Easy Greek Yogurt Cheesecake Recipe

Published Jun 21, 2024 By Elle Ann

Image credit: Akis Petretzikis via YouTube

This Greek yogurt cheesecake is everything I love about desserts, creamy, rich, and delicious! This is something I’d love to make and eat every day if I can, it’s so good with any beverage on the side and you can top it with anything you want.

Learn how to make this fancy dessert now and serve it when you have guests coming over, at a party, or just whenever you crave it. Watch this video tutorial by Akis Petretzikis on YouTube for the full detailed instructions.

Ingredients for Greek Yogurt Cheesecake:

Crust

9oz of digestive cookies or Graham crackers
½ cup of butter, melted
1 tbsp of melted butter, for greasing the pan

Filling

5 cups of Greek yogurt, at room temperature
1 cup of granulated sugar
A pinch of salt
2 tsp of lemon juice
3 tsp of vanilla extract
6 medium eggs, separate the 2 egg yolks

For Serving

Honey
Walnuts, finely chopped
Thyme

How to Make Greek Yogurt Cheesecake:

Step 1

Preheat your oven to 320°F, then blend the butter and Graham crackers in a food processor until crumbs, and then grease an 11-inch round baking pan with melted butter on the bottom and sides. Transfer the cracker crumbs to the prepared pan, then spread it evenly, press firmly, and place it in the preheated oven to bake for about 13 to 15 minutes. Allow it to cool completely, then prepare the filling, and raise the temperature of the oven to 440°F.

Step 2

Add the yogurt to the bowl of a stand mixer, then beat it for about 2 minutes until light, fluffy, and creamy, add half of the sugar, and continue to beat for another minute. Give the sides a good scrape, then add the remaining sugar, salt, lemon juice, vanilla, and 2 egg yolks, and continue beating over low speed until combined. Add the remaining eggs one at a time, then mix them in between each addition, and then pour the batter over the cooled crust spreading it evenly.

Step 3

Put it back in the oven, then continue to bake for about 10 minutes, and then turn the heat down to 200°F before continuing to bake for 1½ hours. Once done baking, remove it from the oven, then let it cool for around 5 to 10 minutes, and release the sides of the cheesecake from the pan with a thin knife. Leave it in the pan to cool completely for about 2 hours, then transfer it to the refrigerator, and top it with honey, chopped walnuts, and thyme leaves before serving. Enjoy!