Greek Yogurt Cheesecake

This lighter cheesecake is creamy, slightly tangy, and made with Greek yogurt for a boost of protein. Paired with a simple oat-based crust, it’s a balanced twist on a classic dessert.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Crust

Step 2

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.

Step 3

Blend oats in a food processor until finely ground.

Step 4

Add remaining crust ingredients and process until combined.

Step 5

Press mixture into the bottom of the pan.

Step 6

Bake for 8–10 minutes until lightly golden. Let cool.

Step 7

2. Make the Filling

Step 8

6. Reduce oven temperature to 325°F (165°C).

Step 9

7. In a bowl, whisk together yogurt, cream cheese, sweetener, and vanilla until smooth.

Step 10

8. Add eggs one at a time, mixing well after each.

Step 11

9. Stir in lemon zest, lemon juice, and salt.

Step 12

3. Bake

Step 13

10. Pour filling over the cooled crust.

Step 14

11. Bake for 35–40 minutes, until mostly set with a slight jiggle in the center.

Step 15

12. Turn off oven and let cheesecake cool inside for 1 hour (door slightly open).

Step 16

4. Chill

Step 17

13. Cool to room temperature, then refrigerate for at least 4 hours (or overnight).

Step 18

14. Add toppings before serving if desired.