Low Carb Cheesecake with Greek Yogurt is a creamy, lighter alternative to classic cheesecake, and if you enjoy low-carb meals you might also like this low-carb shrimp and broccoli recipe to round out a balanced menu. This recipe keeps the indulgent texture of cheesecake while cutting back on carbs, using thick Greek yogurt and a touch of cream cheese for richness.
why make this recipe
Low Carb Cheesecake with Greek Yogurt is a smart choice when you want dessert without the sugar spike or heavy calorie load of a traditional cheesecake. It offers familiar tang and creaminess but relies on Greek yogurt for body and protein, and an alternative sweetener to keep carbs low. This makes it ideal for people following low-carb, keto-friendly, or simply more balanced eating patterns.
Beyond the diet conversation, this cheesecake is fast to prepare, bakes reliably, and chills into a silky texture that feels decadent. It’s a great option for weeknight treats, small dinner parties, or make-ahead desserts that travel well. For anyone who loves creamy desserts but wants something lighter, this recipe hits that sweet spot.
how to make Low Carb Cheesecake with Greek Yogurt
This section breaks the process into clear, approachable steps so you can feel confident in the kitchen. The method is forgiving — there’s no complicated water bath or crust to worry about — and the oven does most of the work. Read through once, gather ingredients, and follow the steps in order for best results.
Start by setting up your oven and pan so everything is ready when your batter is smooth. The key steps are blending the yogurt and cream cheese thoroughly, incorporating the eggs without overmixing, and giving the cheesecake plenty of chilling time to firm up. Baking at a relatively low temperature discourages cracks and helps the center set evenly.
For texture and flavor, aim for room-temperature eggs and cream cheese; they blend more smoothly with the yogurt. If your Greek yogurt is very thick, you might soften it by stirring slightly before blending. When the cake comes out of the oven, let it cool to room temperature before refrigeration to avoid condensation that can weaken the surface.
Ingredients :
- 2 cups Greek yogurt
- 1/2 cup cream cheese
- 1/2 cup sweetener (like erythritol or stevia)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/2 teaspoon baking powder
- Pinch of salt
Ingredient notes:
- Greek yogurt: Use plain Greek yogurt. Full-fat brands yield a richer cheesecake; low-fat or nonfat work too if you want fewer calories, but expect a slightly less custardy mouthfeel.
- Cream cheese: Room-temperature regular cream cheese gives the best texture. Neufchâtel (lower fat) can be used as a substitute, but adjust expectations for creaminess.
- Sweetener: Erythritol or a stevia blend keeps this low-carb; if you prefer sugar, swap with 1/2 cup of granulated sugar, but that changes the carb count.
- Lemon juice and vanilla: These brighten and round the flavor, balancing the tang of the yogurt.
- Eggs and baking powder: Eggs set the custard and help structure the cheesecake. Baking powder gives a slight lift — don’t skip it.
Directions :
- Preheat your oven to 325°F (160°C).
- In a large bowl, blend the Greek yogurt and cream cheese until smooth.
- Add the sweetener, eggs, vanilla extract, lemon juice, baking powder, and salt. Mix until well combined.
- Pour the mixture into a greased 8-inch springform pan.
- Bake for 30-35 minutes or until the center is set and the edges are slightly golden.
- Remove from the oven and let it cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy your guilt-free cheesecake!
Pro Tips for Success Low Carb Cheesecake with Greek Yogurt
- Use room-temperature ingredients: Let the cream cheese and eggs sit at room temperature for 20–30 minutes. They’ll blend into a smoother batter and reduce lumps.
- Don’t overmix after adding eggs: Mix just until combined to avoid incorporating excess air, which can cause cracks.
- Check doneness with a gentle jiggle: The center should wobble slightly but not be liquid. It will firm up while cooling.
- Chill thoroughly: Refrigerating for at least 4 hours (overnight is better) improves texture and makes slicing clean.
- Grease the pan well: Even though this cheesecake doesn’t have a crust, a greased springform pan helps you remove it cleanly.
- Avoid a hot oven: Keeping the oven at 325°F prevents rapid browning and gives a more uniform set.
Flavor Variations Low Carb Cheesecake with Greek Yogurt
- Lemon-Blueberry: Stir 1 teaspoon lemon zest into the batter and top with fresh or lightly macerated blueberries (use a sugar-free sweetener if you macerate).
- Cinnamon-Maple-style: Add 1/2 teaspoon ground cinnamon and a few drops of liquid maple-flavor (or a keto maple syrup alternative) for a cozy twist.
- Chocolate swirl: Melt 1–2 tablespoons of sugar-free dark chocolate, swirl into the batter with a knife before baking for a marbled effect.
- Berry compote topping: Cook down a mix of raspberries and strawberries with a little sweetener until thick; cool and spoon over slices before serving.
- Nut crust option: If you want a crust, pulse 3/4 cup almonds or pecans and 2 tablespoons melted butter with a tablespoon of sweetener, press into the pan, and bake 8 minutes before adding batter.
Serving Suggestions Low Carb Cheesecake with Greek Yogurt
Serve slices plain for breakfast-style indulgence or dress them up for dessert. Fresh berries and a dollop of whipped cream (use sugar-free sweetener if you wish) complement the tang of the cheesecake. A few toasted almond slivers or a dusting of cocoa powder make for an attractive plate without adding many carbs.
For gatherings, prepare mini cheesecakes in a muffin tin for individual portions, or top with a sugar-free caramel sauce for an elegant finish. Pair with herbal tea, black coffee, or sparkling water with lemon to keep the overall meal light.
