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Meta TitleThe Best Greek Yogurt Cheesecake {healthier!} • Fit Mitten Kitchen
Meta DescriptionHealthier Greek Yogurt Cheesecake! We're changing a few ingredients to lighten up this classic dessert like using part greek yogurt and less sugar. Gluten free friendly.
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Time for a healthier Greek Yogurt Cheesecake ! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. Table of Contents The Best Healthy Cheesecake Recipe Ingredients for Healthier Cheesecake Room Temperature Ingredients The Water Bath Cooling + Chill Time Make Ahead The Toppings How to Make a Berry Compote Healthier Greek Yogurt Cheesecake More Healthy Cheesecake Recipes ASK and you SHALL RECEIVE. I recently asked on Instagram if you would be interested in more cheesecake recipes. To my surprise loads of people said YES. On second thought I don’t know why I was surprised – cheesecake is delicious. We’re putting the Fit Mitten Kitchen spin on the classic dessert by changing up a few things to make this cheesecake a touch lighter, a bit healthier and using less sugar than your average cheesecake recipe. But don’t worry – it’s still amazing! And quickly becoming an internet favorite. The Best Healthy Cheesecake Recipe We’re doing part Greek yogurt, part cream cheese ! This combination lightens up the dessert quite a bit but you still get the classic cheesecake taste. Of course there is nothing wrong with a traditional cheesecake – all about balance and moderation – but if I can swap some ingredients and lessen the sugar amount I always like to give it a go. Sometimes it works, other times the real deal is preferred. But really I don’t think you’ll miss the original version when you make this greek yogurt cheesecake. Ingredients for Healthier Cheesecake cream cheese (low fat or regular) – cream cheese is a must, obviously. plain Greek yogurt (0% or 2%) – I recommend 2% for a richer flavor but 0% works as well. granulated sugar – a little less in comparison to original cheesecake. If looking for more of a keto cheesecake recipe, try using a stevia 1:1 blend. eggs – you need eggs in cheesecake to help provide structure and to get the cheesecake to set properly. vanilla extract & lemon juice – for flavor and a bit of tang that is a must in a cheesecake recipe. graham crackers – the traditional base for a graham cracker crust. If looking to make this gluten-free, use gluten free graham crackers. If looking to make grain-free, use crunchy cookies (i.e. Simple Mills). butter – to help bind the graham cracker crumbs and adds flavor. This Greek yogurt cheesecake really doesn’t require a ton of ingredients and it’s fairly simple to make. But there are some *do not skip* steps involved for you to get the best possible outcome for this dessert… Room Temperature Ingredients Have you ever tried to make a cream cheese dessert and tried to speed the process up by just using the cream cheese straight from the fridge? It doesn’t work. You must must MUST use room temperature ingredients here. The Greek yogurt, cream cheese, and eggs all need to sit out at room temperature prior to combining – I probably waited a good hour until I started this step. If you don’t wait for those ingredients to come to room temperature, you’ll end up with a lumpy mess and that is no good. The Water Bath What is a water bath? A water bath is used to help create a steamy environment for the cheesecake and it helps prevent the cheesecake from cracking. I learned that from Sally in this post , when I was making the peanut butter cheesecake last year.  While you can technically skip the water bath, you may end up with cracking. If you’re looking to cover the top of the cheesecake with a ganache or fruit, you may not necessarily care. But if you’re a little type A and strive for perfection, give the water bath a try. It’s a small additional step that will make sure your cheesecake doesn’t crack when baking. Cooling + Chill Time Make sure you give your cheesecake enough time to get to room temperature, then chill in the fridge . Because the Greek yogurt makes this cheesecake a little on the lighter side, it is not as dense as a normal cheesecake recipe and really needs a full eight hours in the fridge before cutting into. Make Ahead What’s great about cheesecake is it can be prepped ahead of time. You can make the crust one day, and the cheesecake portion the next and then have it chill the day before you need it. Or you can start mid-morning and have this Greek yogurt cheesecake ready for dinner time. The Toppings Topping choices are endless when it comes to plain cheesecake. You could do fresh fruit, salted caramel, chocolate sauce, ganache, etc. I opted for a berry compote here and it was the perfect addition, in my opinion. How to Make a Berry Compote You simply just cook down fruit with a little bit of lemon or orange juice. I added chia seeds to help thicken the compote a bit (instead of adding something like flour or cornstarch) so I like to think of it as a fun health boost. Berries = antioxidants = superfoods = this greek yogurt cheesecake is officially healthy. I kid, I kid. Want to Save This Recipe? Enter your email & I’ll send it to your inbox. 