Test Kitchen Favorite: Greek Yogurt Cheesecakes

A commitment to conscientious eating doesn’t mean you need to cut out dessert entirely. Here, we create a lighter Greek Yogurt cheesecake.

It may be January, the month of healthy resolutions, but a commitment to conscientious eating doesn’t mean you need to cut out dessert entirely. Here, we create classic cheesecakes paired with graham cracker crusts, but we’ve subbed in some Chobani Greek yogurt, giving them a slightly tangy flavor and lighter consistency. These Greek yogurt cheesecakes are adorable, creamy, and delicious.

Working with softened cream cheese and butter makes it easier to create a smooth crust and filling. To speed this up, you can rinse the bowls with warm water, then thoroughly dry them with a paper towel or kitchen towel. When you add the cream cheese and butter to the warmed bowls, they’ll blend more easily!

Using ½ the egg gives the filling just the right amount of moisture. Save the remainder for your breakfast scramble the next day and you win on all levels!

2 ounces cream cheese
2 tablespoons butter
2 graham crackers
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
½ cup Chobani nonfat Greek yogurt
2 small aluminum tins
1 egg


1. Prepare Ingredients
Preheat oven to 275°F. Set aside cream cheese and butter to soften at room temperature until ready to use. Place graham crackers inside a large resealable plastic bag. Using a small pot or pan, crush into fine crumbs. In a small bowl, beat 1 egg.

2. Make Crusts
In a medium bowl, stir together butter and crushed graham crackers (see Recipe Tip). Divide evenly between tins,
reshaping if bent. Using your fingers, press down to pack tightly. Place in refrigerator to chill until ready to use.

3. Make Filling
Wipe bowl from crusts clean and add sugar, vanilla extract, cream cheese, ½ of beaten egg, and a pinch salt. Whisk to combine. Whisk in Chobani yogurt until fully incorporated and no lumps remain. Spoon filling into graham cracker crusts, dividing evenly.

4. Plate Cheesecake
Place cheesecakes on a baking sheet, transfer to oven, and bake until set, 20–25 minutes. Remove and place in refrigerator to chill for at least 10 minutes or up to 2 hours. Work your fork skills, being sure to get a bit of graham cracker crust in every bite. Enjoy!

in Indulge


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