Greek Yogurt Cheesecake Recipe

Name: Greek Yogurt Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 cups cinnamon-sugar pita chips, lightly crushed; 2 tablespoons unsalted butter, melted; 1 17 -ounce container plain 2-percent Greek yogurt; 8 ounces reduced-fat cream cheese, at room temperature; 3 large eggs; 3/4 cup sugar; 1/4 cup all-purpose flour; 1 teaspoon vanilla; 1 teaspoon finely grated lemon zest; Kosher salt; 2 cups frozen wild blueberries; 3/4 cup unsweetened pineapple juice; 1 teaspoon unflavored gelatin

Servings: persons

Cooking spray
2 cups cinnamon-sugar pita chips, lightly crushed
2 tablespoons unsalted butter, melted
1 17 -ounce container plain 2-percent Greek yogurt
8 ounces reduced-fat cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice
1 teaspoon unflavored gelatin

1
Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray.
2
Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
3
Put the pita chips into a food processor and pulse until fine.
4
Add the butter and process until the crumbs are moistened.
5
Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan.
6
Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes.
7
Cool completely.
8
Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth.
9
Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes.
10
Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
11
Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil.
12
Reduce heat to low and cook for 5 minutes, then remove from heat.
13
Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes.
14
Stir the dissolved gelatin into the hot blueberry mixture until combined.
15
Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
16
After chilling the cheesecake, remove the springform ring.
17
Slice and serve, topped with the blueberry sauce.
18
If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

913

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 2 cups cinnamon-sugar pita chips, lightly crushed, 2 tablespoons unsalted butter, melted, 1 17 -ounce container plain 2-percent Greek yogurt, and more.

Yes, Greek Yogurt Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Greek Yogurt Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions