Greek Yogurt Cheesecake
No-bake cheesecake usually leans on cream cheese alone, which can read one-note and heavy. Swapping in a good amount of Greek yogurt changes the whole character: the tang brightens the sweetness, and the thicker, higher-protein yogurt gives you a filling that slices clean instead of slumping. The trick is balance — too much yogurt and the filling turns sour and soft, too little and you've just made regular cheesecake. This ratio lands right in the middle, with a little lemon zest to pull the tang forward and a pinch of salt to keep it from tasting flat. Set it in the fridge, not the freezer, so it stays creamy rather than icy, and let it chill overnight if you can — the crust needs that time to soften into something you can cut with a fork. If you love a lightened, make-ahead dessert, try our No-Bake Cheesecake Cups or the classic New York Cheesecake when you want the full baked version.
Dessert · No-Bake, Make-ahead, High-protein • 20 min + 6 hr chill
Nutrition (per serving)285Calories·18gFat·24gCarbs·7gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the crust:
- 1½ cups graham cracker crumbs (from about 10-11 full sheets)
- ¼ cup granulated sugar
- Pinch of kosher salt
- 7 tablespoons unsalted butter, melted
- For the filling:
- 1 (8-ounce) block full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1½ cups plain whole-milk Greek yogurt, cold
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- For serving (optional):
- Fresh berries or a quick fruit compote
- Lemon zest, for garnish
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Steps
- Make the crust: In a medium bowl, stir together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the crumbs are evenly moistened and hold together when squeezed — the texture should feel like wet sand.
- Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the flat bottom of a measuring cup or a small glass to pack it down so the crust doesn't crumble when you slice. Refrigerate while you make the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and lump-free, 1 to 2 minutes. Scrape down the bowl and beater.
- Add the sugar and beat on medium until the mixture is light and fluffy and the sugar has dissolved, about 2 minutes. Stop and scrape down the sides and bottom of the bowl so no dry pockets remain.
- Add the cold Greek yogurt, lemon juice, lemon zest, vanilla, and salt. Beat on medium-low just until the mixture is smooth and uniform, 1 to 2 minutes — don't overmix or the cold yogurt can make the filling too thick to spread.
- Scrape the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Cover loosely with plastic wrap (resting it directly on top of the filling prevents a skin from forming) and refrigerate for at least 6 hours, ideally overnight, until the filling is firm and set. Serve chilled, topped with berries or compote and a little extra lemon zest if you like.
Tips & Variations
Make Ahead
This cheesecake is at its best made a day ahead — the chill time IS the make-ahead time. It keeps well in the refrigerator and actually slices more cleanly after a full night.
Storage
Refrigerate the cheesecake, covered, for up to 4 days. Freezing is not recommended; the Greek yogurt can separate and turn the filling grainy when thawed. For the cleanest slices, run a thin knife under hot water and wipe it dry between cuts.
Substitutions
Use full-fat cream cheese for the best set and texture; reduced-fat works but gives a softer slice. Swap whole-milk Greek yogurt for 2% if you prefer, or use plain (unthickened) whole-milk yogurt in a pinch and expect a slightly softer set. For a gluten-free version, use certified gluten-free graham crackers or an equal amount of finely ground digestive biscuits. Dairy-free: use a vegan cream cheese and a thick plant-based Greek-style yogurt, and reduce the lemon juice to 1 teaspoon so it doesn't overpower.
Nutrition
Per serving: 1 slice (1/10 of cheesecake)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
