Greek Yogurt Cheesecake with Peaches and Honey

by jenna on August 3, 2011

When you think of the word “cheesecake” what comes to mind?

5 lbs of butter?

a pound of sour cream?

2 tubs of cream cheese?

Yeah, me too. Well, that was until I discovered a little secret. And since I’m the best secret keeper around, I guess I’ll let you in on it, too. Did you know you can make silky delicious cheesecake by only using (gasp) greek yogurt?

Don’t tell anyone, mmk?

Would it be a bit much to say that this recipe has changed my life? It’s not like I’m normally overdramatic or anything. But seriously, after baking my first cheesecake in culinary school I vowed to myself never to bake another…it’s so time consuming! And that water bath? Really? Sure, it tasted good but I was thoroughly exhausted by the time it slid into the oven and not to mention, eat bite had about a bajillion calories (overdramatic, what?) and I could just feel the spandex waistline on my checkered culinary pants getting tighter.

Not anymore!

Instead of a traditional graham cracker crust, I used a pretty standard pate brisee dough (read: sugar cookie dough) that had a touch of lemon zest for added flavor. I love the way the crunchy texture pairs with the creamy cheesecake. It’s a party in every bite!

Note that you WILL need a springform pan for this recipe. It’s so worth it though! And then you can make this with it, too. See? So worth it.

I topped my cheesecake with peaches because that’s what I had laying around at the time, but you could also do a berry compote or just scatter fresh blackberries on top!

It’s hands down, the lightest cheesecake I’ve ever tried. I ate a slice for an afternoon snack yesterday after shooting it and was amazed that I didn’t feel full or sluggish after. Who knew? Usually eating a big slice of cheesecake makes me want to change into a hooded sweatshirt and crawl under the covers. But I’m sure you have no idea how that feels, right?

I didn’t think so.

Greek Yogurt Cheesecake with Peaches and Honey

serves 12

Print this recipe!


for crust—

1 stick cold butter, cut into small chunks

1.5 cups flour

1/4 tsp salt

2 T sugar

zest of 1 lemon

1 egg yolk

2 T cold water

for cheesecake—

2 cups whole milk or 2% Greek yogurt (not non-fat)

2/3 cup sugar

pinch of salt

2 eggs

1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract

1 T cornstarch

for topping—

1-2 peaches, thinly sliced

1 T honey


Make the crust first. Spray a 10-inch springform pan with cooking spray and set aside. In a large bowl, mix together the flour, sugar, lemon zest and salt. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.

Preheat oven to 375.

Roll out dough to same diameter as pan. You can do this easy by rolling out and placing the bottom of the springform pan on top and gently cutting around the pan with a dull knife. Place dough circle at the bottom of the pan.

Place tin foil on top of the dough circle and cover with dried beans or rice to weigh down. Bake for 15 minutes then take off rice/bean/tin foil and prick all over crust with a fork. Return to oven and bake for another 15 minutes, or until golden.

Meanwhile, make the filling. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and blend again. Pour filling into hot crust, lower oven temperature to 350 and bake for 35 minutes.

When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.

Let cool then chill for 2-3 hours in the fridge before releasing springform.

Arrange the sliced peaches over top of the cooled cheesecake. Melt the honey in a small saucepot then drizzle on as well.


~4 hours (including cooling/chilling time)

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{ 138 comments… read them below or add one }

libby August 3, 2011 at 4:43 am

yum!! I just made ricotta cheesecake the other night which is also pretty light and healthier than the cream cheese version, but i wish i would’ve had this recipe…I will be trying this next time. THANKS!


Molly @ RDexposed August 3, 2011 at 4:46 am

You’re the best secret keeper around, huh? Show us your left hand! I am waiting for the day…


Cassie @ Bake Your Day August 3, 2011 at 4:49 am

My husband and I were discussing cheesecake last night and how unhealthy it is. We were actually wishing for a more healthy version and this just might be it. Can’t wiat to try it!


chelsey @ clean eating chelsey August 3, 2011 at 4:50 am

You’re a genius. That is all.