4.92 from 56 votes Servings 16 for the crust ▢ 1 ½ cups graham cracker crumbs , gluten-free if needed (about 10-11 sheets) ▢ 5 tablespoons unsalted butter , melted ▢ 1 tablespoon granulated sugar for the filling ▢ 2 blocks cream cheese , 16 ounces, room temperature (low fat or regular) ▢ 1 ¾ cups plain Greek yogurt , room temperature (2% preferred) ▢ ⅔ cup granulated sugar ▢ 3 large eggs ▢ 1 teaspoon vanilla extract ▢ 2 teaspoons lemon juice Simple Berry Compote ▢ 1 ½ cups total strawberries and blueberries , or mix with raspberries ▢ 2 tablespoons lemon juice ▢ ½ tablespoon chia seeds , optional but thickens the mixture Preheat oven to 350ºF, prepare water bath pan and wrap 9" springform pan tightly with foil; set aside. Make crust: In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into the bottom of 9" springform pan – use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF Make cheesecake filling: Meanwhile prepare the cheesecake filling. Using the paddle attachment of a stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. Try not to overmix here. Stop mixing as soon as last egg is incorporated. Pour cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1" hot water. Bake: Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm. Cool: Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours. Make berry compote: For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake. ★ Last step! If you make this, please leave a review letting us know how it was! GREEK YOGURT: I used Tillamook 0% plain Greek yogurt, which isn’t nearly as tart as other 0% fat yogurts. If possible, use 2% of full-fat. SUGAR: I  opted to cut the sugar down to ⅔ cup for this recipe. If using a tart 0% yogurt, you may want to use ¾ cup sugar. If you decide to use vanilla yogurt, you could ust ⅔ cup sugar or even ½ cup sugar. ROOM TEMPERATURE: Room temperature ingredients are not optional, everything must be the same temperature (eggs, Greek yogurt and cream cheese) to ensure a smooth cheesecake batter with no lumps. MAKE AHEAD: Cheesecake can be prepped a day in advance. Keep chilled just before serving. Nutrition approximate; calculated with 2% yogurt and full-fat cream cheese. Serving: 1 piece , Calories: 187 kcal (9%) , Carbohydrates: 15 g (5%) , Protein: 6 g (12%) , Fat: 12 g (18%) , Saturated Fat: 7 g (44%) , Polyunsaturated Fat: 2 g , Cholesterol: 66 mg (22%) , Sodium: 201 mg (9%) , Fiber: 1 g (4%) , Sugar: 12 g (13%) More Healthy Cheesecake Recipes Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashle y
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We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. ![straight on view of berry compote over piece of greek yogurt cheesecake.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-8.jpg) Table of Contents Toggle - [The Best Healthy Cheesecake Recipe](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_best_healthy_cheesecake_recipe) - [Ingredients for Healthier Cheesecake](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#ingredients_for_healthier_cheesecake) - [Room Temperature Ingredients](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#room_temperature_ingredients) - [The Water Bath](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_water_bath) - [Cooling + Chill Time](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#cooling_chill_time) - [Make Ahead](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#make_ahead) - [The Toppings](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_toppings) - [How to Make a Berry Compote](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#how_to_make_a_berry_compote) - [Healthier Greek Yogurt Cheesecake](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#healthier_greek_yogurt_cheesecake) - [More Healthy Cheesecake Recipes](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#more_healthy_cheesecake_recipes) ASK and you SHALL RECEIVE. I recently asked on Instagram if you would be interested in more cheesecake recipes. To my surprise loads of people said YES. *On second thought I don’t know why I was surprised – cheesecake is delicious.