Sugar-Free Greek Yogurt Cheesecake

Author: chef Jennifer
Total Time: 70 minutes, plus at least 6 hours chilling time
Yield: 1 9-inch cheesecake, approximately 10 servings 1x

Description

This Sugar-Free Greek Yogurt Cheesecake is a creamy, lighter-tasting dessert made with cream cheese, Greek yogurt, vanilla, and a bright touch of lemon. It features a buttery sugar-free graham cracker crust and is finished with fresh berries for a beautiful presentation. Perfect for holidays, birthdays, dinner parties, or make-ahead desserts, this cheesecake becomes even firmer and more flavorful after chilling overnight.

Ingredients

Scale

Sugar-Free Crust

1 1/2 cups sugar-free graham cracker crumbs
5 tbsp butter, melted
2 tbsp granulated sugar-free sweetener
1/2 tsp ground cinnamon

Cheesecake Filling

16 oz cream cheese, softened
1 1/2 cups plain full-fat Greek yogurt
1/2 cup powdered sugar-free sweetener
2 large eggs
1 tsp vanilla extract
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
Pinch of salt

Topping

Fresh berries, for serving
Sugar-free berry sauce, optional

Instructions

Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the sugar-free graham cracker crumbs, melted butter, granulated sugar-free sweetener, and cinnamon. Mix until evenly moistened.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
Bake the crust for 8–10 minutes. Remove from the oven and allow it to cool while preparing the filling.
Beat the softened cream cheese until smooth and creamy.
Add the Greek yogurt and powdered sugar-free sweetener. Mix until smooth, scraping down the sides of the bowl as needed.
Add the eggs one at a time, mixing gently after each addition.
Add the vanilla extract, lemon zest, lemon juice, and salt. Mix only until combined. Avoid overmixing to prevent excess air from getting into the filling.
Pour the cheesecake filling over the cooled crust and smooth the surface.
Bake for 40–50 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes.
Remove the cheesecake and let it cool completely at room temperature.
Refrigerate for at least 6 hours. For the best texture and cleanest slices, chill overnight.
Top with fresh berries and optional sugar-free berry sauce just before serving.
For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.

Notes

Use full-fat Greek yogurt for the creamiest texture.
Make sure the cream cheese is fully softened before mixing to avoid lumps.

Avoid overmixing, especially after adding the eggs.
Remove the cheesecake while the center still has a slight wobble; it will continue to set as it cools.
Chill overnight whenever possible for the best flavor and cleanest slices.
Add fresh berries immediately before serving to keep them bright and fresh.
For a berry swirl, swirl a few spoonfuls of sugar-free berry sauce into the filling before baking.
For a lemon-blueberry variation, top the chilled cheesecake with blueberries and additional lemon zest.
For mini cheesecakes, divide the crust and filling among lined muffin cups and begin checking for doneness earlier.
The cheesecake can be stored covered in the refrigerator for up to 4 days.
For strict keto diets, check the nutrition labels of all sugar-free ingredients, particularly the graham crackers, Greek yogurt, and sweetener.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190 per serving
Fat: 14g
Carbohydrates: 6g
Fiber: 1g
Protein: 7g

Keywords: Sugar-Free Greek Yogurt Cheesecake

Find it online: https://masterlyrecipes.com/sugar-free-greek-yogurt-cheesecake/