Brittany @ Itty Bits of Balance August 3, 2011 at 4:51 am


that is all.


Cait's Plate August 3, 2011 at 4:53 am

I don’t think it’s a bit much to say it changed your life because that’s literally the thought that went through my head while reading it :) Incredible (as always Jenna!).


Blog is the New Black August 3, 2011 at 4:56 am

I’m loving all things peaches lately. Looks great!


Erika @ The Teenage Taste August 3, 2011 at 4:59 am

This looks absolutely amazing! The fact that it’s made from greek yogurt makes it healthy enough to have 2 slices, right? 😉


Tessa @ Amazing Asset August 3, 2011 at 5:00 am

Your recipes impress me constantly, you are so talented Jenny! Since it’s made with Greek yogurt well I consider it healthy :)


Erin @ Cooking on Whim August 3, 2011 at 5:06 am

I have tried a recipe that uses LESS cream cheese and incorporates greek yogurt, but never just greek yogurt! I have a tub that needs used, so this cheesecake may need to happen. :)


Lauren @ What Lauren Likes August 3, 2011 at 5:07 am

Yum! YUM!! haha I really dont think I can say anymore. Perfect summer dessert recipe! thanks :)


Lauren at Keep It Sweet August 3, 2011 at 5:08 am

This sounds amazing, I love the sugar cookie crust! I definitely did not know you could make a cheesecake with just greek yogurt.


emily August 3, 2011 at 5:13 am

Wow – this is a definite must do! Thanks for sharing this gem…


Corey @ Learning Patience August 3, 2011 at 5:14 am

I love how pretty that looks – and the sugar cookie crust!! How inventive! xoxo from Trinidad!


Liv @ The Salty n' Sweet August 3, 2011 at 5:17 am

I’ve been making a no-bake greek yogurt cheesecake for a few years, but I always added a little cream cheese. I’m so excited to try your all-yogurt version, though I think I’ll stick with my favorite digestive biscuit crust :)


Heather (Heather's Dish) August 3, 2011 at 5:19 am

i’m impressed…i had no idea you could make a cheesecake out of greek yogurt! i do love the original but could always go for a lightened up version too!


Gina @ running to the kitchen August 3, 2011 at 5:33 am

I usually prefer Italian cheesecake because it’s lighter than the traditional kind. This looks like a great twist!


amy walters, aDESIGNdock August 3, 2011 at 5:38 am

Okay Jenna. If this cheesecake is as good as it looks…you’ve changed my life!


Baking 'n' Books August 3, 2011 at 5:44 am

Looks great! But does everything have to be about avoiding tight pants?


Kelly August 3, 2011 at 8:59 am

Jenna has posted plenty of recipes that are most definitely not about avoiding tight pants. I like that she strives for a balance–some decadent treats and some that are more health- and/or calorie-conscious.


Debbie August 3, 2011 at 9:22 am

To B&B,
Hope things brighten up for the rest of the day-
sending you a hug if you are feeling down.
(I amy be wrong,but just a vibe)
Keep smilin’ !


Baking 'n' Books August 3, 2011 at 11:25 am

Hi Kelly,

Oh yes! I’m all for healthy recipes – it’s what I make myself of course! I was just saying that I feel we (women, people) need to constantly relate it back to body image somewhere and I wish that weren’t the association that’s all. I apologize if it came across as differently. It’s just everywhere in the media, magazines, books, etc.

Personally, I love yogurt, cream cheese and peaches :)


jenna k August 3, 2011 at 3:07 pm

that’s understandable, but this is a lightened-up recipe of a traditionally really heavy dessert, so it seems only natural to mention not feeling bloated, etc.


Jaime August 3, 2011 at 8:44 pm

And please explain what is so wrong about wanting to maintain a healthy body weight?! Sorry if I sound snappy, its just very frustrating to me that in this day and age with OVER HALF of the population being OVERWEIGHT that those of us that try to stay in the healthy range get criticized for it!


