Why You’ll Love This Recipe

I enjoy this recipe because it combines the richness of cream cheese with the light, tangy taste of Greek yogurt. The filling is smooth and velvety, the crust is buttery and crisp, and the cheesecake pairs beautifully with fresh fruit or a simple berry sauce. I also appreciate that it can be made ahead of time, making dessert preparation much easier.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
1 cup plain Greek yogurt
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1 teaspoon lemon zest (optional)

Directions

I preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
I combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
I press the crumb mixture firmly into the bottom of the prepared pan.
I bake the crust for 8 to 10 minutes, then let it cool while I prepare the filling.
I beat the softened cream cheese until smooth before mixing in the Greek yogurt and sugar.
I add the eggs one at a time, mixing on low speed after each addition.
I stir in the vanilla extract, lemon juice, flour, and lemon zest if I am using it.
I pour the filling over the cooled crust and smooth the top.
I bake the cheesecake for 45 to 55 minutes, or until the edges are set and the center still has a slight jiggle.
I turn off the oven, leave the door slightly open, and let the cheesecake cool inside for about 1 hour.
I refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing and serving.

Servings and Timing

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Time: 5 hours
Total Time: About 6 hours 15 minutes

Variations

I top the cheesecake with fresh strawberries, blueberries, or raspberries before serving.
I drizzle homemade berry sauce or caramel sauce over each slice.
I use honey instead of part of the granulated sugar for a subtle floral sweetness.
I add a teaspoon of almond extract for a different flavor profile.
I make a chocolate version by mixing a few tablespoons of unsweetened cocoa powder into the filling.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices or the whole cheesecake, wrapped tightly, for up to 3 months. I thaw frozen cheesecake overnight in the refrigerator before serving. Since cheesecake is best enjoyed chilled, I do not reheat it.

FAQs

Can I use non-fat Greek yogurt?

Yes. I can use non-fat Greek yogurt, but I find that full-fat Greek yogurt produces a creamier and richer cheesecake.

Why did my cheesecake crack?

I avoid overmixing the batter and overbaking the cheesecake. Allowing it to cool gradually in the oven also helps reduce cracking.

Can I make this cheesecake ahead of time?

Yes. I often prepare it a day in advance because the flavor and texture improve after chilling overnight.

Can I use flavored Greek yogurt?

I prefer plain Greek yogurt because it gives me better control over the sweetness and flavor of the finished cheesecake.

How do I know when the cheesecake is done baking?

I look for set edges with a center that still jiggles slightly when I gently shake the pan. It continues to firm up as it cools.

Conclusion

I find Greek Yogurt Cheesecake to be a wonderful balance of creamy richness and refreshing tanginess. It is an easy dessert that looks impressive and tastes incredible with a variety of toppings. Whether I serve it for a special celebration or simply as a weekend treat, this cheesecake always becomes one of my favorite homemade desserts.

Greek Yogurt Cheesecake

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Greek Yogurt Cheesecake is a lighter take on the classic dessert with a rich, creamy texture and a pleasantly tangy flavor. The buttery graham cracker crust pairs perfectly with the smooth filling for an elegant dessert that’s ideal for any occasion.

Author: Laura
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 6 hours 15 minutes
Yield: 10 slices
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
Mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan.
Bake the crust for 8 to 10 minutes, then let it cool while preparing the filling.
Beat the softened cream cheese until smooth, then mix in the Greek yogurt and sugar.
Add the eggs one at a time, mixing on low speed after each addition.
Stir in the vanilla extract, lemon juice, flour, and optional lemon zest until just combined.
Pour the filling over the cooled crust and smooth the top.
Bake for 45 to 55 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven, leave the door slightly open, and cool the cheesecake inside the oven for 1 hour.
Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

Top with fresh strawberries, blueberries, raspberries, or a berry sauce before serving.
Drizzle with caramel sauce for extra indulgence.
Replace part of the sugar with honey for a subtle floral sweetness.
Add almond extract or cocoa powder to create different flavor variations.
Store covered in the refrigerator for up to 5 days.
Freeze tightly wrapped slices or the whole cheesecake for up to 3 months and thaw overnight in the refrigerator.
Serve chilled for the best flavor and texture.

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 21 g
Sodium: 260 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 95 mg