Low Carb Cheesecake With Greek Yogurt: The Guilt-Free Dessert You’ll Obsess Over

Cheesecake. The word alone makes your mouth water, but the carb count? Not so much.

What if you could devour a creamy, dreamy slice without the sugar crash or the guilt? Enter the low carb cheesecake with Greek yogurt—your new dessert obsession. It’s rich, tangy, and so satisfying you’ll forget it’s (almost) healthy.

No weird ingredients, no sad compromises. Just a dessert that loves you back. Ready to make your taste buds dance?

Why This Recipe Slaps

This isn’t just another “healthy” dessert that tastes like cardboard.

The Greek yogurt adds a protein boost and a tangy kick, while keeping the texture luxuriously creamy. Almond flour crust? Crispy, buttery, and low carb.

Sweetened with erythritol or monk fruit, it’s diabetic-friendly and keto-approved. Plus, it’s easier to make than traditional cheesecake—no water bath, no cracking, no drama. Who said eating clean had to be boring?

Ingredients You’ll Need

• Crust: 1.5 cups almond flour, ¼ cup melted butter, 2 tbsp erythritol, pinch of salt.
• Filling: 16 oz cream cheese (room temp), 1 cup Greek yogurt (full-fat), ⅔ cup erythritol or monk fruit sweetener, 2 eggs, 1 tsp vanilla extract, 1 tbsp lemon juice.
• Optional: Sugar-free chocolate chips, berries, or whipped cream for topping.

Step-by-Step Instructions (No PhD Required)

1. Prep the crust: Mix almond flour, melted butter, sweetener, and salt.

   Press into a 9-inch springform pan. Bake at 350°F for 10 minutes. Let it cool.

2. Whip the filling: Beat cream cheese until smooth.

   Add Greek yogurt, sweetener, eggs, vanilla, and lemon juice. Mix until creamy—no lumps allowed.

3. Bake it: Pour filling over the crust. Bake at 325°F for 35–40 minutes until the edges set but the center jiggles slightly.
4. Chill out: Let it cool to room temp, then refrigerate for at least 4 hours (overnight is better).

   Patience is a virtue, but it’s worth it.

How to Store This Masterpiece

Keep it covered in the fridge for up to 5 days. For longer storage, freeze slices wrapped in parchment paper and foil. Thaw in the fridge overnight.

Pro tip: Don’t leave it on the counter—cream cheese hates heat more than you hate Mondays.

Why This Cheesecake Is a Win

• High protein: Greek yogurt adds 15g of protein per serving. Dessert that fuels your gains? Yes, please.
• Low sugar: Under 5g net carbs per slice.

  Your blood sugar will thank you.

• No weird ingredients: No gelatin, no tofu—just real food that tastes amazing.

Common Mistakes to Avoid

• Using cold cream cheese: It’ll clump. Room temp or bust.
• Overbaking: The center should jiggle slightly. It sets as it cools.
• Skipping the chill time: Warm cheesecake is a sad cheesecake.

  Wait it out.

Swaps and Substitutions

• Crust: Swap almond flour for crushed pecans or walnuts.
• Sweetener: Erythritol not your jam? Try stevia or allulose.
• Dairy-free: Use coconut yogurt and dairy-free cream cheese. IMO, it’s not the same, but it works.

FAQs

Can I use regular yogurt instead of Greek?

Nope.

Greek yogurt is thicker and higher in protein. Regular yogurt will make the filling runny—like your willpower after a bad day.

Why did my cheesecake crack?

You overbaked it or cooled it too fast. Next time, turn off the oven and crack the door open for 30 minutes before removing it.

Slow and steady wins the race.

Can I make this without eggs?

Technically yes, but the texture will be denser. If you’re brave, try a flax egg. FYI, results may vary.

Final Thoughts

This low carb cheesecake with Greek yogurt is proof that you can have your cake and eat it too—without the guilt.

It’s creamy, protein-packed, and stupidly easy to make. Whether you’re keto, diabetic, or just want a healthier dessert, this recipe delivers. Now go forth and cheesecake.