Healthy Greek Yogurt Cheesecake with Honey and Walnuts

5 from 2 votes

Healthy Greek Yogurt Cheesecake with Honey and Walnuts

A healthy Greek yogurt cheesecake made with ricotta, sweetened with honey, and finished with a walnut topping. No water bath, no refined sugar, and just one bowl for the filling.

Course Dessert

Cuisine American, Healthy, Summer

Keyword Healthier Honey Greek Yogurt Cheesecake

Prep Time 18 30

Cook Time 30

Chill time 4

Total Time 23

Servings servings

Calories 334kcal

Author Chrissie

Equipment

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

US Customary - Metric

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.

Notes

Straining the yogurt and ricotta is an essential step. Skipping the overnight strain will give you a watery cheesecake.

Room temperature ingredients blend smoothly and bake evenly.

Storage: Refrigerate covered for up to 4 days, or freeze the untopped cheesecake for up to 2 months. Thaw overnight in the fridge.

Nutrition