Greek Yogurt Honey Cheesecake

Name: Greek Yogurt Honey Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 1/2 cups graham crackers, crushed to crumbs; 4 tbsp unsalted butter, melted; 2 tbsp granulated sugar (for crust); 16 oz cream cheese, room temperature; 2 cups full-fat Greek yogurt; 1/2 cup honey; 3 large eggs; 2 tsp lemon zest, finely grated; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 2 tbsp honey (for drizzling)

A lighter baked cheesecake that swaps heavy cream cheese for thick Greek yogurt and cream cheese together, sweetened with honey and scented with lemon. The result is tangy, creamy, and less heavy than a classic New York cheesecake.

85 minMediumServes 8340 cal/serving

GreekDessertOvenMediterraneanVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

1 1/2 cups graham crackers, crushed to crumbs
4 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
16 oz cream cheese, room temperature
2 cups full-fat Greek yogurt
1/2 cup honey
3 large eggs
2 tsp lemon zest, finely grated
2 tbsp fresh lemon juice
1 tsp vanilla extract
2 tbsp honey (for drizzling)

Instructions

1

Preheat oven to 325°F (165°C). In a medium bowl, combine 1 1/2 cups crushed to crumbs graham crackers, 4 tbsp melted unsalted butter, and 2 tbsp granulated sugar (for crust). Press firmly into the bottom of a greased 9-inch springform pan.
2

Bake the crust for 8 minutes until set. Remove and let cool while you prepare the filling.
3

In a large bowl, beat 16 oz room temperature cream cheese on medium speed until smooth and fluffy, about 2 minutes. Add 2 cups full-fat Greek yogurt and 1/2 cup honey and beat until combined.
4

Add 3 large eggs one at a time, beating on low after each addition just until incorporated - do not overmix.
5

Add 2 tsp finely grated lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract and stir until blended.
6

Pour the filling over the crust. Place the springform pan in a large roasting pan and add about 1 inch of hot water to the roasting pan to create a water bath.
7

Bake for 50 to 55 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
8

Remove from the oven and water bath. Run a knife around the edges, then cool to room temperature. Refrigerate for at least 4 hours or overnight before slicing.
9

Drizzle each slice with 2 tbsp honey (for drizzling) before serving.

Questions

Can I make Greek Yogurt Honey Cheesecake dairy-free?

Not cleanly. Here the dairy (4 tbsp unsalted butter, melted, 16 oz cream cheese, room temperature, 2 cups full-fat Greek yogurt) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Greek Yogurt Honey Cheesecake gluten-free?

Yes. The gluten in this entry is 1 1/2 cups graham crackers, crushed to crumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Can I make Greek Yogurt Honey Cheesecake ahead?

Yes, it takes well to being made ahead. Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Greek Yogurt Honey Cheesecake?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.