Greek Yogurt Cheesecake

greek yogurt cheesecake with cherry topping

5 from 4 votes

Greek Yogurt Cheesecake is a creamy, luscious healthy cheesecake made without sour cream. It's a lighter version with the same amazing taste and texture as any classic recipe!

Prep Time30

Cook Time1 30

Chilling Time8

Total Time10

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Servings: slices

Calories: 163kcal

Author: Olena Osipov

Ingredients

For the crust:

11 graham wafers sheets 1 1/2 cups crumbs
6 tablespoons butter melted
1 tablespoon monk fruit sweetener , erythritol or cane sugar

For the filling:

2 x 8 ounces blocks (not tubs) cream cheese cut into cubes and softened to room temperature
2 cups 2% plain Greek yogurt
3/4 cup monk fruit sweetener , erythritol or cane sugar
3 large eggs
1/2 tablespoon pure vanilla extract

For the cherry compote (optional):

2 tablespoons water
1 tablespoon maple syrup
1/2 tablespoon lemon juice
1/2 tablespoon cornstarch with frozen cherries or 1 teaspoon with fresh cherries
2 cups fresh or frozen cherries pitted

US Customary - Metric

Instructions

To make the cheesecake crust:

Preheat oven to 350 degrees F and rub the bottom and sides of 9 inch springform pan with butter. Set aside.
In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar of choice; mix with spatula until well combined.
Transfer to previously prepared springform pan, level with spatula and press with glass into uniform packed layer. Bake for 8 minutes and remove from the oven to cool off to room temperature.
Place 3 large sheets of aluminum foil on the counter, overlapping each other. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Keep the rim clear for rising.

To make Greek yogurt cheesecake filling:

Preheat oven to 450 degrees F. In a large bowl, add cream cheese, yogurt and sugar of choice. Beat with a mixer on high speed for 5 minutes, pausing and scraping the walls.
Add one egg at a time and beat until incorporated. Add vanilla extract and beat just until combined.
Pour filling over baked crust in a foil wrapped springform pan.

To bake cheesecake in a water bath:

Boil a full kettle of water and you might need to do it 2 times, depending how big is you roasting pan. Get large deep roasting pan ready. Set your springform pan in the roasting pan and pour boiling water inside the roasting pan up to half way of the springform pan, about 1.5-2".
Bake at 450 degrees F for 15 minutes, then reduce heat to 225 degrees F and bake for another 60-75 minutes or until the center of the cheesecake jiggles a bit when you tap the pan.
Remove cheesecake from the oven and let it rest in the pan with water for 1 hour, then transfer to a wire rack to cool off completely.
Remove foil, cover with plastic wrap and refrigerate cheesecake for at least 8 hours or overnight to allow it to fully set before serving. Slice into 12 pieces and serve.

To make cherry compote (optional):

In a small pot, add water, maple syrup, lemon juice and cornstarch; whisk until combined. Add cherries and stir.
Bring to a boil and cook for 3 minutes. Reduce heat to low and cook for another 10 minutes.
Remove from heat, cool and transfer to a glass jar.

Notes

Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 2 days.
Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition