Creamy Greek Yogurt Cheesecake

Greek Yogurt Cheesecake is creamy, tangy, and absolutely dreamy! It’s lighter than traditional cheesecake but just as indulgent, with a buttery graham cracker crust and a velvety filling that melts in your mouth. Top it with fresh berries, and you’ve got a showstopper dessert everyone will love.

Love More Greek Yogurt Recipe Ideas? Try My 2 Ingredient Greek Yogurt Naan or this Greek Yogurt Pancakes next.

Why You’ll Love This Recipe

Creamy, tangy, and perfectly smooth, this Greek Yogurt Cheesecake is a lighter twist on a classic favorite. The Greek yogurt adds a subtle tang and extra creaminess, while the silky filling bakes to velvety perfection. Easy to make and decadently satisfying, it’s a luscious dessert that feels indulgent without being too heavy, every bite is pure cheesecake bliss.

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Ingredient List

Crust

• 1 ½ cups graham cracker crumbs (about 10–11 sheets)
• 5 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar

Cheesecake Filling

• 16 ounces cream cheese (2 blocks), softened to room temperature
• 1 ¾ cups plain Greek yogurt (room temp, 2% preferred)
• ⅔ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice

Optional Berry Topping

• 1 ½ cups mixed berries (fresh or frozen)
• 2 tablespoons lemon juice
• ½ tablespoon chia seeds (optional, for thickening)

Why These Ingredients Work

Greek Yogurt: This is the star player! It adds tanginess, keeps the texture silky, and lightens up the overall richness while adding protein. The 2% works best for balancing creaminess without being too heavy.

Cream Cheese: You still need this for that classic cheesecake structure and flavor. Make sure it’s SUPER soft — we’re talking room temperature, not just “out of the fridge for 10 minutes.”

Eggs: These bind everything together and give the cheesecake its set. Room temperature eggs incorporate smoothly without creating lumps.

Lemon Juice: Just a touch brightens all the flavors and complements the natural tang from the yogurt.

Graham Cracker Crust: Buttery, slightly sweet, and the perfect contrast to the creamy filling. It’s classic for a reason!

Essential Tools and Equipment

• 9-inch springform pan
• Heavy-duty aluminum foil
• Large roasting pan (for water bath)
• Electric mixer (hand or stand)
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula

How To Make Greek Yogurt Cheesecake

Step 1: Prep Your Setup

Preheat your oven to 350°F (177°C). Wrap the outside of your 9-inch springform pan tightly with aluminum foil. This creates a waterproof barrier for our water bath. Set up your larger roasting pan nearby so it’s ready to go.

Step 2: Make the Crust

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press it firmly and evenly into the bottom of your prepared springform pan. Use the bottom of a measuring cup to really pack it down! Bake for 8 minutes, then remove and let it cool while you make the filling.

Step 3: Beat the Cream Cheese

Using an electric mixer, beat the softened cream cheese for about 2 minutes until it’s completely smooth and fluffy.

Step 4: Add the Good Stuff

Add the sugar, Greek yogurt, vanilla extract, and lemon juice to the cream cheese. Mix on medium speed until everything is completely smooth and well combined. Stop and scrape down the sides of the bowl at least once.

Step 5: Incorporate the Eggs

Here’s where we need to be gentle! Add the eggs one at a time, mixing on low-medium speed just until each egg is incorporated. DO NOT over-mix after adding the eggs.

Step 6: Set Up the Water Bath

Pour the silky filling over your cooled crust. Place the springform pan inside your roasting pan, then carefully add about 1 inch of hot water to the roasting pan around the springform.

Step 7: Bake Low and Slow

Bake at 325°F for 45–55 minutes. You’re looking for edges that are set and a center that jiggles just slightly, think jello, not liquid. The cheesecake will continue cooking as it cools, so don’t wait for it to be completely firm!

Step 8: The Cool-Down

This is THE most important step! Turn off the oven, crack the door open about 4 inches, and let your cheesecake hang out in there for 1 full hour. After an hour, remove it from the oven and water bath, and refrigerate for at least 8 hours or overnight.

Step 9: Optional Berry Compote

Combine the berries and lemon juice in a small saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the berries break down and the mixture thickens. Stir in chia seeds if you want extra thickness. Let it cool completely before spooning over your chilled cheesecake slices.

You Must Know

Room Temperature = Non-Negotiable: Your cream cheese, Greek yogurt, and eggs MUST be at room temperature. Cold ingredients create lumps and an uneven texture. Set everything out 1–2 hours before baking.

Personal Secret: I always tap my mixing bowl gently on the counter a few times after adding the eggs. It releases any air bubbles that could turn into cracks later.

Pro Tips & Cooking Hacks

• Avoid Over-Mixing: Once those eggs go in, mix JUST until combined. Over-mixing incorporates too much air, which causes cracks and a less creamy texture.
• Check for Doneness: The center should jiggle slightly (about a 2-inch diameter circle in the middle). If the whole thing jiggles like liquid, give it 5 more minutes.
• No Springform Pan? You can use a regular 9-inch cake pan, but you’ll need to line it with parchment paper and won’t get those pretty sides.
• Prevent Cracks: The water bath + gradual cooling method is your best defense. But if you do get a crack? That’s what berry compote is for!
• Test Your Springform: Before you start, test your pan by wrapping it in foil and adding water to make sure it doesn’t leak. Better to know now than when your cheesecake is baking!

