Greek Yogurt Cheesecake

Say hello to the most creamy Greek Yogurt Cheesecake! This healthy cheesecake is made with an easy graham cracker crust and topped with a homemade raspberry swirl.

We Love Greek Yogurt Cheesecake

Is there anything better than a bite of creamy cheesecake? Absolutely not! And that’s exactly why we developed this delicious healthy cheesecake recipe.

Did you know that 5 oz. Greek yogurt has 14g protein in it? Greek yogurt adds a delicious tartness to any cheesecake recipe and is a great healthy alternative to cream cheese. We mix the two together and it is a match made in heaven.

• Use a stand mixer:  We highly recommend using a Kitchen Aid, but any brand will do. A stand mixer is best because it is consistent and your arm won’t get tired.
• Don’t have graham cracker crumbs? To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb – about 30-45 seconds. 

• Make sure your cream cheese is softened: Starting with softened cream cheese will ensure that your filling is creamy with no clumps!

Don’t Skip These Tips!

• Be sure your cream cheese and eggs are room temperature.
• Do not over mix your batter.
• Don’t skip the 1 hour cooling down in the oven.

What You Need for Greek Yogurt Cheesecake

There are 3 elements of this Greek yogurt cheesecake — the crust, the filling and the raspberry sauce. Let’s see what you need:

Crust

• Graham cracker crumbs
• Melted butter 
• Vanilla extract

Raspberry Sauce

• Fresh raspberries
• Water
• Honey 
• Vanilla 
• Pinch of salt 
• Cornstarch

Filling

• Full fat cream cheese
• Plain Greek yogurt 
• Honey 
• Vanilla extract
• Large eggs 

How to Make Greek Yogurt Cheesecake

Need not be intimidated by the longer instructions for this Greek yogurt cheesecake recipe! We’ve split up the steps into 3 parts: the crust, the filling and the raspberry topping.

1. Prep and preheat: First, preheat the oven to 350ºF and grease a 9-inch springform pan. 
2. Make Graham Cracker Crumbs: Place the graham crackers into a high-speed food processor and process until graham cracker crumbs are formed. Measure out 3 cups and then place back into the food processor. Add the melted butter and vanilla into the food processor and pulse until a crumble has formed — this will be your cheesecake crust!
3. Form Crust: Pour the graham cracker mixture into the springform pan and use a spatula or a measuring cup to form a crust. Try to press the crust down and then up the sides of the pan about ½ inch so the graham cracker crust can hold the cheesecake filling. 
4. Bake Crust: Bake the graham cracker crust for 5 minutes at 350ºF and then remove and set aside to cool. 

1. Heat Raspberries: Prepare the raspberry sauce by placing the fresh raspberries, ¼ cup water, and 1 tablespoon of honey into a small saucepan. Stir everything together over medium/high heat and bring to a boil. 
2. Smash Raspberries: When the water has boiled, turn the heat to low and smash the raspberries down with a wooden spoon creating a jam. 
3. Add Vanilla: Add the vanilla and pinch of salt to the pot and stir. Then let the mixture simmer for 5 minutes. 
4. Add Cornstarch: Next, dissolve the cornstarch into the remaining ¼ cup of water so that there are no cornstarch lumps.  Add the cornstarch mixture to the sauce pan and mix (the mixture should begin to thicken as you stir). 
5. Let Simmer: Let the mixture simmer over low heat for another 5 minutes. This will smell absolutely DELICIOUS 😀
6. Sieve Sauce: Remove the raspberry sauce from heat and pour the sauce through a fine mesh strainer catching the seeds in the strainer and allowing a smooth raspberry sauce to be caught in a bowl.
7. Set Aside: Set the raspberry sauce aside and discard the seeds. 

Prepare Water Bath

Place a roasting pan or baking sheet with sides into the oven and fill with about 1-2 inches of water. The pan will heat and the water will come to temperature while you make the cheesecake filling. 

Make Cream Cheese Mixture

1. Make Cream Cheese Mixture: Prepare the cheesecake filling by placing the softened cream cheese into a stand mixer and mix on medium speed until the cream cheese is completely smooth. Scrape the sides of the bowl and then add the Greek yogurt, honey, and vanilla to the cream cheese. Mix on medium/high speed until the mixture is light and fluffy. Finally, scrape the sides of the bowl one last time and make sure that all of the ingredients are combined. Feel free to taste test 😀
2. Add Eggs: Add one egg at a time to the cream cheese mixture beating over low speed. When each egg has been just incorporated into the mixture you add the next egg. When you add the third egg, turn the mixer off when it is mixed into the batter.
3. Wrap Springform Pan: Prepare the cheesecake by first wrapping the springform pan with aluminum foil. Why? You do this step to keep water from leaking into the bottom of your pan when your cheesecake is baking in the water bath in the oven. 
4. Pour Cheesecake Filling over Crust: Then, pour the cheesecake filling into the springform pan. Pro tip: Shake the pan to be sure the filling is evenly distributed. 
5. Drizzle & Swirl Raspberry Sauce: Set aside ¼ cup of the raspberry sauce for later and then drizzle the rest of the raspberry sauce over the cheesecake in a checkerboard-like design. Use a toothpick to swirl the cheesecake and sauce together into a fun swirl design. Have fun with this!

How long do you bake Greek yogurt cheesecake?

Place the springform pan into the water bath in the oven and bake for 60 minutes. 

How can I tell if it’s done? When the cheesecake is done there will be a slight jiggle to the cheesecake but it won’t be liquid-y. 

Once your cheesecake is done baking do these 3 things…

Cool Cheesecake in the Oven

Turn the heat off in your oven and crack the oven door so that the cheesecake can cool slowly with the oven (about 60 minutes). This will ensure you won’t end up with a crack on top of the cheesecake! 

Let Set in Fridge

Remove cheesecake from the oven and remove the tin foil from the springform pan., and then place in the fridge to set for at least 1 hour. 

Drizzle & Enjoy

Remove the cheesecake from the fridge, take off the sides of the springform pan and serve each slice with a drizzle of the leftover raspberry sauce. 

Toppings for Greek Yogurt Cheesecake

We love topping this healthy cheesecake with MORE raspberry drizzle!

Other topping ideas:

• Whipped cream
• Fresh berries
• Chocolate syrup
• Caramel drizzle

To store this Greek yogurt cheesecake, cover the it with plastic wrap right in the spring form pan, and place it in the refrigerator for up to 7 days.

Freezing a cheesecake is very simple! If you’d like to freeze your healthy cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.