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Baked Greek Yogurt Cheesecake

A lighter, healthier take on traditional cheesecake that features Greek yogurt for a creamy texture and added protein, without the heavy feel.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Dessert
Cuisine: Greek, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cheesecake
  • 2 cups full-fat or 2% plain Greek yogurt Do not use fat-free yogurt for the best results.
  • 8 ounces cream cheese Softened, helps to bind the cheesecake.
  • 1/2 cup honey or maple syrup For sweetness.
  • 1 tablespoon fresh lemon juice To add brightness.
  • 3 large eggs At room temperature.
For the crust
  • 1 cup oat flour You can substitute with all-purpose flour.
  • 1/4 cup butter or coconut oil Melted.
  • 1 tablespoon honey or maple syrup For binding the crust.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by mixing oat flour, melted butter or coconut oil, and honey or maple syrup. Press the mixture into the bottom of a springform pan.
  3. In a large bowl, combine Greek yogurt, softened cream cheese, honey or maple syrup, lemon juice, and eggs. Mix until just combined.
Baking
  1. Pour the cheesecake mixture over the crust in the springform pan.
  2. Bake for 45 minutes until set, but still slightly jiggly in the center.
  3. Turn off the oven and leave the cheesecake inside for 30 minutes with the door cracked.
  4. Remove from the oven and cool completely at room temperature.
  5. Refrigerate for at least 4 hours before serving.

Notes

For clean slices, line the pan with parchment paper. Consider using a water bath for a smoother texture, but it's not strictly necessary. Let all ingredients come to room temperature for best results.