Last updated: July 6, 2026
This easy yogurt cheesecake recipe is a lighter cheesecake method where you use yogurt (usually Greek yogurt) to add tang, creaminess, and extra protein while keeping the texture rich.
Most people should start with a baked version using full-fat Greek yogurt, a simple graham cracker crust, and a low, slow bake with a gentle cool-down to prevent cracks.
Ingredients
For The Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For The Filling
- 16 oz cream cheese, softened to room temperature
- 1 cup full-fat Greek yogurt, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon fine salt
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 3 large eggs, room temperature
Optional Toppings
- Berry compote, jam, or fresh berries
- Honey, lemon curd, or whipped cream
Numbered Steps To Make It
1. Prep The Oven And Pan
Preheat your oven to 350°F. Use a 9-inch springform pan and line the bottom with parchment paper.
Lightly grease the sides so the cheesecake can release cleanly as it cools.
2. Make The Crust
Mix the graham cracker crumbs, melted butter, and sugar until the texture looks like wet sand.
Press the mixture firmly into the bottom of the pan (and slightly up the sides if you want) to form an even layer.
3. Bake The Crust
Bake the crust for 8–10 minutes, then remove it from the oven.
Let it cool while you make the filling so it stays crisp.
4. Lower The Oven Temperature
Reduce the oven temperature to 325°F.
This lower temperature helps the cheesecake bake gently and stay creamy.
5. Beat The Cream Cheese And Sugar
In a large bowl, mix the softened cream cheese and sugar on low speed until smooth.
Scrape the bowl once or twice so there are no hidden lumps.
6. Add Yogurt, Flavorings, And Thickener
Mix in the Greek yogurt, cornstarch, salt, vanilla, and lemon zest until just combined.
Keep the mixer on low and stop as soon as it looks smooth to avoid adding too much air.
7. Add The Eggs One At A Time
Add the eggs one at a time, mixing on low just until each egg disappears into the batter.
Overmixing at this stage is one of the easiest ways to get cracks later.
8. Fill The Pan
Pour the filling into the cooled crust and smooth the top.
Tap the pan lightly on the counter once or twice to pop any large air bubbles.
9. Bake Until The Center Jiggles
Bake for 55–70 minutes, until the edges are set but the center still has a gentle jiggle.
If you use a thermometer, the center is usually perfect around 150–155°F.
10. Cool Slowly To Prevent Cracks
Turn the oven off, crack the oven door, and let the cheesecake sit inside for 45–60 minutes.
Then move it to the counter for about 30 minutes so it cools gradually.
11. Chill Until Fully Set
Cover and refrigerate for at least 6 hours, but 12 hours is best for clean slicing.
This chilling time is what gives you that classic cheesecake texture.
12. Slice And Serve
Run a knife under hot water, wipe it dry, and slice the cheesecake.
Add your toppings right before serving so the surface stays neat.
Conclusion
13. What You Should Expect From The Finished Cheesecake
You’ll get a cheesecake that tastes traditional, but with a brighter, fresher tang thanks to the yogurt.
The texture should be creamy and dense, with clean slices after a full overnight chill.
14. The Easiest Way To Make It Feel “Bakery Level”
A thick topping makes a huge difference, especially because the yogurt adds a slight tart edge.
Even a simple berry compote or a drizzle of honey plus a pinch of flaky salt makes it taste more expensive with almost no effort.
15. How To Store It So It Stays Perfect
Keep it covered in the fridge and it will taste best for about 4 days.
For longer storage, freeze individual slices and thaw in the fridge for 4–6 hours before serving.
Key Takeaways
Full-fat Greek yogurt gives you the most reliable set.
Bake at 325°F so the texture stays creamy.
Pull it when the center still jiggles slightly.
Cool slowly to reduce cracking.
Chill at least 6 hours, and 12 hours is best.
A hot knife makes clean slices.
FAQ
Can I Use Regular Yogurt Instead Of Greek Yogurt?
Yes, but it will be softer and may release water. Use strained yogurt or drain regular yogurt overnight to thicken it first.
If you do not drain it, expect a less firm cheesecake and plan to chill it longer.
What If I Do Not Have A Springform Pan?
Yes, you can still make it, but removal is harder. Use a deep 9-inch cake pan and line it with parchment so you can lift it out.
Let it chill fully before attempting to remove it, or serve directly from the pan.
How Do I Know If I Overbaked It?
You overbaked it if the center is fully firm in the oven and the top looks dry or puffed. The center should still have a gentle wobble when you shut the oven off.
If it cracks, it will still taste great, and toppings cover almost everything.
Can I Make This Ahead For A Party?
Yes, and it is actually better made ahead. Make it 1 day before, chill overnight, and top it right before serving.
If you need to make it 2 days ahead, keep it covered and add toppings at the last minute to keep it looking fresh.
