Easy Greek Yogurt Cheesecake (Gluten-Free)
This easy Greek yogurt cheesecake makes a delicious dessert – with a crunchy gluten-free graham cracker crust and a lighter but still creamy filling. Go bake this cheesecake today! Totally gluten-free too!
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A Lighter Version of Cheesecake (But Still Creamy!)
If you love cheesecake like we do (*raises hands* 🙌), but want a version that feels a little lighter without missing out on the creaminess, then you’re in for a very delicious surprise!
In this healthy cheesecake recipe, we’re using mainly Greek yogurt and a bit of cream cheese for the filling, creating the best of both worlds – a dessert that doesn’t make you feel heavy after eating it, while still being creamy..!
Sounds out of this world? You’ve just got to try it for yourself!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this easy cheesecake with Greek yogurt are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing the filling is just a matter of mixing the ingredients together, which we then pour into a pre-made pie crust for convenience. Bake, chill and then slice and enjoy!
- Light Yet Creamy: We still get the creamy texture of cheesecake that we love so much, but this lighter version doesn’t result in us feeling heavy after indulging in it!
- Totally Gluten-Free: The best part is that this Greek yogurt cheesecake is 100% gluten-free (since we’re using a gluten-free crust), which means that even those with Celiac disease or gluten intolerances can enjoy it without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this Greek yogurt cheesecake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Pie Crust: I’ve used a premade gluten-free graham cracker pie crust for convenience. (However, you can also feel free use a homemade gluten-free graham cracker crust. In that case, I recommend using a springform pan for easy removal of the cheesecake.)
- Greek Yogurt: Plain Greek yogurt is the key ingredient here. Alternatively, you may also substitute it with sour cream, low-fat cottage cheese, mascarpone cheese or ricotta cheese if you prefer.
- Cream Cheese: Make sure to use plain cream cheese.
- Vanilla Extract: I like adding a bit of vanilla extract to add some extra flavor, and highly recommend you adding it in.
- Lemon Juice: Fresh lemon juice adds a nice tangy flavor to this Greek yogurt cheesecake.
- Honey: I used honey as a natural sweetener. However, if you prefer, you may also use maple syrup or agave nectar instead. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a low-glycemic maple syrup substitute that will not raise your blood sugar as much).
- Cornstarch: Cornstarch acts as a binder and helps to better bind the ingredients together, so make sure you add it in. If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.
How to Make Greek Yogurt Cheesecake (Step by Step):
1. Preheat Oven
Preheat the oven to 350F.
2. Mix Cream Cheese
In a large mixing bowl, mix cream cheese on low speed until smooth using a hand mixer or a stand mixer.
3. Add Greek Yogurt, Vanilla, Salt, Honey, Lemon Juice & Cornstarch
Once smooth, add the Greek yogurt, vanilla extract, salt, lemon, honey, and cornstarch to the cream cheese. Mix on low speed until combined, but do not over-mix.
4. Pour Mixture into Crust and Bake Cheesecake
Pour the cheesecake filling mixture on top of the crust and put it into the oven. Bake Greek yogurt cheesecake for 50 minutes until slightly golden on the edges and the texture looks firm.
5. Let Cheesecake Cool
Remove the cheesecake from the oven and allow it to cool before placing it in the fridge.
6. Chill Cheesecake
Let the cheesecake chill in the refrigerator for at least 8 hours or overnight.
7. Top with Berries
Once the cheesecake has chilled and set, top it with your favorite fruit (I used fresh strawberries and blueberries) then slice and enjoy this dessert!
Dish by Dish Tips/Tricks:
- Make Mini Cheesecakes: If you wish to make individual mini cheesecakes instead of a whole cheesecake, you can line a regular 12-cavity muffin tin with muffin liners, and press the gluten-free graham cracker crust to form a base in the liners, then top with the cheesecake filling. Bake at 350F for 15 to 17 minutes until the tops of the cheesecakes are set.
- Storing: To store, cover the Greek yogurt cheesecake in plastic wrap, or place it in an airtight container and store in the refrigerator for up to 4 days.
- Freezing: To freeze, wrap the cheesecake in plastic wrap or place in a freezer-safe container and freeze for up to 2 months. Let the cheesecake thaw slightly before slicing and serving.
- Topping Options: I like topping this cheesecake with fresh berries, but you can also top it with lemon curd, berry compote, fresh strawberry sauce, blueberry sauce, etc.
Other Gluten-Free Cheesecake Recipes:
- Pumpkin Cheesecake Brownies (Gluten-Free, Dairy-Free)
- No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
- No-Bake Lemon Cheesecake (Gluten-Free, Vegan)
Gluten-Free Dessert Recipes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Greek Yogurt Cheesecake (Gluten-Free)
- Total Time: 9 hours
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy Greek yogurt cheesecake makes a delicious dessert – with a crunchy gluten-free graham cracker crust and a lighter but still creamy filling. Go bake this cheesecake today! Totally gluten-free too!
Ingredients
- 1 pre-made 10-inch gluten-free graham cracker crust
- 1 1/2 cups plain Greek yogurt
- 1/2 cup plain cream cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 tablespoon lemon juice
- 1/2 cup honey
- 1 tablespoon cornstarch
Instructions
- Preheat: Preheat the oven to 350F.
- Mix Cream Cheese: In a mixing bowl, mix cream cheese on low speed until smooth using a hand mixer or a stand mixer.
- Add Greek Yogurt, Vanilla, Salt, Honey, Lemon Juice & Cornstarch: Once smooth, add the Greek yogurt, vanilla extract, salt, lemon, honey, and cornstarch to the cream cheese. Mix on low speed until combined, but do not overmix.
- Pour Mixture into Crust: Add the mixture to the premade graham cracker pie crust and put it into the oven. Let bake for 50 minutes.
- Let Cool: Remove the Greek yogurt cheesecake from the oven and allow it to cool before placing it in the fridge.
- Chill Cheesecake: Let the Greek yogurt cheesecake chill in the refrigerator for at least 8 hours or overnight.
- Top with Berries: Once the cheesecake has chilled and set, top it with your favorite berries then slice and enjoy this dessert!
Notes
Pie Crust: I’ve used a pre-made gluten-free graham cracker pie crust for convenience. (However, you can also feel free use a homemade gluten-free graham cracker crust.)
Greek Yogurt: Plain Greek yogurt is the key ingredient here. Alternatively, you may also substitute it with mascarpone cheese or ricotta cheese if you prefer.
Cream Cheese: Make sure to use plain cream cheese.
Vanilla Extract: I like adding a bit of vanilla extract to add some extra flavor, and highly recommend you adding it in.
Lemon Juice: Fresh lemon juice adds a nice tart flavor to this cheesecake.
Honey: I used honey as a natural sweetener. However, if you prefer, you may also use maple syrup or agave nectar instead. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a low-glycemic maple syrup substitute that will not raise your blood sugar as much).
Cornstarch: Cornstarch acts as a binder and helps to better bind the ingredients together, so make sure you add it in. If you are allergic to corn, you may use tapioca starch or arrowroot starch instead.
Storing/Freezing: To store, cover the cheesecake in plastic wrap, or place it in an airtight container and store in the refrigerator for up to 4 days. To freeze, wrap the cheesecake in plastic wrap or place in a freezer-safe container and freeze for up to 2 months. Let the cheesecake thaw slightly before slicing and serving.
- Prep Time: 10 mins
- Chilling Time: 8 hours
- Cook Time: 50 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
