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This light greek yogurt cream cheese cheesecake has decadence written all over it, but I love that it's lightened up! I promise you won't miss the full fat cream cheese and heavy sour cream. This cheesecake is light and fluffy, but still rich, has a very subtle lemony flavor and it won't leave you feeling guilty! showmetheyummy.com #light #cheesecake #greekyogurt #creamcheese #lightenedup #dessert
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4.97 from 84 votes

Light Greek Yogurt Cream Cheese Cheesecake

This light greek yogurt cream cheese cheesecake has decadence written all over it, but I love that it's lightened up! I promise you won't miss the full fat cream cheese and heavy sour cream. This cheesecake is light and fluffy, but still rich, has a very subtle lemony flavor and it won't leave you feeling too full!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 16 people
Calories: 210kcal

Ingredients

Crust

  • 1 ½ cups crushed nilla wafers
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon zest
  • 3 tablespoons butter melted

Filling

  • 2 (8 oz) tubs whipped greek yogurt cream cheese softened to room temperature
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1 (16 oz) container 2 % plain greek yogurt room temperature
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 2 tablespoon lemon juice
  • ⅛ teaspoon salt
  • 1 tablespoon cornstarch
US Customary - Metric

Instructions

Crust

  • Preheat oven to 325 degree F and thoroughly grease a 9 inch cheesecake pan (be sure to grease the bottom and sides). Set aside.
  • In a large bowl, mix together wafer crumbs, brown sugar, zest, and melted butter until well combined.
  • Pour into prepared pan and press down gently, but firmly until the crust is evenly distributed on the bottom of the pan.
  • Bake in preheated oven for 6 - 8 minutes, or until lightly golden.
  • Set aside to cool.

Filling

  • Place whipped cream cheese in the bowl of a stand mixer and beat for 2 minutes.
  • Slowly beat in eggs, one at a time.
  • Beat in sugar. You may need to scrape down the sides and bottom of the bowl.
  • Beat in greek yogurt, lemon zest, vanilla extract, lemon juice, salt, and cornstarch.
  • Pour onto pre baked crust.
  • Bake in preheated oven for 40-50 minutes. After 40-50 minutes, the middle will still be “jiggly”. 2 - 3 inches from the middle should be jiggly. It will continue to set as it cools.
  • Remove from the oven and let cool at room temperature for at least 30 minutes.
  • Loosely cover with foil (you may get a little condensation) and let cool in the refrigerator for at least 4 hours.
  • Serve and enjoy!
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Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 235mg | Potassium: 131mg | Sugar: 19g | Vitamin A: 275IU | Vitamin C: 1.2mg | Calcium: 80mg | Iron: 0.2mg

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