* We’re putting the Fit Mitten Kitchen spin on the classic dessert by changing up a few things to make this cheesecake a touch lighter, a bit healthier and using less sugar than your average cheesecake recipe. But don’t worry – it’s still amazing! And quickly becoming an internet favorite. ## The Best Healthy Cheesecake Recipe We’re doing **part Greek yogurt, part cream cheese**! This combination lightens up the dessert quite a bit but you still get the classic cheesecake taste. Of course there is nothing wrong with a traditional cheesecake – all about balance and moderation – but if I can swap some ingredients and lessen the sugar amount I always like to give it a go. Sometimes it works, other times the real deal is preferred. But really I don’t think you’ll miss the original version when you make this greek yogurt cheesecake. ![side view of cheesecake piece on teal plate with berry compote dripping down.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-6.jpg) ## Ingredients for Healthier Cheesecake - **cream cheese** (low fat or regular) – cream cheese is a must, obviously. - **plain Greek yogurt** (0% or 2%) – I recommend 2% for a richer flavor but 0% works as well. - **granulated sugar** – a little less in comparison to original cheesecake. If looking for more of a keto cheesecake recipe, try using a stevia 1:1 blend. - **eggs** – you need eggs in cheesecake to help provide structure and to get the cheesecake to set properly. - **vanilla** **extract & lemon juice – for flavor** and a bit of tang that is a must in a cheesecake recipe. - **graham crackers** – the traditional base for a graham cracker crust. If looking to make this gluten-free, use gluten free graham crackers. If looking to make grain-free, use crunchy cookies (i.e. Simple Mills). - **butter** – to help bind the graham cracker crumbs and adds flavor. ![overhead view of cheesecake crust in springform pan.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-2.jpg) This Greek yogurt cheesecake really doesn’t require a ton of ingredients and it’s fairly simple to make. But **there are some \*do not skip\* steps involved for you to get the best possible outcome** for this dessert… ## Room Temperature Ingredients Have you ever tried to make a cream cheese dessert and tried to speed the process up by just using the cream cheese straight from the fridge? It doesn’t work. You must must **MUST use room temperature ingredients** here. The **Greek yogurt, cream cheese, and eggs all need to sit out at room temperature prior to combining**– I probably waited a good hour until I started this step. If you don’t wait for those ingredients to come to room temperature, you’ll end up with a lumpy mess and that is no good. ![ingredients measured out for a cheesecake recipe with greek yogurt.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-1.jpg) ## The Water Bath What is a water bath? **A water bath is used to help create a steamy environment for the cheesecake and it helps prevent the cheesecake from cracking.** *I learned that from [Sally](http://sallysbakingaddiction.com/) in [this post](https://sallysbakingaddiction.com/2014/05/24/prevent-cracks-cheesecake/), when I was making the peanut butter cheesecake last year.* While you can technically skip the water bath, you may end up with cracking. **If you’re looking to cover the top of the cheesecake with a ganache or fruit, you may not necessarily care.** But if you’re a little type A and strive for perfection, give the water bath a try. It’s a small additional step that will make sure your cheesecake doesn’t crack when baking. ![overhead view of cheesecake in water bath pan.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-3.jpg) ## Cooling + Chill Time Make sure you **give your cheesecake enough time to get to room temperature, then chill in the fridge**. Because the Greek yogurt makes this cheesecake a little on the lighter side, it is not as dense as a normal cheesecake recipe and really **needs a full eight hours in the fridge before cutting** into. [![view of sliced cheesecake on springform pan base.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-4.jpg)](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-4.jpg) ## Make Ahead What’s great about cheesecake is it can be prepped ahead of time. You can make the crust one day, and the cheesecake portion the next and then have it chill the day before you need it. Or you can start mid-morning and have this Greek yogurt cheesecake ready for dinner time. ## The Toppings Topping choices are endless when it comes to plain cheesecake. You could do **fresh fruit, salted caramel, chocolate sauce, ganache,** etc. I opted for a berry compote here and it was the perfect addition, in my opinion. ![overhead view of greek yogurt cheesecake with berry compote.