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Greek Yogurt Cheesecake bars stacked on top of each other.
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Greek Yogurt Cheesecake

This might just be the BEST cheesecake I've ever had, and the fact that it's made with Greek yogurt for a higher protein dessert is a dream come true! I've made this easy Greek Yogurt Cheesecake for my book club and as a yummy dessert to have around the house, and it's always such a hit. It's high protein, lower in sugar, and so good! It has a sweet, buttery crust, a thick and creamy filling, a deliciously tangy flavor, and a pop of color and sweetness from the berries. A single slice has 10 grams of protein, but you'd never guess that it's secretly healthy!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Inactive Time 6 hours 30 minutes
Total Time 7 hours 55 minutes
Servings 12 -16 Bars or Slices
Calories 205kcal
Author Christine McMichael

Equipment

Ingredients

Crust:

  • 1 cup all-purpose flour spooned and leveled
  • 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 2 Tablespoons maple syrup
  • 4 Tablespoons unsalted butter melted

Cheesecake:

  • 8 ounce block cream cheese
  • 2 cups 4% plain Greek yogurt
  • 1/4 cup maple syrup
  • 1/4 cup cane sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 Tablespoons cornstarch

Topping:

  • 1 cup frozen berries

Instructions

  • Preheat the oven to 350°F.
  • Line an 8”x8” square baking pan with parchment paper. Grease with avocado oil spray.
  • In a large bowl, combine the purpose flour, almond flour, salt, maple syrup and melted butter and mix until a dough forms.
  • Transfer the mixture to the prepared pan and press down into an even layer.
  • Bake for 10 minutes, then let cool for at least 15 minutes.
  • Combine the cheesecake ingredients in a high-speed blender and blend until smooth.
  • Pour the cheesecake batter over the cooked crust and spread into an even layer.
  • Sprinkle the frozen berries on top and swirl into the batter with a knife.
  • Bake in the center rack of the oven for 1 hour. After baking, turn off the oven, slightly open the oven door, and leave the cheesecake in the oven for 30 minutes.
  • Remove cheesecake from the oven and let cool completely on the counter. Refrigerate for at least 6 hours (or best overnight) before serving.
  • Slice and enjoy!

Video

Nutrition

Serving: 1Bar | Calories: 205kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 255mg | Potassium: 154mg | Fiber: 1g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 0.5mg | Calcium: 133mg | Iron: 1mg