Nicole August 3, 2011 at 5:46 am

Genius. Your da bomb Jenna!


Kristin @ eat healthy. be happy. live well August 3, 2011 at 5:58 am

OH MY! I don’t even think I have words for this! I’m so making it this weekend :)


Kristen @ Popcorn on the Stove August 3, 2011 at 6:03 am

This would be such a hit if you brought it to parties (especially since everyone loves Greek yogurt right now)!


Liz @ Tip Top Shape August 3, 2011 at 6:16 am

Brilliant!! A healthy cheesecake is a winner in my book!


Angela @ Eat Spin Run Repeat August 3, 2011 at 6:25 am

Jenna, you’re a genius! I totally know what you mean about that heavy “where’s-my-sweater” cheesecake feeling. THIS sounds amazing. Do you think it would work to sub white sugar out and use sucanat instead?


DessertForTwo August 3, 2011 at 6:29 am

I’ve always thought that cheesecakes were too thick. Even a regular one made 1/2 the size is much preferable. I love that you made this one with greek yogurt, making it healthy! Thanks :)


Pippa @ Sunday Suppers with Pippa August 3, 2011 at 6:35 am

Great idea to use greek yogurt! Deborah Madison has a wonderful recipes for a yogurt tart in her book “Vegetarian Cooking for Everyone”, you should check it out!


Hilliary@HappilyEverHealthy August 3, 2011 at 6:36 am

Oh yum! I love that you used greek yogurt!!


Averie @ Love Veggies and Yoga August 3, 2011 at 6:36 am

Jenna you are a genius!

This recipe looks…amazing! The fact that you made the middle w/ Greek yogurt AND then topped it with those perfect peach slices and honey…oh this screams: make me now!

I would love to try this b/c it’s truly such a unique dessert that you don’t see every day. Beautiful!


Sarah @May I Have Dessert? August 3, 2011 at 6:37 am

That looks incredible!!! And fairly simple to make. I never thought of using Greek yogurt for cheesecake, but I’m definitely going to try it now. So smart!


Faith @ For the Health of It August 3, 2011 at 6:41 am

Oof, how yummy looking!

I know the texture and thickness of the Greek yogurt make it what it is, but do you think on an off chance it could be adapted with soy yogurt and some sort of thickener? If so, what would you suggest?


katie @KatieDid August 3, 2011 at 6:51 am

plain whole milk greek yogurt is my absolute favorite snack in the world. It’s so luxurious to eat and I feel like I’m treating myself to something special… but I think this cake would be an even better use for that yogurt of mine!


Kristie August 3, 2011 at 6:53 am

So here’s my question. I love how rich & creamy & delicious cheesecake is. With the greek yogurt does it taste lighter and less like real cheesecake?


Erin August 3, 2011 at 6:59 am

I love making cheesecake. It’s so creamy and rich I would make it even if it took me all day. But this cheesecake I would love to make as well! Nothing wrong with a healthier cheesecake especially when it’s tasty! Oh and I love the peaches. They are one of my favorite fruits to put in Greek yogurt.


Sharon August 3, 2011 at 7:01 am
Sarah K. August 3, 2011 at 7:05 am

I’m pretty sure you just changed my life forever…greek yogurt is already my hero but you just elevated it to superhero status! I cannot wait to make this :)


Urban Wife August 3, 2011 at 7:12 am

Sheer genius. I love, love, love cheesecake but definitely don’t love how fattening it is! This is the perfect substitute. 😉


Sarah@The Flying ONION August 3, 2011 at 7:27 am

This sounds so fabulous!! I love the idea of turning greek yogurt into a cheesecake. Who would have known? 😀


Espie August 3, 2011 at 7:28 am

OH.MY.HEAVENS. This looks amazing. Attempting it next week after I get my hands on a springform pan.


