Greek Yogurt Cheesecake – Light, Creamy & High Protein

This Greek Yogurt Cheesecake is everything you love about classic cheesecake—ultra-creamy, tangy, and sweet—with a lighter, protein-rich twist. Perfect for easy dessert recipes, holiday gatherings, or when you’re craving something indulgent yet wholesome, this recipe strikes the perfect balance of rich flavor and feel-good ingredients.

The combination of velvety cream cheese and full-fat Greek yogurt creates a cloud-like texture, while lemon juice adds a fresh pop of brightness. No crust required—just pure, cheesecake bliss.

Why You’ll Love This Greek Yogurt Cheesecake

Lightened-up with protein-rich Greek yogurt
Naturally gluten-free (no crust!)
Creamy, smooth texture with a tangy finish
Easy to make with simple ingredients
Perfect base for toppings like berries, honey, or granola
Crowd-pleasing for holidays, brunches, and showers

Ingredient Breakdown

Greek Yogurt: Adds richness, tang, and a boost of protein while keeping the texture light and fluffy.
Cream Cheese: Delivers classic cheesecake creaminess and structure.
Granulated Sugar: Sweetens the filling and balances the tart yogurt.
Vanilla Extract: Rounds out the flavors with warm, aromatic depth.
Lemon Juice: Brightens the flavor and cuts through the richness.
Eggs: Bind the mixture and help it set into a firm yet silky texture.

Ingredients

2 cups full-fat Greek yogurt
8 oz cream cheese, softened
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons freshly squeezed lemon juice
3 large eggs

Step-by-Step Instructions

Preheat & Prepare the Pan
Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release.
Blend the Cream Cheese & Yogurt
In a large bowl, use an electric mixer to beat the softened cream cheese and Greek yogurt until completely smooth and lump-free.
Incorporate Flavorings
Add the granulated sugar, vanilla extract, and lemon juice. Beat until the mixture is silky and well combined.
Add Eggs Gradually
Add the eggs one at a time, beating on low speed after each addition until fully incorporated. Don’t overmix to avoid cracks.
Bake the Cheesecake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until the edges are set and the center has a slight jiggle.
Cool & Chill
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture and flavor.
Serve & Enjoy
Slice and serve chilled with fresh berries, honey drizzle, or lemon zest if desired.

Pro Tips for Perfect Cheesecake

Use full-fat yogurt for the creamiest texture and richest flavor.
Room temperature ingredients blend more easily and prevent lumps.
Avoid overmixing the eggs to prevent the cheesecake from puffing and cracking.
Chill thoroughly before slicing—this helps the cheesecake set up cleanly.
Use a water bath if you want extra insurance against cracks (optional).

Ingredient Swaps & Variations

Crust it up: Add a graham cracker or almond flour crust if desired.
Flavor it up: Mix in 1/2 tsp almond extract or swap vanilla with maple for a twist.
Go citrusy: Add lemon or orange zest to the filling.
Fruit topping: Spoon on macerated berries or homemade compote.
Make it mini: Bake in muffin tins for single-serving cheesecakes (adjust bake time to 20–25 minutes).

Serving Suggestions

Serve with a drizzle of honey and a sprinkle of granola for a brunch-worthy treat.
Top with fresh strawberries or blueberries for a refreshing summer dessert.
Pair with hot tea or espresso for an elegant finish to dinner.
Add a dusting of powdered sugar for a bakery-style presentation.

Make Ahead + Storage Tips

Make ahead: Bake the day before and chill overnight for best results.
Storage: Store tightly covered in the fridge for up to 5 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Best enjoyed cold, but can be gently warmed in the microwave for a softer texture.

Frequently Asked Questions

Can I use low-fat Greek yogurt?
Yes, but full-fat yogurt gives the best texture. Low-fat versions may yield a thinner, less creamy result.

Why did my cheesecake crack?
Overbaking or overmixing can cause cracks. Try using a water bath and avoid opening the oven door too early.

Do I need a crust?
No crust is required for this recipe, but you can add one if you prefer a traditional base.

Can I bake this in a regular pan?
A springform pan is ideal, but you can use a deep pie dish if needed—just grease well and monitor baking time.

Can I sweeten it with honey or maple syrup?
Yes, but reduce the liquid elsewhere slightly and expect a different flavor profile.

Notes

For best results, use room temperature ingredients.
If using a crust, prebake it for 10 minutes before adding the filling.
Let the cheesecake cool gradually to avoid sinking in the center.
Great gluten-free option when made crustless.