Looking for a lighter take on traditional cheesecake that doesn’t sacrifice flavor? If you’re trying to make better food choices but still want to enjoy dessert, this Greek yogurt cheesecake might be exactly what you need. I started making this recipe when I wanted to cut back on calories but couldn’t imagine giving up my favorite creamy dessert. The Greek yogurt adds protein while keeping that smooth, rich texture we all love in a good cheesecake. Plus, it’s surprisingly easy to make – no fancy techniques or hard-to-find ingredients required.
Ingredient Substitutions
Oat flour can be replaced with almond flour or coconut flour for a lower-carb, gluten-free option. Adjust the liquid ingredients slightly, as these flours absorb moisture differently. For almond flour, use about 25% more; for coconut flour, use about 1/3 the amount of oat flour called for. Greek yogurt can be substituted with dairy-free alternatives like coconut yogurt or cashew yogurt for a vegan version. These options maintain the creamy texture but may alter the flavor slightly. Adjust sweetness as needed. Heavy cream can be replaced with coconut cream or silken tofu pureed with a little plant-based milk. Coconut cream will add a subtle coconut flavor, while silken tofu will maintain a neutral taste. Use the same amount as called for in the recipe. These substitutions accommodate various dietary needs while preserving the cheesecake’s creamy texture and overall flavor profile.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 360-480 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 40-50 g
- Fat: 60-70 g
- Carbohydrates: 150-170 g
Ingredients
For the cracker crust:
- 1/3 cup unsweetened applesauce
- 1 1/4 cups oat flour
- 2 tbsp unsweetened applesauce (adds natural sweetness and moisture)
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- 2 tbsp milk
- 1 tbsp maple syrup (for a subtle sweetness)
- 1 tbsp melted butter (I like Kerrygold unsalted butter for this)
For the cheesecake filling:
- 1/4 cup honey (use a mild-flavored honey)
- 1/2 cup heavy cream (makes it extra creamy and rich)
- 2 tsp vanilla extract (pure vanilla extract for authentic flavor)
- 2 cups strained greek yogurt (ensure it’s very thick for best results)
For the blueberry sauce:
- 1/2 tbsp maple syrup
- 1/4 cup water
- 1 cup blueberries (fresh or frozen work well)
Step 1: Prepare the Cracker Dough
Begin by preheating your oven to 350°F (180°C).
In a large mixing bowl, combine 1 1/4 cups of oat flour, 1 tablespoon of cornstarch, 1/2 teaspoon of baking powder, 2 tablespoons of milk, 2 tablespoons of unsweetened applesauce, 1 tablespoon of maple syrup, and 1 tablespoon of melted butter.
Mix until a smooth dough forms.
Roll out the dough between two sheets of parchment paper and cut into cracker-sized pieces using a pizza wheel or sharp knife.
Step 2: Bake and Crumble the Crackers
Place the cut dough pieces on a baking sheet and bake them in the preheated oven for 20 minutes until golden brown.
Once baked, allow the crackers to cool completely.
Then, process them in a food processor until crumbled.
Transfer the crumbled crackers to a mixing bowl.
Step 3: Form the Crust
Add 1/3 cup of unsweetened applesauce to the crumbled crackers and pulse in the food processor until combined.
Line the bottom of an 8-inch springform pan with parchment paper for easier removal.
Press the cracker mixture evenly into the bottom of the prepared pan and chill in the refrigerator while preparing the filling.
Step 4: Prepare the Cheesecake Filling
Strain 2 cups of Greek yogurt in a strainer or cheesecloth for several hours or overnight to remove excess water.
In a mixing bowl, combine the strained Greek yogurt, 1/4 cup honey, and 2 teaspoons vanilla extract.
Beat with a mixer until smooth.
In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form.
Gently fold the whipped cream into the Greek yogurt mixture until fully incorporated.
Step 5: Assemble the Cheesecake
Spoon the cheesecake filling over the chilled crust, smoothing the top with a spatula.
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set firmly.
Step 6: Make the Blueberry Sauce and Serve
To prepare the blueberry sauce, combine 1 cup of blueberries, 1/4 cup water, and 1/2 tablespoon maple syrup in a saucepan.
Simmer the mixture over medium heat for about 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
Allow the blueberry sauce to cool to room temperature.
When ready to serve, slice the chilled cheesecake and top each slice with a generous drizzle of blueberry sauce.
Enjoy!
