Greek Yogurt Cheesecake

A lighter and healthier cheesecake option that combines Greek yogurt with a creamy texture and a hint of tartness for a delightful dessert.

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Prep Time 15

Cook Time 30

Total Time 1 45

Servings: 8 servings

Course: Dessert

Cuisine: Greek

Calories: 180

Ingredients Method Notes

Ingredients

Cheesecake Base

2 cups Greek yogurt Use plain, unsweetened for best flavor.
3/4 cup cream cheese Let it come to room temperature for easier mixing.
1/2 cup sugar Substitute with honey or a sugar alternative if desired.
3 large eggs Add one at a time for incorporation.
1 teaspoon vanilla extract For flavor enhancement.
1 tablespoon lemon juice Freshly squeezed is best.
1 each graham cracker crust Optional, use gluten-free if needed.
to taste each fresh fruit or whipped cream Optional for topping.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine Greek yogurt, cream cheese, and sugar, and mix until smooth.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and lemon juice.
Pour the mixture into a prepared graham cracker crust if using.

Baking

Bake for 25-30 minutes or until the center is set but slightly jiggly.
Let the cheesecake cool, then refrigerate for at least 2 hours before serving.

Serving

Serve slices of the cheesecake chilled, garnished with a dollop of whipped cream or fresh berries.

Notes

To keep your cheesecake fresh, store it in an airtight container in the refrigerator for up to 5 days. You can freeze it for up to 2 months by wrapping well in plastic and placing it in a freezer-safe container. Thaw in the refrigerator overnight before serving.