This Greek Yogurt Cheesecake is the BEST healthy dessert for summer! It’s made with low fat ingredients and no refined sugar, and it’s under 200 calories per slice!
This Greek Yogurt Cheesecake is one of our favourite summer recipes and it’s always a hit with our friends and family. If you’re a cheesecake fan at all, this will quickly become one of your favourites too. If you are looking for more warm-weather desserts, you will love these Cherry Cheesecake Popsicles or these Lemon Blackberry Cheesecake Cups!
We love to enjoy this cheesecake with a drizzle of honey and some crushed walnuts, but it’s also delicious with fresh fruit or your favourite fruit sauce too! This Greek Yogurt Cheesecake is a great substitute for a traditional cheesecake or New York-style cheesecake – it’s MUCH lower in fat and it’s made with no refined sugar and only a bit of honey for sweetness. It’s truly the perfect summer dessert if you’re watching your waistline – you can have your cheesecake and eat it too!!
You’ll need these kitchen items on hand to make this yogurt cheesecake (affiliate links):
- spring form pan
- strainer
- spatula
- cheesecloth or coffee filter
- mixing bowls
- measuring cups and spoons
- plastic wrap
- zester
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You need these ingredients on hand to make this cheesecake:
- full greek yogurt
- low fat ricotta cheese
- graham cracker crumbs
- butter or margarine
- honey, liquid
- egg
- lemon
- vanilla extract
- walnuts
Time needed: 1 hour
Follow these steps to make this greek yogurt cheesecake!
- Stir together..
Stir greek yogurt and ricotta cheese in a bowl until well combined.
- Drain out excess water.
Line a strainer with a cheesecloth or coffee filter place over a bowl to drain out the excess liquid overnight.
- Next day.
Preheat oven. Make graham cracker crust with the crumbs and melted butter. Mix together and press into the pan. Set aside.
- Combine remaining ingredients.
In a large bowl take the overnight mixture, discharge the excess liquid, and mix the honey, egg, lemon zest and vanilla. Stir until mixed well.
- Pour into crust.
Pour the mixture into the crust and tap on the counter to smooth it out.
- Bake.
Bake at 325 degrees Fahrenheit for 30 minutes or until set, the center should have a small jiggle when baking is done.
- Cool.
Refrigerate for at least 4 hours or overnight.
- Serve.
Drizzle with honey and crushed walnuts.
If graham cracker crumbs cannot be found, can another cracker be used?
Yes, you can use any brand of digestive biscuits and crumble them in a food processor.
If the crust base looks dry should more butter be added?
No, don’t add more butter to the crumbs. Follow the crumb to butter ratio. The cream cheese mixture will provide moisture to the cake.
How do you know when the cheesecake is done?
Bake for 30 minutes or until set, the center should have a small jiggle when baking is done.
We hope you love this healthier cheesecake as much as we do! Let us know in the comments below, what’s your favourite healthier dessert for summer? We’d love to know!
Looking for more recipes like this? You’ll LOVE these!
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Healthy Honey Greek Yogurt Cheesecake
Recipe: Ingredients
- 2 cups full fat Greek Yogurt
- 2 cups low fat Ricotta Cheese
- 2 cups Graham Cracker crumbs
- 1/3 cup melted butter or margarine
- 3 tablespoons honey (clear, liquid honey is best)
- 1 large egg
- zest of 1 lemon
- 1 teaspoon vanilla extract
- honey and walnuts for serving
Recipe: Instructions
- Stir the Greek yogurt and Ricotta cheese together in a medium bowl until well combined.
- Line a strainer with some cheesecloth or a coffee filter. Add the yogurt and cheese mixture to the strainer over a bowl and cover with some plastic wrap.
- Place in the fridge overnight to drain out the excess water from the yogurt and cheese mixture.
- The next day, preheat your oven to 325 degrees Fahrenheit.
- Mix the graham cracker crumbs and melted butter or margarine together in a bowl and press into the bottom of a 9-inch spring form pan. Set aside.
- In a large bowl, combine the yogurt and cheese mixture that’s drained overnight (discard the water in the bowl below it) with the honey, egg, lemon zest and vanilla. Stir well until combined.
- Pour the yogurt mixture into the prepared crust and tap on the counter a few times to smooth out the top.
- Bake at 325 degrees Fahrenheit for 30 minutes or until set (the center should have a small jiggle when baking is done).
- Refrigerate for 4 hours or overnight before serving with a drizzle of honey and some crushed walnuts.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
*I’ve adapted this recipe from Chef Anna Olson’s Yogurt Cheesecake recipe.
I’m making the healthy honey Greek Yogurt cheesecake. Can’t believe it only bakes for 30 minutes. Is that correct? It’ll barely be warm by then.
The baking time is correct, yes 🙂
you cant make a recipe website and just put the same picture over and over again without the ingredients or procedures
Hi Rosie, the recipes are always on my site in full. Just check the big yellow box at the bottom of every blog post. There you’ll find the list of ingredients and instructions for each recipe. Cheers!
I’ve never made a cheesecake previously (and I LOVE cheesecake), and this recipe and instructions were so easy – I’m not a baker, by any stretch. I especially loved how it was lighter, not as sweet or rich like “normal cheesecake”; My family was not super impressed of course by that fact. That’s cool though, MORE FOR ME!!
Becca, thank you! I’m glad you liked my recipe so much!🙂
Can I substitute the riccota for cream cheese? I’m making a lactose free version and I can’t find lactose free ricotta.
Thanks!
Yes! 🙂
Hi, is it necessary to drain the ricotta cheese/greek yogurt mixture overnight or can I skip the overnight water drain and bake it longer at a lower temperature to get rid of the excess moisture?
I’ve never done this, so I can’t comment on how it would work. Sorry!
Can I use honey vanilla flavored Greek yogurt? Couldn’t find 2% plain.
Sure you can! Happy baking!
Hi Chrissie thank you for your recipe the greek yogurt cheesecake turned out amazing its just cause lam in Australia, l cant find those biscuits crumbs you used. So l grabbed other ones. Had to use more then 2 cups cause my cake base was bigger. What other biscuits can l use for the base. I had to use more butter and my base of cake wasnt crunchy or hard it was soft. The honey and walnuts are Amazing with this healthy cake. Could you please give me some feedback. Thank you
You can use any brand of digestive biscuits and crumble them in a food processor. As for the butter, don’t add more than the recipe calls for(adjusted to the amount of crumbs you use). Even if your base might look a bit dry in the begining, it will also get moisture from the cream cheese mixture as it bakes, and it will come out with the perfect texture. Happy baking! 😊
I’ve made this with Greek Quark Yogurt rather than Ricotta and Greek yogurt, and it’s AMAZING!
Thank you for your recipe! I just used 4 cups of the quark yogurt rather than 2 and 2.
Thanks for the tip Shannon! Glad you like the recipe!
Thanks for this awesome healthy cheesecake recipe. I made it using Galbani Ricotta cheese & strained Farmer Union Greek Yogurt. It turns out so creamy & amazing. I cut e recipe into half to test out e recipe. Will defintely be making this for my staple cheesecake🙂. By e way, do u think I can add in 1 or 2tbsp of cornstarch to set e cheesecake? Would it affect the texture?
You could try adding cornstarch, although it may dry out the cheesecake texture a little too much.