By Lindy Van Schalkwyk, last updated on December 10, 2022
We have developed the best healthy cheesecake recipe with Greek yogurt. Using Greek yogurt is healthy, budget-friendly, creamy, and delicious.
Regular cheesecakes often use sour cream to add a tanginess and help balance the sometimes overly sweet flavor. However, sour cream is costly and not the healthiest ingredient out there. So, if you are looking to cut down on some calories and increase your nutrient intake, Greek yogurt is the way to go!
Can I substitute Greek Yogurt For Sour Cream In Cheesecake?
You can definitely substitute Greek yogurt for sour cream in any cheesecake recipe. But, only if you are using plain Greek yogurt. You will also find that this yogurt is labeled as “double-thick”, “double cream” or “double fat”. This is all the same product. Plain yogurt won’t add any strange flavors and will add a similar tanginess that sour cream does. You can also just add a teaspoon or two lemon juice to add even more acidity.
This substitute isn’t only used for convenience. While it does make an easy substitute when you cannot find sour cream, it has some other great benefits. First, it is much healthier. Greek yogurt is lower in calories and fat. It also contains a ton of healthy cultures (bacteria) that helps aid in proper digestion. And, furthermore, it is much higher in protein.
You can substitute sour cream with yogurt for a healthy cheesecake recipe using a one-to-one ratio. Both have very similar textures, moisture levels, and flavors. So, definitely give it a try to make a Greek yogurt cheesecake instead.
What You Will Need For This Healthy Cheesecake Recipe With Greek Yogurt
Ingredients for the Graham Cracker Crust
- 2 cup graham crackers, crushed
- 1/3 cup fine white sugar (castor sugar)
- 7 tablespoons salted butter, melted
Ingredients for the Greek Yogurt Cheesecake Filling
- 16 ounces cream cheese, softened
- 2/3 cups fine sugar
- 3 large eggs, room temperature
- 2 cups plain Greek yogurt, room temperature
- 1 teaspoons vanilla extract
- 2 teaspoons freshly squeezed lemon juice
Equipment
- Food processor
- 9-inch round springform pan
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
How To Make This Greek Yogurt Cheesecake
Step 1: Make the Graham Cracker Crust
Place the graham crackers inside a food processor along with the fine sugar. Then, blend the ingredients together until fine crumb forms. Next, while the food processor is running at a low speed, add the melted butter and mix until the ingredients are evenly distributed.
Next, press the crumb into the springform pan. Make sure the crumbs are evenly spread and tightly packed. You can use the bottom of a flat measuring cup to pack the crumb inside.
Then, chill the base inside the fridge for 1-2 hours. This will help firm up the butter and help the batter adhere to the crumb better.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese until it becomes light and fluffy. You can use an electric hand mixer or a stand mixer. The whisk attachment works best, but you can also use the paddle attachment. Once creamed, add the fine sugar and incorporate it well.
Then, set the mixer to a medium speed. Add one egg to the mixture at a time. Beat well between each addition to ensure the eggs are fully incorporated.
Next, fold in the Greek yogurt, vanilla extract, and lemon juice. Your batter should be smooth and completely lump-free.
Step 3: Bake the Cheesecake
Preheat your oven to 325°F (160°C). Once your crust has chilled, remove it from the fridge and bake it for 8-10 minutes in the preheated oven.
Once baked, add your cheesecake filling and bake it for 45-55 minutes or until it has completely set. The inner 1-2-inches of the cake will be slightly jiggly.
Step 4: Cool the Cheesecake
It is crucial to correctly cool your cheesecake. Once the cheesecake has been fully baked, switch off the oven and leave the door open slightly. Allow it to cool inside of the cooling oven for one hour. Then, remove it and cool it at room temperature for another hour. Finally, set the Greek yogurt cheesecake in the fridge for at least 4 hours, but preferably overnight.
