Light Greek Yogurt Cream Cheese Cheesecake

4.98 from 71 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 mins

Cook Time50 mins

Total Time1 hr

Course: Dessert - Lightened Up

Cuisine: American

Keyword: fresh, greek yogurt, light

Servings: people

Calories: 210kcal

Equipment

Ingredients

Crust

1 1/2 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
1/8 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