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-9.jpg) ## How to Make a Berry Compote You simply just cook down fruit with a little bit of lemon or orange juice. I added chia seeds to help thicken the compote a bit (instead of adding something like flour or cornstarch) so I like to think of it as a fun health boost. Berries = antioxidants = superfoods = this greek yogurt cheesecake is officially healthy. *I kid, I kid.* ![greek yogurt cheesecake on teal plate with bite on fork.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-10.jpg) Want to Save This Recipe? Enter your email & I’ll send it to your inbox. 4\.92 from 56 votes ## Healthier Greek Yogurt Cheesecake Prep: 1 hour hour Cook: 1 hour hour Total: 8 hours hours Time for a Healthier Greek Yogurt Cheesecake! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. A standard graham cracker crust and creamy cheesecake filling, top it with a berry compote for something extra special. Gluten-free friendly. ![straight on view of berry compote over piece of greek yogurt cheesecake.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-8.jpg) [Save](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/)[Saved\!](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.fitmittenkitchen.com%2Fhealthier-greek-yogurt-cheesecake%2F&media=https%3A%2F%2Fwww.fitmittenkitchen.com%2Fwp-content%2Fuploads%2F2018%2F05%2FHealthier-Greek-Yogurt-Cheesecake-LONG-PIN.jpg&description=Healthier+Greek+Yogurt+Cheesecake&is_video=false) [Print](https://www.fitmittenkitchen.com/wprm_print/healthier-greek-yogurt-cheesecake) Author: [Ashley Walterhouse](https://www.fitmittenkitchen.com/about-me/) Cook Mode Prevent your screen from going dark Servings 16 1x 2x 3x ### Ingredients #### for the crust - ▢ 1 ½ cups **graham cracker crumbs**, *gluten-free if needed (about 10-11 sheets)* - ▢ 5 tablespoons **unsalted butter**, *melted* - ▢ 1 tablespoon **granulated sugar** #### for the filling - ▢ 2 blocks **cream cheese**, *16 ounces, room temperature (low fat or regular)* - ▢ 1 ¾ cups plain **Greek yogurt**, *room temperature (2% preferred)* - ▢ ⅔ cup **granulated sugar** - ▢ 3 **large eggs** - ▢ 1 teaspoon **vanilla extract** - ▢ 2 teaspoons **lemon juice** #### Simple Berry Compote - ▢ 1 ½ cups total **strawberries and blueberries**, *or mix with raspberries* - ▢ 2 tablespoons **lemon juice** - ▢ ½ tablespoon **chia seeds**, optional but thickens the mixture ### Instructions - **Preheat oven** to 350ºF, prepare water bath pan and wrap 9" springform pan tightly with foil; set aside. - **Make crust:** In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into the bottom of 9" springform pan – use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF - **Make cheesecake filling:** Meanwhile prepare the cheesecake filling. Using the paddle attachment of a stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. *Try not to overmix here. Stop mixing as soon as last egg is incorporated.* - **Pour** cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1" hot water. - **Bake:** Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm. - **Cool:** Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours. - **Make berry compote:** For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake. ### Video ★ Last step! If you make this, [please leave a review](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#comments) letting us know how it was\! ### Equipment [![kitchenaid black cordless mixer](https://www.fitmittenkitchen.com/wp-content/uploads/2021/04/71jIQ1CrOiL._AC_SL1500_-1-150x150.jpg)](https://amzn.to/3sdBoEW) [cordless hand mixer](https://amzn.to/3sdBoEW) [![](https://www.fitmittenkitchen.com/wp-content/uploads/2019/05/mixing-bowls-e1558462435612-150x150.jpg)](http://amzn.to/2yfEfWq) [glass mixing bowl](http://amzn.to/2yfEfWq) [Springform Pan](https://www.amazon.com/Wilton-Aluminum-Springform-9-Inch-Cheesecakes/dp/B0000CFSMY?crid=3448DZOBR2F0P&keywords=springform%2Bpan&qid=1674055161&sprefix=springform%2Bpan%2Caps%2C251&sr=8-3-spons&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExMk1JWUdIWENSMDFWJmVuY3J5cHRlZElkPUEwMjc3NzA5OEdHNUNQU0tVS002JmVuY3J5cHRlZEFkSWQ9QTAxMDYzMzM0NlhVR0ZQUlZKM1gmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl&th=1&linkCode=li2&tag=fitmitkit06-20&linkId=de6d54c7e27a55a679a5abd79fc9fdd5&language=en_US&ref_=as_li_ss_il) ### Recipe Notes: **GREEK YOGURT:** I used Tillamook 0% plain Greek yogurt, which isn’t nearly as tart as other 0% fat yogurts. If possible, use 2% of full-fat. **SUGAR:** I opted to cut the sugar down to ⅔ cup for this recipe. If using a tart 0% yogurt, you may want to use ¾ cup sugar. If you decide to use vanilla yogurt, you could ust ⅔ cup sugar or even ½ cup sugar. **ROOM TEMPERATURE:** Room temperature ingredients are not optional, everything must be the same temperature (eggs, Greek yogurt and cream cheese) to ensure a smooth cheesecake batter with no lumps. **MAKE AHEAD:** Cheesecake can be prepped a day in advance. Keep chilled just before serving. *Nutrition approximate; calculated with 2% yogurt and full-fat cream cheese.