Ingredients & Substitutions
Here I explain the best ingredients for my Greek yogurt cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Healthy Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. For a graham cracker crust vibe, use my Besti Brown sweetener instead of regular, and replace 1 tablespoon of the butter with my natural Wholesome Yum Sugar Free Honey (or regular works, too). You can also use any other crust recipe you like. I’ve got some options in my sugar-free cheesecake post, including crustless.
If you have time, let your Greek yogurt and eggs come to room temperature. My recipe still works if you skip this step, but it bakes more evenly if your ingredients aren’t cold. This filling is sweet but not super sweet — add an extra 1/2 cup of powdered Besti if you like a lot of sweetness. If you’re not sure, I recommend mixing the filling without the eggs first, then you can taste it and adjust to your liking. Once it’s good, add the eggs. Do you really need a springform pan? Yes! I recommend it for any cheesecake, but especially this Greek yogurt cheesecake because it’s more delicate. This is my favorite springform pan. I didn’t use a water bath, but you can if you want a flatter top. Without it, the cheesecake might sink a little, which I like for holding the strawberry topping. If you prefer a smooth, restaurant-style top, here’s how to do it: Before baking, wrap the springform pan in foil, place it in a larger dish, and fill with hot water halfway up the sides. Then, bake the healthy cheesecake recipe. This will help prevent sinking, plus it reduces the chance of cracking. Be careful not to overbake. Don’t wait for the cheesecake to fully set – remove it from the oven when it’s still jiggly, like Jell-O. If you let it set completely, it will likely crack, and the texture becomes grainy instead of smooth. Is your filling runny? Underbaking can leave it runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is a must to fully set the filling! Run the knife around the edge very gently. The edges can crumble after baking if you’re rough with them. You can actually skip this step if you opt for the water bath option (above).
Other Berry Sauces – You can easily swap the strawberries for raspberries, blueberries, or blackberries and follow the same steps in my recipe, minus the chopping. Choose your favorite flavor! Melted Chocolate – Drizzle with my sugar-free chocolate sauce or simply melt some sugar-free chocolate chips. (This brand is my favorite—we go through bags of them at home!) Whipped Cream – Try my sugar-free whipped cream! Caramel – A drizzle of my sugar-free caramel sauce is my second-favorite topping.
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Tips: Check out my recipe tips above to prevent cracking, sinking, crumbling, or a runny filling, as wel as notes on sweetness level. Topping options: I love the strawberry topping above, but you can also enjoy this Greek yogurt cheesecake on its own, or top it with my sugar-free chocolate sauce, sugar-free whipped cream, or sugar-free caramel sauce. Make ahead: I actually recommend doing this, since the cheesecake needs a while to cool and set in the fridge. Store: Keep your healthy cheesecake covered in the fridge for up to 4-5 days. If you can, wait to top with sauce until the day of. Freeze: You can freeze this, but the texture is not very smooth after thawing. I think it’s still pretty good, but a bit more like ricotta in texture. Note on nutrition info: The optional strawberry topping is not included in the nutrition facts below.
I’m also so grateful to have my natural Besti sweeteners to use in this recipe, because prior to these I had such a hard time getting other sweeteners to dissolve when avoiding regular sugar. I hope you’ll give them a try!
