Higher-Protein Greek Yogurt Cheesecake Recipe

You guys know I always love finding simple ways to make classic comfort foods a little more nutritious without sacrificing texture or flavor, and this Greek Yogurt Cheesecake is one of my favorite recipes yet!

I wasn’t sure how using Greek yogurt would turn out at first, but after lots of tests and finally getting the recipe perfect, I was completely sold. The filling turns out so smooth and creamy with that signature tangy cheesecake flavor. Plus, the Greek yogurt adds extra protein and lightens things up without compromising the taste or texture! Paired with a buttery almond flour crust and swirls of mixed berries, it’s just as beautiful as it is delicious.

And don’t worry if you’ve never made cheesecake before! This recipe is way easier than you might think. Whether you’re making dessert for a family dinner, bringing it to a summer gathering, or saving slices for an afternoon treat, you guys are going to love this one!

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Why You’ll Love This Recipe

Healthy + High-Protein – Sweetened mostly with maple syrup and just a touch of cane sugar, this Greek yogurt cheesecake is lower in refined sugar than traditional recipes and provides 10 grams of protein!
Perfect Cheesecake Texture – The crust is perfectly crumbly, and the filling stays thick, smooth, and deliciously creamy.
Flavor – Every bite combines a buttery, nutty crust, tangy cheesecake filling, juicy berries, and just the right amount of sweetness.
Great for Sharing – This recipe makes up to 16 generous servings, making it perfect for parties and special occasions.

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Greek Yogurt Cheesecake bars stacked on top of each other.

Ingredients

Crust

Flour – I use a combination of all-purpose flour and almond flour for the base of the crust, giving it structure and a slightly nutty taste. For a gluten-free option, you can use a 1:1 all-purpose gluten-free flour instead of the regular all-purpose flour.
Salt – This enhances the rest of the ingredients and balances the sweetness.
Maple Syrup – Honey also works well here.
Unsalted Butter – Melt the butter before combining the ingredients.

Cheesecake Filling

Cream Cheese – Use brick-style cream cheese, not cream cheese from a tub! Full-fat will create the best taste and texture, but low-fat also works.
Greek Yogurt – Again, full-fat is best. Use plain yogurt for a classic cheesecake taste.
Sweeteners – I use a combination of maple syrup and cane sugar to sweeten the filling and add subtle caramel-like notes.
Eggs – These help bind the filling so it holds its shape. I don’t recommend using a flax egg or egg replacer for the filling, as they will likely make it too dense.
Vanilla – Use high-quality pure vanilla extract for the best results.
Lemon Juice – This adds a bright flavor for a balanced taste. Freshly squeezed lemon juice is best, but bottled lemon juice also works.
Salt – Enhances the rest of the ingredients and balances the sweetness.
Cornstarch – This thickens the filling and helps it set. Tapioca starch is a good substitute!
Topping – Frozen mixed berries are the perfect finishing touch. I used raspberries and blackberries for a sweet-tart flavor and a beautiful swirl, but blueberries or strawberries work well, too.

How to Make This Greek Yogurt Cheesecake Recipe

With no water bath or complicated steps, this is such an easy treat! Before you begin, gather a square baking pan, parchment paper, a large bowl, and a high-speed blender. Here’s how to make the best Greek yogurt cheesecake recipe:

Combine the crust – Mix all the crust ingredients in a large bowl until a smooth dough forms.
Bake the crust – Transfer the dough to a prepared baking pan, spreading it out and pressing it down in an even layer. Bake until lightly golden, and set the crust aside to cool.
Prepare the filling – Blend all the filling ingredients until smooth.
Layer – Pour the filling over the cooled crust, spreading it out in an even layer.
Add toppings – Sprinkle frozen berries over the filling, and use a knife to swirl them into the batter.
Bake – Transfer the cheesecake to the oven, and bake for 1 hour. Then, turn off the heat, crack the oven door, and let the cheesecake cool for 30 minutes. Don’t rush this, or your cheesecake is likely to crack!
Cool – Remove the cheesecake from the oven, and let it cool completely at room temperature.
Chill – Transfer the cheesecake to the fridge to chill. I like to let it chill overnight, but you can get away with 6 hours if needed. Enjoy!

Tips

Use room temperature ingredients. Let the cream cheese, Greek yogurt, and eggs sit out for about 30 minutes before mixing. This creates a smoother batter and helps prevent lumps.
Blend just until the filling is completely smooth. Avoid blending longer than necessary to minimize excess air bubbles, which can lead to cracks.
Don’t skip pre-baking the crust. Baking the crust first helps it stay crisp and prevents it from becoming soggy under the filling.
Keep the berries frozen. There’s no need to thaw them first. Frozen berries hold their shape better and create a prettier swirl without making the batter watery.
Cool gradually. Leaving the cheesecake in the turned-off oven with the door cracked helps prevent sudden temperature changes that can cause cracks.
Use a hot knife for clean slices. Run a sharp knife under hot water, wipe it dry, and clean it between each cut for clean, even slices.

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Greek Yogurt Cheesecake cut into squares.

Variations

Use different berries. Swap the raspberries and blackberries for blueberries, strawberries, cherries, or a frozen mixed berry blend.

Try a different crust. Replace the almond flour crust with a graham cracker, vanilla wafer, or gluten-free cookie crust for a different taste. Feel free to use a store-bought crust to save time!

Add citrus. Mix a little lemon or orange zest into the filling for an extra bright, fresh flavor.

Top it after baking. Instead of swirling berries into the batter, top the chilled cheesecake with fresh berries, homemade berry compote, or a drizzle of honey before serving.

Make it chocolatey. Sprinkle mini chocolate chips into the filling or drizzle melted dark chocolate over the finished cheesecake.

How to Store

Once the cheesecake is chilled and set, cover the baking pan with plastic wrap. Or, transfer leftovers to an airtight container. Greek yogurt cheesecake will stay fresh in the refrigerator for up to 5 days.

You can also freeze individual slices for up to 3 months! Wrap leftover slices tightly in plastic wrap followed by aluminum foil to store. Then, thaw frozen cheesecake in the fridge overnight, and serve it cold.

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Greek Yogurt Cheesecake

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