Classic Creamy Greek Yogurt Cheesecake Recipe

Say hello to the creamiest Greek Yogurt Cheesecake — a lighter, healthier take on a classic dessert. This recipe uses a simple graham cracker crust, a smooth cream cheese and Greek yogurt filling, and a bright homemade raspberry swirl that adds color and a fresh fruity flavor.

We Love Greek Yogurt Cheesecake

Cheesecake is one of those desserts that feels indulgent, but by replacing some of the cream cheese with plain Greek yogurt, you can lighten the texture and add protein without sacrificing creaminess. Greek yogurt adds a pleasant tang and helps create a smoother, silkier filling. For reference, about 5 oz of many plain Greek yogurts contains roughly 14 g of protein, so swapping a portion of the cream cheese for Greek yogurt boosts nutrition while keeping the dessert satisfying.

Before Making this Healthy Cheesecake

• Stand mixer recommended: A stand mixer delivers consistent results and keeps the filling lump-free. A hand mixer will work in a pinch.
• Make graham cracker crumbs easily: Pulse whole graham crackers in a food processor until fine. If you don’t have a food processor, place crackers in a sealed bag and crush with a rolling pin.
• Soften the cream cheese: Room-temperature cream cheese blends smoothly with no lumps.

Don’t Skip These Tips

• Bring cream cheese and eggs to room temperature before mixing.
• Mix the batter only until combined — overmixing can cause cracks and a dense texture.
• After baking, cool the cheesecake slowly in the oven with the door cracked for about an hour to reduce cracking.

What You Need for Greek Yogurt Cheesecake

This cheesecake has three components: the crust, the filling, and the raspberry sauce. The ingredient groups below show what you’ll need for each section.

Crust

• Graham cracker crumbs (about 3 cups)
• Melted butter (8 tablespoons)
• Vanilla extract (1 teaspoon)

Raspberry Sauce

• Fresh raspberries (1 pint)
• Water (½ cup, divided)
• Honey (1 tablespoon)
• Vanilla (1 teaspoon)
• Pinch of salt
• Cornstarch (about 2.5 teaspoons)

Filling

• Full-fat cream cheese (24 oz; three 8-oz bricks), softened
• Plain Greek yogurt (1 cup; 2% or 5%)
• Honey (½ cup)
• Vanilla extract (1 teaspoon)
• Large eggs (3), room temperature

How to Make Greek Yogurt Cheesecake

Follow the steps below organized by component: crust, raspberry sauce, and cheesecake. The method is straightforward if you prepare ingredients and follow the tips above.

For the Crust

1. Prep: Preheat oven to 350°F and grease a 9-inch springform pan.
2. Make crumbs: Pulse graham crackers into fine crumbs. Measure 3 cups, then return to the processor with melted butter and vanilla; pulse until a sandy crumble forms.
3. Form crust: Press the crumb mixture into the bottom of the springform pan and up the sides about ½ inch to create a sturdy edge.
4. Bake: Bake the crust for 5 minutes, then remove and let cool while preparing the filling.

For the Raspberry Sauce

1. Combine raspberries, ¼ cup water, and 1 tablespoon honey in a small saucepan over medium-high heat. Bring to a boil.
2. Reduce heat and mash the raspberries with a spoon to form a jam.
3. Add vanilla and a pinch of salt, simmer for about 5 minutes.
4. Mix the cornstarch into the remaining ¼ cup water until smooth, then stir into the sauce to thicken. Simmer another 5 minutes.
5. Remove from heat and strain through a fine mesh sieve to remove seeds, pressing the pulp to extract the smooth sauce. Discard seeds and reserve the sauce; set aside ¼ cup for serving.

For the Cheesecake

Prepare a Water Bath

Place a roasting pan or deep baking sheet in the oven and fill with 1–2 inches of water. Wrapping the bottom of the springform pan in aluminum foil prevents water from leaking in during baking. The water bath helps the cheesecake bake evenly and reduces cracking.

Make the Cream Cheese Mixture

1. Beat softened cream cheese in a stand mixer on medium speed until smooth. Scrape the bowl.
2. Add Greek yogurt, honey, and vanilla; beat on medium-high until light and fluffy. Scrape the bowl again.
3. Add eggs one at a time on low speed, mixing until just incorporated. Stop when the last egg is combined — do not overmix.
4. Wrap the springform pan base with foil, pour the filling over the cooled crust, and gently shake to level.
5. Reserve ¼ cup of the raspberry sauce, then drizzle the remaining sauce over the filling in a checkerboard pattern. Use a toothpick to create swirls for a marbled top.
6. Place the springform pan into the water bath and bake at 350°F for 60 minutes. The center should have a slight jiggle but not be liquid.

After Baking: 3 Important Steps

Cool Slowly in the Oven

Turn the oven off and crack the door. Let the cheesecake cool inside the oven for about 60 minutes to prevent cracks.

Chill to Set

Remove from oven, unwrap the foil, and refrigerate for at least 1 hour (longer is fine). This helps the texture set and improves slicing.

Finish and Serve

Remove the cheesecake from the fridge, release the springform sides, and slice. Drizzle each slice with the reserved raspberry sauce and add fresh berries or whipped cream if desired.

Topping Ideas

The raspberry drizzle is our favorite finish, but other great options include:

• Fresh berries
• Whipped cream
• Chocolate or caramel drizzle
• Toasted nuts for crunch

How to Store Cheesecake

Keep the cheesecake covered (wrap in plastic wrap or place in an airtight container) in the refrigerator for up to 7 days.

How to Freeze Cheesecake

To freeze, cool the cheesecake completely, wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Nutrition (Approximate per serving)

Calories: 457 kcal; Carbohydrates: 36 g; Protein: 9 g; Fat: 31 g; Fiber: 3 g; Sugar: 20 g. Nutrition values are estimates and should be used as a guideline.