swirling in Nutella because Nutella. 5 stars

    1. I’m SO happy you enjoyed the cheesecake, Zuly! I’ve never tried swirling in Nutella before, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

    2. Adding Nutella was amazing. It didn’t change the texture at all. I can’t get a smooth top no matter what I do so I’ll just add a strawberry topping. Oh well! 

  5. I used the cake recipe and cooked in a muffin pan. I halved the recipe but used 2 eggs and 1 yolk. I baked for only 25 minutes at 325 in the middle of the oven with a large pan of water underneath. I learned that my large stand mixer was just not doing it right and the food processor with a metal blade made a creamy wonderful cake. I also used vanilla flavored yogurt and 1/3 the vanilla extract plus a dash of almond extract. They are delicious and no cracking.5 stars

    1. I’m so happy that you enjoyed the recipe, Charlisa! Thank you for sharing this kind review and your adaptations!

  6. I loved this cheesecake. I made this on Friday night with a hand mixer because I don’t have a food processer. I suppose it’s a similar concept. Anyway, it turned out amazing. I love this recipe. I let my roommates have some so I don’t eat all of it and they loved it. They kept saying how good it was. I am defiantly going to make this again. I will make sure to keep this in my recipe arsenal.5 stars

  7. Hi made this cheesecake l went less sugar l used stevia sugar. I think the timing of cheesecake wasn’t right for me it came out brown on top abit. I took it out on 45mins cause l usually bake a cheesecake for 30mins and it still sets as it sits out. It’s smooth but doesn’t taste right. I used the ingredients as is l think it was in the oven too long. I have a fanforced but l gave it a go so thank you for the recipe.

    1. Hi Maria! I’m sorry that this cheesecake didn’t turn out perfectly for you. I (and many other readers) really enjoyed it, so I wish it would’ve been a hit for you too!

  8. Hi! This looks amazing! I love the idea of a healthier cheesecake! Could I swirl the strawberry sauce on top and then bake the cheesecake?

    1. Hi Jaya! I recommend adding the strawberry sauce after your cheesecake comes out of the oven. I hope you enjoy it!

  9. Made this yesterday. Came out so good. I had 8 ounces fat free cream cheese and 8 ounces full fat cream cheese so mine wasn’t as healthy. Will definitely make again the healthy way and see if it’s just as good!5 stars

    1. Hi! Other readers have reported success with using a hand mixer, but I haven’t heard from anyone who tried using a stand mixer. I haven’t tried it myself, so you would be experimenting. It may take longer to incorporate the ingredients and become smooth. If you decide to try it, I’d love to hear how it goes!

  10. WOW thank you so much for the recipe; this cheesecake was SO GOOD! I think it was the best cheesecake I’ve ever had, honestly. I had no lemons so skipped the lemon zest, and I used an 8 inch spring form pan instead of 9 inch, but it still turned out AMAZING!!! This will be gone in less than a week :))5 stars

  11. Thanks for a great recipe. I substituted the cream for 1tbsp. coconut cream and used 3tbsp. Greek Yogurt plus one tbsp. Coconut oil. This was only because I had to make do with what I had and the shops were closed. It was DELICIOUS. I made a blueberry sauce as per your recipe . This is a fantastic alternative for those who may need to lighten up the traditional recipe.5 stars

  12. First time making the cake and it turned out absolutely delicious. I was a bit nervous making it cause it was my first time but it was very easy and quick to make. The whole family loved itt5 stars

  13. hi! i made this recipe for my mom for mother’s day and it was absolutely delicious! thank you for sharing it and i think it’s really nice that you’ve been responding to everyone’s comments even thought this recipe was posted awhile ago. thank you again and i hope you have a lovely day!5 stars

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