Notyet100 August 3, 2011 at 7:48 am

Cake looks superdelcious


Jen August 3, 2011 at 7:49 am

Time to start your own Cheesecake Factory!


Sheri August 3, 2011 at 7:56 am

What a great recipe! I can’t wait to make this!


Kim @ Good But Getting Better August 3, 2011 at 8:04 am

I have 3 6oz peach greek yogurt cups that JUST this morning I was trying to figure out how to get rid of!! It’s non-fat though. Deal breaker for this recipe???


jenna August 3, 2011 at 8:06 am

I honestly wouldn’t do non-fat because the texture will be way off because in non-fat yogurt they use stabilizers (that’s what makes non-fat still creamy) but when you heat it, it will turn yuck. trust me.


Kim @ Good But Getting Better August 3, 2011 at 8:10 am

That’s too bad. Thanks for the info though!!


marie August 3, 2011 at 10:51 am

What if I make my own nonfat yogurt and thus know that the only ingredients are skim milk & the yogurt from my last batch?

I’m not afraid of a little fat, mind you, I’m just wondering if I can make this from what I have on hand rather than running to the grocery store for 2%.


jenna August 3, 2011 at 11:04 am

you can try, but skim milk (and skim products) will not lend the same creamy texture as whole milk will.

Katie August 8, 2011 at 8:52 am

I made this yesterday, and my boyfriend didn’t buy enough 2% Greek yogurt, so I mixed the cup of 2% with about another cup of non-fat, and a splash of cream to thicken/richen it up a bit.

It turned out great, and was sooo delicious!!


alyssa - fashion fitness foodie August 3, 2011 at 8:17 am

MAKING. Done. and Done.


Raewyn August 3, 2011 at 8:19 am

I checked your blog after just getting home hot n’ sweaty from a pumpin’ Zumba class and was greeted with this cold, scrumptious beauty! Holy YUM. I have everything needed to make it BUT a springform pan! :(


Maia August 3, 2011 at 2:20 pm

I’m in the same boat, but thinking about making mini cheesecakes instead using a cupcake tin and liners. A little tweaking required, but I’ll get creative if it means I can have guilt-free cheesecake


Gabriela @ Une Vie Saine August 3, 2011 at 8:26 am

This is GENIUS! I just need to find a springform pan to try it…


Heather @ Get Healthy with Heather August 3, 2011 at 8:30 am

Ummm I think you have changed my life.


Katie (Sweet Tater) August 3, 2011 at 8:34 am

love love love.


Laura @ Cookies vs. Carrots August 3, 2011 at 8:39 am

What a great idea! And you could do flavored yogurt for a flavored cheesecake!


Andrea @ The Skinny Chronicles August 3, 2011 at 8:46 am

Very clever, my dear. And it’s definitely peak peach season, so good choice on the fruit topping! Now can you figure out how to make chocolate cake with less calories too?


Joelle (On A Pink Typewriter) August 3, 2011 at 8:51 am

That looks so creamy I want to dive right in!!


Melissa August 3, 2011 at 8:52 am

This looks amazing!!


Gina (Yogattude) August 3, 2011 at 8:58 am

Oh this is perfect timing! My boyfriend’s birthday is next week and I was planning to make him some sort of cake (that wasn’t a calorie bomb!), Thank you!


Katie @ peacebeme August 3, 2011 at 9:02 am

Super excited about this recipe!


AnneW August 3, 2011 at 9:07 am

I wish this was posted yesterday! I would have made it for my birthday dessert tonight! (yes… I insisted on making my own birthday dessert!)
Any way to make it chocolate?? Suggestions?


Kristen, Sweetly August 3, 2011 at 9:08 am

Cheesecake is one of my absolute favorite desserts, but I barely ever get it because of that hoodie / nap condition you mentioned. Greek yogurt? Don’t mind if I do. I can’t believe how creamy and awesome it looks.