* ### Nutrition Information Serving: 1 piece, Calories: 187kcal (9%), Carbohydrates: 15g (5%), Protein: 6g (12%), Fat: 12g (18%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Cholesterol: 66mg (22%), Sodium: 201mg (9%), Fiber: 1g (4%), Sugar: 12g (13%) Like this?[Leave a comment below\!](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#comments) ## More Healthy Cheesecake Recipes - [**Mini Yogurt Cheesecakes**](https://www.fitmittenkitchen.com/mini-yogurt-cheesecakes/) (make these if you want individual servings!) - [**Healthier Pumpkin Cheesecake**](https://www.fitmittenkitchen.com/healthier-pumpkin-cheesecake/) - [**Greek Yogurt Mini Strawberry Cheesecakes**](https://www.fitmittenkitchen.com/mini-strawberry-cheesecakes/) - [**Mocha Cheesecakes**](https://www.fitmittenkitchen.com/mocha-mini-cheesecakes/) **Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashle**y ![Ashley Walterhouse Avatar](https://www.fitmittenkitchen.com/wp-content/uploads/2024/08/Fit-Mitten-Kitchen-Headshots-10-square.jpg) About Ashley Walterhouse Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy. - [Facebook](https://www.facebook.com/Fitmittenkitchen/) - [Instagram](https://www.instagram.com/fitmittenkitchen/) - [Pinterest](https://www.pinterest.com/fitmittenkitche/) - [TikTok](https://www.tiktok.com/@fitmittenkitchen) - [RSS Feed](https://www.bloglovin.com/@fitmittenkitchen) 4\.92 from 56 votes ([2 ratings without comment](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/)) ### Leave a Reply [Cancel reply](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#respond) ## 231 responses 1. Corina [April 5, 2026](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-7/#comment-111516) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) For the crust, I also used 5 melted tablespoons of salted dairy butter. The blueberry compote was also excellent. I only used 1 T of lemon juice and I added 1 T of maple syrup. [Reply](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#comment-111516) 1. [Ashley Walterhouse](https://www.fitmittenkitchen.com/about-me/) [April 6, 2026](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-7/#comment-111517) Thanks for sharing Corina\! [Reply](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#comment-111517) [←Older Comments](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-6/#comments) [1](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-1/#comments) … [5](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-5/#comments) [6](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/comment-page-6/#comments) 7 [![](https://www.fitmittenkitchen.com/wp-content/uploads/2024/05/Fit-Mitten-Kitchen-Headshots-6-1024x683.jpg)](https://www.fitmittenkitchen.com/wp-content/uploads/2024/05/Fit-Mitten-Kitchen-Headshots-6-scaled.jpg) ## Hey there\! I’m Ashley – I started Fit Mitten Kitchen in 2015 to share healthier recipes. Here we balance real food with desserts and healthy snacks making life easy, nutritious and delicious. 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Time for a healthier **Greek Yogurt Cheesecake**! We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. ![straight on view of berry compote over piece of greek yogurt cheesecake.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-8.jpg) Table of Contents - [The Best Healthy Cheesecake Recipe](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_best_healthy_cheesecake_recipe) - [Ingredients for Healthier Cheesecake](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#ingredients_for_healthier_cheesecake) - [Room Temperature Ingredients](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#room_temperature_ingredients) - [The Water Bath](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_water_bath) - [Cooling + Chill Time](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#cooling_chill_time) - [Make Ahead](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#make_ahead) - [The Toppings](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#the_toppings) - [How to Make a Berry Compote](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#how_to_make_a_berry_compote) - [Healthier Greek Yogurt Cheesecake](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#healthier_greek_yogurt_cheesecake) - [More Healthy Cheesecake Recipes](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#more_healthy_cheesecake_recipes) ASK and you SHALL RECEIVE. I recently asked on Instagram if you would be interested in more cheesecake recipes. To my surprise loads of people said YES. *On second thought I don’t know why I was surprised – cheesecake is delicious.