Cakes/ Dessert/ Fruit Desserts/ Recipes

Greek Yogurt Cheesecake with Peaches and Honey (VIDEO)

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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  • 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

    YES. YES. YES.

    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 🙂

    • Deepanjali
      July 10, 2020 at 10:10 am

      Hi I followed the recipe to the T.. my cheesecake has cracks.. could you tell me how to prevent that.

  • 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

    I know this isn’t a fashion post but I just had to share this since if anyone needs a cute sundress with little lemons all over it, it’s you…it just went on sale yesterday and I think you need it, Jenna…

    • 9Apps
      December 14, 2017 at 2:36 am

      Hey, I just bake this cheesecake is still warm but it looks nice to see how it tastes tomorrow and, of course, first decorate it with chocolate and coconut. 🙂 Maybe you have a recipe for cake battered with apples and sprinkles?
      VidMate Mobdro

  • 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?

  • 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

  • Greek Yogurt Cheesecake « Wild, Not Wise
    August 12, 2011 at 3:49 am

    […] first encountered this recipe here, on Eat Live Run.  I thought it sounded good, and I’d been eating Greek yogurt lately.  But […]

  • Done With Chocolate « The Detoxinista
    August 14, 2011 at 9:57 pm

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  • 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!

  • a breezy spin on a classic dessert « Inquiring Chef
    August 28, 2011 at 9:51 pm

    […] baking project was inspired by intense curiosity about another blog find – a shockingly light “cheesecake” recipe from Jenna over at Eat, Live Run.  This was one of those recipes that I had to make myself in order to […]

  • 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!

  • Slave to My Sweet Tooth « Between Your Ears
    October 11, 2011 at 4:50 pm

    […] weekend, I found this recipe, and boy were those photos seducing. I pretty much dreamed about this cheesecake for days, and […]

  • 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!

  • » Lemony Greek Yogurt Cheesecake Eat Your Heart Out
    April 4, 2012 at 5:56 pm

    […] Filling adapted slightly from Eat, Live, Run […]

  • 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!

  • » Food for Thought, Cooking for the Soul. Life Love and Waffles
    April 11, 2012 at 1:34 pm

    […] and cheddar biscuits. For dessert, I made chocolate chip cupcakes with cream cheese frosting and a greek yogurt cheesecake with fresh strawberries. All fairly simple recipes, but delicious none the […]

  • 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. 🙁

  • Les desserts de Catherine : gâteau au fromage… au yogourt grec. | Elle M la mode
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  • Guilt Free Cheesecake (aka Greek Yogurt Cheesecake) « A Collection of Favorites
    May 3, 2012 at 11:36 am

    […] Guilt Free Cheesecake (aka Greek Yogurt Cheesecake) Cheesecake recipe from Eat Live Run […]

  • 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!

  • Berry Greek Yogurt “Cheesecake” « Strong Like My Coffee
    July 31, 2012 at 11:11 am

    […] recipe was adapted from “Eat Run Live’s” Peach and Honey version. I used a homemade graham cracker crust […]

  • 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. 🙂

  • Discover the Secret to Lose Weight With Greek Yogurt | I'm Not Fluffy
    September 26, 2012 at 2:07 pm

    […] Greek Yogurt Cheescake with Peaches and Honey […]

  • Greek-Yogurt Cheesecake with Cherries | Inquiring Chef
    October 21, 2012 at 3:18 am

    […] baking project was inspired by intense curiosity about another blog find – a shockingly light “cheesecake” recipe from Jenna over at Eat, Live, Run.  This was one of those recipes that I had to make myself in order to […]

  • My First Pie
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    […] Then, I made my very first pie! Inspired by The Realistic Nutritionist’s recipe, who adapted her’s from Eat Live Run. […]

  • 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?

  • Eat Skinny: Chobani Black Cherry Cheesecake | The Realistic Nutritionist
    December 4, 2012 at 11:52 am

    […] Recipe adapted from Eat Live Run. […]

  • 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!

  • The World's Healthiest Cheesecake - Foodie Fiasco
    December 29, 2012 at 7:41 pm

    […] actual cream cheese filling? That was easier. After seeing this fabulous recipe, I knew I could make a positively scrumptious filling using my beloved Greek yogurt. I do have a […]

  • greek yogurt cheesecake with candied lemon slices | Unsophisticated Kitchen
    January 2, 2013 at 6:55 pm

    […] Nope.  Not this year.  Instead, I choose to celebrate with a nod to Cynthia Wong and Jenna with this light, fluffy cheesecake.  I have a pet peeve: bad cheesecake.  It can ruin your […]

  • Greek Yogurt Cheesecake | A Baking Girl
    January 21, 2013 at 10:26 am

    […] adapted slightly from Eat Live Run […]

  • 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!! 🙂

  • Simple and Scrumptious Cheesecake | Smart, Stylish, Satisfied
    June 17, 2013 at 5:48 pm

    […] have a lot of sugar, which I don’t love so much.  After searching on Pinterest, I discovered this recipe from Eat Live Run and tested it out.  It is truly amazing.  For the filling, I hand whipped the ingredients […]

  • 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!

  • 10 recept? na ovocné cheesecake | Dorty od Kristiny
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  • Breakfast Cheesecake Idea
    March 12, 2017 at 2:41 pm

    […] inspiration for these breakfast cheesecakes comes from this recipe made with Greek yogurt. That recipe called for plain yogurt, with sugar added to sweeten. Always looking for a shortcut, I […]

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  • Best CBSE school in Lucknow
    May 30, 2018 at 3:19 pm

    inspiration for these breakfast cheesecakes comes from this recipe made with Greek yogurt. That recipe called for plain yogurt, with sugar added to sweeten.

  • Deepanjali
    January 26, 2021 at 3:17 am

    Hey I loved this one.. I made it on 23rd night.. hubby and I have been nibbling on it daily.. how many days can I keep in the fridge? Can it be covered with plastic wrap and kept in fridge for 5-7 days .. pls do let me know