Eileen August 3, 2011 at 9:12 am

This looks so delicious!!!!! I think I might make it for my birthday:)


Krystina August 3, 2011 at 9:12 am

This looks so fresh and summery! I wonder if I could get my boyfriend to eat it, since he usually shuns at anything not loaded with fat.


jenna August 3, 2011 at 9:18 am

how would he know? 😉


Alison (Fueling for Fitness) August 3, 2011 at 9:27 am

Umm, okay. I’m pretty sure I won’t be able to concentrate on anything else today now.


Tammy @ Palm Trees and Manatees August 3, 2011 at 9:33 am

Cheesecake is one of my all-time favorite desserts, so this post makes me very, very happy. I’m always searching for healthier cheesecake recipes. Thank you, Jenna!


alex August 3, 2011 at 10:04 am

I love Greek Yogurt and now that I can put it in a cheesecake? love it even more!


Sonia (the Mexigarian) August 3, 2011 at 10:14 am

Jenna, I love you. If I weren’t already married, I would propose to you. 😉 Cheesecake is my one weakness. My sweet tooth vice. I LOVE cheesecake. I can’t wait to try this with recipe. I never would have thought of using Greek Yogurt. It just sounds and LOOKS light and refreshing even. so excited!


Katrina August 3, 2011 at 10:20 am

I love how easy this looks! Also, it looks super tasty too. Great recipe!


Aja August 3, 2011 at 10:37 am

Yum. I can’t wait to make this.


Sarah @ Sarah's Modern Bites August 3, 2011 at 11:34 am

So i have never been a fan of traditional cheesecake.. just way too heavy for me. Two bites and I’m OUT. However, I do like lighter versions and this recipe totally has me drooling at my work desk hahaha ON TOP of the fact my boyfriend LOVES cheesecake and would love me just that much more if I made this. Plus he is obsessed with honey. I have a potluck BBQ coming up and I think this may be what will make everyone swoon. Did Adam like it!!??


Kati @ Living Well August 3, 2011 at 11:51 am

Will have to make this for my hubby! He loves cheesecake but I’ve been too intimidated (read: busy/lazy) to make him one :-)


Maria August 3, 2011 at 12:17 pm

Looks incredible!


Kathryn (Flopoodle) August 3, 2011 at 12:20 pm

OMG I want to make this immediately. High protein cheesecake? How awesome is that! And yes, I totally know what you mean about the necessity of a hooded sweatshirt and a bed after cheesecake indulgence. Stretchy pants are usually good, too.


Kelsey @ aslolife August 3, 2011 at 12:29 pm

This looks amazing! I’ve been craving cheesecake lately but never want to indulge in that many calories, so this would be perfect!


Lizz @ Leading the Good Life August 3, 2011 at 12:47 pm

I love peaches in yogurt, so this is an obvious winner in my book!


Corrie Anne August 3, 2011 at 12:56 pm

Oh yeah. I love using Greek yogurt in unexpected ways. Totally perfect! I need that pan.


Jessica August 3, 2011 at 1:44 pm

I am so trying this!


Jennifer August 3, 2011 at 2:54 pm

Greek yogurt is honestly one of my new favorite foods. I am definitely making this recipe! Love from our blog


Sarah K. @ The Pajama Chef August 3, 2011 at 3:05 pm

ooooh great idea!


jenna k August 3, 2011 at 3:06 pm

i love cheesecake, but i’ve been trying to cut back on sweets. so when i do bake, i try to keep it a little lighter. this will definitely be baked in my kitchen sooooon. :)


mythy as in "Mighty" August 3, 2011 at 3:33 pm

Yum! I’ve avoided cheesecake (even from the Cheesecake factory) b/c it sits like a brick for 4-6 hrs (digestion time)! Have you ever had ricotta cheesecake? I had some at a mom & pop Italian restaurant and OMG it’s to die for! It was the last cheesecake I had and have not wanted to spoil that culinary memory!

