Table of Contents
Description
This Keto Yogurt Cheesecake is creamy, low-carb, and sugar-free — an easy healthy dessert that tastes indulgent without breaking keto!
Introduction
If you love cheesecake but don’t love the sugar crash or carb overload that comes with it, this Keto Yogurt Cheesecake is about to become your new favorite dessert. 💛 It’s rich and creamy like classic cheesecake, yet lighter, fresher, and perfectly suited for a low-carb lifestyle. Thanks to the addition of keto-friendly yogurt, this cheesecake has a smooth texture with a subtle tang that balances sweetness beautifully.
This recipe is ideal for anyone following a keto, low-carb, or sugar-free way of eating who still wants a satisfying dessert that feels special. Whether you’re planning a weekend treat, a holiday dessert, or just craving something sweet after dinner, this cheesecake delivers comfort without guilt. It’s also an easy healthy recipe that doesn’t require advanced baking skills, making it perfect for beginners.
I first started experimenting with yogurt-based keto desserts when I wanted something lighter than traditional cheesecake but just as comforting. The result? A dessert that feels indulgent, slices beautifully, and tastes even better the next day. If you enjoy keto sweets that don’t feel heavy, you’ll absolutely love this recipe.
Ingredients
Main Ingredients
- 1½ cups full-fat plain Greek yogurt (keto-friendly)
- 8 oz cream cheese, softened
- 3 large eggs
- ½ cup powdered keto sweetener (erythritol or monk fruit)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ cup almond flour (for base or structure)
- 2 tablespoons melted butter
- Pinch of salt
Why These Ingredients Work
Greek yogurt adds creaminess and a light texture, while cream cheese provides classic cheesecake richness. Almond flour keeps the recipe low-carb and gluten-free.
Ingredient Notes
- Greek Yogurt: Use full-fat, unsweetened yogurt for the best keto results.
- Cream Cheese: Let it soften fully to avoid lumps.
- Sweetener: Powdered sweetener dissolves better and keeps the texture smooth.
- Lemon Juice: Brightens the flavor and balances sweetness naturally.
- Almond Flour: Optional for a light base or to add structure to crustless versions.
Recipe Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 8-inch springform pan
- Baking sheet
- Oven
Recipe Stat Sheet (Quick Overview)
| Category | Details |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40–45 minutes |
| Total Time | 1 hour |
| Chill Time | 2–3 hours |
| Servings | 8 slices |
| Difficulty | Easy |
| Diet | Keto, Low-Carb, Sugar-Free |
| Texture | Creamy & Light |
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
Step 2: Make the Base (Optional)
In a small bowl, mix almond flour with melted butter until crumbly. Press lightly into the pan for a thin base and bake for 8 minutes, then cool.
Step 3: Mix the Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy. Add yogurt and continue mixing until creamy and lump-free.
Step 4: Add Remaining Ingredients
Mix in eggs one at a time, followed by sweetener, vanilla, lemon juice, and salt. Blend gently to avoid adding too much air.
Step 5: Bake to Perfection
Pour the batter into the pan and smooth the top. Place the pan on a baking sheet and bake for 40–45 minutes until the edges are set and the center is slightly jiggly.
Step 6: Cool and Chill
Turn off the oven, crack the door, and let the cheesecake cool gradually. Refrigerate for at least 2 hours before slicing.
Pro Tips & Variations
For ultra-smooth texture, strain your yogurt for 15 minutes before using. Want flavor variations? Add cocoa powder for chocolate cheesecake or swirl in sugar-free berry sauce before baking. A pinch of cinnamon or nutmeg creates a cozy twist. If you prefer no crust, skip the almond flour base entirely — this cheesecake holds beautifully on its own. Store leftovers tightly covered to maintain freshness. For clean slices, wipe your knife between cuts. This Keto Yogurt Cheesecake tastes even better the next day as flavors settle.
Serving Suggestions
Serve this cheesecake:
- With fresh berries (in moderation)
- Drizzled with sugar-free chocolate sauce
- Topped with whipped cream
- Alongside coffee or tea
- As a light keto dessert after dinner
It’s elegant enough for guests and simple enough for everyday enjoyment 🍰
Storage Information
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze individual slices for up to 1 month.
- Thawing: Thaw overnight in the refrigerator for best texture.
Nutrition Facts (Per Slice – Estimated)
- Calories: ~210
- Net Carbs: ~3g
- Fat: ~16g
- Protein: ~8g
(Nutrition may vary depending on ingredients used.)
This Keto Yogurt Cheesecake proves that healthy desserts can still be creamy, satisfying, and downright delicious. Whether you’re new to keto baking or a seasoned low-carb fan, this recipe is a must-try. 💫 Give it a bake, share it with loved ones, and let me know how it turned out in the comments. Don’t forget to save or share this recipe for later — your future sweet cravings will thank you!