Tips and Tricks
- For this recipe, we decided to use our trusted graham cracker cheesecake crumb recipe. It is extremely easy to make, can be used for both baked and unbaked cheesecakes, and only requires 3 ingredients. However, you can also make this oatmeal crust from our Sara Lee Cheesecake recipe. It is equally easy and has a delicious nutty flavor!
- Make sure that all of your ingredients for this light cheesecake recipe are at room temperature before using them. This will help your batter form having lumps and make the ingredients easier to mix. It also ultimately helps prevent cracks from forming in your cheesecake.
- If you don’t have a food processor to make the graham cracker crumb, then you can also crush the crackers inside a bag. Simply place them in a zip-lock or re-sealable bag and bash them using a rolling pin. This is also an excellent way to adjust the texture of the crust by controlling how fine you crush the graham, crackers. Then, combine the crumbs with the other ingredients and keep mixing until a uniform mixture is formed.
- Make sure you properly cool the cheesecake according to our instructions. These steps will help prevent your cheesecake from cracking when it cools. Be patient – it’s worth it!
- For this healthy cheesecake recipe with Greek yogurt, we like to use this delicious Strawberry Topping. It adds a delicious sweet flavor and amazing texture. However, because we have a cheesecake with a pretty neutral flavor, you can use any topping that you like!
Preparation Time and Servings
| Preparation time | Baking time | Cooling time | Serves |
| 30 minutes | 45-55 minutes | 6 hours – overnight | 8-10 |
Final Thoughts
This healthy version of cheesecake using Greek yogurt instead of sour cream is a must-try! And, unlike most “healthy substitutes”, you won’t even notice the difference in taste! Share this recipe with family or friends who might find it helpful. And, let us know in the comments below what you think about it too!
Healthy Cheesecake Recipe With Greek Yogurt
Equipment
- Food processor
- 9-inch round springform pan
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
Ingredients
Ingredients for the Graham Cracker Crust
- 2 cup graham crackers crushed
- 1/3 cup fine white sugar castor sugar
- 7 tablespoons salted butter melted
Ingredients for the Greek Yogurt Cheesecake Filling
- 16 ounces cream cheese softened
- 2/3 cups fine sugar
- 3 large eggs room temperature
- 2 cups plain Greek yogurt room temperature
- 1 teaspoons vanilla extract
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Place the graham crackers inside a food processor along with the fine sugar. Then, blend the ingredients together until fine crumb forms. Next, while the food processor is running at a low speed, add the melted butter and mix until the ingredients are evenly distributed.
- Next, press the crumb into the springform pan. Make sure the crumbs are evenly spread and tightly packed. You can use the bottom of a flat measuring cup to pack the crumb inside.
- Then, chill the base inside the fridge for 1-2 hours. This will help firm up the butter and help the batter adhere to the crumb better.
- In a large mixing bowl, beat the softened cream cheese until it becomes light and fluffy. You can use an electric hand mixer or a stand mixer. The whisk attachment works best, but you can also use the paddle attachment. Once creamed, add the fine sugar and incorporate it well.
- Then, set the mixer to a medium speed. Add one egg to the mixture at a time. Beat well between each addition to ensure the eggs are fully incorporated.
- Next, fold in the Greek yogurt, vanilla extract, and lemon juice. Your batter should be smooth and completely lump-free.
- Preheat your oven to 325°F (160°C). Once your crust has chilled, remove it from the fridge and bake it for 8-10 minutes in the preheated oven.
- Once baked, add your cheesecake filling and bake it for 45-55 minutes or until it has completely set. The inner 1-2-inches of the cake will be slightly jiggly.
- It is crucial to correctly cool your cheesecake. Once the cheesecake has been fully baked, switch off the oven and leave the door open slightly. Allow it to cool inside of the cooling oven for one hour. Then, remove it and cool it at room temperature for another hour. Finally, set the Greek yogurt cheesecake in the fridge for at least 4 hours, but preferably overnight.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.