Description
This healthier Greek Yogurt Cheesecake offers a lighter twist on the classic creamy dessert by incorporating Greek yogurt and using a gluten-free graham cracker crust. Topped with a fresh berry compote, it is both delicious and gluten-free friendly, perfect for cheesecake lovers seeking a slightly healthier option without compromising on flavor.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs, gluten-free if needed (about 10-11 sheets)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Filling
- 2 blocks cream cheese, 16 ounces, room temperature (low fat or regular)
- 1 ¾ cups plain Greek yogurt, room temperature (2% preferred)
- ⅔ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Simple Berry Compote
- 1 ½ cups total strawberries and blueberries, or mix with raspberries
- 2 tablespoons lemon juice
- ½ tablespoon chia seeds, optional but thickens the mixture
Instructions
- Preheat and Prepare Pan: Preheat oven to 350ºF. Prepare a water bath pan and tightly wrap a 9″ springform pan with foil to prevent water from leaking in. Set aside.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with melted butter and sugar, mixing thoroughly. Press the mixture evenly into the bottom of the 9″ springform pan using the back of a measuring cup to flatten. Bake the crust for 8 minutes then remove from oven and let cool. After cooling, wrap the edges and bottom of the pan tightly with foil. Reduce oven temperature to 325ºF.
- Prepare the Cheesecake Filling: Using a stand mixer with paddle attachment or an electric hand mixer, beat the cream cheese until smooth, about 2 minutes. Add sugar, Greek yogurt, vanilla extract, and lemon juice, beating until the mixture is completely smooth. Add eggs one at a time, mixing on low to medium speed carefully to avoid overmixing. Stop mixing as soon as the last egg is incorporated.
- Assemble and Bake: Pour the cheesecake filling onto the pre-baked crust in the foil-wrapped springform pan. Place the springform pan in the bottom of the roasting pan filled with about 1 inch of hot water to create a water bath. Carefully transfer to the oven and bake at 325ºF for 45-55 minutes, or until the center is mostly set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. Then cover and transfer to the refrigerator. Chill the cheesecake for at least 8 hours before serving.
- Make the Berry Compote: In a small saucepan, bring the mixed berries and lemon juice to a simmer over medium heat. Cook down for 10-15 minutes until the berries have softened. Remove from heat and stir in chia seeds if using, to thicken the compote. Serve chilled or at room temperature over slices of the Greek yogurt cheesecake.
Notes
- Use gluten-free graham crackers if you need the recipe to be gluten-free friendly.
- Room temperature ingredients help achieve a smooth and creamy filling.
- Do not overmix the filling once the eggs are added to avoid cracks and a dense texture.
- The water bath prevents the cheesecake from cracking and creates a creamy texture.
- Chilling the cheesecake overnight or for at least 8 hours helps it set properly.
- The berry compote can be made ahead and stored in the refrigerator for up to 3 days.
- Chia seeds are optional but help thicken the compote naturally.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, Greek-inspired