This looks AMAZING! Was wondering if I could use TJ’s flavored yogurts (strawberry, peach, etc) and top with the same fresh fruits too?


Chelsea @ One Healthy Munchkin August 3, 2011 at 4:55 pm

This is such a genius idea! I LOVE cheesecake. 😀 I wonder if I can make my mom’s triple chocolate cheesecake using Greek yogurt…


Pam August 3, 2011 at 6:18 pm

What a beautiful cake, looks so fresh and summery.


Mellie August 3, 2011 at 6:50 pm

Oh wow, that looks to die for! I love cheesecake!


kaila @ healthyhelper August 3, 2011 at 7:14 pm

I have got to make this for my dad! It combines his two favorite things….peaches and cheesecake!


Mich August 3, 2011 at 7:19 pm

This might just help me return to cheesecake after banning it from my life for so many years due to the “can’t take just one bite” effect.


Jaime August 3, 2011 at 8:50 pm

This looks UNREAL!! I wonder if it will work well with pumpkin for the fall?? Cant wait to try it as is though, in the meantime! YUM! :)


Allison August 3, 2011 at 9:45 pm

YUM! Cheesecake is my favorite dessert. This looks incredible.


Corina August 4, 2011 at 2:30 am

I just love cheesecake so I’m going to have to try this filling in my next one.


best-cook August 4, 2011 at 3:18 am

Oh the pictures look gr8 and the recipe just amazing!!!


Annamay August 4, 2011 at 7:41 am

I will difinitely give this one a try! Love that you use “Savannah Bee Company” honey, isn’t it the best? Love love love their soaps too!Orange Blossom is my favorite!


Lana @ Never Enough Thyme August 4, 2011 at 7:49 am

I can hardly wait to try this! I love cheesecake but rarely make it because, as you say, it’s incredibly time consuming and a huge calorie bomb. Maybe now I can get my cheesecake fix whenever I want!


Jess August 4, 2011 at 11:21 am

OMG! Savannah Bee Company makes the best honey! Their tupelo honey is soooo amazing with plain greek yogurt, berries, and homemade granola! My favorite summer breakfast!


Emily August 4, 2011 at 11:24 pm

I was at the grocery today and, remembering this, bought a tub of Greek yogurt. Just curious – what % fat yogurt did you use? The only choices I had were 2% or 10%, so I went with the fattier one… after all, it IS still cheesecake, right?! Anyway, I’m super excited to see how it turns out!


Sam August 5, 2011 at 8:07 pm

This “cheese”cake was amazing! Everyone was raving about it. I just added a little lemon zest and mango extract and it was great. I actually am going to make another one tomorrow. I would have never thought to use greek yogurt in a cheesecake but I’m not going back!


Vasu Manimaran August 7, 2011 at 6:44 am

I honestly can’t wait to make this! Do you have a good recipe for peach ice cream?


Emily August 8, 2011 at 9:17 am

VM – this recipe isn’t Jenna’s, but I saw it on my Bloglines the other day and it looks incredible! You could leave out the pepper if you’re nervous about it:


Ellen August 8, 2011 at 12:28 pm

I made this on Friday and it turned out delicious! Thanks for a great dessert option that I can feel good about! I used homemade yogurt, thinking it might not turn out very well. But I was pleasantly surprised! Thanks for the recipe!


pam August 8, 2011 at 7:42 pm

this has been my “greek yogurt, peach, honey” summer….Lord have mercy, it just got better! <3


Dakota August 24, 2011 at 9:39 am

I saved this recipe for a few weeks and I used it to both inagurate my springform pan (received as a gift 6+ months ago) and to make a thematically appropriate dessert for a friend who works for one of the big greek yogurt companies. It was a big hit and I will definitely be making it again!


Eric September 11, 2011 at 12:43 pm

I am making this right now and I cant wait to try it.
I just thought you would like to know that you can substitute Agave Nectar for Sugar in most recipes. Which is what I sometimes do, on some of the “heavier” desserts I make.

