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 Greek Yogurt Cheesecake with Honey and Walnuts
Recipe: Equipment
- cheesecloth
Recipe: Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
For the filling
- 3 cups plain full-fat Greek yogurt strained overnight
- 3 cups full-fat ricotta cheese strained overnight
- 4 1/2 tablespoons honey
- 2 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- zest of 1 1/2 lemons
For the topping
- 1 cup whipped cream optional
- 2 to 3 tablespoons honey for drizzling
- 1/2 cup chopped walnuts
Recipe: Instructions
- Combine the yogurt and the ricotta the night before. Place the Greek yogurt and ricotta mixture in a cheesecloth-lined sieve set over a bowl. Cover and refrigerate overnight to drain.
- Preheat the oven to 350°F. Stir the graham cracker crumbs with the melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Set aside.
- Make the filling. Let the yogurt and ricotta mixture sit at room temperature for 20-30 minutes before making the filling. Add the strained yogurt ricotta mixture to a large bowl along with the honey, vanilla, and lemon zest, and stir well to combine. Add the eggs one at a time, beating just until each one is incorporated. Do not over-mix.
- Bake. Pour the filling over the crust and gently smooth the top. Bake at 325°F for 55 to 65 minutes, until the edges are set and the centre still has a gentle wobble.
- Cool gradually. Turn the oven off, crack the door, and leave the cheesecake inside for 20 minutes. Then move to the counter and let cool to room temperature.
- Chill. Refrigerate the cooled cheesecake for at least 4 hours, ideally overnight.
- Top and serve. Run a thin knife around the edge and release the springform pan. Top with whipped cream (if using), a drizzle of honey, and the chopped walnuts. Slice and serve.
Recipe: Notes
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.
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.
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!
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! 😊
Can I use honey vanilla flavored Greek yogurt? Couldn’t find 2% plain.
Sure you can! Happy baking!
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 substitute the riccota for cream cheese? I’m making a lactose free version and I can’t find lactose free ricotta.
Thanks!
Yes! 🙂
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!🙂
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’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 🙂