This creamy Greek yogurt cheesecake has a smooth, tangy filling, a buttery biscuit crust, and a golden top. It’s easy to prepare with a blender or food processor, then bake and chill until perfectly sliceable. Serve it plain or topped with fresh berries.
Prep time: 20 minutes
Bake time: 45–55 minutes
Chilling time: At least 6 hours
Total time: About 7 hours 15 minutes
Yield: 10–12 slices
Pan: 9-inch (23 cm) springform pan
Ingredients
For the crust
- 200 g (about 2 cups) digestive biscuits or graham crackers, finely crushed
- 85 g (6 tablespoons) unsalted butter, melted
For the cheesecake filling
- 450 g (16 oz) cream cheese, softened
- 450 g (about 1¾ cups) plain Greek yogurt
- 150 g (¾ cup) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 30 g (¼ cup) all-purpose flour
- Finely grated zest of 1 lemon, optional
For serving
- Fresh berries, optional
Instructions
- Prepare the pan. Heat the oven to 160°C (325°F). Lightly grease a 9-inch springform pan and line the base with baking paper.
- Make the crust. Stir the crushed biscuits and melted butter together until the crumbs are evenly coated. Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then remove it from the oven and let it cool slightly.
- Mix the filling. Add the softened cream cheese, Greek yogurt, sugar, eggs, vanilla, flour, and optional lemon zest to a blender or food processor. Blend just until smooth, scraping down the sides as needed. Avoid blending longer than necessary.
- Fill the pan. Pour the cheesecake mixture over the crust and smooth the top. Gently tap the pan on the counter to release large air bubbles.
- Bake the cheesecake. Bake for 45–55 minutes, until the edges look set and the center still has a slight wobble when the pan is gently moved.
- Cool gradually. Turn off the oven and leave the cheesecake inside for about 30 minutes with the oven door slightly open. Remove it and cool completely at room temperature.
- Chill. Cover the cooled cheesecake and refrigerate for at least 6 hours, or overnight, so it can set fully.
- Serve. Run a thin knife around the edge before releasing the springform pan. Slice with a warm, clean knife and add fresh berries if desired.
Tips for the best result
- Use room-temperature cream cheese and eggs to help the filling blend smoothly.
- If your Greek yogurt is especially watery, drain it briefly through a fine sieve lined with cheesecloth.
- A slight jiggle in the center is normal when the cheesecake comes out of the oven; it will firm up as it cools and chills.
- For cleaner slices, warm the knife under hot water and wipe it between cuts.
- Chill the cheesecake completely before adding fruit or slicing.
Storage
Cover and refrigerate leftover cheesecake for up to 4 days. For longer storage, freeze individual slices in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently asked questions
Can I make this cheesecake without a blender?
Yes. Beat the cream cheese and sugar until smooth, mix in the Greek yogurt and dry ingredients, then add the eggs one at a time. Stop mixing as soon as the batter is combined.
How do I know when it’s done baking?
The outside should look set, while the middle should wobble slightly when you gently move the pan. It will continue setting as it cools.
Can I make it ahead?
Yes. This cheesecake is a great make-ahead dessert. Bake and chill it the day before serving, then add berries just before serving.
Can I use low-fat Greek yogurt?
You can, but the texture and richness may differ. Plain, thicker Greek yogurt works best.
Nutrition note: Nutrition varies depending on the brands used and the size of each slice. Check your ingredient labels if you need an exact estimate.
