Greek yogurt cheesecake
Prep time
Cook time
Total time
A quick and simple low fat, creamy and light greek yogurt cheesecake recipe
Serves: 12
  • 1½ cups graham cracker crumbs (about 10 sheets of graham crackers)
  • 3 tablespoons almond milk
  • 2 cups plain nonfat Greek yogurt (I used my own homemade greek yogurt)
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tbsp corn starch
  • ½ cup sugar
  • Pinch of salt
  • Optional: strawberries, raspberries or blueberries for garnish
  1. Crust: Process the graham crackers in a food processor until just fine crumbs are left. Then, add the almond milk and keep processing until everything is combined. Pour the mixture into a prepared 10 inch springform pan and simply smush down the mixture of crumbs and milk with your hands. That's it! No need to bake the crust, we will just pour the filling straight in.
  2. Filling: Preheat your oven to 350 degrees (177 Celsius). Clean out the food processor you used for the crust and combine the yogurt, vanilla, sugar and eggs. Blend everything together until smooth, add the pinch of salt and corn starch and blend again.
  3. Pour the filling into the springform pan and bake it at 350 degrees for 35 minutes. Make sure to don't overbake! You can tell your cheesecake is done when the edges start to pull away from the side of the pan. The center should still be jiggly but the cake should have an overall 'done' look to it.
  4. Take your greek yogurt cheesecake out of the oven and let it chill for about 3 hours in the fridge. After the hours have past you can release the springform.
  5. Serve with strawberries, raspberries or blueberries for garnish and enjoy!
350 Degrees Fahrenheit = 177 Celsius
2 cups = 472 ml
1½ cups = 355 ml
½ cup = 118 ml
Recipe by Greek Yogurt Paradise at