* We’re putting the Fit Mitten Kitchen spin on the classic dessert by changing up a few things to make this cheesecake a touch lighter, a bit healthier and using less sugar than your average cheesecake recipe. But don’t worry – it’s still amazing! And quickly becoming an internet favorite. ## The Best Healthy Cheesecake Recipe We’re doing **part Greek yogurt, part cream cheese**! This combination lightens up the dessert quite a bit but you still get the classic cheesecake taste. Of course there is nothing wrong with a traditional cheesecake – all about balance and moderation – but if I can swap some ingredients and lessen the sugar amount I always like to give it a go. Sometimes it works, other times the real deal is preferred. But really I don’t think you’ll miss the original version when you make this greek yogurt cheesecake. ![side view of cheesecake piece on teal plate with berry compote dripping down.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-6.jpg) ## Ingredients for Healthier Cheesecake - **cream cheese** (low fat or regular) – cream cheese is a must, obviously. - **plain Greek yogurt** (0% or 2%) – I recommend 2% for a richer flavor but 0% works as well. - **granulated sugar** – a little less in comparison to original cheesecake. If looking for more of a keto cheesecake recipe, try using a stevia 1:1 blend. - **eggs** – you need eggs in cheesecake to help provide structure and to get the cheesecake to set properly. - **vanilla** **extract & lemon juice – for flavor** and a bit of tang that is a must in a cheesecake recipe. - **graham crackers** – the traditional base for a graham cracker crust. If looking to make this gluten-free, use gluten free graham crackers. If looking to make grain-free, use crunchy cookies (i.e. Simple Mills). - **butter** – to help bind the graham cracker crumbs and adds flavor. ![overhead view of cheesecake crust in springform pan.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-2.jpg) This Greek yogurt cheesecake really doesn’t require a ton of ingredients and it’s fairly simple to make. But **there are some \*do not skip\* steps involved for you to get the best possible outcome** for this dessert… ## Room Temperature Ingredients Have you ever tried to make a cream cheese dessert and tried to speed the process up by just using the cream cheese straight from the fridge? It doesn’t work. You must must **MUST use room temperature ingredients** here. The **Greek yogurt, cream cheese, and eggs all need to sit out at room temperature prior to combining**– I probably waited a good hour until I started this step. If you don’t wait for those ingredients to come to room temperature, you’ll end up with a lumpy mess and that is no good. ![ingredients measured out for a cheesecake recipe with greek yogurt.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-1.jpg) ## The Water Bath What is a water bath? **A water bath is used to help create a steamy environment for the cheesecake and it helps prevent the cheesecake from cracking.** *I learned that from [Sally](http://sallysbakingaddiction.com/) in [this post](https://sallysbakingaddiction.com/2014/05/24/prevent-cracks-cheesecake/), when I was making the peanut butter cheesecake last year.* While you can technically skip the water bath, you may end up with cracking. **If you’re looking to cover the top of the cheesecake with a ganache or fruit, you may not necessarily care.** But if you’re a little type A and strive for perfection, give the water bath a try. It’s a small additional step that will make sure your cheesecake doesn’t crack when baking. ![overhead view of cheesecake in water bath pan.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-3.jpg) ## Cooling + Chill Time Make sure you **give your cheesecake enough time to get to room temperature, then chill in the fridge**. Because the Greek yogurt makes this cheesecake a little on the lighter side, it is not as dense as a normal cheesecake recipe and really **needs a full eight hours in the fridge before cutting** into. [![view of sliced cheesecake on springform pan base.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-4.jpg)](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-4.jpg) ## Make Ahead What’s great about cheesecake is it can be prepped ahead of time. You can make the crust one day, and the cheesecake portion the next and then have it chill the day before you need it. Or you can start mid-morning and have this Greek yogurt cheesecake ready for dinner time. ## The Toppings Topping choices are endless when it comes to plain cheesecake. You could do **fresh fruit, salted caramel, chocolate sauce, ganache,** etc. I opted for a berry compote here and it was the perfect addition, in my opinion. ![overhead view of greek yogurt cheesecake with berry compote.