The perfect Greek yogurt cheesecake is no-bake and doesn’t use gelatin. This recipe is lightened up with Greek yogurt, but you’ll never be able to tell! It’s just as delicious as the original version. Can easily be made gluten-free.
Now I realize I just shared a cheesecake treat, these Chocolate Covered Strawberry Cheesecake Popsicles, with you recently, but I really couldn’t wait to share this Greek yogurt cheesecake with you, too.
When I was younger I remember having my mom’s no-bake cheesecake. I believe at one time it was the recipe on the package of a popular cream cheese, and included a can of sweetened condensed milk.
Needless to say, it was incredibly rich. And delicious! You can’t go wrong with cream cheese and sweetened condensed milk.
And since it didn’t have gelatin in it, it didn’t have that Jello-like quality about it that some no-bake cheesecakes sometimes do, which I don’t particularly like.
I’d been wanting to try a slightly healthier take on that recipe from my childhood for ages now. I was a little nervous that it would never set properly.
And more importantly, I was afraid you’d be able to tell it was a lower calorie treat. I was sure it would never live up to the cheesecake I remembered.
I was wrong. So very wrong! This Greek yogurt cheesecake exceeded all my expectations! It’s so rich you only need a small piece.
It’s perfectly sweet, so soft and luscious and not unnaturally firm. And while it does have lemon juice in it, it is not a lemon cheesecake, it just adds the right tanginess to the end result and adds to the richness of it.
It is the perfect vehicle for so many types of fresh fruit. So whatever you have available to you this summer, this cheesecake will go beautifully with it.
And I even took a picture after I sliced it to show you how it set up. Perfectly!
You’ll notice that it’s on a piece of parchment paper. I lined my dish with paper so that it would be easy to lift the cheesecake out for these pictures. You can do the same if you want, but it’s not necessary.
The first piece may be difficult to get out but the rest will be just fine with an unlined dish. I chose to use my 8″x8″ square baking dish but a pie plate would be just fine, too (which is what I normally do).
So let’s talk about nutrition information for just a second. This is obviously not a low-calorie treat, but it is considerably better than the original.
My changes shaved close to 700 calories off the entire recipe. You’re definitely not going to eat an entire recipe, but off a small piece (1/12th of the entire recipe) you’re saving over 50 calories (70 calories off 1/9th which is a pretty large piece!), 3g of fat, 6g of sugar and you’re gaining a gram of protein. I’d say that’s a pretty good improvement especially considering how amazing this tastes!
You can also easily make this recipe gluten-free by using gluten-free graham crackers. There are several brands you can buy (here’s a list).
Please give this Greek yogurt cheesecake a try sometime this summer. You won’t regret it! Enjoy!
Greek Yogurt Cheesecake (no-bake and without gelatin!)
For the Crust:
- 1 1/2 cups graham cracker crumbs (use gluten-free graham crackers for a GF version)
- 1/4 cup sucanat or granulated sugar
- 6 tablespoons salted butter melted
For the Cheesecake Filling:
- 1 - 250 gram (8-ounce) package full fat cream cheese room temperature
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 cup mild flavored liquid honey
- 3/4 cup Greek yogurt
- pinch sea salt
- Fresh fruit such as blueberries, cherries, strawberries, etc
- In a bowl stir together the crust ingredients until completely combined. Press firmly into the bottom of an 8x8 square baking dish or a pie plate. Place in the fridge for at least 1 hour.
- To make the filling, place the room temperature cream cheese in a food processor along with the lemon juice, vanilla, honey and Greek yogurt. Process until completely combined and smooth. Alternatively you can use a hand or stand mixer, but be sure to beat the cream cheese first before adding all the other ingredients to avoid lumps.
- Pour the filling mixer into the prepared crust, smooth out, cover and place in the fridge for at least 24 hours. Once the cheesecake has set slice, top as desired and serve immediately.