Go Back

Low-Calorie Greek Yogurt Cheesecake - Light, Creamy, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Greek yogurt (2% or nonfat), 2 cups (plain, unsweetened)
  • Light cream cheese, 8 oz (room temperature)
  • Large eggs, 2
  • Granulated sweetener, 1/2 to 3/4 cup (sugar, coconut sugar, or a zero-calorie option like monk fruit/erythritol)
  • Vanilla extract, 2 teaspoons
  • Lemon zest, 1 teaspoon (optional but brightens the flavor)
  • Lemon juice, 1 tablespoon
  • Cornstarch, 2 tablespoons (or arrowroot)
  • Pinch of salt
  • Graham crackers, 1 1/2 cups crushed (use light or reduced-fat if preferred)
  • Light butter or regular butter, 3 tablespoons (melted)
  • Plain low-fat milk, 2 tablespoons (optional, for a silkier batter)
  • Fresh berries or a light fruit compote for topping (optional)

Method
 

  1. Prep your pan. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat your oven to 325°F (160°C).
  2. Make the crust. Stir crushed graham crackers with melted butter and a pinch of salt until the mixture looks like damp sand. Press it evenly into the bottom of the pan. Bake for 8 minutes, then let it cool while you make the filling.
  3. Drain the yogurt (if needed). If your Greek yogurt seems loose, set it in a fine-mesh strainer lined with a coffee filter for 20–30 minutes to remove excess whey. This helps your cheesecake set firm.
  4. Blend the filling base. In a large bowl, beat the light cream cheese until smooth and lump-free. Add the sweetener and beat again until fluffy.
  5. Add yogurt and flavor. Whisk in the Greek yogurt, vanilla, lemon zest, and lemon juice until the mixture is creamy. Don’t overmix—just combine.
  6. Thicken gently. Sprinkle in the cornstarch and a pinch of salt. Mix on low until fully incorporated. If the batter looks very thick, add up to 2 tablespoons of milk for a silky pourable texture.
  7. Incorporate eggs. Add the eggs one at a time, mixing on low just until combined. Scrape the bowl to catch any streaks. Avoid whipping in a lot of air.
  8. Pour and smooth. Pour the filling over the cooled crust and tap the pan lightly on the counter to release air bubbles. Smooth the top with a spatula.
  9. Bake low and slow. Bake at 325°F (160°C) for 35–45 minutes. The edges should look set while the center still jiggles slightly like Jell-O. Avoid overbaking.
  10. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes. Then remove and cool to room temperature.
  11. Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. This step is crucial for clean slices and best texture.
  12. Top and serve. Add fresh berries or a light fruit sauce just before serving. Slice with a warm, clean knife for neat edges.