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-9.jpg) ## How to Make a Berry Compote You simply just cook down fruit with a little bit of lemon or orange juice. I added chia seeds to help thicken the compote a bit (instead of adding something like flour or cornstarch) so I like to think of it as a fun health boost. Berries = antioxidants = superfoods = this greek yogurt cheesecake is officially healthy. *I kid, I kid.* ![greek yogurt cheesecake on teal plate with bite on fork.](https://www.fitmittenkitchen.com/wp-content/uploads/2018/05/greek-yogurt-cheesecake-10.jpg) Want to Save This Recipe? Enter your email & I’ll send it to your inbox. 4\.92 from 56 votes Servings 16 #### for the crust - ▢ 1 ½ cups **graham cracker crumbs**, *gluten-free if needed (about 10-11 sheets)* - ▢ 5 tablespoons **unsalted butter**, *melted* - ▢ 1 tablespoon **granulated sugar** #### for the filling - ▢ 2 blocks **cream cheese**, *16 ounces, room temperature (low fat or regular)* - ▢ 1 ¾ cups plain **Greek yogurt**, *room temperature (2% preferred)* - ▢ ⅔ cup **granulated sugar** - ▢ 3 **large eggs** - ▢ 1 teaspoon **vanilla extract** - ▢ 2 teaspoons **lemon juice** #### Simple Berry Compote - ▢ 1 ½ cups total **strawberries and blueberries**, *or mix with raspberries* - ▢ 2 tablespoons **lemon juice** - ▢ ½ tablespoon **chia seeds**, optional but thickens the mixture - **Preheat oven** to 350ºF, prepare water bath pan and wrap 9" springform pan tightly with foil; set aside. - **Make crust:** In medium bowl combine graham cracker crumbs with melted butter and sugar; stir until thoroughly mixed. Press evenly into the bottom of 9" springform pan – use back of measuring cup to flatten. Bake for 8 minutes; remove from oven to cool before wrapping edges/bottom tightly in foil. Reduce oven temperature to 325ºF - **Make cheesecake filling:** Meanwhile prepare the cheesecake filling. Using the paddle attachment of a stand mixer or electric hand mixer, beat together cream cheese until smooth for about 2 minutes. Add in granulated sugar, greek yogurt, vanilla and lemon juice, beating again until completely smooth. Add in eggs one at a time, mixing on low-medium speed. *Try not to overmix here. Stop mixing as soon as last egg is incorporated.* - **Pour** cheesecake filling onto pre-baked crust in foil-wrapped springform pan; place pan in bottom of roasting pan with 1" hot water. - **Bake:** Carefully transfer to oven and bake at 325ºF for 45-55 minutes or until middle has just set. The middle should jiggle slightly (like jell-o) but look firm. - **Cool:** Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours. - **Make berry compote:** For the simple berry compote, bring berries and juice in small saucepan to simmer and cook down for about 10-15 minutes. Remove from heat and stir in chia seeds to thicken if desired. Serve with greek yogurt cheesecake. ★ Last step! If you make this, [please leave a review](https://www.fitmittenkitchen.com/healthier-greek-yogurt-cheesecake/#comments) letting us know how it was\! [![kitchenaid black cordless mixer](https://www.fitmittenkitchen.com/wp-content/uploads/2021/04/71jIQ1CrOiL._AC_SL1500_-1-150x150.jpg)](https://amzn.to/3sdBoEW) [![](https://www.fitmittenkitchen.com/wp-content/uploads/2019/05/mixing-bowls-e1558462435612-150x150.jpg)](http://amzn.to/2yfEfWq) **GREEK YOGURT:** I used Tillamook 0% plain Greek yogurt, which isn’t nearly as tart as other 0% fat yogurts. If possible, use 2% of full-fat. **SUGAR:** I opted to cut the sugar down to ⅔ cup for this recipe. If using a tart 0% yogurt, you may want to use ¾ cup sugar. If you decide to use vanilla yogurt, you could ust ⅔ cup sugar or even ½ cup sugar. **ROOM TEMPERATURE:** Room temperature ingredients are not optional, everything must be the same temperature (eggs, Greek yogurt and cream cheese) to ensure a smooth cheesecake batter with no lumps. **MAKE AHEAD:** Cheesecake can be prepped a day in advance. Keep chilled just before serving. *Nutrition approximate; calculated with 2% yogurt and full-fat cream cheese.* Serving: 1 piece, Calories: 187kcal (9%), Carbohydrates: 15g (5%), Protein: 6g (12%), Fat: 12g (18%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 2g, Cholesterol: 66mg (22%), Sodium: 201mg (9%), Fiber: 1g (4%), Sugar: 12g (13%) ## More Healthy Cheesecake Recipes **Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashle**y
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AuthorAshley Walterhouse
Publish Time2018-05-21 03:00:00 (7 years ago)
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