Description

Creamy Greek Yogurt Cheesecake with a buttery graham cracker crust and tangy-sweet filling. Lighter than traditional cheesecake but just as indulgent, topped with homemade berry compote. Perfect for any occasion!

Ingredients

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)

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Instructions

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.

Notes

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

Prep Time: 20 minutes
Cook Time: 55 minutes + Cooling Time: 1 hour (in oven) + 8 hours (refrigeration)
Category: Dessert
Method: Baking (Water Bath)
Cuisine: American