Agave nectar is 1.5 times sweeter than sugar and the calories per teaspoon are about the same, so you will not need as much, thereby you can reduce the calories without losing any of the sweetness.

When using it in your baking you will have to experiment as to how much you put in. Start by substituting between 1/2 to 2/3 cups of nectar for 1 cup of sugar. You will also need to reduce other liquids, such as oils and water, by about 1/4 cup for every cup of agave nectar.

Its not a magic sugar substitute, it does have its negatives. It is still a sugar & if you are pregnant you should use agave with caution, as some species of agave contain anordin and dinordin steroids, which can lead to a miscarriage.

Happy cooking!


Nishtha January 29, 2012 at 5:06 am

You are an angel.


Rebecca April 1, 2012 at 4:07 pm

I just tried a slice of this and I cannot believe how good it is. You are amazing! Thank you so much for sharing this recipe!


Jacqueline C. April 5, 2012 at 1:02 pm

Can you please list the nutritional information? This looks amazing! Thanks 😉


Jeff April 5, 2012 at 3:14 pm

I’m just wondering why you can’t use the non-fat version of Greek Yogurt. Would low-fat suffice? Otherwise, a great use of greek yogurt! One of the latest greatest flavours! Thanks for the recipe.


jenna April 5, 2012 at 3:20 pm

The texture isn’t the same with non-fat—trust me, I’ve tried it!


Heather April 19, 2012 at 9:37 pm

I just poured my cheesecake mixture into the pan and was very sad to see my cookie crust had shrunk! Hoping it still works out~ words to anyone else– build up the crust a little bit around the edges to compensate for any shrinkage…


Britny September 4, 2014 at 7:52 pm

Mine shrunk too! Enough so that I couldnt use the pan….also my cheesecake mixture was so thin it wasn’t usable. :(


Kenzie E July 5, 2012 at 4:06 pm

I just made this over the weekend for my family and a couple neighbors. They couldn’t believe there was no cream cheese in it! It tasted amazing and I was so guilt-free afterwards. :) thank you


Nicole July 15, 2012 at 10:35 am

This is delicious.I absolutely love cheesecake, however I will indulge in it a little to much when it is on hand. This is a wonderful substitute. I love that it is so simple to make. I did have to tweak it for what I had on hand. I only had 0% Greek yogurt so I used one cup of that and 8oz of the Philadelphia Neufchatel cheese instead. I also didn’t have any lemon zest and it was great even without a topping. Next time I will definitely add fruit. Thanks for the recipe.


Deb Read July 22, 2012 at 3:16 pm

I just made this – I used Oikos fat-free yogurt because it has no stabilizers at all – turned out amazing!! Used a crust made of shreeded wheat/bran – blened with splenda brown sugar and low fat butter (yes it exists). I also put a raspberry jame swirl in the batter before baking (microwave a little raspberry jam and 1 tsp lemon juice) then swirl into batter once in pan. Ong…amzing!!


Claire L July 24, 2012 at 5:12 pm

Oh my goodness, you’ve made my day! I love the texture and infinite flavors of cheesecake, but I dislike the cream cheese flavor, excessive number of steps involved, and the insane calorie count. This solves all my cheesecake problems! I cannot wait to try it! You’re brilliant, Jenna.


Holli July 26, 2012 at 3:35 pm

It’s in my oven as I type. It has 10 more minutes to bake and I’m praying we don’t lose the electric. We are having a seriously wicked storm here on the East Coast right now!


Ilovetobakeandsing96 July 26, 2012 at 4:21 pm

I made this recipe but I left out the cornstarch and used a graham cracker crust. It was absolutely delicious, and I couldn’t believe that it was nutritious! Definitely a recipe I’ll use again!


Elise August 9, 2012 at 11:31 am

Oh man! My husband LOVES cheesecake, but due to his IBS, can’t eat cheese or cream cheese of any type. Greek yogurt though, especially 2% greek yogurt, he can definitely eat! Thank you for helping me make his day. :)


Devin October 29, 2012 at 9:49 pm

This was an awesome recipe. Thanks!


