Low Carb Cheesecake with Greek Yogurt

Low Carb Cheesecake with Greek Yogurt is a creamy, tangy dessert that keeps carbs low without sacrificing the classic cheesecake texture, and it’s perfect for anyone looking to enjoy a slice without the sugar crash. If you like simple, health-conscious treats, you’ll appreciate how this recipe balances protein-packed Greek yogurt and rich cream cheese into a satisfyingly smooth filling. For more low-carb meal ideas that pair well with lighter desserts, try a savory option like this cheesy low-carb taco bake to build a full menu that keeps carbs in check.

---

why make this recipe

A Low Carb Cheesecake with Greek Yogurt is an ideal dessert when you want something special but also mindful. Traditional cheesecakes often rely on heavy sugars and crusts made from high-carb cookies or graham crackers. This version strips back those elements and leans into ingredients that are naturally higher in protein and lower in net carbs, while keeping the flavor profile you expect—creamy, slightly tangy, and subtly sweet.

Making this cheesecake is also about versatility and simplicity. The recipe uses everyday kitchen staples: Greek yogurt, cream cheese, eggs, a low-carb sweetener, and basic flavorings like vanilla and lemon. That means it’s quick to shop for and easy to assemble, even if you’re new to baking. Because it’s baked, the texture becomes more set and custard-like than no-bake, and chilling it after baking improves sliceability and flavor.

Health-conscious eaters, people following low-carb or ketogenic-friendly diets, and anyone trying to reduce refined sugar will find this recipe useful. It’s a guilt-reduced dessert that still feels special for birthdays, holidays, or just a satisfying weekend treat. The protein from Greek yogurt and eggs helps it fill you up more than a sugar-heavy treat would, and you can easily adapt the sweetness and citrus level to your taste.

how to make Low Carb Cheesecake with Greek Yogurt

Below you’ll find the Ingredients and Directions exactly as written for this recipe, followed by clear explanations and helpful tips to ensure success while you bake.

Ingredients :

• 2 cups Greek yogurt
• 1 cup cream cheese, softened
• 1/2 cup erythritol or other low-carb sweetener
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Ingredient notes and substitutions:

• Greek yogurt: Use whole-milk (full-fat) Greek yogurt for the creamiest result and higher satisfaction; low-fat or nonfat works but the texture will be less rich. If you need a dairy-free option, try an unsweetened, thick plant-based yogurt, but texture and flavor will differ.
• Cream cheese: Full-fat softened cream cheese gives the classic cheesecake mouthfeel. Neufchâtel or reduced-fat cream cheese can be used but expect slightly softer texture.
• Sweetener: Erythritol keeps carbs very low and has minimal impact on blood sugar. You can substitute stevia blend or allulose 1:1 for a similar sweetness; reduce amounts if using pure stevia (it’s much sweeter).
• Lemon juice and vanilla: These brighten and round out the flavor. You can adjust lemon to taste or swap in a splash of almond extract for a different note.
• Salt: A small amount of salt enhances sweetness and balances flavors—don’t skip it.

Directions :

1. Preheat the oven to 325°F (165°C).
2. In a mixing bowl, combine Greek yogurt, cream cheese, erythritol, and vanilla extract. Beat until smooth.
3. Add eggs one at a time, mixing well after each addition. Stir in lemon juice and salt.
4. Pour the mixture into a greased 9-inch springform pan.
5. Bake for 30-35 minutes, or until the center is set and slightly jiggly.
6. Allow to cool, then refrigerate for at least 4 hours before serving. Enjoy your guilt-free cheesecake!

Step-by-step baking notes:

• Bring dairy to near room temperature: Let the cream cheese and Greek yogurt sit for 20–30 minutes if they’re very cold. Cold dairy can make mixing lumpy and difficult to smooth.
• Beat the cream cheese and yogurt first: Mix those until very smooth before adding sweetener and vanilla. A hand mixer or stand mixer helps, but a sturdy whisk and some elbow grease will work.
• Add eggs slowly: Adding eggs one at a time helps them incorporate without over-aerating the batter. Too much air can cause the cheesecake to crack or puff unevenly.
• Don’t overbake: The center should still wobble slightly when you remove it from the oven; it will continue to set as it cools. Overbaking will create a dense, dry texture.
• Chill fully: Refrigerate at least 4 hours (overnight is even better) to let flavors meld and create clean slices when serving.

