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Greek Yoghurt Cheesecake

Greek Yoghurt Cheesecake

This healthier, lighter take on a classic cheesecake is perfect for getting your sweet cravings in without all of the calories. The recipe is rich in calcium and is a good Keto option as it is low in carbs.

Greek Yoghurt Cheesecake with blueberries and raspberries

At a Glance





Prep Time:

8 hours

Cooking Time:

2 hours

How to make Greek Yoghurt Cheesecake

This delicious cheesecake is a tasty yet simple dessert, your bound to become addicted to! Follow our recipe below and master your own cheesecake! 

What you'll need:

  • 1 tablespoon granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 180 g graham cracker crumbs
  • 450 g plain Greek yoghurt
  • 2 blocks (250 g) cream cheese
  • 3 large eggs
  • 85 g granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 250 g strawberries and blueberries
  • ½ tablespoon chia seeds


  1. Preheat the oven to 175 C.
  2. Mix butter, sugar, and graham cracker crumbs in a bowl. Stir until thoroughly mixed. Add batter to the bottom of a springform pan, press into the bottom and sides of the pan. Bake for 8 minutes and remove from the oven to cool. Wrap edges tightly in foil. Reduce the oven temperature to 160 C.
  3. Beat cream cheese with a hand mixer for 2 minutes. Add Greek yoghurt, granulated sugar, vanilla, and lemon juice and beat until completely smooth. Add in eggs one at a time and mix on low speed.
  4. Add cheesecake filling onto pre-baked crust in foil wrapped pan. Place pan in the bottom of a roasting pan with 3 cm hot water. Transfer to the oven and bake for 50 minutes.
  5. Turn the oven off, open the door and let cheesecake cool in the oven for 1 hour. Cover and refrigerate for 8 hours.
  6. Add berries and juice to the pan and bring to simmer and cook for 15 minutes. Remove from heat and add in chia seeds. Serve with cheesecake.

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