Flavor Variations / Suggestions

Chocolate Greek Yogurt Cheesecake: Add ½ cup melted and cooled dark chocolate to the filling. Reduce Greek yogurt to 1½ cups.

Lemon Lovers: Increase lemon juice to 3 tablespoons and add 1 tablespoon lemon zest for a bright, citrusy version.

Oreo Crust: Swap graham crackers for crushed Oreos (filling and all!). Reduce butter to 4 tablespoons.

Honey Drizzle: Skip the berry topping and drizzle with warm honey and sprinkle with chopped pistachios before serving.

Swirl It: Reserve ½ cup of filling, mix with 2 tablespoons of your favorite jam, and swirl into the batter before baking for a marbled effect.

Make-Ahead Options

The Day Before: This cheesecake actually NEEDS to be made ahead! It requires at least 8 hours of chill time, but honestly, overnight is even better. The flavors meld and the texture becomes perfect.

Up to 3 Days Ahead: Make your cheesecake up to 3 days in advance. Keep it covered in the fridge and add the berry topping just before serving so it looks fresh.

Freezing: This cheesecake freezes beautifully for up to 2 months! Wrap the whole thing (or individual slices) tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving. I don’t recommend freezing with the berry topping — add that fresh.

Recipe Notes & Baker’s Tips

• Greek Yogurt Brands Matter: I’ve had the best luck with Fage or Chobani. Avoid Greek yogurts with gums or thickeners, as they can affect the texture.
• Water Bath Worried? If you’re nervous about the water bath, you can skip it — just place a pan of water on the rack below your cheesecake. It won’t be quite as foolproof, but it helps.
• Springform Pan Struggles? Run a thin knife around the edge before releasing the springform. This prevents the sides from dragging and cracking your beautiful cheesecake.
• The Jiggle Test: I know it feels wrong to take it out when it’s still jiggly, but TRUST THE PROCESS. It will firm up as it cools!

Serving Suggestions

This cheesecake is stunning on its own, but here are my favorite ways to serve it:

• Classic: Top with the berry compote and a dollop of fresh whipped cream
• Elegant: Dust with powdered sugar and garnish with fresh mint leaves
• Indulgent: Drizzle with salted caramel and sprinkle with sea salt flakes
• Brunch-Worthy: Serve alongside fresh fruit salad and coffee
• Portion Perfect: Cut into 16 slices for standard servings, or 12 for more generous portions

When to Serve: This is a fantastic make-ahead dessert for dinner parties, potlucks, holidays, birthdays, or whenever you need something impressive that won’t stress you out day-of.

How to Store Your Greek Yogurt Cheesecake

Refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container. It will keep beautifully for 5–7 days in the fridge.

Freezer: Wrap tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. The texture stays remarkably creamy!

Berry Topping: Store separately in an airtight container in the fridge for up to 5 days.

Reheating: No need! This is served chilled. Just let it sit at room temperature for 10–15 minutes before serving for the best texture and flavor.

Allergy Information

Contains: Dairy (cream cheese, butter, Greek yogurt), eggs, wheat (graham crackers)

Dairy-Free Option: This is challenging since the recipe is primarily dairy-based, but you could try dairy-free cream cheese and coconut yogurt. Results may vary in texture and tanginess.

Gluten-Free: Use gluten-free graham crackers or make a crust with crushed gluten-free cookies. Everything else is naturally gluten-free!

Egg Substitute: Unfortunately, eggs are crucial for structure in cheesecake and are difficult to replace successfully.

Questions I Get Asked A Lot

Why do I need a water bath? Can’t I skip it?

The water bath keeps the temperature even and gentle, preventing cracks and giving you that ultra-creamy texture. You can skip it, but you’ll likely get more cracks and a slightly drier texture. If you’re nervous about water leaking, just wrap that pan really well!

My cheesecake cracked! Is it ruined?

Not at all! First, cracks are totally normal and happen to everyone. Second, that’s what toppings are for! Berry compote, whipped cream, or even a dusting of powdered sugar will cover any imperfections. It’ll still taste incredible!

How do I know when it’s done baking?

The edges should be set and slightly puffed, while the center (about a 2-inch circle) should jiggle like jello when you gently shake the pan. If the whole thing is liquid-jiggly, give it 5 more minutes. Remember, it continues cooking as it cools!

Can I make this without a springform pan?

Yes, but it’s tricky! Line a regular 9-inch cake pan with parchment paper with overhang on the sides so you can lift it out. You won’t get those pretty smooth sides, but the taste will be just as amazing. You could also make individual cheesecakes in a muffin tin — bake for about 20–25 minutes instead.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Greek Yogurt Cheesecake turned out.