Pro Tips for Success Low Carb Cheesecake with Greek Yogurt

• Use a water bath if you’re concerned about cracking: Place the springform pan on a baking sheet and add hot water to the sheet (not covering the pan) or use a proper water bath with the pan wrapped in foil. This moderates oven temperature and reduces cracking, although it’s optional for this smaller, lighter batter.
• Strain excess whey for creaminess: If your Greek yogurt is very tangy or watery, strain it in a cheesecloth-lined sieve for 15–30 minutes to concentrate the yogurt and improve texture.
• Smooth the top before baking: Run a spatula in a circular motion to release air bubbles and create an even surface, which helps the final appearance.
• Cool gradually to reduce cracks: After baking, turn the oven off and leave the cheesecake inside with the door ajar for 20–30 minutes before removing it. This helps it settle slowly and decreases temperature shock.
• Use a sharp, hot knife for clean slices: Dip a thin knife in hot water and wipe it dry between slices; this gives neat edges without crumbling.
• Test for doneness with gentle jiggle: The center should move like set custard, not pour. If it still seems liquidy, bake 2–4 minutes longer and recheck.

Flavor Variations Low Carb Cheesecake with Greek Yogurt

• Lemon-Blueberry: Fold 1/2 cup of lightly macerated blueberries (toss with a pinch of erythritol) into the batter or spoon them on top after chilling. Add a teaspoon of lemon zest for extra brightness.
• Chocolate Swirl: Melt 2 tablespoons unsweetened cocoa with a touch of erythritol and swirl into the batter with a toothpick before baking. Use unsweetened cocoa and a keto-friendly sweetener to keep carbs low.
• Strawberry Compote Topping: Cook a cup of sliced strawberries with a tablespoon of erythritol and a squeeze of lemon until thickened. Cool and spoon on top after the cheesecake has chilled to avoid adding moisture while baking.
• Citrus Medley: Replace half the lemon juice with orange juice and add 1 teaspoon orange zest for a sweeter, aromatic profile.
• Nutty Crust Alternative (optional): If you want some crust texture without many carbs, grind 3/4 cup toasted almonds or pecans with a tablespoon of melted butter and press into the bottom of the pan before pouring batter. Bake as directed, but expect slightly denser texture.

Serving Suggestions Low Carb Cheesecake with Greek Yogurt

• Keep it simple: A plain slice is delicious on its own because the tangy Greek yogurt and creamy cheese speak clearly. Serve chilled with a small dollop of unsweetened whipped cream if desired.
• Light fruit accompaniments: Fresh raspberries, sliced strawberries, or a few blueberries complement the cheesecake without adding many carbs. Use a small portion of low-sugar compote sparingly.
• Coffee or tea pairing: A cup of black coffee, espresso, or a fragrant herbal tea balances the richness of the cheesecake. The acidity of coffee pairs especially well with lemon or berry variations.
• Savory contrast snack board: If serving at a party, contrast slices of cheesecake with a savory board of olives, roasted nuts, and sliced smoked turkey or chicken for a balanced tasting experience.
• Portion control: Cut smaller slices if you’re serving a larger group—this cheesecake is rich, and a thin wedge often satisfies the sweet tooth.

Storage and Freezing Instructions Low Carb Cheesecake with Greek Yogurt

Short-term refrigeration:

• After baking and cooling completely, wrap the chilled cheesecake tightly in plastic wrap or store in an airtight container. It will keep in the refrigerator for up to 4–5 days.
• If you’ve already sliced it, place parchment paper between slices to prevent sticking and keep the surface neat.

Freezing:

• For best results, freeze the whole cheesecake rather than individual slices. Wrap tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Store for up to 2 months.
• To freeze slices, wrap each piece individually in plastic wrap and then in a layer of foil or place them in a sealed freezer container. This method lets you thaw only what you need.
• Thawing: Move the cheesecake from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to maintain texture and safety.