Storage and Freezing Instructions Low Carb Cheesecake with Greek Yogurt
Refrigeration: Store the cheesecake in an airtight container or keep the springform pan wrapped tightly with plastic wrap. Properly stored, it will last 4–5 days in the fridge.
Freezing: For longer storage, you can freeze slices. Wrap each slice tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Note on texture after freezing: Freezing can slightly change the texture of dairy-based desserts. For best results, thaw slowly in the fridge and serve cold (not at room temperature) to maintain the creamy mouthfeel.
Nutrition Facts (Per Serving) — approximate (serves 8)
- Calories: 110 kcal
- Protein: 7 g
- Carbs: 3 g
- Fat: 8 g
- Fiber: 0 g
- Sodium: 120 mg
Nutrition note: These are estimates based on the ingredient list and typical product values. Exact numbers vary by brand and the specific Greek yogurt and cream cheese used. If you need precise tracking for dietary reasons, enter your exact ingredients into a nutrition calculator.
FAQ About Low Carb Cheesecake with Greek Yogurt
Is this cheesecake truly low carb?
Yes, this version minimizes carbs by using Greek yogurt and a low-carb sweetener such as erythritol or a stevia blend rather than sugar. The total carbohydrate count is largely determined by the yogurt you use and the type of sweetener. Plain Greek yogurt has some natural lactose (milk sugar), so choosing a brand with lower carbs per serving or using strained full-fat varieties can reduce the final carb count even more.
Can I use regular sugar instead of a sweetener?
You can substitute regular sugar if you prefer, but doing so will increase the carbohydrate and calorie content significantly. If you switch to sugar, use 1/2 cup granulated sugar in place of the sweetener and be aware that the nutritional profile will no longer be low-carb. Also check sweetness levels and adjust to taste if needed.
How do I prevent cracks on the cheesecake surface?
Cracks often come from overmixing or baking at a temperature that’s too high. Mix just until ingredients are combined, and bake at 325°F to encourage an even set. Allow the cheesecake to cool gradually: first on the counter until it reaches near-room temperature, then chill in the refrigerator. Avoid opening the oven frequently while baking.
Can I make this dairy-free or vegan?
This recipe relies on dairy for structure and flavor, so making it fully dairy-free requires substitution and will change the texture. For a dairy-free alternative, try using a thick, unsweetened dairy-free yogurt (like coconut or almond-based) and a vegan cream cheese substitute, and use a flax or chia egg replacement instead of eggs. Note that these swaps require recipe testing and the final texture will differ from a traditional Greek yogurt cheesecake.
Is a springform pan necessary?
A springform pan makes removing the cheesecake easier and helps retain the shape. If you don’t have one, you can use a regular 8-inch cake pan, but line it with parchment paper and be prepared to invert or serve the dessert directly from the pan. Another option is to create a removable base by lining the bottom with parchment and loosening the sides with a thin spatula.
Can I bake this as mini cheesecakes or in a different pan size?
Yes, you can make mini cheesecakes using a muffin or cupcake tin lined with paper liners or silicone molds. Bake for 15–20 minutes and check for a set center. If you change to a different pan size, adjust the cooking time: a larger pan may need less time, while smaller portions will bake faster.
Will the texture be grainy if I use low-fat yogurt?
Lower-fat or nonfat yogurt can sometimes yield a less silky texture compared to full-fat versions. To avoid graininess, choose a thick, strained Greek yogurt and blend the batter until very smooth. You can also add a tablespoon of heavy cream if you aren’t strictly avoiding extra fat — it improves mouthfeel.
How long does the cheesecake need to chill before serving?
For best results, chill the cheesecake for at least 4 hours, though overnight chilling (8–12 hours) is ideal. Chilling allows the custard to set firmly and develop a cleaner slice. If you cut it too soon, the cheesecake may be too soft and not hold its shape.
Can I add a crust to keep it lower carb?
Yes — a nut-based crust is a great low-carb option. Pulse almonds, pecans, or walnuts with a little sweetener and melted butter until crumbly. Press into the bottom of the springform pan and pre-bake the crust for about 8 minutes before pouring in the filling. This adds texture and a nutty flavor without adding refined carbs.
What’s the best way to slice neat pieces?
Run a sharp knife under hot water, dry it, and then use it to slice the chilled cheesecake. Wipe the knife between cuts for the cleanest edges. Chilling the cheesecake thoroughly before slicing makes a big difference in presentation.
Final Thoughts
Low Carb Cheesecake with Greek Yogurt is an approachable, satisfying way to enjoy a creamy dessert without the heaviness of traditional recipes. It’s easy to make, adapts well to flavor tweaks, and fits a range of dietary goals when you choose your ingredients thoughtfully. Whether you serve it plain, top it with fresh berries, or try one of the suggested variations, this cheesecake provides a guilt-reduced treat that still feels special.
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Low Carb Cheesecake with Greek Yogurt
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Low Carb
Description
A creamy, lighter alternative to classic cheesecake, made with thick Greek yogurt and a touch of cream cheese for richness, perfect for low-carb diets.
Ingredients
- 2 cups Greek yogurt
- 1/2 cup cream cheese
- 1/2 cup sweetener (like erythritol or stevia)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/2 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, blend the Greek yogurt and cream cheese until smooth.
- Add the sweetener, eggs, vanilla extract, lemon juice, baking powder, and salt. Mix until well combined.
- Pour the mixture into a greased 8-inch springform pan.
- Bake for 30-35 minutes or until the center is set and the edges are slightly golden.
- Remove from the oven and let it cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy your guilt-free cheesecake!
Notes
Use room-temperature ingredients for a smoother batter. Don’t overmix after adding eggs to prevent cracks. Chill thoroughly for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American