Rachel November 19, 2012 at 1:42 pm

How is it cheesecake when it doesn’t appear to have any cheese in it?


Candace Karu December 21, 2012 at 4:03 am

Just came across this recipe on the hunt for delicious, healthier desserts and I can’t wait to share it with our Cabot friends. It will be great with our Greek Style Yogurt!


Ashley February 3, 2013 at 4:45 pm

Today marks the third time I’ve made cheesecake with your recipe. It’s so delicious. This time I used Toasted Coconut Vanilla Greek yogurt (by Oikos) and it made it even tastier. Thanks for such a great recipe!


Kasia March 14, 2013 at 4:03 pm

A co-worker brought this in and couldn’t believe how much it tastes like traditional cheesecake! I double the filling ingredients, bake it in a 10″ spring form, and increased the bake time by 20 minutes. I made the crust a traditional graham cracker and added in some ginger to give it a little zip. I made it for a dinner party and the table went silent from everyone shoveling it in their mouths. When I told them it wasn’t the full-fat version, everyone requested a 2nd piece. GREAT recipe!


Eden June 17, 2013 at 3:32 pm

Thank you SO much for this – it’s amazing!
Just FYI, when I hand whipped all the ingredients together (instead of blending), the texture was thicker and even more cheesecake-y. I whipped the eggs until they were fully mixed, and then added the other ingredients one by one.
I honestly didn’t know it was possible to have a delicious cheesecake that also has a decent amount of protein and isn’t crazy full of sugar – Thank you!! :)


Mary Frances @ The Sweet {Tooth} Life September 6, 2013 at 8:51 am

One of my friends made this and I was blown away by how good it was. Totally pinning this! Thank you so much for the recipe – I’m now following you and can’t wait to see more!


Nicole September 11, 2013 at 6:59 am

Thank you for the awesome recipe! I made it last night. I’m so happy with how it turned out! It’s delicious and pretty, too!!


Francesca October 27, 2013 at 12:56 am

Looks soooo good! I can’t wait to try this. <3 Thank you!!!!
Also, a note for the people cutting calories – a regular hefty graham cracker crust is going to be 1268 calories with 5 tbsp melted butter a tbsp of sugar and 12 graham crackers. That's a lot less than the delicious looking cookie crust here – which is all together 1,644 calories. Yikes! :)


peaceloveandsmoothies April 5, 2014 at 12:32 am

Greek yogurt cheesecake??? What a splendid idea. It looks lovely in the photos!


Stacey April 9, 2014 at 10:05 pm

Could I use plain coconut yogurt or even full fat coconut milk?


jenna April 10, 2014 at 7:57 am

I’ve never tried this recipe using coconut products so I really am not sure. I don’t have any experience baking with them at all. I’m sorry about that!


Helen May 12, 2014 at 1:58 pm

This worked so well! I used a graham cracker crust instead, and I used nonfat Greek yogurt (it didn’t crack because I put a pan of water underneath the cake in the oven), and it turned out perfectly! It actually tastes like real cheesecake, and it has the perfect texture, not like weird feesecake (fake cheesecake). I made this for Mother’s Day, and my mom absolutely loved it! Thank you so much!


s. k. May 24, 2014 at 10:29 pm

Can this cheesecake be made in advance and frozen?


Hearty Thought June 4, 2014 at 4:36 pm

It’s such a good idea to replace cream cheese with Greek yogurt! Finally a healthy cheesecake!
Here is our version of the recipe:


food September 12, 2014 at 12:54 am

Hi! I’m at work surfing around your blog from my
new iphone! Just wanted to say I love reading through your blog and look forward to all your posts!

Carry on the superb work!


Amy December 3, 2014 at 6:58 pm

Made it with graham cracker crust. It is soooo good! Ty for this idea and recipe. Love it!


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