Make-ahead tips:

• You can bake the cheesecake up to two days before serving and refrigerate for final chilling. Flavor often improves with a day of rest as flavors meld.
• If topping with fruit or whipped cream, add those just before serving to keep textures bright and colors fresh.

Nutrition Facts (Per Serving) — Low Carb Cheesecake with Greek Yogurt

Assuming the recipe makes 8 servings, approximate nutrition per serving:

• Calories: 172 kcal
• Protein: 8.5 g
• Carbohydrates: 2.8 g (net carbs; erythritol not counted)
• Fat: 14.3 g
• Fiber: 0 g
• Sodium: 195 mg

Notes on nutrition:

• These values are estimates based on typical ingredients and an 8-slice yield. Exact nutrition will vary depending on the brands of cream cheese and Greek yogurt, whether you use full-fat or low-fat versions, and the choice of sweetener.
• If you add a nut crust or fruit topping, account for additional calories and carbs. Using a sugar-free compote or zero-calorie sweetener maintains the low-carb profile.

FAQ About Low Carb Cheesecake with Greek Yogurt

Is this cheesecake suitable for a ketogenic diet?

Yes, this cheesecake can be keto-friendly if you use full-fat Greek yogurt or higher-fat alternatives and a zero- or very-low-calorie sweetener like erythritol or allulose. The estimated carbs per serving are under 5 grams, which aligns with many ketogenic targets. Remember to confirm the nutritional content of your specific yogurt and cream cheese labels, and avoid added sugar toppings. If you add a nut crust, count those carbs as well, though nuts typically contribute fewer carbs than traditional cookie crusts.

Can I make this cheesecake without a springform pan?

You can, but a springform pan makes removing the cheesecake much easier and preserves the presentation. If you don’t have one, use a round cake pan lined with parchment and remove the cheesecake by inverting it after freezing briefly, or serve it directly from the pan. Be gentle when unmolding and consider lining the pan with parchment overhang for easier removal. Be aware the sides may not be as neat without a springform’s removable ring.

Why did my cheesecake crack, and how can I prevent it?

Cracks happen when the cheesecake cools too quickly, is overbaked, or has too much air whipped into the batter. To reduce cracking: avoid overmixing (which incorporates air), bake until the center is set but still slightly jiggly, and cool the cheesecake gradually (leave it in the turned-off oven with the door cracked for a short time or let it cool on the counter before refrigerating). A water bath can also help regulate the oven temperature and reduce surface cracking.

Can I use a different sweetener instead of erythritol?

Yes, you can substitute other low-carb sweeteners, but adjust amounts because sweetness intensity varies. Allulose is a good one-to-one substitute with a taste and texture closer to sugar and less cooling effect than erythritol. If using stevia or monk fruit concentrates, start with small amounts since they’re much sweeter per unit than erythritol. Always taste the batter gently (without raw egg concern) or calculate conversions using a sweetener chart.

How do I know when the cheesecake is done baking?

The edges should look set and slightly puffy while the center remains a bit jiggly—like set custard. When you gently shake the pan, only the middle should move slightly. The internal temperature, if you use a thermometer, should be around 150–155°F (65–68°C). It will continue to firm up as it cools, so avoid waiting until it’s completely firm in the oven.

Can I turn this into mini cheesecakes or cupcakes?

Yes—this batter works well for mini cheesecakes. Use a muffin tin lined with paper liners or lightly greased silicone molds. Bake for a shorter time, typically 15–20 minutes depending on size, and check for the same slight jiggle in the center. Mini cheesecakes are great for portion control and can freeze well individually, making them convenient for quick desserts.

Final Thoughts

This Low Carb Cheesecake with Greek Yogurt gives you the creamy satisfaction of a cheesecake while keeping carbs low and using simple pantry ingredients. It’s adaptable, forgiving, and approachable for bakers at any skill level. Whether you keep it plain or add a bright berry topping, it behaves like a classic dessert while fitting into many low-carb lifestyles. Try the tips and variations here to make it your own, and remember that chilling time is key—patience rewards you with neat slices and a flavor that improves with a little rest.

Print